Mallorca Food and Drink

Mallorcan food is typically hearty fare, with meats and stews showing up on most menus as well as popular suckling pig. Being an island, fish is understandably a common staple, with monkfish and sea bream served up in all manner of sauces. Following the Spanish tradition, tapas (a selection of small dishes) are often served as starters, or as a lighter meal. Anyone dining in Mallorca will undoubtedly encounter the pa amb oli; the widely-served bread dish served with a variety of toppings, much like a bruschetta.

Eating out in Mallorca, as in the rest of Spain, is an important part of life. Evening meals are taken late, usually after 2100, and it is not uncommon to see families sitting down for a meal at 2230, especially in summer. Sunday meals usually begin at 1400 and are slow, social affairs. In Palma all manner of restaurants can be found, from popular sushi bars to Thai, Chinese, steakhouses and Italian restaurants. Tapas bars are extremely popular, with pintxos (bread slices with elaborate and artistic toppings) becoming as common as traditional hot tapas.

On Saturday mornings, Palma’s traditional indoor food markets such as Mercado Olivar and Mercado Santa Catalina are teeming with the city’s trendy residents who enjoy fresh oysters and champagne amidst the bustling fish stalls.

Almost all restaurants have English menus (exceptions being in more rural areas) and waiters and waitresses can usually speak at least some English (certainly in Palma and the resorts).

House wines are usually of good quality and extremely well-priced. Local wines such as Jose Ferrer and Macias Batle are excellent and should be tried. Spanish beers such as San Miguel are widely exported and very good, although most international brands can be found.

Specialities

Ensaimada (spiral-shaped cake, dusted with icing sugar sometimes filled with cream or jam).
Coca de patata (sweet bread-like bun made from potato flour and dusted with icing sugar).
• Almond cake.
Sobrasada (soft, spreadable red chorizo-like sausage).
Sopas Mallorquinas (Mallorcan stew made from liver or seafood with vegetables and potatoes).
Tumbet (baked dish of layered potato, courgette, aubergine and tomato sauce).
Pa amb oli (literally, bread with oil), a snack often supplemented by island cheese, jamón (cured ham), or chorizo.
Lomo con col (pork wrapped in cabbage leaves).
• Suckling pig.
Parrillada de pescado (mixed grilled fish and seafood platter).

Tipping

Around 10% in restaurants.

Regional drinks

Palo and herbes de Mallorca (aromatic herby liqueurs).

Drinking age

18.

Edited by Jane Duru
Did you find what you were looking for?
Newsletter