Gastronomia Mallorca

Ensaimadas:

The Mallorcan product best known outside the island, it is a soft pastry cooked with tallow (pork fat), circular in shape and sprinkled with icing sugar. This pastry is produced with a designation of origin and is usually more than 15 cm in diameter, sometimes reaching half a metre.

It is a pastry that is never missing at our breakfast buffets.

Tumbet:

Tumbet, a dish made of layers of vegetables (potato, aubergine, pepper, sometimes courgette) sliced, fried and covered with sofrito, which can be eaten hot or cold as a first course or to accompany meat and fish. Meat can be added, even some sobrassada, or fish in pieces as an extra layer to obtain a meat, sobrassada or fish tumbet. It is a typical Balearic dish and you will often find it on our menu, as a local speciality.

Rubiols:

Rubiols are sweet pies. They are typical of Mallorca during the Easter period. They can be filled with cottage cheese, jam, “cabello de ángel” or chocolate spread.

During the period in which they are typical you will find them in our buffet.

Crespells:

Crespell is a sweet pastry typical of the island of Mallorca that is traditionally eaten at Easter. During these dates we offer these pastries in our buffet.

Inca biscuits:

These are a type of bread biscuit that are easily broken lengthwise and can be filled with whatever you like.

You can find these salty biscuits in the mornings at our breakfast buffet. Curious anecdote: When a real Mallorcan travels, the Inca biscuit is something never missing in his or her suitcase.

Wind or potato fritters:

Buñuelos de viento are balls of dough made with wheat flour, lard and eggs that are fried in hot oil. The dough is usually in the shape of a ball. The fried dough can double in volume, which is why they are known as ‘de viento’ (wind fritters).

They are typical of Mallorca during the period that falls around the day of the Virgins (a very widespread ancestral tradition on the island where, during the night or verbena of the festival, young people sing serenades to the virgin girls, and in exchange they receive sweet wine, these fritters and hot chocolate.

Coca de patata

Coca de patata (potato coca) is a typical Mallorcan sweet coca, especially popular during the Valldemosa festivities. It is made with potato, egg, sugar and fat for the mould.

You can find this sweet every morning at our breakfast buffets.

Coca de trampó:

Coca de trampó is a coca de “recapte” (mixed) with various vegetables. This coca is widespread outside Mallorca, especially in the Valencia region and in the Catalan west. It is not unusual for this delicacy to be offered at our buffet.

Sobrasada

This is a sausage with a designation of origin protected by the European Union. It is made with lean pork, lard and ground paprika. It is preserved in casings and served raw, fried or roasted, hot or cold, with sweet or savoury. There is also a specific designation of origin for Majorcan sobrasada made with Iberian pork from the island.

Sobrasada is the star product of the Balearic Islands and of one of the most famous festivals, the “matanzas”. They signify the conversion of the pig into food and, therefore, the meat has to be in the best possible condition. To achieve this, the slaughter has to be done in winter, to preserve the meat better. The slaughter is so important that it is still celebrated imitating the forms and procedures of half a century ago, and in many villages on the island the slaughter is a festive event that involves the whole village.

You will find this sausage every day at our breakfast buffet.

Frito mallorquín

This is a traditional dish made with meat, offal, liver and cooked blood from pigs, sheep, goat or even turkey, all fried in olive oil with onion, tomato, pepper and potato. This dish is of Jewish origin and is mentioned in several ancient recipe books, such as the Llibre de Sent Soví (14th century).

It is a typical Balearic dish and you will often find it on our menu, as a local speciality.

Bread with oil (pa amb oli):

This is a sister dish to the Andalusian “pan con tomate” (bread with tomato), with the difference being the type of bread used and the amount of tomato. It is usually served with cold meats, fish, cheese, etc.

Arroz brut (arròs brut):

This is a brothy, spicy rice dish, originally cooked with garden produce, meat and game, as well as local sausages, such as sobrassada or butifarrón.

It is a typical Balearic dish and you will often find it in our menu, as a local speciality.

Drinks

Wine

Renowned for its good climate and natural landscape, Mallorca’s wine tradition is another of the island’s must-sees. Its location and climate make it an ideal place for wine production, with more than 70 wineries, 500 brands of wine and two Denominations of Origin. The wide variety of wines of renowned prestige for their high quality has positioned Mallorca as a tourist destination for discovering and tasting the aromas, textures and flavours of its wines.

You will find a wide selection of local wines on our wine list.

Herbes

Herbes (“herbs” in Catalan) are various aniseed-flavoured herbal liqueurs typical of Mallorca, Ibiza and Formentera. They are obtained from the maceration or hydroalcoholic distillation of aromatic plants from the island. There are three types: sweet, mixed and dry.

You can taste them all in our bars.