Recurrent ingredients in Majorcan menus are aubergines, peppers, tomatoes and onions. Vegetables make up the main components of many local dishes such as Tumbet, cocas, sopes or trampó.
Almond trees can be found all over the island. The trees are in blossom usually in the month of February – which is one of the loveliest times of the year to come and visit the island, with countless fields covered with white and pink flowers. Gató is a typical local cake with a moist and soft texture and made with almond flour.
High quality virgin olive oil is something Spain is known for and Majorca is no exception. The island is home to thousands of olive trees. Olives are harvested from the trees from late October to January. The precious golden liquid is obtained from the olive varieties Mallorquina/Empeltre, Arbequina and Picual, each with its own particular properties. Traditional olive mills or “tafonas” can be found in villages like Caimari and Sóller.
Pork is an essential ingredient of the island’s cuisine. The star product made with pork is undoubtedly the “sobrassada” that gets its characteristic colour from the pimentón. Majorca is also home to a large population of sheep and thus lamb is another well-liked local dish.
Continuing with products derived from the pig we have lard which is an essential ingredient in the very popular pastry known as ensaimada that comes with or without different fillings.
The Balearic culinary landscape shares many characteristics with the nearby region of Catalonia such as the popular pa amb oli or pa amb tomàquet – which essentially is a slice of rustic bread with tomato rubbed over and then seasoned with some good olive oil and salt. The tomato used in Majorca is an indigenous variety of a small, compact and hanging tomato that grows on sprigs and is known as tomàtiga de ramellet. Pa amb oli is often accompanied by cheese and ham, like some tasty jamón serrano.
Fish and sea food like sepia (squid) and recipes with langosta or lobster, which is the base of for example the popular stew “caldereta”, are also common in all of the Balearic Islands. Gamba roja from Sóller, is another local delicacy.