It closely follows Catalan tradition and takes much of its influence from earlier cultures in particular that of the Moors. Most of Mallorca’s population came over from Catalonia when the Moors were driven out from the island.  Mallorca's strong use of almond, capers, aniseed, pine nuts, cinnamon and sultanas stand testament to a strong Arabic influence.

While many Spanish dishes have been adopted by the Island there are still many dishes which are unique to the Mallorca and the Balearics. Traditional Mallorcan cuisine is made from a variety of foods, with emphasis on pork and fish. Garlic and olive oil feature strongly, as well as local almonds and "ramallet", the local tomato.

Our private chefs are passionate about the quality of the local ingredients and can provide you with some inspiring menus to help you appreciate and explore all the local flavors. With their knowledge of seasonal produce, where to buy the best quality food and their creative menus why not experience the delights of a Coastlinechef in the privacy of your villa.

The Classics
Pa amb oli: means bread with olive oil. This is a slice of bread, toasted or not, with local ramallet tomato (a special type of thin-skinned tomato only found on the island) squeezed over it along with a dash of olive oil and a pinch of salt topped by all varieties of sausages or cheese.

Sobrassada:is a raw sausage made with ground Pork, paprika and other spices. Sobrassada, along with botifarró are traditional Mallorcan sausage meat products prepared in the festive rites that still mark the autumn and winter pig slaughter in Mallorca.

Sopes Mallorquines: a thick broth of thinly-sliced brown bread and vegetables. A simple and healthy dish that also adds pork, wild mushrooms and other seasonal vegetables.

Frit mallorquí: lightly fried pork or lamb offal mixed with fennel, pepper and fresh vegetables which are fried separately.

Tumbet: a Mallorcan-style ratatouille of aubergines, potatoes and peppers in olive oil.

Llom amb col: pork loin fillet wrapped in cabbage leaves, baked in the traditional Mallorcan stone ovens, with raisins, pine kernels and small pieces of morcilla (a sausage similar to black pudding).

lechona asada: suckling pig. The great favorite among the meats.

Ensaimadas: traditionally eaten for breakfast. This is a sweet, spiral-shaped bun pastry and dusted with sugar. No other product is more typical or famous of the Illes Balears.

Paella is not a Mallorcan dish but it is widely available; the local equivalent is arros brat ('dirty rice'), saffron rice cooked with chicken, pork and vegetables.

Hams and Sausages

Traditionally every village would celebrate the ‘matances’, the winter slaughter of pigs, with songs and dancing and the making of hams and sausages for the coming year. Sausages come in several varieties - sobrasada (raw minced pork with hot red pepper) and botifarro (cured pork with blood).

Chorizo features heavily on menus but is more associated with mainland Spain. Spanish chorizo is made from coarsely chopped fatty pork and usually seasoned with chili, paprika and garlic. The mild Spanish paprika used gives this sausage its characteristic flavour. The Chorizo itself can be found as either picante (hot) or dulce (sweet).

Jamon serrano, (literally mountain ham) is a type of jamón which is generally served raw in thin slices, similar to the Italian prosciutto. The majority of Serrano hams are made from Black Iberian Pigs, but are not to be confused with the much more expensive Jamón ibérico.

Jamon iberico is a type of ham produced only in Spain. It is at least 75% Black Iberian Pig also called the cerdo negro or black pig, the only breed of pig that naturally seeks and eats mainly acorns. Pata negra is also used to descibe Jamon Iberico.

Fish

Fish and shellfish in the Balearics is plentiful. Lobster, prawns, sardines, calamares (squid), rava (skate) and sea bass are all good. Sea bass, baked in rock salt, is a Mallorcan specialty.
Cigala Mallorquina is a species of prawn only found in the warm waters lapping Balearic shores.

For fish lovers try fideua which is similar to paella but made with pasta instead of rice.

When a fish is prepared a la mallorquina you know that it will be cooked with a variety of vegetables piled on top. Ideally, the fish is a whole and weighs at least five pounds. Grouper (mero) is a good choice, but so is red snapper, striped bass, John Dory, or any other lean, white fleshed fish. The crown of colorful vegetables not only looks pretty but also infuses the fish with sensational flavor

Cheeses

Mahón cheese is the most easily obtained on the Balearic Islands. You'll find it easily in restaurants, shops and supermarkets. Mahón is a traditional semi-soft cheese, produced from cow's milk on Minorca, There are four different types of cheese from Mahón; tender, semi-cured, cured and preserved in oil, Manchego is probably Spain's most famous cheese. Produced in La Mancha, this cheese is made only from the whole milk of Manchega sheep. Manchego is aged for 3 months or longer, and is a semi-firm cheese with a rich golden colour and small holes. It ranges from mild to sharp, depending on how long it is aged.

Desserts

Desserts are not Mallorca's strong point - often the choice is between helado (ice cream) and flan (creme caramel). Desserts on the islands rely mainly on almonds. Among them are a rich cake ‘gato de almendras’ made primarily with almonds, sugar, and eggs, and almond ice cream.

Fruits and vegetables

Mallorcan food is sharply defined by climate; the sea air provides the moisture to allow plants and trees to flourish and this only means great things for local fruits and vegetables. You only have to walk around the local market stalls to notice that the produce is bright, vibrant and bursting with flavour. Local apricots, pomegrates, and figs are superb.

The fig tree is indigenous to Mallorca and is one of the most widely cultivated trees on the island, second only to the olive tree. The fig season starts at the end of summer.

Almonds are grown all over the island, the Mediterranean climate and the dry farming crop system gives the Mallorcan almond its unique characteristics. Its sweet taste, a greater content of proteins, fatty acids and carbohydrates, make this a universally desired product, used in a great variety of foods.

Depending on the season you will find a large selection of fruit and vegetables and if you are there during the orange season you must sample them as they are the best you will ever taste!

Olive Oil

The olive tree is typically Mediterranean and is well suited to the unique climate of Mallorca, especially in the Sierra de Tramuntana (northern part of the island) mountain range, where olive trees, some of which are over a thousand years old, form a part of the landscape. It is Extra Virgin Olive Oil, and the special climate and topographic conditions of the area and a traditional production process result in a unique product which is golden in colour, intense in flavour and slightly sweet.