Typical Dishes

A culinary tour through the most important dishes of Mallorcan cuisine — from the simple snack to the festive roast.

Pa amb oli

The national dish of Mallorca in its simplest form: toasted bread (preferably from a wood-fired oven), rubbed with ripe tomatoes, and drizzled with olive oil, plus a little sea salt. Sounds simple, but — with good ingredients — it's a poem. Served as a starter, snack, or side dish, often topped with Serrano ham, cheese, or olives.

Tumbet

The Mallorcan ratatouille: layers of fried potatoes, eggplants, and peppers, topped with a fresh tomato sauce. Served as a side dish to meat or fish, but also a delight on its own. A summer dish par excellence.

Frit mallorqui

Attention offal fans: a hearty pan dish of liver, lung, and blood sausage, fried with potatoes, peppers, fennel, and plenty of garlic. Sounds unusual, but it's one of the island's most characteristic dishes. There is also a milder version with regular meat (frit de porc) or seafood (frit de marisc).

Arros brut

Literally "dirty rice" — a rich rice stew with meat (chicken, rabbit, pork), vegetables, and a hearty broth, seasoned with saffron, cinnamon, and pepper. Not to be confused with paella — Arros brut is a stew, not a pan dish, and the spice mix is uniquely Mallorcan.

Sopas mallorquines

Not a soup, but a thick bread stew with cabbage, tomatoes, onions, and other vegetables, poured over dried bread that absorbs the liquid. A winter dish of the poor, found on the menu in every Celler tavern.

Porcella

Roast suckling pig, crispy roasted in a wood oven — the festive dish par excellence. The skin becomes so crispy that it cracks when cut. Traditionally for family celebrations and Christmas, available year-round in restaurants.

Llom amb col

Pork loin wrapped in cabbage leaves, slowly braised with pine nuts, raisins, and a tomato sauce. A typical winter dish that shows the Arab-Mediterranean influences of Mallorcan cuisine (pine nuts and raisins as sweet accents are a Moorish heritage).