Vegetarian & Vegan

Traditional Mallorcan cuisine is meat-heavy — pork, offal, and sausages play a central role. But times are changing, and especially in Palma, a vibrant vegetarian and vegan scene has developed.

Palma: Vegan Capital of the Balearics

In Palma's trendy districts Santa Catalina, La Lonja, and the center, you now find numerous purely vegetarian and vegan restaurants. Highlights: Ziva to Go (vegan bowls and juices), Bon Lloc (Palma's oldest vegetarian restaurant, since 1978!), La Molienda (healthy food, great brunch options), and Aromata (creative vegetarian tapas). Many non-vegetarian restaurants now also have at least 2–3 plant-based main dishes on the menu.

Outside of Palma

The further you move away from Palma, the more difficult it becomes — but not impossible. The following strategies help:

• Tumbet is always vegetarian (eggplant, potato, pepper, tomato sauce) — ask if it can be served as a main dish
• Pa amb oli with cheese instead of ham is possible everywhere
• Sopas mallorquines are traditionally made with vegetables — ask if they are prepared without meat (sometimes pork is added)
• Ensalada mallorquina (Mallorcan salad) is a solid option
• Tapas Bars almost always have vegetarian options: Pimientos de Padron, olives, Manchego, Patatas bravas, mushrooms

In tourist areas (Alcudia, Pollenca, Soller, Santanyi), there are increasingly cafes and restaurants with explicitly vegetarian options — the international guest clientele drives the offer. In rural villages, however, you should research beforehand or be flexible.

Vegan Pitfalls

Beware: Ensaimadas contain pork lard (saim), many bread types as well. Tumbet is traditionally fried in a lot of olive oil but is vegan. The almond cake (Gato) contains eggs. When in doubt, ask — "Sin carne, sin pescado, sin leche, sin huevos" (without meat, fish, milk, eggs) covers the basics.