In the past, the island has been invaded and dominated by many ancestral civilizations, a fact that has greatly influenced our gastronomy.

The Mallorcan gastronomy is now the result of all the cultures that have influenced it. Surely therefore the variety is one of its signs of identity. Dishes based on the abundance of vegetables, fish, or meat are always on the menu.

One of the most popular dishes is the frito mallorquín, a liver, potato, pepper, and fennel fry. Another option is the seafood frito, that includes a mix of diced fish, potato, and sea fennel. Also unmissable are sopas mallorquinas, tumbet, paella and stuffed aubergines. Pa amb oli is one of the most traditional dishes of the island. Meat is also one of the main elements of the Mallorcan gastronomy: sobrassada and botifarró among others. Another traditional dish is suckling pig, with sliced potatoes and salad. In the summer, the main dish is a salad called trempó, that is made with tomato, onion and green peppers.

As for pastries, the most important is the ensaïmada, both plain one and all the other fillings you can choose from: custard cream, cream, “Cabell d’àngel” (pieces of pumpkin which are cooked with sugar) or chocolate. Another well-known pastry is the vegetable coca, made of trempó or roasted red peppers, and cocorrois, half-moon shaped pasties filled with vegetables and raisins that originate from the Arab cuisine.

Mallorcan wines are being well received in other parts of Spain and Europe in the past few years. They are getting a better reputation as the years go by and are even winning international competitions. Wine lovers can go on wine routes to visit the different vineyards and some of the dozens of wine cellars on the island.