Mallorcan gastronomy, a feast of sustainable culinary creativity

Mallorca is like a miniature continent. Its 3,640 km2 of extension is home to a multitude of landscapes and climates that give rise to a variety of products that are difficult to find in other island contexts. Thus, the Mallorcan gastronomic landscape is made up of an assortment of meats, fresh fish and a delicious selection of top quality fruit and vegetables, which fill seasonal dishes with colour and flavour. And to travel the island with care and curiosity is one of the best journeys you can experience. 

Mallorca has a wide range of bars and restaurants where you can taste the island's traditional dishes. From the simplest tascas in the interior of Mallorca to Michelin-starred restaurants in Palma, in the Serra de Tramuntana or on a terrace by the sea: any option is perfect for tasting a good arròs brut, a spicy rice dish cooked with game meat, the well-known porcella rostida, the fresh and light tumbet or the well-known Mallorcan frit mallorquí. Or, perhaps, all together in a variat, or, in other words, a tapa dish made up of many tapas and which has accompanied Mallorcan aperitifs for almost a century. A gastronomic experience not to be missed.

Local produce and landscape

Undoubtedly, the success of any dish depends not only on love and care, but also on having good raw materials. For centuries, Mallorca has been producing a product that is the basis of Mediterranean cuisine: olive oil, a product of excellent quality and even protected by its own DO (denomination of origin). Three varieties of olive are used (Mallorcan, Arbequina and Picual olives) and it is produced in oil mills all over the island following the traditional process. However, the most famous one is made in the Serra de Tramuntana: an activity that has been carried out for centuries on terraces that are very difficult to access, which makes the production process difficult. However, the shape of the centuries-old olive trees and their location make for a unique and spectacular landscape. 

Thus, a visit to an olive mill is a must for travellers who wish to learn about the impact of olive growing on the economy, landscape and gastronomy of Mallorca. In addition, in November, the Fira de s'Oliva de Caimari (Caimari Olive Fair) is held, a great opportunity to visit the island and take part in tastings of local products and learn about its olive-growing tradition.

The wine

Mallorca is also a land of wines. You are bound to come across large expanses of vines on your drives. This tradition dates back to ancient times and is deeply rooted on the island thanks to a combination of factors, such as the Mediterranean climate, the characteristics of the soil and the orography, which are excellent for vines and, consequently, for the production of high quality wines.

Mallorca has 2 designations of origin and 3 protected geographical indications: DO Binissalem, DO Pla i Llevant, Vi de la Terra Mallorca, Vi de la Terra Illes Balears and Vi de la Terra Serra de Tramuntana - Costa Nord. These designations ensure their authenticity and quality. In addition, exploring its wine cellars, strolling through the vineyards and tasting the wines is a unique experience to immerse yourself in the island's rich winemaking tradition. In addition, the wine fairs held throughout the year offer another window for appreciating and understanding Mallorca's wine culture. These fairs include the Festa des Vermar (grape harvest) in Binissalem (September), the Fira del Vi de Pollença (April) and the Wine Days Mallorca event (also in Binissalem, in May).