TABLE OF CONTENTS
Best Balearic Foods
Pa amb oli is a traditional appetizer or snack originating from Mallorca and the Balearic islands. The dish is made with a combination of peasant bread or dark rye bread, tomatoes, olive oil, and salt. The bread is cut into slices and rubbed with tomatoes, giving the surface a nice rosy color.
Olive oil is drizzled on top, and sea salt flakes are then sprinkled over the bread. The native Mallorcan ramellet tomato variety is preferred, while the bread should ideally be of the pan payés (peasant) variety. The olive oil and sea salt should also be local for the best experience.
Ensaimada de Mallorca is a spiral-shaped sweet pastry made with yeast dough that is combined with eggs and lard. This type of pastry has been made on the island of Mallorca since the 17th century and the recipe has remained unchanged to this day.
The word ensaïmada comes from saïm, meaning lard, which is the essential ingredient in this recipe. The base recipe for ensaimada de Mallorca is very simple and includes only flour, sugar, eggs, yeast, and water.
However, there are many variations of this recipe which had been developed during the centuries, including the likes of those with pumpkin, cream, or chocolate.
MOST ICONIC Ensaïmada de Mallorca
Empanada de cordero is a type of Spanish empanadas originating from the Balearic Islands. Unlike their Galician counterpart, Mallorcan empanadas have a dough that’s prepared without yeast. The dough is made with a combination of egg yolks, lard or butter, flour, salt, olive oil, and lukewarm water.
Each empanada is typically filled with a mixture of diced lamb, chopped bacon, salt, and black pepper. The pastries are baked until lightly browned and the filling is fully cooked. Once prepared, empanadas de cordero are served warm or at room temperature.
OTHER VARIATIONS OF Empanadas
Mahón-Menorca is a full-fat pressed paste cheese, made from pasteurized or raw full-fat milk from Brown Swiss, Friesian or Menorcan cows. This cheese is traditionally manufactured on the island of Menorca from local cows' milk. The milk must be fresh and without any preservatives or processed in any way.
Molded by hand and wrapped in a cotton cloth, Mahón cheese is then ripened for at least 21 days, and can be cured for up to 150 days. The flavor of this cheese is intense and complex, with a slight tang combined with notes of butter and hazelnuts.
Sobrassada is a unique specialty from the Balearic Islands, a sausage with a reddish-orange color, made from ground pork, pork fat, paprika, salt, and pepper. The meat should come from locally grown black pigs which are related to the Ibérico pigs living on the mainland.
The sausages are cured in the open air between one and eight months. The texture of sobrassada is like a soft pâté, so it is usually spread on bread or toast instead of being cut into slices, but it can also be added to other dishes or used as a topping for coca flatbreads.
Sobrasada de Mallorca is a sausage that has been traditionally produced in Mallorca since the 16th century. In the 18th century, paprika was added to the recipe, thus changing its appearance and flavor. There are seven types of sobrasada on the market: Longaniza, Rizada, Semirizada, Culana, Bufeta, Poltru, Bisbe, and Black pig sobrasada.
They are of different shapes and weights, and black pig sobrasada is made exclusively using the meat of indigenous black pig that is reared in Mallorca. Sobrasada de Mallorca is made exclusively from pork meat, paprika, salt, and pepper without the addition of any natural or artificial colorings.
Tombet is a traditional Mallorcan vegetable dish consisting of baked layers of aubergines, red bell peppers, and potatoes which have previously been fried in olive oil. When served, tombet is typically topped with a combination of fried tomatoes, garlic, and parsley.
Visually, when presented, the dish looks like a crustless pie. Although tombet is usually served as a main vegetarian dish, it can also be used as an accompaniment to fish or meat. Nowadays, it is available at most Mallorcan restaurants.
MOST ICONIC Tombet
Gató d’ametlla is a traditional Mallorcan cake originating from Valldemossa. It’s usually made with a combination of eggs, sugar, almonds, lemon zest, cinnamon, butter, and flour. A round cake pan is first buttered, then dusted with flour.
The egg yolks are mixed with the sugar, lemon zest, cinnamon, and ground almonds. The egg whites are beaten into soft peaks, then mixed with the egg yolk mixture and folded together gently. The batter is placed in the pan, and the cake is baked until a knife that’s inserted in the center comes out clean.
Although the term flaó is used in other Spanish regions to denote similar cheese-based specialties, the Ibizan version refers to a dessert consisting of a pastry base that is filled with a combination of fresh cheese, eggs, sugar or honey, citrus zest, and fresh mint.
The cake usually calls for the use of goat or sheep cheese, and it is traditionally flavored with aniseed and anise liqueur. In the past, flaó was typically prepared for Easter, but nowadays it is enjoyed all year round and has become one of the most common desserts on Ibiza.
Arròs brut is a traditional Mallorcan dish. It's made with a combination of onions, tomatoes, rice, mushrooms, pieces of meat such as chicken or rabbit, and vegetables such as peas, red peppers, and green beans. The name of the dish means dirty rice, and it's always prepared with excess water so that it remains soupy.
The spices used in this rice dish usually include paprika, saffron, cinnamon, nutmeg, and pepper. The ingredients always vary and might include pork, snails, artichokes, and many other ingredients depending on the season. Originally, arròs brut was made with hare or pigeon meat, blood and innards included, and that's how the dish got its name.
TABLE OF CONTENTS
Best Balearic Food Producers
Oli des Pla is an olive oil producer based in the Balearic Islands. The company specializes in extra virgin olive oil, made from locally grown olives. Oli des Pla emphasizes traditional farming methods and sustainability in its production. The producer is known for its commitment to quality and uses a cold-extraction process to preserve the natural flavors and nutritional value of the olive oil.
The olive oil from Oli des Pla has received various accolades and certifications for its quality.
AWARDS
Terraolivo IOOC - Prestige Gold
2017, 2016
Olive Japan - Gold
2014
BEST Oli Des Pla Olive Oils
AWARDS
EVOOLEUM - Top 100
2022
EVOOLEUM - BEST OF CLASS
2022
EVOOLEUM - BEST OF EACH VARIETY
2022
BEST Estudi Urbenia Olive Oils
Maruccia is a boutique winery located in Llucmajor, in the southern part of Mallorca, founded in 2009 by Frank Maruccia. Far from the tourist hustle and bustle, the winery provides ideal conditions for tranquil wine production and welcoming guests.
Since 2011, Maruccia has independently produced its wines, from harvest to bottling, with an annual production of 7,500 bottles, with plans to increase this to a maximum of 15,000 bottles in the long term. The wines are sold directly from the winery and exclusively to members of "Club de vino 953," as well as selected fine dining restaurants in Germany, Austria, and Mallorca.
Maruccia is known for its commitment to quality and passion for wine, creating a place where lovers of stylish wines and excellent cuisine gather in a select community.
Treurer is an olive oil producer located in Algaida, Mallorca. The company focuses on producing high-quality extra virgin olive oil. The olives are cultivated on their own estate which ensures control over the entire production process from cultivation to bottling.
Treurer's olive oil is characterized by its rich, fruity flavor and low acidity, suitable for gourmet culinary uses.
AWARDS
NYIOOC - Gold
2023
BEST Oli De Santanyi Olive Oils
Quesos Subaida, S. L. is a cheese producer located in the Balearic Islands, specifically in Menorca, Spain. The company specializes in producing Mahón cheese, a traditional cheese made from cow's milk that is native to the island. Quesos Subaida, S.
L. utilizes artisanal methods for cheese production, which includes hand-milling and pressing the curds.
TABLE OF CONTENTS
Best Balearic Food Products
AWARDS
EVOOLEUM - Top 100
2022
EVOOLEUM - BEST OF CLASS
2022
EVOOLEUM - BEST OF EACH VARIETY
2022
AWARDS
Terraolivo IOOC - Prestige Gold
2017, 2016
AWARDS
Terraolivo IOOC - Prestige Gold
2017, 2016
Maruccia Elixir is a unique liqueur from Mallorca, crafted from carefully selected local ingredients such as almond blossoms, oranges, mint, and lemon balm. With an alcohol content of 30%, this smooth and velvety liqueur reflects the essence of the island, offering a gentle flavor with reduced sugar content compared to similar liqueurs.
Maruccia Elixir has been awarded a gold medal at the London Spirits Competition 2024, recognized as the best Spanish liqueur and one of the top ten liqueurs worldwide. It is best enjoyed neat, over ice, or as an ingredient in cocktails to fully appreciate its rich aromas and flavors.
AWARDS
London Spirits Competition - Gold
2024
AWARDS
World Cheese Awards - Super Gold
2024
Oli de Santanyi produces high-quality, extra virgin olive oil that is well-regarded for its rich flavor and superior quality. The production process emphasizes traditional methods combined with modern techniques to ensure the purity and authenticity of the oil.
The company sources its olives from groves in the Santanyi region, which is known for its ideal climate and soil conditions for olive cultivation.
AWARDS
NYIOOC - Gold
2023
AWARDS
Terraolivo IOOC - Prestige Gold
2021
AWARDS
USA Wine Ratings - Gold
2020
AWARDS
Barcelona Beer Challenge - Gold
2023
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.