TABLE OF CONTENTS
Best Mallorca 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
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
Queso Mallorca is a Spanish cheese hailing from Mallorca. The cheese is made from blended milk of local cows, goats, and/or sheep. It comes in three varieties, depending on the aging period: semi-cured (at least 20 days), cured (at least 45 days), and aged (at least 100 days).
The rind is washed in brine and rubbed with olive oil. Underneath it, the texture is firm, smooth, dense, and slightly elastic. The aromas are milky and buttery, increasing with the age of each wheel. The flavors are salty and acidic, while matured cheese might have a slight peppery flavor and a more intense aftertaste.
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.
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.
Trempó is a refreshing summer salad originating from Mallorca. It is made with a combination of tomatoes, onions, and Mallorcan green bell peppers. The vegetables are chopped, drizzled with olive oil, and seasoned only with salt. It is believed that the name of this salad is derived from the word trempar, meaning to dress.
Serve trempó with country bread and olives on the side.
Sopes mallorquines is a traditional dish originating from Mallorca. Despite the name, which is somewhat of a misnomer, the dish contains little of soup, and it's usually served as an appetizer that can be eaten with a fork. It consists of seasonal vegetables and slices of black bread softened in broth.
The dish is always seasonal, so it might contain green beans, spinach, chard, cabbage, or other vegetables depending on the availability. The bread is cut into very thin slices. The vegetables are first lightly fried in a pottery terrine called a greixonera, and they're then mixed with water and simmered for about half an hour.
Greixonera de brossat is a traditional type of cheesecake originating from Mallorca. It's made with sugar, eggs, cinnamon, lemon zest, and brossat (also known as requesón) – fresh cottage cheese made from cow's milk, although ricotta is also a good substitute.
The ingredients are blended until creamy, then poured into a baking dish and baked until firm. Greixonera de brossat is served chilled, ideally dusted with confectioners' sugar and cinnamon. The word greixonera refers to the clay baking dish in which the dessert is prepared.
TABLE OF CONTENTS
Best Mallorca Food Producers
AWARDS
EVOOLEUM - Top 100
2022
EVOOLEUM - BEST OF CLASS
2022
EVOOLEUM - BEST OF EACH VARIETY
2022
BEST Estudi Urbenia Olive Oils
Can Company is a renowned Spanish producer of premium meat delicacies, based on the beautiful island of Mallorca. With a passion for authentic gastronomic experiences and a deep respect for local traditions, Can Company stands out as one of the leading producers of high-quality cured meats in the region.
Their production is rooted in preserving the native Mallorcan black pig, one of Spain’s most prized pig breeds. These animals are raised in controlled conditions, fed natural grains, and reared according to the highest animal welfare standards. This special approach ensures superior meat quality, forming the foundation for their exceptional traditional meat products.
BEST Can Company Meat Products
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.
TABLE OF CONTENTS
Best Mallorca Food Products
AWARDS
EVOOLEUM - Top 100
2022
EVOOLEUM - BEST OF CLASS
2022
EVOOLEUM - BEST OF EACH VARIETY
2022
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
USA Wine Ratings - Gold
2020
AWARDS
Decanter World Wine Awards - Platinum
2016
Sobrasada de Porc Negre 100% is a premium cured sausage, a specialty from Mallorca that brings together tradition, top-quality ingredients, and the authentic flavors of the Balearic Islands. This delicacy, produced by Can Company, is made exclusively from the meat of the native Majorcan black pig (Porc Negre), ensuring exceptional quality and a distinctive taste.
After meticulous preparation, the mixture is stuffed into natural casings and left to cure in controlled conditions for 4 to 6 months, developing an intense aroma, rich texture, and perfect spreadability, which is a hallmark of sobrasada. The texture is creamy and easy to spread, the flavor is rich and well-balanced, with mild notes of sweet paprika and spices, while the vibrant red color comes from natural paprika.
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.