Traditional Mallorcan cuisine

Traditional Mallorcan gastronomy is a reflection of the island’s rich culinary history, where Mediterranean, Spanish and Arab influences are mixed. It is characterised by simplicity and the generous use of local, fresh and seasonal ingredients, which form the basis of its most emblematic dishes.

The authenticity of Mallorcan cuisine also lies in its cooking techniques, which have been handed down from generation to generation. Each season brings with it dishes that make the most of what the land has to offer. In spring, dishes such as ‘frit mallorquí’, made with lamb or pork and spring vegetables, or in autumn, the dishes are enriched with wild mushrooms, and in winter, hot stews and soups soothe the body and soul.