Beyond the landscapes, enchanting beaches, the monument-filled city of Palma and the charming villages stretched out over its territory, Majorca's gastronomy alone is more than enough reason to visit the island at any time of year. Experience the flavor of the Mediterranean like nowhere else.
There are countless treasures to be found in the sea, but the land provides plenty more thanks to a climate and terrain which serve up a variety of produce almost unparalleled in such a small area. The calm island has it all.
To taste it completely, you have to understand the terrain, appreciate the Sierras of Levante and Tramontana, World Heritage Sites where the temperatures allow grapes to grow freely and provide perfect conditions for the production of the Majorca delicacy, the sobrasada (a raw cured sausage). Its plains are plentiful too, as cereals flourish and the porc negre (an indigenous pig breed around which the island's cuisine revolves) reigns supreme. And of course, there is the coast. Livestock, olives, grapevines, salts and fish form the base of the island's most typical recipes.
Right down to its hooves
Many regional dishes are based around porc negre, often cured sausages such as the previously mentioned sobrasada, butifarra, camallot or fuet. Served with brown bread made from Xeixa flour with a splash of Arbequina olive oil, the island's most common olive, these are true delicacies. The same can be said for the ora and the figatella cured sausages or the roasted suckling pig itself.
One place to find these fine products is at Can Company, where master charcutier Xesc Reina melds tradition and innovation in both classic and surprising combinations. He calls his philosophy “Charcuisine” and it's quickly clear why. His Sobrasadería is an absolute must, while Can Ferrerico and Can Llompart in Palma are well worth a visit.
Frito Mallorquín (a kind of stir fry) is another big island dish based around their cherished pig. Its lard forms the dough from which their renowned ensaimadas (sweet treat) are made, as well as empanadas, robiols (pastries eaten at Christmas and Easter) and the famous cocas (like a pizza) covered with different toppings such as a trampó, a well-balanced blend of tomato, bell pepper, onion, oil and salt. The Reina María Cristina or Fornet de la Soca bakeries and patisseries in the capital are the undisputed benchmark for all things baked and two absolute musts for those of you with a sweet tooth.
One restaurant to try it all
Many of these delights pass across the tables at GUST every day. Chef Santi Taura is one of the champions of Majorcan gastronomy. At this restaurant located in Iberostar Playa de Muro, lifelong recipes are given a breath of fresh air, but without losing any of the key element - flavor. The menu's dynamic, fun format sees it divided into different sections designed to be shared in casual fashion. To start you can try the patates valentes with spicy sobrasada or one of the wonderful cocas. Next up, the grilled vegetables Escalivada with smoked cod, or the frit fresh off the boat with octopus.
The catch of the day comes in fresh from the sea and is cooked on the natural charcoal grill, while there is no shortage of land-based produce, with the crunchy yet juicy porc negre served with a variety of sides. For dessert, the fine selection of cheeses accompanied with grapes, ecological membrillo (quince jam) and Majorcan almonds round off the experience beautifully. All in all, it's a wholesome and tasty journey around an island which, gastronomically speaking, really does have it all.
Do you want to taste the island? Do it by the hand of Iberostar and its 15 hotels in Mallorca that will culminate your vacations.
Photography by Cordon PressMAKE IT REAL NOW