Food and Drink on Mallorca

Mallorcan gin brings together Mediterranean botanicals, meticulous craftsmanship and a relaxed culture of enjoyment.

A simple, refreshing classic of the island cuisine made from just a few ingredients — freshly diced, quick to prepare and typically Mallorcan.

Small savory pastries with a distinct identity — perfect to take from the bakery or as a festive classic.

A simple, oven-baked home dessert from the island, made from humble ingredients and sometimes from leftovers.

This simple, handy roll is more than a snack in Palma — it's a piece of the city's history and an everyday ritual.

A practical, knowledgeable introduction to the Ensaïmada: what defines it, which varieties exist and how best to take it with you.

A fluffy, lightly sweet potato pastry that's a Valldemossa breakfast staple with hot chocolate — a Mallorcan tradition that combines heritage and indulgence.

Plant-based classics, practical ordering tips and where to find the best seasonal ingredients.

A guide to DOP Oli de Mallorca, typical varieties like Arbequina and Mallorquina, ancient groves, and how to spot good oil.

A compact guide to the types, herbs, production and drinking rituals of the Mallorcan classic.

Gató d'ametlla is the classic Mallorcan almond cake: nutty, moist, and often served with almond ice cream.

A down-to-earth dish of bread, ripe tomato, good olive oil and regional toppings — simple, filling and deeply rooted in the island's culture.

A rustic skillet dish of offal, potatoes and peppers — versatile, regional and deeply rooted in the island’s cuisine.

Layered vegetables in tomato sauce — how tumbet comes together, when to eat it, and what regional variations exist.

A compact guide to Ensaïmada, Sobrassada, almonds, olive oil, sea salt from Es Trenc and Hierbas — what’s worth packing and how best to travel with it.

A compact guide to Binissalem, Pla i Llevant, native grape varieties and how to plan winery visits in Mallorca.

A compact guide to Mallorcan tapas culture, what typically appears on the table and how to best experience the scene in Palma and beyond.

A distinctive paprika sausage from Mallorca, creamy, spicy and ideal for sharing — this is how Sobrassada is made and enjoyed.

A compact, timeless overview of the typical dishes, ingredients and where to discover them best on the island.

Find out what Marchica Palma serves, from rolls and fusion cuisine to Mediterranean dishes, and what to expect from its stylish, relaxed setting.

Learn how to make salmon tataki: sear the fish briefly on all sides, keep the centre raw and freeze it beforehand so it is safe to serve.

Make a Spanish tortilla de patatas with potatoes, eggs, onion and olive oil. Follow this simple recipe for a dish served warm or cold.

Discover Mallorca food, from pa amb oli and sobrasada to fresh fish cooked à la plancha, and learn what shapes the island’s cuisine.

Discover how to make Tinto de Verano with red wine, fizzy lemonade, ice and lemon, as served with a Menú del Día in Mallorca.

Find restaurants and bars in Mallorca serving traditional Spanish food, international dishes and seafood, with options for different tastes and budgets.