Hot loved mix

It is on the rise again, the most typical of all Mallorcan tapas: the "variat", as the locals say. In recent years, the tapas variadas had almost fallen into oblivion. Ousted by all the refined pinchos and super noble tapas, which sometimes landed on the plates as true gourmet works of art in mini format. Cool appetizer creations have conquered the bars - the TaPalma, which always takes place in November in Mallorca, shows each time the latest delicious inventions. In 2023, the event will take place from 22 to 26 November.

Mallorca's traditional tapas mix

However, dead said lives longer. Mallorca's traditional tapas mix, at least, doesn't let itself get down that easily. It may well be that some dishes go out of fashion. But what belongs to the island will return.

The Mallorcans appreciate their classic again very much. What's more, there's talk of the "Orgull Variat" and pride in the colorful tapas mixture. Which shows: Even really nice, hearty home cooking can be cult!

A little bit of each

Tapas variadas: The "a little bit of each" is served on a single plate. Or even more authentic: in a small Greixonera, the typical Mallorca clay bowl. Depending on hunger, albóndigas, the famous meatballs with sauce, and mushrooms in garlic find together there.

Callos (tripe), pica-pica (finely chopped cuttlefish in a spicy sauce) and frito mallorquín (giblets with vegetables) are all gathered together in the smallest of spaces without being shy. Tongue with capers and kidneys are also part of the party.

Everything piles up on top of each other

And there's no way around a dollop of ensaladilla rusa, the Russian salad with potatoes, tuna and mayonnaise, which adds a touch of freshness. Everything piles on top of each other, running into each other, to be topped at the end with a ham or spinach croquette, fried squid rings, a shrimp or even mussels.

Different flavors and textures

A wonderful drizzle of flavors and textures that sometimes spills rusticly over the edge of the bowl when served.Tapas kompakt, so to speak, where a wide variety of flavors and textures meet . Sauce meets mayonnaise. Crispy meets soft. Hot on cold. Fried meets cooked and cold. And of course, the Mallorcan pan moreno is a must.

Freshly prepared home cooking

The beauty of "variat mallorquí" is that it often varies a little from bar to bar. Depending on what is freshly prepared and the specialty of the house. Leaning casually against the bar - that's how it tastes best of all.

And you have to hand it to the "variat". It is a champion in terms of flexibility, can be adapted in quantity and combination to the respective taste and wallet of the guest in the twinkling of an eye.

You have to like it, admittedly. It's possible that the courageous layering of very different tapa specialties is a bit peculiar. And of course: Opinions differ on this. What for some is a small culinary earthly happiness, is for others a horror.

But they don't have to eat it. In any case, tapas variadas are characteristic of the island. If you will, the "variat" is the soul of Mallorcan tapas. Modern creations or not. The best thing is to order one again in the restaurant next door …