Food & Drink

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.

Mallorcan cuisine has been exposed to various influences over the centuries. Although there are similarities to Spanish cuisine, the "Cuina Mallorquina" has ...

Tinto de Verano: The cool mix of red wine and lemonade is Spain's refreshing drink for high temperatures

The island offers a wealth of restaurants and bars that have something to offer for every taste and budget.

Javier Hoebeeck cooked up his first Michelin star on Mallorca at the age of 31. He wields the cooking spoon at Playa de Muro in the north of the island.

Experience the journey of southern European red wines - from their origins in Spain and Italy to the tantalizing delights of Mallorca.

In a class of their own: the quality wines from Mallorca's Denominación de Origen Pla i Llevant.

Mallorca's winemakers focus on quality. The first designation of origin for wine was the Denominación de Origen (D.O.) Binissalem in the heart of the island.

Whether cod in garlic oil, meatballs in tomato sauce, cream cheese with Ibérico ham or fried squid rings - tapas are hearty snacks that are eaten at any ...

Top cuisine in Mallorca: 11 Michelin stars for 10 restaurants make the island a hotspot for gourmets.

The Llampugas are in season in autumn. In October Cala Ratjada celebrates its traditional dolphinfish festival: the "Mostra de la Llampuga".

They are chocolate brown, versatile and now valued as a typical product of Mallorca in the upscale cuisine: the fruits of the carob tree.

The most typical of all Mallorcan tapas is making a comeback: Long live the "variat" with very different tapas on just one plate.

Traditional pastries of the island: bunyols, profiteroles, cocas and the famous ensaïmadas.

Among wine connoisseurs they are considered true treasures: Mallorca's native grape varieties such as Prensal Blanc, Mantonegro and Callet.

Fresh from the tree, they are irresistible. But they are also delicious in salads, with cheese or on Mallorca's famous pastry snail ensaimada.

Delicious Mallorca recipes, very easy to copy: from traditional to innovative. Bring a piece of the island to your table.

Palma's big market hall: shopping and feasting in the heart of Mallorca's Capital. The Mercado del Olivar is just the right place for this in the morning.