Eating out in Majorca is fantastic. Holidaymakers may discover the enjoy the Spanish & Balearics gastronomy at the best Majorca restaurants in all resorts of Majorca. Eating out is a marvellous way to relax and enjoy the unique sunny beauty of the island’s Mediterranean scenery. The gastronomy and Majorcan cuisine is also great for holidaymakers. Pickles on cocktail sticks, homely omelets, cheeses and hams, baby earthenware casseroles with sizzling hot dishes and elegant mayonnaise-topped mouthfuls.
As for gastronomy of the Island; the typical Mallorcan soups are very popular that are served as a first course. They are mostly made from a nourishing blend of vegetables, thinly cut slices of brown bread, onion and tomato.
Tumbet is another very typical dish that is a ratatouille-like baked vegetable dish, usually cooked in a greixera (casserole) and contains aubergines , potatoes, peppers and tomato.
When it comes to meat dishes; the popular local roast sucking pig, and escaldums, duck or turkey stews with potatoes and almonds are a must. Loin of pork with cabbage is also popular. There is also popular Mallorcan spicy red sausage spread, sobrasada that is made of finely diced pork, seasoning, paprika and cayenne pepper.
However, the local fish and seafood dishes are the most popular ones of the island and are really worth a taste. The lobster stew which is called caldereta de langosta, the sea scorpion named cap roig, the fish croquettes made with jonquillo are very popular.
As for cakes and pastries; the lard named ensaimada is very popular in the island that is made from flour and lard and is a sweet magically fluffy half-bun, halfpastry with a flattened, coiled, turban-like shape. The smaller ones are eaten with breakfast, while the bigger ones are eaten as a dessert or at tea time, or taken home by visitors as a souvenir of a happy holiday spent on Majorca.
Another specialty of the island are the rubiols that are made from flour and aniseed, with a cottage cheese or jam filling. In addition, the coca, a pizza-like base that is filled with fresh apricots or dried peaches, ice cream with almonds are also very popular.
As for wining; the Ferrer and Ribas wines bear the Binissalem Seal of Origin and are of excellent quality. Also the most popular aperitif is palo that is a drink resembling vermouth, made from the carob bean.
Liqueurs made from natural herbs enjoy wide renown. Recently a local type of cava is also very popular that the Mallorcan vi escumós de qualitat brut nature, produced by Jaume Mesquida. This sparkling wine, made by the champagne method, is limpidly brilliant with a light greenish-yellow colour.