Traditional recipes Delicious food from Majorca

Did you know that a 17th century Augustinian monk, brother Jaume Martí, lay down the foundations of Majorcan cuisine in a book? The most avant-garde chefs on the island continue to pay tribute to these traditional recipes today, adding their own signature touch.  

At the restaurants Gust and Marea, located in the Iberostar Waves Playa de Muro and the Iberostar Selection Playa de Palma hotels in Majorca you can enjoy some of the many simple but tasty recipes to come from the island.

Tumbet

This is a well-known dish combining roast vegetables such as aubergine, red bell-peppers, tomato and potato.

Dating back many centuries, this dish was originally made by Balearic peasant farmers to use up surplus vegetables. It can be eaten as a vegetarian dish, although it is usually served as an accompaniment to meat or fish. Discover this delight in the restaurants Gust and Marea in two of our Iberostar hotels in Mallorca de Iberostar, together with a nice local wine!

Arròsbrut

The literal translation of this dish is 'dirty rice'. But it's not because it's not washed! The name comes from the dark broth from the mixture of different meats and vegetables with saffron and other types of spices and condiments which forms inside the clay pot it is traditionally cooked in. This rice dish is the quintessential winter dish on the island. The finishing touch is often provided by wild mushrooms found on the Tramuntana mountains, when in season.

Photo by Nora Zubia for the book "La cuina mallorquina d'en Biel Felip"

Majorcan soup

The distinguished Majorcan philosopher Ramon Llull referred to this "soup of wet bread" way back in the 13th century. The origin of this dish is very humble. The farmers threw all the vegetables they cultivated in the pot according to the season such as cabbage, cauliflower, chard, and green beans. The slices of bread have to be so thin that they are hard to cut by hand (the bakeries and grocery shops on the island often sell bags of slices already cut). The people of Majorca then accompany the soup with olives and sea fennel in vinegar.

Pa amb oli

Fresh bread served with olive oil is one of the great classics of Majorcan cuisine. It is very simple to make: a slice of local country or brown bread, ripe vine tomato rubbed on top, a drizzle of olive oil and a sprinkle of salt. It is often served with local sausage and cheeses, as well as classic Majorcan style olives trencades (crushed olives) and sea fennel.

Trampó

The Majorcan salad par excellence. It is eaten especially in summer, as it is nice and refreshing and includes tomato, bell peppers and onion all cut into very small pieces. It is mixed and seasoned with olive oil and salt and is delicious especially when accompanied by chickpeas. 

Gató with almond ice-cream

The classic finishing touch to any good Majorcan meal worth is a delicate spongy gató (sponge cake), together with locally made almond-flavoured ice-cream from Majorca, resulting in a delicious combination of flavours.

Stuffed aubergines

The prestigious chef Santi Taura has created a Mediterranean menu with seasonal produce in the restaurant Gust, at the Iberostar Waves Playa de Muro hotel in Majorca. Dynamic, fresh cuisine that includes crispy pork from Majorcan black pig accompanied by roasted potatoes with a herb and lemon jus, stuffed aubergines or a selection of freshly made Majorcan pastries, among other local delicacies.

Majorcan pastries known as Cocas

At the Iberostar Selection Playa de Palma 5-star hotel discover the Marea restaurant.

With a relaxed and welcoming atmosphere perfect for enjoying local dishes such as sobrasada paté and caramelized onion tarts, local farmer's salad, black paella or roast, whole, boneless shoulder of lamb.