Cultural traditions
Mallorcan Cuisine
As the result of a complex history of arrivals, departures and rulings of ancient civilisations, Mallorca’s villages’ cuisine gathers the traditions of all the cultures that have shaped their personality.
Probably because of precisely this reason, variety is one of its signature features.
Calvià’s cuisine has been a slow-cooking process, meaning its dishes have the power of evoking in us the taste of jobs well done.
The area is full of restaurants in which to taste the most exquisite examples of Mallorcan cuisine. “Sopes mallorquines” are one of the most popular dishes, whether you choose to have the fish, meat or stew version. There are also the typical Mallorcan “sopes”, which are more solid, drier and contain vegetables, cabbage and slices of bread.
When it comes to meat-based dishes, one of the most typical is roast suckling pig, with lamb or turkey (used for a stew called “escaldums”) being equally popular.
Another familiar sight in Mallorcan kitchens is “frit mallorquí”, made with lamb pluck, potatoes and onions. A more elaborate dish is pork loin with cabbage, but snails are also a very popular choice.
“Sobrassada”, a soft orange-coloured sausage, is made exclusively in the Balearics. In thiscold meat category we also find “botifarró” and “camaiot”.
Our cuisine showcases many rice-based dishes, too. “Arròs brut” is one of the most traditional, a broth-based rice dish with vegetables and meat. The soft black pepper taste is also typical of Mallorcan cooking.
With regards to vegetables, the star of the show is “tumbet”, a fried potato and aubergine loaf with peppers and tomato sauce.
“Trempó” is another classic vegetable dish, but this one is eaten cold. Aubergines, a recurring character in Mallorcan kitchens, are also eaten often, stuffed with meat or fish and roasted in the oven.
