Mallorca has a very diverse gastronomy employing a myriad of local ingredients and styles. One of the most renowned is the ensaimada (a sweet pastry stuffed with angel hair) or their embutidos (spiced meats), of which sobrasada is probably the most famous but one cannot forget the camaiot, butifarra and blanquettes. As far as dishes go frit mallorquí, (or literally translated; fried in Mallorquin style) is one of the most popular. This consists of potatoes, peppers and a selection of offal or cooked blood or sea food. Other important dishes are sopas mallorquinas (Mallorquin soup of cabbage and bread), tumbet (a vegetable stew), lomo con col (suckling pig with cabbage) and arroz brut (a rice and meat broth). Each village boasts their own typical dish for instance potato cakes in Valldemosa, sospiros in Manacor or espinagades in Sa Poble. Throughout the island one will find the pa amb oli (literally bread with olive oil) which like a ploughman’s consists of a selection of cheese and ham yet also mixed with garlic and tomato.

Pork is a very popular meat on the island and can be cooked in a variety of ways, the most common of which is roast suckling pig with cabbage chunks of potatoes and island herbs like rosemary and fennel.

The typical summer salad is called trampó which consists of finely diced tomato, onion, cucumber and green pepper and of course topped with olive oil. Cocas are also enjoyed at this time of year, a little like a thin pizza topped with trampó or roast red peppers and no cheese.

Saints days also have their own traditional foods, for example during semana santa, or saint’s week, empanadas are made. These are a round savoury pie filled with lamb, peas and sobrasada. They can be made with fish, however this is not so common. There are also cocarolls, which is a triangular pie filled with cabbage and raisins. To compliment these savoury pies saint’s week also provokes the cooking of crespells and rubiols, sweet pastries filled with angel hair or apricot jam.

Mallorquin wine has also been developing acclaim within Spain and Europe over recent years. The island boasts two Denomínación de Origen: D.O. Binissalem-Mallorca and D.O. Pla i Llevant.