Here are some typical Mallorcan dishes and where you can find them:
Arrós brut: A delicious, brothy and spiced rice with a strong flavor, cooked with game meat. (Ca’l Dimoni, Las Tres Palas, El Mesón de Can Pedro, Restaurante Es Verger, El Cruce).
Tumbet: A Mallorcan recipe made with seasonal vegetables and produce typical of Mallorca’s orchards. (Ca Na Joana, Restaurante Es Muntant, Celler Pagès).
Pa amb oli: Originally refers to a Mallorcan bread drizzled with olive oil, but over time the dish has been enhanced with a third ingredient, tomato. (Es Llogaret, Bar s’Hostal, Bar Cabrera, Puig de Santa Magdalena Restaurant Panoràmic).
Empanadas: The most traditional are the so-called panades de cordero. They consist of a dough basket, topped and filled with meat, peas, and sobrasada. (Panadería y pastelería Reina María Cristina, Forn Fondo, Forn Ca na Teresa).
Coca de trampó: A savory coca. It consists of a flat, square bread dough with chopped vegetables, all baked together. (Pastisseria Ca Na Cati).
Frito mallorquín: Traditionally made from the meat, offal, liver, and cooked blood of pigs, lambs, goats, or even turkey. The dish is a fried mix of meat with potatoes, onion, tomato, and red pepper, cooked in olive oil. (Bar Sa Plaça Sineu, Celler Can Lau, Restaurant Es Guix).
Coca de patata: A typical sweet coca from Mallorca, especially popular during the fiestas in Valldemosa. Made with potato, egg, sugar, and fat for the mold. (Panaderia Pastelería Ca’n Molinas).
Crespells: Sweet pastries traditionally eaten during Easter (Holy Week). The shapes vary, often made into stars, hearts, fish, or animals. An ideal recipe to make with kids. (Forn des Pont, Forn Fondo, Reina María Cristina).
Gató de almendra: Almond cake or sponge cake. (Pastisseria Ca Na Cati).
Cardenal de Lloseta: A typical dessert from the town of Lloseta. It consists of sponge cake and baked meringue filled with whipped cream. (Forn de Baix).
