Cuisine is an integral part of any local culture, and no trip to Palma is complete without tasting the local food. This directory offers information about the traditional dishes and drinks available in Palma to help visitors better understand the local food culture and make an informed decision when trying them.
- Albergínies farcides: aubergines stuffed with meat.
- Botifarra: type of sausage and one of the most important dishes of the Catalan cuisine.
- Bunyols de vent (Buñuelos de viento): deep fried dumplings.
- Chopitos: tiny, battered and deep fried baby squid.
- Cocarroi: kind of pastry popular in Mallorca.
- Coques de verdures, coques de trempó: vegetable pastries.
- Empanada Mallorquina: savory turnovers filled with vegetables or meats.
- Jamón serrano: type of dry-cured Spanish ham, which is generally served raw in thin slices, or occasionally diced.
- Mahón Cheese (Formatge de Maó): soft to hard white cheese made from cow's milk.
- Sobrasada: raw, cured sausage made with ground pork, paprika and salt and other spices.
- Sopa de Nadal /Sopa rellena de Navidad: 'Christmas soup' made with pasta shells.
- Zarzuela: fish stew made with mussels, shrimps, squids, fish fillets, onions, tomatoes, bacon and garlic.
- Trempó: salad made with onions, green peppers and tomatoes, seasoned with salt, oil and vinegar.
- Arròs brut: saffron rice cooked with chicken, pork and vegetables.
- Calamares (rellenos) a la mallorquina: stuffed squids.
- Caldereta: stew made with meat cooked along with liver spread, tomatoes, garlic, chili and bell peppers, cheese and beef broth.
- Caldereta de llagosta: Menorca's style lobster stew.
- Coliflor amb panses i pinyons: cauliflower with raisins and pine nuts.
- Frit mallorquí: fry up of offal, potatoes, tomatoes and onions.
- Llampuga amb pebres: dolphin fish with peppers.
- Llom amb col: pork wrapped in cabbage with pine nuts and raisins.
- Mero a la mallorquina: grouper baked with vegetables.
- Paella: rice mixed with meat or seafood, vegetables and sometimes beans.
- Porcella: stuffed pork cooked in an outdoor brick oven for ten to twelve hours.
- Sopa mallorquina: sautéed brown bread and vegetables.
- Tombet: layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
- Buñuelos: fritters made with flour, eggs, butter and sugar.
- Carquinyolis: small square pastries.
- Creme Caramel: custard dessert with a layer of soft caramel on top, as opposed to crème brûlée, which is custard with a hard caramel top.
- Crespells: sweet pastries.
- Coca d'albercoc (Coca de albaricoque): apricot cake.
- Coca de patata: round buns made with mashed potatoes, covered with powdered sugar.
- Ensaïmada: Majorcan sweet bread
- Flaó: cottage cheese tart.
- Galetes d'Inca (Galletas de Inca): Mallorca's popular cookies.
- Gató d'ametlles (Gató de almendras): almond cake, usually served with almond ice-cream.
- Greixonera: cinnamon-flavoured pudding made with ensaimadas, eggs and milk.
- Greixonera de brossat: local cheesecake.
- Helado de almendra: almond ice cream
- Panellets: sweets made of sugar, almonds, chocolate, eggs.
- Pastisset: small stuffed fried cakes in the Catalan Countries.
- Tortitas de calabaza: pumpkin fritters.
- Turrón (torró): confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts.
- Coca de Mallorca (Majorcan Coca): similar to Italian pizza but without cheese.
- Pa amb tomàquet (bread with tomato): toasted bread with tomato rubbed over and seasoned with olive oil and salt.
- Orelletes (Fritter biscuits): ear-shape pastries made with Anise liquor.
- Robiols: cottage cheese or jam-stuffed pastries.
- Horchata (orxata): beverage, made of ground almonds, sesame seeds, rice, barley, or tigernuts.
- Hierbas de Mallorca: glorious herb liqueur from Mallorca.
- Palo de Mallorca: spirit obtained by the maceration and/or infusion of cinchona bark and gentian root.
- Sangria: drink made with red wine, fruit juice, sparkling soft drinks, sugar and chopped or sliced fruit.
- Xoriguer: gin of Mahon (Menorca).
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