Travel Reference
In-Depth Information
Plan Your Trip
Eat & Drink Like a Local
Hungry? Good. Mallorquins love nothing more than to see visitors to their
island well fed. Whether it's sizzling-from-the-spit suckling pig in Inca's
vaulted
cellers
(cellars), Med-fresh fish on a terrace with big sea views or
new-wave Balearic cuisine in Palma - loosen a belt notch and get stuck
in!
The Year in Food
Best in Spring
Sprigs of wild rosemary and thyme add flavour to
anyell de llet
(suckling lamb).
Espàr-
recs
(asparagus) and
caracoles
(snails) pop up on many menus.
Best in Summer
You can pick
fonoll marí
(samphire), a coastal plant that's marinated and used in
salads. Markets and menus fill with a bounty of fresh fruit, veg and fish.
Best in Autumn
Join locals to comb the hills for
esclata-sang,
a mushroom of the milk-fungus family.
The island's grape harvest and festivals in late September are great fun, especially
the grape-throwing festival in Binissalem.
Best in Winter
Menus go meaty with
sobrassada
(paprika- flavoured cured pork sausage)
, llom amb
col
(pork wrapped in cabbage with pine nuts and raisins) and
lechona asada
(roast
suckling pig).
