Travel Reference
In-Depth Information
Vegetarians & Vegans
There has been a rise in restaurants and cafes dishing up vegetarian and vegan fare in re-
cent years. They make the most of the island's fava broad beans, peppers, aubergines, ar-
tichokes, cauliflowers and asparagus. Figs, apricots and oranges (especially around
Sóller) are abundant.
If you want something light, try
trempó,
a refreshing Mallorcan salad made of
chopped tomatoes, peppers and onions, drizzled in olive oil.
Pa amb oli
is another good
option, as is tumbet. Spanish gazpacho (cold, garlicky tomato soup) and tortillas, thick
omlettes made with potatoes or vegies, are popular too.
It's worth bearing in mind that many traditional vegie dishes are prepared with salted
pork, meat broth or lard. For meat-free meals be sure to stress that you are a vegetarian.
Soy vegetariano/a
(I'm a vegetarian) or
no como carne
(I don't eat meat) should do the
trick.
Mallorcan Wine
Mallorca has been making wine since Roman times but only in recent years has it been
toasted for its quality. Just over 30 cellars, with 2500 hectares between them, make up
the island's moderate production, most of which is enjoyed in Mallorca's restaurants and
hotels. The wineries are huddled in the island's two DOs (Denominaciones de Orígen),
Binissalem and an area in the interior of the island that includes towns such as Manacor,
Felanitx and Llucmajor, where growing conditions are ideal. International varieties like
cabernet sauvignon are planted alongside native varieties, like Manto Negro, Fogoneu
and Callet. Local white varieties include Prensal Blanc and Girò Blanc, which are blen-
ded with Catalan grapes like Parellada, Macabeo and moscatel or with international vari-
eties like chardonnay.
Wine production also takes place on the seaward slopes of the Serra de Tramuntana,
particularly around Banyalbufar where the Malvasia grape is enjoying a revival.
Tourist offices across the wine country generally have a list of local wineries and their
opening hours.
How to Eat & Drink
Stopping to sit down and slowly savour a meal is one of the best things about Mallorca,
where eating is not just a functional pastime but one of life's great pleasures. Mallorquins
eat late, no matter what the meal, although the large foreign population on the island
means that restaurants tend to open an hour or more earlier than they do on the mainland.
