Travel Reference
In-Depth Information
Menu Decoder
»
Arròs bogavante
Moist, juicy lobster rice.
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Arròs brut
Literally 'dirty rice', a soupy dish made with pork, rabbit and vegetables.
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Arròs negre
A rice dish, cooked in and coloured by squid ink, and sometimes served
with shellfish. A regional take on paella.
»
Botifarra
This flavourful pork sausage and
botiffarón
(a larger version of botifarra) are
some of the best island sausages.
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Cocas de patata
A breadlike pastry dusted with sugar and particularly famous in
Valldemossa.
»
Conill amb ceba
Rabbit with onions.
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Ensaïmada
The Mallorcan pastry par excellence is a round bun made with a spiral of
sweet dough, topped with powdered sugar and sometimes filled with cream, chocolate or
cabell d'àngel
(pumpkin paste).
»
Gató Mallorquí
A dense almond cake.
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Lechona
Suckling pig, often roasted on an open spit.
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Llom amb col
Pork loin wrapped in cabbage, flavoured with garlic, tomatoes,
sobrass-
ada,
parsley, sultanas and pine nuts.
»
Marisquada
A heaped tray of steamed shellfish - plan to share.
»
Pa amb oli
Literally bread with oil. Traditional
pa moreno
(rye bread) usually topped
with chopped tomatoes, as well as variety of other toppings. Some are a meal in them-
selves.
»
Sobrassada
Tangy cured pork sausage flavoured with paprika and sea salt.
»
Suquet
Stew cooked in rich fish stock and filled with fish and/or seafood.
»
Tumbet
A kind of vegetable ratatouille made with aubergines, courgettes, potatoes, gar-
lic and tomatoes. Mop up with crusty bread.
When to Eat
Most Mallorquins kick-start the day with a shot of
cafè
(black coffee), but they might
head out to
esmorzar
(breakfast) around midmorning. This is the ideal time to try a sug-
ary
ensaïmada
(Mallorcan pastry) and wash it down with a
cafè amb llet
(espresso with
milk) or a
suc de taronja natural
(freshly squeezed orange juice).
Lunch is the biggest meal of the day. On Sundays, the midday family meal may last
until late afternoon. Social dinners are equally drawn out, with each step from appetisers
