Mallorcan gastronomy
The gastronomy of Mallorca is part of the Spanish cuisine, but the strategic geographical position of the Balearic Islands gives it that insular character (a very special character) that gives it personality and uniqueness. The island cuisine of Mallorca is a bearer of the Mediterranean character and places great emphasis on fish and seafood.
Mallorcan gastronomy is strongly rooted in its traditions and is, logically, very dependent on its geographical and climatological characteristics. Divided into three main parts, the Tramuntana mountain range to the west and the Levante (Llevant) mountain range to the east are natural barriers to the central plain that stretches between the two mountainous areas. It is on this plain where most of the island’s agriculture takes place.
Influences of Mallorcan cuisine
Mallorca’s gastronomy has its roots in the ancient civilisations that have been linked to the island’s history. Mallorca’s gastronomy is a fusion of varied influences; a culinary melting pot. From the Greeks and Phoenicians, through the Vandals and the Byzantine influence, Romans and Arabs, to the influence of the French and English more recently, each culture that interacted with Mallorca left its mark here, contributing ingredients, techniques and processes that have enriched its culinary tradition. The gastronomy of the Balearic Islands in general and, more specifically, Mallorcan gastronomy also has many points of contact with Catalan and Valencian cuisine.
Characteristics of Mallorcan gastronomy
The Mediterranean sea is a feature of Mallorcan gastronomy, and the benefits of fishing along its coasts are complemented by the resources from the cultivation of fruit, vegetables and cereals. The breeding of pigs (pig farming) and other livestock species (goats and sheep) that traditionally grow in the interior of the island provide Mallorcan cuisine with a wide range of sausages that are highly appreciated for their excellent quality.
Ingredients of Mallorcan local gastronomy
The Mediterranean cuisine of Mallorca incorporates, among other ingredients, meat and fish with tubers, vegetables, legumes, fruits and the typical olive oil along with other spices and aromatic herbs. Potatoes, tomatoes, garlic, olives, peppers and artichokes, among many other ingredients, are frequently found in typical Mallorcan dishes. Confectionery and bakery have a long history on the island. Many of its traditional ovens are more than a hundred years old and in operation.
In this section we will be publishing materials, entries and articles dedicated to Mediterranean cuisine and, in particular, to the Gastronomy of Mallorca. This summary of the Mallorcan Mediterranean diet serves as an introduction to this section of Mallorcan culture in the Balearic Islands. You can also consult our travel guide and all the tourist information on Mallorca.
