Trempó is a refreshing summer salad originating from Mallorca. It is made with a combination of tomatoes, onions, and Mallorcan green bell peppers. The vegetables are chopped, drizzled with olive oil, and seasoned only with salt. It is believed that the name of this salad is derived from the word trempar, meaning to dress. Serve trempó with country bread and olives on the side.
Tombet is a traditional Mallorcan vegetable dish consisting of baked layers of aubergines, red bell peppers, and potatoes which have previously been fried in olive oil. When served, tombet is typically topped with a combination of fried tomatoes, garlic, and parsley. Visually, when presented, the dish looks like a crustless pie. Although tombet is usually served as a main vegetarian dish, it can also be used as an accompaniment to fish or meat. Nowadays, it is available at most Mallorcan restaurants.
Cuinat is a vegetable stew from Ibiza, closely associated with the island’s springtime cuisine and the Easter season. It is a deeply rooted part of local food culture, prepared with seasonal greens, pulses, and aromatic herbs, and reflects a style of cooking based on simplicity, seasonality, and respect for the land. The dish is particularly linked to Holy Week, when it is traditionally served on Good Friday as a meat-free meal in accordance with Catholic fasting practices. However, it is also enjoyed throughout spring when the ingredients are at their peak. The preparation begins with soaking dried beans —typically chickpeas and white broad beans —overnight to soften them. They are then simmered gently until tender, then a variety of leafy greens, some precooked, such as chard, collejas (bladder campion), garlic shoots, and sometimes spinach. The stew is seasoned with garlic, olive oil, salt, pimentón, and occasionally ñora pepper. The stew is simmered until the vegetables break down and meld into a thick, rich consistency. What makes cuinat distinctive is its seasonal character and its focus on fresh spring greens, which give the stew a vibrant, earthy taste and a soft, almost creamy texture. The absence of meat not only aligns it with Lenten dietary customs but also allows the natural flavors of the vegetables and pulses to take center stage. It is a dish that changes slightly from year to year, depending on the availability of wild and cultivated greens. Cuinat is usually served as a main course, piping hot and often accompanied by rustic bread that soaks up its thick, flavorful sauce. It pairs well with light white wines or young rosés, which complement the sweetness of the vegetables and the gentle spice of the paprika.
Oliaigua is a traditional Balearic dish originating from Menorca. This simple soup is prepared by frying onions and garlic in a pan until transparent, then adding green peppers, tomatoes, and water. The soup is slowly simmered, but it mustn't come to a boil. Oliaigua is typically served with roasted stale bread on the side. The name of the soup is a reference to the combination of oil (oli) and water (aigua), and it was originally very popular among farmers, who ate it for breakfast. In the summer, the soup is eaten cold, and in the winter, it's eaten warm with onions, eggs, baked potatoes, or pickles.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable.
For the “Top 4 Balearic Vegetarian Dishes” list until June 15, 2026, 35 ratings were recorded, of which 23 were recognized by the system as legitimate.
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instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
