Top 12 Traditional Foods
in Mallorca

Can Company is a renowned Spanish producer of premium meat delicacies, based on the beautiful island of Mallorca. With a passion for authentic gastronomic experiences and a deep respect for local traditions, Can Company stands out as one of the leading producers of high-quality cured meats in the region. Their production is rooted in preserving the native Mallorcan black pig, one of Spain’s most prized pig breeds. These animals are raised in controlled conditions, fed natural grains, and reared according to the highest animal welfare standards. This special approach ensures superior meat quality, forming the foundation for their exceptional traditional meat products. One of Can Company’s most famous specialties is sobrasada, a delicately spiced cured sausage that has become a gastronomic symbol of Mallorca. In addition, they offer fuet, dry-cured sausages, and premium fresh meat, including black pig burgers, which are highly appreciated by gourmet enthusiasts worldwide. Commitment to quality, tradition, and sustainability makes Can Company one of the most recognizable producers in the meat industry. Their products are not just a testament to exceptional taste but also a dedication to preserving the authentic culinary heritage of the Balearic Islands. Expand

Maruccia is a boutique winery located in Llucmajor, in the southern part of Mallorca, founded in 2009 by Frank Maruccia. Far from the tourist hustle and bustle, the winery provides ideal conditions for tranquil wine production and welcoming guests. Since 2011, Maruccia has independently produced its wines, from harvest to bottling, with an annual production of 7,500 bottles, with plans to increase this to a maximum of 15,000 bottles in the long term. The wines are sold directly from the winery and exclusively to members of "Club de vino 953," as well as selected fine dining restaurants in Germany, Austria, and Mallorca. Maruccia is known for its commitment to quality and passion for wine, creating a place where lovers of stylish wines and excellent cuisine gather in a select community.Expand

Treurer is an olive oil producer located in Algaida, Mallorca. The company focuses on producing high-quality extra virgin olive oil. The olives are cultivated on their own estate which ensures control over the entire production process from cultivation to bottling. Treurer's olive oil is characterized by its rich, fruity flavor and low acidity, suitable for gourmet culinary uses.Expand

Maüa Chocolates is an artisanal chocolate maker from Palma, on the island of Mallorca, founded in 2020. The brand was created by Silvia Sánchez, originally from Nicaragua, and her partner Jaume, an agronomist from the Balearic Islands, bringing together two cultures and traditions into a unique story. The name Maüa itself symbolizes this fusion - “Ma” from Mallorca and “ua” from Nicaragua. Their philosophy is based on the bean-to-bar concept, meaning they control the entire process, from selecting the cocoa beans to producing the final chocolate bar. Jaume personally visits farms in Latin America and Asia - in Peru, Nicaragua, Ecuador, Panama, Colombia, and India - to source the finest cocoa. This guarantees full transparency and fair trade with farmers. The chocolates are produced by hand, without compromising on quality and with respect for sustainable principles. They opened a boutique and workshop on Blanquerna Street in Palma, where visitors can follow the entire production process and taste their chocolates. This space is also designed as a place of education, hosting workshops and tasting sessions. Maüa Chocolates has thus positioned itself as the first bean-to-bar chocolate producer in Mallorca, bringing a new dimension to the island’s gastronomic offering. The brand combines the exoticism of Nicaragua and the Mediterranean spirit of Mallorca into a distinctive identity.Expand

Monnaber Nou is a family-run agricultural estate located in the northern part of Mallorca, near Campanet, dedicated to olive growing and the production of extra virgin olive oil certified under the Oli de Mallorca PDO. The estate manages traditional olive groves, including mature trees of the local Mallorquina (Empeltre) variety, well adapted to the island’s dry climate and stony soils. Olive cultivation follows a sustainable, largely organic approach, with carefully timed harvesting to preserve fruit quality. Olives are processed shortly after harvest using exclusively mechanical methods, in accordance with PDO regulations. The olive oil from Monnaber Nou shows a mild and balanced sensory profile, characterized by almond and ripe fruit notes, low bitterness and a subtle peppery finish. As a single-estate oil, it clearly reflects the terroir of northern Mallorca and the close relationship between landscape, variety and production methods. The estate positions itself as a small-scale, quality-driven producer with a strong emphasis on origin, traceability and authenticity.Expand

Cooperativa Agrícola de Sóller is one of the oldest agricultural cooperatives on the island of Mallorca, founded in 1899 and based in the Sóller Valley, within the Serra de Tramuntana mountain range. It was established to unite small local farmers and olive growers in order to collectively process and market their agricultural products in a challenging, terraced mountain landscape. Today, the cooperative brings together several hundred small producers who rely largely on traditional practices and manual harvesting. Cooperativa Agrícola de Sóller produces extra virgin olive oil certified under the Oli de Mallorca PDO, primarily from the local Mallorquina (Empeltre) variety, sometimes blended with Arbequina and Picual depending on the harvest. The oil is obtained through cold mechanical extraction and is known for its mild, balanced profile with notes of almond and ripe fruit and a subtle peppery finish.Expand

Ensaimada de Mallorca is a spiral-shaped sweet pastry made with yeast dough that is combined with eggs and lard. This type of pastry has been made on the island of Mallorca since the 17th century and the recipe has remained unchanged to this day. The word ensaïmada comes from saïm, meaning lard, which is the essential ingredient in this recipe. The base recipe for ensaimada de Mallorca is very simple and includes only flour, sugar, eggs, yeast, and water. However, there are many variations of this recipe which had been developed during the centuries, including the likes of those with pumpkin, cream, or chocolate.Expand

Pa amb oli is a traditional appetizer or snack originating from Mallorca and the Balearic islands. The dish is made with a combination of peasant bread or dark rye bread, tomatoes, olive oil, and salt. The bread is cut into slices and rubbed with tomatoes, giving the surface a nice rosy color. Olive oil is drizzled on top, and sea salt flakes are then sprinkled over the bread. The native Mallorcan ramellet tomato variety is preferred, while the bread should ideally be of the pan payés (peasant) variety. The olive oil and sea salt should also be local for the best experience. Although this is the classic pa amb oli, there are also variations with added garlic, local cheese, sausages, and cold cuts.Expand

Sobrasada de Mallorca is a sausage that has been traditionally produced in Mallorca since the 16th century. In the 18th century, paprika was added to the recipe, thus changing its appearance and flavor. There are seven types of sobrasada on the market: Longaniza, Rizada, Semirizada, Culana, Bufeta, Poltru, Bisbe, and Black pig sobrasada. They are of different shapes and weights, and black pig sobrasada is made exclusively using the meat of indigenous black pig that is reared in Mallorca. Sobrasada de Mallorca is made exclusively from pork meat, paprika, salt, and pepper without the addition of any natural or artificial colorings. All of the ingredients are stuffed into the casing and cured in drying rooms. Mallorcan sobrasada is eaten spread on bread, usually with honey or jam.Expand

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.Expand

Gató d’ametlla is a traditional Mallorcan cake originating from Valldemossa. It’s usually made with a combination of eggs, sugar, almonds, lemon zest, cinnamon, butter, and flour. A round cake pan is first buttered, then dusted with flour. The egg yolks are mixed with the sugar, lemon zest, cinnamon, and ground almonds. The egg whites are beaten into soft peaks, then mixed with the egg yolk mixture and folded together gently. The batter is placed in the pan, and the cake is baked until a knife that’s inserted in the center comes out clean. Gató d’ametlla is typically served warm or at room temperature. It’s recommended to serve it with a scoop or two of almond ice cream on the side.Expand

Queso Mallorca is a Spanish cheese hailing from Mallorca. The cheese is made from blended milk of local cows, goats, and/or sheep. It comes in three varieties, depending on the aging period: semi-cured (at least 20 days), cured (at least 45 days), and aged (at least 100 days). The rind is washed in brine and rubbed with olive oil. Underneath it, the texture is firm, smooth, dense, and slightly elastic. The aromas are milky and buttery, increasing with the age of each wheel. The flavors are salty and acidic, while matured cheese might have a slight peppery flavor and a more intense aftertaste. It's recommended to serve the cheese on its own as a snack or pair it with nuts.Expand

Arròs brut is a traditional Mallorcan dish. It's made with a combination of onions, tomatoes, rice, mushrooms, pieces of meat such as chicken or rabbit, and vegetables such as peas, red peppers, and green beans. The name of the dish means dirty rice, and it's always prepared with excess water so that it remains soupy. The spices used in this rice dish usually include paprika, saffron, cinnamon, nutmeg, and pepper. The ingredients always vary and might include pork, snails, artichokes, and many other ingredients depending on the season. Originally, arròs brut was made with hare or pigeon meat, blood and innards included, and that's how the dish got its name.Expand

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.Expand

Sopes mallorquines is a traditional dish originating from Mallorca. Despite the name, which is somewhat of a misnomer, the dish contains little of soup, and it's usually served as an appetizer that can be eaten with a fork. It consists of seasonal vegetables and slices of black bread softened in broth. The dish is always seasonal, so it might contain green beans, spinach, chard, cabbage, or other vegetables depending on the availability. The bread is cut into very thin slices. The vegetables are first lightly fried in a pottery terrine called a greixonera, and they're then mixed with water and simmered for about half an hour. The bread slices are added later so that they soak up the broth. The dish is served warm, and it's especially popular on rainy days.Expand

Greixonera de brossat is a traditional type of cheesecake originating from Mallorca. It's made with sugar, eggs, cinnamon, lemon zest, and brossat (also known as requesón) – fresh cottage cheese made from cow's milk, although ricotta is also a good substitute. The ingredients are blended until creamy, then poured into a baking dish and baked until firm. Greixonera de brossat is served chilled, ideally dusted with confectioners' sugar and cinnamon. The word greixonera refers to the clay baking dish in which the dessert is prepared. This cheesecake was traditionally made for Easter, but today it can be found in the Balearic Islands throughout the year.Expand