Top 27 Balearic Foods

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

Mahón-Menorca is a full-fat pressed paste cheese, made from pasteurized or raw full-fat milk from Brown Swiss, Friesian or Menorcan cows. This cheese is traditionally manufactured on the island of Menorca from local cows' milk. The milk must be fresh and without any preservatives or processed in any way. Molded by hand and wrapped in a cotton cloth, Mahón cheese is then ripened for at least 21 days, and can be cured for up to 150 days. The flavor of this cheese is intense and complex, with a slight tang combined with notes of butter and hazelnuts. Mahón is periodically rubbed with olive oil and pimenton paprika, which gives its characteristic color and aroma. 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

Sobrassada is a unique specialty from the Balearic Islands, a sausage with a reddish-orange color, made from ground pork, pork fat, paprika, salt, and pepper. The meat should come from locally grown black pigs which are related to the Ibérico pigs living on the mainland. The sausages are cured in the open air between one and eight months. The texture of sobrassada is like a soft pâté, so it is usually spread on bread or toast instead of being cut into slices, but it can also be added to other dishes or used as a topping for coca flatbreads.Expand

Empanada de cordero is a type of Spanish empanadas originating from the Balearic Islands. Unlike their Galician counterpart, Mallorcan empanadas have a dough that’s prepared without yeast. The dough is made with a combination of egg yolks, lard or butter, flour, salt, olive oil, and lukewarm water. Each empanada is typically filled with a mixture of diced lamb, chopped bacon, salt, and black pepper. The pastries are baked until lightly browned and the filling is fully cooked. Once prepared, empanadas de cordero are served warm or at room temperature.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

Cocarrois is a traditional vegetable turnover originating from the Balearic Islands. The dough is similar to the island’s empandas de cordero, but it’s enriched with orange juice and sugar. Other ingredients used to make the dough include flour, olive oil, egg yolks, and lard or butter. The filling is typically made with vegetables such as Swiss chard, cauliflower florets, and scallions, along with parsley, pine nuts, and raisins. The dough is stuffed, then closed and shaped into a half-moon. The pastries are baked until lightly browned, then served warm or at room temperature. These turnovers are especially popular during Easter.Expand

Although the term flaó is used in other Spanish regions to denote similar cheese-based specialties, the Ibizan version refers to a dessert consisting of a pastry base that is filled with a combination of fresh cheese, eggs, sugar or honey, citrus zest, and fresh mint. The cake usually calls for the use of goat or sheep cheese, and it is traditionally flavored with aniseed and anise liqueur. In the past, flaó was typically prepared for Easter, but nowadays it is enjoyed all year round and has become one of the most common desserts on Ibiza.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

Quesos Subaida is a family-run cheesemaking farm located in the interior of the island of Menorca, in Spain’s Balearic Islands, with a long-standing tradition rooted in local livestock farming and cheese production. Subaida is one of the few farms on Menorca that operates as a fully closed production cycle, covering everything from cattle breeding and feed, through milking and cheesemaking, to aging, packaging, and direct sales. The dairy specializes in Mahón-Menorca D.O.P. cheese, a protected designation of origin product that stands as a gastronomic symbol of the island. The cheese is made from cow’s milk sourced on Menorca, following traditional methods that include handcrafting and the characteristic practice of rubbing the rind with olive oil and paprika during maturation. Their range includes cheeses of different styles and ages, from young and mild expressions to long-aged versions with greater complexity and pronounced piquancy. Subaida’s cheeses have received multiple awards and are highly regarded for their clear expression of terroir and consistent quality.Expand

Oli des Pla is an olive oil producer based in the Balearic Islands. The company specializes in extra virgin olive oil, made from locally grown olives. Oli des Pla emphasizes traditional farming methods and sustainability in its production. The producer is known for its commitment to quality and uses a cold-extraction process to preserve the natural flavors and nutritional value of the olive oil. The olive oil from Oli des Pla has received various accolades and certifications for its quality.Expand

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