Mallorca's colorful cuisine is considered one of the most exquisite in the world and includes traditions of Moorish, Catalan and Mediterranean dishes. Among them are spicy herb and nut liqueurs, pork sausages with paprika sobrassada, and layered sweets ensaimada.
The basis of national dishes is seafood, pork, as well as fruits and vegetables grown on local plantations. Most dishes are seasoned with garlic and cooked with olive oil.
For appetizers, we recommend pa amb oli - small slices of crusty bread soaked in olive oil and served with thinly sliced cured meats and tomatoes. Among the vegetable salads, choose a trempo of green peppers, ripe tomatoes, pears and apples.
Local soups made with vegetable or meat broths are a must in Cala d'Or. Many first courses are served with small slices of aromatic dark bread.
A popular vegetable dish is tumbet. It is a hearty roast of eggplants, fresh tomatoes, potatoes and peppers.
Meat lovers will like roasted pork Lomo con Col (lomo con col). It is pre-wrapped with cabbage leaves, and before serving it is richly stuffed with raisins and pine nuts. An original holiday dish is lechona pig roasted on an open fire.
The meat of a special breed of black pigs is used to make sobrassada sausage (sobrassada), which has a consistency more like pate. Fans of exotics should try kamayot sausage with a specific smell and quite original taste.
