The culinary side of Mallorca - local dishes to try at home this winter, Ca's Saboners Beach Aparthotel

It’s official—the Mediterranean diet is the healthiest in the world and Mallorca’s culinary repertoire is no exception. The secret to the island's peasant-inspired dishes is fresh ingredients, from pork, fish and vegetables to olives, tomatoes, and green peppers. Plus, plenty of olive oil and salt, which is harvested in the southeast. The best Majorcan recipes are handed down from generation to generation and are closely guarded, while others are served with a twist in Michelin-starred restaurants. ¡Bon profit! Enjoy your meal.


Pa mb Oli – literally bread and oil


Let’s start with something simple and quintessentially Majorcan. Served in all good local bars and homes with a side of local olives and often fonoll marí (samphire), Pa amb Oli means “bread and oil”. The essential foundation is pa moreno, brown whole wheat bread with barely any salt in a circular loaf sliced into long flat pieces. First: cut a tomato—”ramallet”, preferably—in half and rub the inside onto the bread so it’s completely smothered. Then, drizzle good quality—Majorcan, preferably—olive oil and season with a little salt—again, ideally from the island. Then add your toppings: cheese and anchovy perhaps, or “jamon” with cheese, “sobrassada” sausage—whatever you like. Pa amb oil is a satisfyingly simple lunch, snack or light dinner.


Arros Brut - the perfect rice dish for winter


Meat eaters—this one’s for you. Translating as “dirty rice”, this hearty savoury rice stew is particularly good in winter. It was dubbed “dirty” because offal and blood were often used to add flavour and avoid wasting ingredients. Arros Brut is made with meats like chicken, pork, sobrassada or rabbit with vegetables like peppers, peas, beans and artichokes. After heating olive oil in a pan, brown the meats before adding cinnamon, onion and garlic. Once softened, add the mushrooms, saffron, tomato and stock and cook for half an hour. Add the vegetables and the rice, simmer for 20 minutes, then season to taste. Arros Brut is best served in bowls with lemon and thin strips of raw green pepper. Hearty and wholesome.


Tumbet - As Majorcan as it gets


A great main or side dish for vegetarians and vegans, tumbet is a Majorcan “ratatouille”. This rich tomatoey stew consists of fried aubergines, potatoes, red peppers and lots of fresh tomatoes, garlic, and olive oil. Locals have been eating tumbet since the 16th century and it is still featured on menus across modern-day Mallorca because it is simple and simply delicious.


We hope you enjoyed our digital cooking lesson and that these dishes have momentarily staved off your hunger for the island of Mallorca. For more mouthwatering dishes, visit us soon to sample even more of the island’s gastronomy, from generations-old family recipes to contemporary cuisine. Until then, happy cooking.