Breakfast often includes an ensaimada - this is a delicious spiral yeast bun. Attempts to make it off the island are never successful, as it is thought that the rising dough benefits from the sea air.
For lunch try local grimalt cheeses, cocarrois - delicious pasties with various fillings, trampos - vegetable pizza slices, pa'amb oli - majorcan bread with garlic, tomato, olive oil and sometimes cured ham or cheese, or perhaps in winter wholesome rice soups which come in a variety of flavours - seafood, vegetable, or even with chunks of the local sausages. Any real meat lovers may like to try sobrassada!
Famous main dishes include tumbet - a splendid vegetable dish, fideua - the local paella made with noodles rather than rice, sophisticated salt cod dishes as well as fresh fish dishes, pork loin in a majorcan sauce, pork wrapped in cabbage, suckling pig, numerous lamb dishes, cauliflower with raisins and pine nuts, pumpkin fritters, local mushroom dishes.
It is often said that on an island with the tang of sea air, people can develop sweet tooths. Majorca caters to this. Dessert could be a slice of turron, nougat handmade from the local almonds. More substantial dishes include puding - a kind of cream caramel, and greixonera de brossat - a local cheese cake. Seasonal fruit and nuts are very popular too.
as its exports have to compete against the strength of the mainland. However,
we think you might be pleasantly surprised now by the high quality of some of
the wine in Majorca. 