Travel Guide and holidays to Magaluf 2017, Majorca, Balearic Islands, Spain
 
 
 
MAGALUF Travel Guide
 
 

Gastronomy & Cuisine in Magaluf, Majorca

Local Cuisine
One of the most widely found specialities, served as a first course, are the typical Mallorcan soups, which, far from being of the consommé type, are a nourishing blend of vegetables, thinly cut slices of (brown) bread, onion and tomato. There is never a shortage of greens in the local dishes. Apart from the Mallorcan soups, another very typical dish is the tumbet, a ratatouille-like baked vegetable dish, usually cooked in a greixera (casserole) and containing aubergines (eggplant), potatoes, peppers and tomato. There is also the frito mallorquín, with vegetables and giblets.

Buying vegetables and fresh fruit at Palma’s Olivar Market, or at any of the town markets on the island, is always a fascinating gourmet excursion. Choosing the ingredients for a vegetarian meal from among the mountains of artichokes, aubergines, peppers, tomatoes, cabbages and other locally grown greens is a simple task. The eggs are newly laid and the fruit has that special flavour that only comes when it ripens on the tree.

With regard to meat, mention should be made of the popular local roast sucking pig, and the so-called escaldums, duck or turkey stews with potatoes and almonds. Loin of pork with cabbage is another speciality. Then there is also the famed Mallorcan spicy red sausage spread, sobrasada, made of finely diced pork, seasoning, paprika and cayenne pepper.

 
 

However, the really exquisite side of island cooking, is to be found in the local fish and seafood dishes. The caldereta de langosta (caldereta de llagosta - lobster stew) is excellent, owing to the fact that it is precisely in these parts, in the waters between Mallorca and Menorca, where the most delicious lobsters are caught. The cap roig (cabracho - sea-scorpion), served freshly caught and grilled, is simply superb. Something altogether singular are the fish croquettes made with jonquillo, very difficult to come by outside the islands. The jonquillo is a kind of goby, with very exquisite white meat... what might be called the aristocratic of all gobies, well worth a try.

In Mallorca, the solution to just about any problem can be found over a good meal, and eating out is a marvellous way to relax and enjoy the unique sunny beauty of the island’s Mediterranean scenery.

Cakes and Pastries
The ensaimada (from the word saïm: lard) is very popular. Made from flour and lard, it a sweet magically fluffy half-bun, halfpastry with a flattened, coiled, turban-like shape. The “smaller” ones are eaten with breakfast, while the bigger ones (which can be very big indeed), filled with cabello de angel (literally angel’s hair, a fibrous pumpkin jam) or whipped cream, are eaten as a dessert or at tea time, or taken home by visitors as a souvenir of a happy holiday spent on Mallorca.

Another island speciality are the so-called rubiols, made from flour and aniseed, with a cottage cheese or jam filling. In addition there is the coca (a pizza-like base) filled with fresh apricots or dried peaches (or dried apricots). Ice cream with almonds is also a Mallorcan specialty, while the chocolates made by the Fresquet confectionery firm represent a tradition going back to the 17th century.

Wine and other drinks
The Ferrer and Ribas wines bear the Binissalem Seal of Origin and are of excellent quality. By far the most popular aperitif is palo, a drink resembling vermouth, made from the carob bean. Liqueurs made from natural herbs enjoy wide renown. Recently a local type of cava (sparkling wine) has made its appearance, the Mallorcan vi escumós de qualitat brut nature, produced by Jaume Mesquida. This sparkling wine, made by the champagne method, is limpidly brilliant with a light greenish-yellow colour.

 
 
 
     
 
     
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