Majorca Food and Wine Tours

Escape the mainland and Taste the island's culinary delights

Thanks to its enchanting beaches, the very popular star of the Mediterranean, Majorca (Mallorca), has a personality full of sunshine, with remote mountains and soulful hill towns. As part of the Balearic Islands archipelago in Spain, it has its own traditional Spanish style, but with a twist that comes from its rich history that includes both Roman and African influences. Majorca has diverse and colorful cuisine, which ranges from traditional Majorcan dishes to Asian fusion.

There are over 2,400 restaurants on the island of Majorca according to the Majorcan Tourist Board, ranging from small bars to full restaurants. Olives and almonds are emblematic of the Majorcan diet. Among the food items that are Majorcan and have to be tasted are: sobrassada (minced pork mixed with paprika and cured inside an intestine), arròs brut (saffron rice cooked with chicken, pork and vegetables), and the sweet pastry ensaïmada. After you try all the Majorcan dishes, Herbs de Mallorca, is an herbal liqueur and great way to end a meal.

Eating out in Majorca is quite an exciting experience, with chefs – inspired by tradition as well as Mediterranean contemporary cuisine – adding a bit of creativity and spice to the city's food scene. Inland restaurants serve hearty dishes, such as suckling pig spit-roast to perfection, paired with local wine. On the coast, however, you get different flavors depending on the catch of the day combined with great sea views.

The core of the island's capital is the old town with blooming squares and charming narrow alleys, packed with bakeries and confectionaries. For those with a sweet tooth try Frasquet Confiteria, located in the Llonja area of Palma’s Old Town, a traditional shop from the 17th century. To get started on entrees, you have to sample the Spanish delights of Forn de Sant Joan. 

The jewel, as is very common in most cities around Spain, is the central market. The fish section is especially a sight to behold; there you'll find all the local varieties plus fish from other Spanish regions. Fruit and vegetables are also well represented, as are cured meats. Majorca is also a big producer of olive oil and the press at Ca'n Det, in Soller, is one of the last three remaining traditional mills in the country. 

Majorca’s gastronomy includes a wealth of the most prestigious products, such as a varied range of pork sausages – sobrasada, botifarrón and camallot, as well as artesian sheep’s cheese. Wines, olive oil, oranges from the valley of Soller, the ensaimada, almonds and liqueurs are only a taste of what awaits in Majorca.

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