Mallorca, a paradise cut out from the Peninsula, has received the heritage of several cultures, common in other areas of the Mediterranean, but it has not stopped developing its own gastronomic culture as a hallmark of identity: a land of vegetables and fruit trees, a special care to the culture of the pig, paired with local wines and ending with a dessert of indisputable fame, the ensaimada. The island of Mallorca, the largest of the Balearic archipelago, has an approximate area of 3,640 km2 and as a whole is inhabited by almost a million people. Around 416,000 people live in its capital, Palma, and it is also a point of high tourist, cultural and gastronomic concentration.
The gastronomic product for which it has opted and will continue to promote in the future, is an added value to the multiple offers offered by the Mallorca destination, in addition to the already consolidated sun and beach, being a seasonally adjusted element and a link between producers and restorers.
The 53 municipalities that make up Mallorca treasure a practically common gastronomic legacy, but with special touches that make each dish acquire a particular essence, and these differences are reflected in the rich and extensive Mallorcan cookbook, authentic, genuine and guardian of the renowned Mediterranean diet which, in collaboration with the various producers, have developed routes and gastronomic experiences by product such as oil, wine or fish.
Mallorcan gastronomy is not just about tasting local products activating the five senses, it is about getting involved in the characteristic landscape that outlines the island: pools, ditches and terraces from which the olive trees sprout wildly, a scenario created by the hand of man in the Serra de Tramuntana which has been recognized as a World Heritage Site by UNESCO. In el Pla and es Raiguer, the extensive cultivated fields bordered by ancient stone walls offer a magnificent palette of colours throughout the year marked by the agricultural calendar: cereals, fruit trees, almond trees in bloom and vineyards, are the witnesses of the arduous effort of so many to achieve the well-deserved recognition of obtaining wines and peppers with denomination of origin, almonds and raw materials to obtain liqueurs with a protected geographical indication.
All these delicacies can be found in local markets, as well as in local restaurants and the most avant-garde cuisine. Are you coming to try them?
