No matter where in the world you go, it’s always the same, if you come across any type of festival or celebration, you’re also sure to find a great choice of food and drinks. People associate celebrations with bringing out the most delicious treats, often things that are traditionally only eaten or drunk at that time of the year. Mallorcan cuisine is renowned for adding exquisite flavours and aromas to every celebration.
For travelling gourmets, one of the attractions of any new destination is discovering the typical dishes served on special occasions. If you love food and local traditions and are thinking about visiting the largest of the Balearic Islands, read on. At JS Hotels we guarantee that the island will not disappoint you.
The magic is on the inside
Given the traditional importance of cereal crops to the island, it’s only natural that a good part of Mallorcan cuisine uses wheat-based ingredients. The empanada (pie or pasty) is popular in all of Spain, particularly the type of pastry made in Galicia, which can be found in bakeries and supermarkets throughout the country.
In Mallorcan cuisine, the best pastries are prepared at special times of the year. Such is the case with the espinagada, a pastry stuffed with eels or pork loin and chopped vegetables which can be found in bakeries and on tables all over the town of Sa Pobla during the Sant Antoni festival on January 17.
At Easter, the most popular pies are the panades, made of sweet or savoury pastry stuffed with lamb, peas and sobrasada or cuttlefish, artichokes and spring
onions… A tasty and filling bite that you must not miss, especially if you’re on the island during Easter, although they can be found in bakeries throughout the island at any time of year.
Everyone is invited
Another crop that has always been really important for Mallorca is the grape. Throughout history, the farming calendar has always had several key dates for agriculture, with the annual harvest being one of the most important for all farming communities and an excuse for major celebrations. The grape harvest is a typical example, and every September in the town of Binissalem it’s an opportunity to enjoy a fantastic festival.
Grape fights, traditional dances, carnival float contests and a huge community meal featuring one particular dish: vermar noodles, a dish made of lamb, sobrasada and noodles in a broth flavoured with red wine.
Another occasion and banquet that usually attracts thousands of local residents is the day before Saint Sebastian’s Day (January 19) in Palma de Mallorca. The streets of the capital are full of barbecues roasting meat, sobrasada and local sausages, the aroma mixing with the smell of the fireworks let off by the dimonis (demons).
The sweetest Mallorca
The combination of «Balearic Islands» and «sweet” usually leads to the same result: the ensaimada. Mallorcan cuisine, however, has far more sweet dishes and desserts to discover beyond the world-famous ensaimada, and some of them are closely related to island festivals.
One example is the crespells, handmade cookies that can always be found in bakeries and coffee shops on the island at Easter, easily recognisable due to their traditional shapes (hearts, flowers, fish, stars, etc.). Crespells share the bill at Easter with rubiols, a type of sweet pie stuffed with cottage cheese, jam, chocolate, etc.
Whatever the time of year, in Valldemossa you will find potato cocas almost everywhere. These very light, fluffy buns are made of potato, egg and flour,
sprinkled with icing sugar. Potatoes are also used to make buñuelos de les verges (a type of sweet fritter), especially on dates around Saint Úrsula’s Day. Major Mallorcan celebrations always have a sweet ending.