Are you travelling to Palma soon and wondering which dishes you don’t want to miss out on from its gastronomy? Do you consider yourself a foodie, and do you want to keep trying amazing recipes? At Nivia Born Boutique Hotel we have a selection of ten dishes that will immerse you in a feast of authentic and traditional flavours. In addition to the stunning landscapes and cultural charm, we also have a dining experience that will allow you to enjoy this Mediterranean jewel to the full.
Pa amb oli. Very simple but packed with flavour. Pa amb oli (bread with olive oil) is eaten in every home and consists of slices of Mallorcan bread seasoned with virgin olive oil, scrubbed tomato, salt and, optionally, garlic. It is often accompanied by typical sausages (Maó cheese, camaiot [traditional Mallorcan sausage]) … olives and, in some cases, maritime fonoll (a pickled sea fennel).
Frit. This is another classic dish, and the secret is to cut all the ingredients into small squares and respect the proportions. It can be cooked with lamb or pork offal (traditional recipe), to which is added spring onions, red pepper, potatoes, garlic, bay leaves, peas, chilli peppers and a key ingredient that gives it a very characteristic flavour: fennel.
Tumbet. An ideal dish to make the most of seasonal vegetables. Tumbet is prepared with aubergine, red pepper, and potatoes, which are mixed with a homemade tomato sauce. It is a perfect option for vegans, although in some establishments it is also served with loin of pork, cod or even eggs.
Arròs brut. This is an intensely flavoured comfort food in the form of rice stew, with multiple (and potent) ingredients: rabbit, pigeon, pork rib, sausage, mushrooms, sobrassada, onion, tomato, saffron, peas, parsley, garlic, chilli, dried thyme… all in a casserole! Ideal for fighting the winter cold.
Sopes mallorquines. Vegetables are once again the main ingredient in these Mallorcan soups, which, paradoxically, are eaten dry. The base is made from dry country bread (cut into thin slices) mixed with cauliflower, onion, mushrooms, garlic, parsley, pepper, leek, turnip greens and tomatoes… some people add carne de matances, or slaughter meat.
Escaldums. (traditional Mallorcan stew). A delicious stew for lovers of good flavour that uses meat stew (with turkey or chicken), patató (small potatoes), garlic, onions, bay leaves, prunes, almonds, pine nuts, etc.
Variat. The queen mother of tapas that has it all (or nearly all). Meatballs in sauce, croquettes, squid, pica-pica (traditional tapas dish with cuttlefish and tomato) and tripe… all together in a Mallorcan greixonera (similar to bread pudding) and served with Mallorcan bread. This local speciality is a must on your list.
Trempó. This is a perfect choice during the summer. A kind of simple salad that can be served as a starter or main course. All you need are ripe tomatoes, green peppers, onion, oil, and salt. It can be enriched (to the consumer’s taste) with fennel, capers, olives, hard-boiled egg, boiled potato…
Ensaimada. This is the star of Mallorcan pastries. A highly prized spiral-shaped product made from strong flour, lard, water, sugar, eggs, and sourdough. Here you can find out where to try the most exquisite ones.
Gató with almonds. A fluffy and soft sponge cake with a base of chopped raw almonds or almond flour and the same portion of sugar that becomes even juicier with a scoop of almond ice cream on the side. Find out how to do it at home.
