Essential dishes of Mallorca in winter
One of the best ways to get to know the culture of a place is through its cuisine. The Mediterranean touch and typical Mallorcan cuisine represent a very attractive culinary offering for those who want to know a little more about the culture of Mallorca. With the arrival of winter, Mallorcan cuisine transforms into a majority of hot dishes and delicious desserts that will make your stay a 5-star experience.
The most well known Mallorcan dish is the ‘frito Mallorquin’ (Mallorcan fried). This recipe, which dates back to the fourteenth century, is one of the oldest in the history of Mallorca. This classic dish is composed of pork or lamb, liver, potatoes, red peppers, fennel and peas, among other things. It is a regular during popular celebrations.
A traditionally winter dish; arròs brut, known as dirty rice is a hot dish of a mixture of soup and rice with vegetables that vary according to the season. Originally prepared with hare meat although, chicken, pork, rabbit, and sausages such as sobrasada and butifarra are also acceptable. The best thing about this meal is that it is a very versatile recipe, to which you can add all kinds of ingredients.
The Mallorcan soup is a typical dish whose recipe has been passed down through the generations. Originally from the villages of Mallorca, this delicacy was served from winter to spring as a type of stew that was combined with slices of bread placed in the bottom of the pan. The result is a light and nutritious dish ideal for lunch.
One of the most well known meats from the island is the famous porcella, also known as lechona. A traditional dish that is frequently served at parties and popular celebrations, it is especially popular at Christmas. It is made using a variety of free range Mallorcan black pig that has been raised in the Levante area.
A good way to end our traditional menu is with a delicious dessert. An ensaimada, the typical Mallorcan dessert, plain or filled with delicious creams and fruits never fails to disappoint. They are closely followed by the almond Gató, a type of cake served with a scoop of ice cream. The cocas (cakes) and the traditional coca de quart (a type of sponge cake) from the village of Valldemossa are the perfect accompaniment to a hot chocolate.