Palma de Mallorca, and the island of Mallorca in general, are strongly affected by northern tourism. For this reason, hotels and restaurants often serve international and German cuisine. On the contrary, the local dishes are tightly bound to the territory and its history.
Caldereta de Langosta
The most refined dish is probably the Caldereta de Langosta, which is only served fresh in the period coinciding with lobster fishing in the Balearic Islands (between 1st March and 31st August).
Traditionally bound to periods of feast is the Sofrit Pagès, typical of the inland territories, which is made of meat (chicken, lamb and pork) and pig lard.
More similar to the culinary tradition of north Europe, but of Mallorca origins, are the vegetables soups, called Sopes mallorquines, and the Frit mallorqui (fried inner parts of animals).
PicklesThe most famous specialty on the island is the sobre sauda, a red sausage made of pork meat, paprika and other spices, normally accompanied with crispy bread. But the very typical product of Mallorca are pickles (capers), of very ancient origin.
Among the cakes we have the Pastissets, flower shaped cakes with white petals, and the Orelletes, made with fried batter. The Ensaimada are pastries made with wheat flour, water, sugar and pig lard.
They are normally eaten for breakfast, simple or filled with cream. The name of the Ensaimada has Arab origins, and comes from the Arab word for lard.
Palo and Herbes
Always bound to tradition and history are the local liquors, prepared with medicinal herbs, like the Palo, made with sugar, gentian and other antiviral herbs (today this liquor is served as aperitif), or the Herbes, a digestive made with a mix of up to 30 different plants plus aniseed, sweet or dry depending on the final quality of the liquor.
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