A feast of local produce & gastronomy in Mallorca

It is no secret that Mallorca has become one of the European hotspots for international culinary connoisseurs who visit the island to discover the unique flavors of Mediterranean cuisine. The capital city of Palma offers a wide selection for all culinary tastes, from the typically rustic menu del día to contemporary Asian fusion and ritzy fine-dining experiences with intricate tasting menus prepared by Michelin-starred chefs.

Whether hidden down the atmospheric streets of the Old Town, showcased on sunny waterfront terraces, or resplendent under palm trees on grand palacio courtyards, we are spoiled for choice by the city’s extensive selection of restaurants.

When package tourism first started in Mallorca in the late 1950’s, restaurants focused on international cuisine to give visitors “home from home” food. However, over the last decade the increased popularity for the island’s rural tourism, combined with a new generation of visitors that want to experience the authentic food of the destination, has created a shift to developing more home-grown local produce. Many restaurant concepts are now celebrating the popularity of Mediterranean gastronomy and have gone back to their Mallorcan roots serving updated traditional dishes with fresh local produce wherever possible.

Mallorca now has over 90 bodegas producing award winning wine which is becoming recognized at an international level. The production of local olive oil is another success story, packaging the oil in attractive bottles and containers. This approach has extended to the island’s sea salt, honey, distinctive sobrasada (spicy pork sausage), jams and home-made ice cream, all being sold on the traditional weekly markets islandwide.

The island is increasingly becoming the No. 1 destination for a second home in Europe.

Florian Hofer — Managing Director Engel & Völkers Balearic Islands