Kitchen: Qui Té Gana? Means “who is hungry” in Mallorcan. In addition to a wide range of international cuisine, local specialties can be used in Mallorca. The culinary specialties do not correspond to the “light” southern Esculture with a lot of salad and fish as in other Mediterranean regions. The kitchen Mallorca has a rather peasant basis with a lot of brown bread, fresh vegetables, lard and hearty pork from a tasty black porker breed.
Strong stews and soups are, for example, the Sopas Mallorquinas; Vegetable soup with peppers, leek angels, onion, peeled tomato, pushed cloves of garlic and cabbage with other ingredients. The soup is poured into a bowl with bread slices so that the bread can absorb the entire liquid.
The Ensaimades Mallorquines made of yeast dough are unmistakable. The sweet pastry has overturned the shape of a yeast snail with powdered sugar. The smaller variant with pudding filling is also ideal as breakfast or snack.
Every locals knows the Sobrassada Mallorquina. It is an air -dry pepperwurst that is eaten both raw and fried. The sausage is usually made by every farmer's family during the annual slaughter festival.
The traditional side dish of almost all Mallorkinian dishes is PA Amba Ambel Oli (bread with oil). The bread is often toasted with oil, salt and sometimes with grated tomato.
In addition, two typical rice dishes should be emphasized: Arròs Negre (black rice), an inkfish risotto and Arròs brood (dirty rice), with juicy pieces of meat, mixed vegetables.