A journey through the most authentic flavours of Mallorca cuisine
Beyond the crystal‑clear waters, the mountain villages with cobbled streets, and the deep green colours on show in the Serra de Tramuntana mountains, there’s another way to discover the real Mallorca. All you have to do is sit at the table, savour flavours from both the mountains and the sea, and explore a culinary tradition woven into the island’s history.
A freshly baked ensaimada. Some pa amb oli topped with sobrasada, cheese and virgin olive oil. A coca de trempó made with the freshest local vegetables… Every flavour is a window into the island's identity.
That's why Mallorcan ingredients and specialities take centre stage in the dining experiences on offer at Zafiro Hotels. Superior-quality local ingredients, time-honoured recipes, and culinary creations that blend tradition with creativity so you can discover the tastiest side of Mallorca. Are you really going to leave without giving them a try?
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The essence of Mallorcan cuisine
The most iconic Mallorcan dishes are born from simple ingredients from both the land and the sea, used in recipes passed down through the generations. Flavours that speak of tradition, identity and a way of life.
Sobrasada: Mallorca’s signature sausage, made with pork, paprika and spices. In addition to being spread on bread, it now also shines in meat dishes, sauces and even fish dishes. Its Protected Geographical Indication (PGI) seal guarantees its origin and traditional production.
Botifarró: another emblematic Mallorcan sausage, made with lean pork and blood, seasoned with fennel and pepper. A staple in stews, rice dishes and hearty island recipes.
Mallorcan almonds: with the European PGI seal, they are essential in beloved desserts such as gató, as well as in creams and savoury dishes where almonds add a delicate, unmistakable flavour.
Aromatic Mediterranean herbs: rosemary, basil, mint, fennel, thyme… They all bring freshness and that unmistakable Mediterranean note to local cuisine.
Seasonal vegetables: aubergines, peppers, artichokes, tomatoes... The foundation of traditional recipes, present in iconic dishes such as tumbet, coca de trempó, trempó and frit mallorquí.
Extra virgin olive oil: the foundation of the famous Mediterranean diet, accompanying cocas, vegetables, pa amb oli… Mallorca’s own Designation of Origin olive oil is made mainly from native varieties such as mallorquina, arbequina and picual.
Sea fennel: a wild coastal plant widely used in Mallorcan cuisine and prized for its aroma and freshness. Its slightly aniseed flavour enhances fish like llampuga, preserves, salads and traditional preparations.
Mallorcan flavours to start the day
Breakfast at Zafiro Hotels is already a promise of what awaits throughout the day in our restaurants and buffets: flavours deeply rooted in Mallorca’s history and culture.
For travellers with a sweet tooth, there are classics such as the ensaimada — the island’s most iconic pastry — the soft and airy potato coca or cremadillos, delicate puff pastries filled with silky cream.
For savoury lovers, the traditional coca de trempó — a thin, crispy base topped with vegetables dressed in olive oil — the beloved panades, Mallorcan meat‑filled empanadas, or the popular quelis/quelitas, crispy biscuits enjoyed on their own or paired with cheeses, sausages and sobrasada.
And to complete the experience, a selection of locally sourced products such as fresh eggs and yoghurt made with Mallorcan milk.
Did you know that…
- The name ensaimada comes from saïm, the Mallorcan word for the lard used in its preparation, which gives it its light, airy texture.
- The potato coca, typical of Valldemossa, is best enjoyed with coffee, hot chocolate or almond ice cream.
- Panades are especially popular during the Easter holidays — and in many families, making them remains a cherished tradition shared across generations.
- Quelitas (originally Quely - pronounced “Kelly”) are said to be named in honour of Princess Grace Kelly of Monaco. Created as a long‑lasting alternative to bread for supplying ship crews, these biscuits — made with wheat flour, yeast and olive oil — have been part of Mallorca’s history for nearly 200 years.
Pa amb oli, an iconic classic
For breakfast, lunch, a morning or afternoon snack, or dinner — pa amb oli is far more than just “bread with oil,” its literal translation. It’s one of the clearest expressions of Mallorca’s respect for local produce and the elegant simplicity that defines its traditional cuisine.
Its basic ingredients are pa moreno (an unsalted, dark brown peasant loaf) or pa de pagès (a thick-crusted wheat round), ramallet tomatoes, virgin olive oil and salt. On top of this base, everyone adds their own touch — but the most common toppings include island favourites such as sobrasada, camaiot (a sausage made from pork meat, pork jowls, bacon and pig’s blood), Mallorcan olives, capers and bell peppers...
At Zafiro Hotels, this Mallorcan classic is part of the experience from breakfast onwards. Guests can create their own pa amb oli, choosing from local breads such as pan moreno or llonguets, rubbing them with ramallet tomato and finishing with Caimari extra‑virgin olive oil, made in Mallorca since 1966.
Then comes the personalisation: a wide selection of local cured meats and cheeses — Mallorcan cheese made with local milk, sobrasada, botifarró, fresh Mallorcan sea fennel, or split olives, known as trencades, made by Rosselló, a local pickling specialist operating since 1954.
Did you know that…
- According to a study by the Institut de Qualitat Alimentària (IQUA), 76% of Mallorcans eat pa amb oli every week.
- The llonguet is one of Mallorca’s most traditional breads. Its oval shape and central cut make it perfect for pa amb oli thanks to its crisp crust and soft crumb.
- The ramallet tomato is a native Mallorcan variety with an intense flavour. Its thick skin allows it to be preserved for months when hung in strings.
- Olives trencades — green olives split or crushed before being pickled in brine with fennel — often with a touch of chilli for extra flavour.
A Mallorcan snack
The Mallorcan mid-morning or mid-afternoon snack or berenar mallorquín is a deeply-rooted culinary and social ritual. A moment to pause, enjoy a leisurely chat, and share some of the island’s most beloved flavours.
Guests enjoying the All Inclusive Redefined® service at Zafiro Palace Andratx can savour this tradition without even leaving their suite. The Mallorcan, an exclusive Room Service experience available from 12 midday to 6pm, brings together some of the island’s most iconic snacks.
What does this experience include…
- Baskets of bread and extra virgin olive oil.
- Pa amb oli, rustic bread with grated ramallet tomato, garlic, cured Mahón cheese, pork tenderloin, capers and sea fennel.
- Mallorcan platter: Iberian ham, sobrasada, cured and semi-cured Mahón cheese, dates and fig jam.
- Traditional specialities such as cocas, panades and vegetable cocarrois.
- Mallorcan olives trencades.
- Fresh figs.
Tradition and creativity
At Zafiro Hotels, our bars and restaurants invite you to travel through some of the world’s most beloved flavours — Italian, Mexican, Asian, American and Mediterranean. But Mallorcan cuisine holds a particularly special place in this journey, blending time‑honoured recipes with creative interpretations that never lose their essence.
All of them share the same philosophy: a commitment to local produce and seasonal ingredients, offering a cuisine deeply connected to the island.
Some of our favourite suggestions…
- Vegan cannelloni with boletus mushrooms, almond béchamel and raw ramallet tomato sauce, winner of the Zafiro Art Culinary 2024. In the kitchens of the Zafiro Palace Collection.
- Angus ribs roasted with Vi de la Terra local wine, with almond cream with a hint of sobrasada, winner of Zafiro Art Culinary 2025. In the kitchens of the Zafiro Palace Collection.
- Serra mountains salad with sobrasada and cured egg yolk.
- Lamb loin and pumpkin roasted in rosemary with amarena cherry sauce.
- Confit suckling pig with brut risotto and fig gel.
- Chilled almond garlic soup with Iberian ham and melon.
- Fried rooster with a mild sobrasada sauce and pears.
- Slow-cooked sea bass with fennel-scented oil and obulato crisps with tap de cortí, a sweet paprika that is only made in Mallorca.
- Lamb ribs with tumbet.
- Cod with crispy sobrasada.
And for the sweetest finish, the delicious brossat tart, a Mallorcan cottage-cheese tart served with blueberry jam. Irresistible!
Get the Zafiro Hotels app to see the full menu available at your hotel's restaurants and buffets.
Son Sabater by Zafiro: one step further
The commitment to local produce, respect for tradition and the evolution of Mallorcan cuisine take centre stage in the restaurant at Son Sabater by Zafiro, our agritourism hotel in Sa Pobla. Every Mediterranean dinner here is a tribute to the island’s flavours — and a nod to contemporary cuisine.
The menu, crafted by Mallorcan chef Lluis Cardell, turns each meal into a unique experience, elevated by thoughtful pairings. A curated selection of Mallorcan wines such as Es Mussol (DO Pla de Levante, Cap de Pere), Ribas “Soma” (PGI Mallorca) or Sa Tortuga (DO Pla de Levante, Cap de Pere) — enhances every bite and celebrates the island’s winemaking heritage.
Although the menu offers many ways to savour Mallorca at Son Sabater by Zafiro, we recommend trying dishes such as braised squid with black‑rice, aioli, cuttlefish and artichokes, or mussels with sobrasada sauce — two irresistible expressions of local creativity.
Good to know: dinner at the Son Sabater Restaurant by Zafiro is served à la carte, open to the public from Wednesday to Sunday, between 6:30pm and 10pm, and require a prior reservation — either through the website or by calling (+34) 871 253 344.
Some interesting facts about the kitchen garden at Son Sabater by Zafiro:
Many of the vegetables, fruits and aromatic herbs used in the kitchen come directly from Son Sabater’s own kitchen garden: tomatoes, artichokes, aubergines, watermelons, melons, bell peppers… along with Mediterranean herbs such as rosemary, basil and mint.
The crops are cultivated using sustainable practices — from shredding pruning waste to create natural fertiliser, to maintaining a private cistern that supplies water to the entire agritourism estate.
FAQs about Mallorcan cuisine
What are the most typical dishes in summer in Mallorca?
In summer, Mallorcan cuisine leans toward fresh, light recipes such as coca de trempó — a thin, crispy dough topped with a raw vegetable salad; tumbet, a layered combination of potatoes, aubergine, bell peppers and tomato sauce; and pa amb oli, rustic bread rubbed with ramallet tomato, drizzled with olive oil and seasoned with salt. These dishes are often complemented with traditional island sausages. At Zafiro Hotels, you can enjoy some of the most characteristic flavours of Mallorca during your stay.
What are the most typical dishes in winter in Mallorca?
In winter, Mallorcan cuisine becomes heartier. Classics include arròs brut, a soupy rice dish made with meat, seasonal vegetables and a blend of spices and liver that give it its distinctive dark colour; sopas mallorquinas, a dry stew of vegetables and meat layered over thin slices of rustic bread; and frit mallorquí, a traditional fry up made with lamb or pork, potatoes, bell peppers and fennel. At Zafiro Hotels, you’ll find several of these emblematic winter dishes on offer.
What are the most popular desserts in Mallorcan cuisine?
Beyond the iconic ensaimada, Mallorca offers a tempting selection of traditional sweets: the fluffy gató de almendra cake made with ground almonds; the soft, sweet potato coca; cremadillos, puff pastries filled with rich cream; and the beloved brossat tart, made with Mallorcan cottage cheese. At Zafiro Hotels, you’ll find a curated selection of the island’s most representative desserts — the perfect way to end your stay with a delicious final impression.
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