Whether it's juicy olives and sun-ripened tomatoes, fresh-caught fish or hand-cured
meats, you'll find them all in Majorca's bustling markets - as well as a great selection
of handicrafts and souvenirs. Most markets in Majorca take place in the morning and
go on until about 1.30pm - get there early if you want to avoid the crowds! Find
out more about local markets in our
Majorca resort guide
Alcudia Market (Carrer Major, Alcudia)
Held on twice a week on Tuesdays and Sundays, this souvenir and farmers' market
ebbs and flows with the tourist season - in the height of summer it spills into the
surrounding streets and alleyways! There is also a night market close to the port.
Inca Market (Town centre, Inca)
Every Thursday, the streets of Inca come alive with colourful fresh farm produce,
jewellery, handicrafts and the town's most famous export - leather goods. This market
dates back to the 13th century and comprises around 60 stalls, so there's plenty
to see here!
Puerto Pollensa Market (Town square, Puerto Pollensa)
Puerto Pollensa doesn't just have some of the best beaches - it's got one of the
best weekly markets too. Held every Wednesday from 10am until noon, it's a fantastic
place to get fruit and veg or even a quick lunch.
While similar to that of the Spanish mainland, Majorcan food has a few twists of
its own. Many of Majorca's dishes and treats make use the island's abundance of olives,
almonds, walnuts and ramallet, the indigenous tomato. Here are a few of the local
- A curled pastry bun sprinkled with sugar and often eaten for breakfast, this is
a local treat Majorcans are rightly proud of - perfect with a coffee.
- This local variation on paella uses vermicelli-like noodles rather than rice,
and it's usually made with prawns, mussels and other seafood.
- A cured, spiced sausage native to the Balearic islands, sobrassada is similar
to chorizo, but softer on the inside - some varieties are almost like paté.
- A delicious vegetarian side dish made with aubergines, bell peppers and sliced
potatoes, similar to ratatouille.
Roast suckling pig
- This juicy pork dish is sold in restaurants all over Majorca - it's simple but
Gato de Almendras
- Finish off a meal in style with this cake, made with home-grown almonds and
often served with a scoop of toasted almond ice cream.
This vegetarian dish is the Majorcan answer to ratatouille, and is just as good
as a main meal, a side dish or a starter. This recipe serves four as a main or eight
as a side. You will need:
350ml extra virgin olive oil
400g potatoes, sliced thinly
400g aubergines, sliced lengthways, about 1cm thick
400g green or red peppers, quartered
2 garlic cloves, sliced
500g tomatoes (ramallet if you can get them!), peeled and chopped
Salt and black pepper
200g manchego cheese, grated (replace with vegan cheese if you like)
Preheat the oven to 180°C. Heat a couple of tablespoons of oil in a large frying
pan and fry the potato slices for four to five minutes, until golden brown. Remove
from the pan and leave them to drain on some kitchen paper. Add more oil and fry
the peppers in the same pan for five to ten minutes until soft, and transfer to the
kitchen paper to drain.
Adding a little more oil, fry the aubergines in batches for four to five minutes
until cooked through, then transfer to the kitchen paper to drain. Simmer the tomatoes
and garlic in the pan for 30 minutes and season with salt and pepper.
Layer the aubergines, potatoes and peppers in a casserole dish, spoon over the tomato
sauce and sprinkle with cheese. Bake in the oven for 15 minutes, or until the cheese
This tasty twist on paella is great for a dinner party. This recipe serves 8. You
30ml olive oil
2 large garlic cloves, peeled
4 large prawns, shell on
600g squid, chopped into small pieces
2 large tomatoes, peeled, halved and grated
2 teaspoons pimento dulce (or paprika)
10 strands of saffron, crumbled
900ml fish stock
400g mussels, shell on
Heat the stock in a saucepan to just below simmering. Meanwhile, in a large paella
pan, heat the olive oil and fry the garlic cloves to flavour the oil, discarding
when golden brown. Add the prawns and cook for a minute each side, before removing
and setting aside.
Cook the squid for two minutes then add the grated tomato, cooking for three or
four minutes until it forms a thick sauce. Stir in the paprika and saffron and cook
for another minute.
Add the vermicelli and half of the stock, placing the mussels and peas around the
pan, then cover with the remaining stock. Bring to a gently rolling boil and cook
for five minutes, then add the prawns and cook for a further four minutes. Remove
from the heat, leave to stand covered for three minutes, and serve.