Local Food Specialities in Majorca

Local Markets

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 .

Puertopollensa Markets - Majorca

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.

Speciality Dishes

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 delicacies:

Ensamaida - Majorca Sobrasada - Majorca
  • Ensaimada - 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.
  • Fideua - This local variation on paella uses vermicelli-like noodles rather than rice, and it's usually made with prawns, mussels and other seafood.
  • Sobrassada - 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.
  • Tumbet - 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 mouth-wateringly tasty.
  • 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.

Local Recipes


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:

Afelia - Majorca
  • 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 is bubbling.


This tasty twist on paella is great for a dinner party. This recipe serves 8. You will need:

Sea Bream - Majorca
  • 360g vermicelli
  • 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
  • 70g peas
  • Salt

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.


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