
Mallorcan cuisine: the dishes to know
Mallorcan cuisine explained: pa amb oli, tumbet, frit, arròs brut, sobrassada, ensaïmada and herbes, the seasons behind them and how locals order.
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Island cooking follows the seasons and the market days. These guides cover the dishes, the wines, the markets and the harvests that shape a Mallorcan table.

Mallorcan cuisine explained: pa amb oli, tumbet, frit, arròs brut, sobrassada, ensaïmada and herbes, the seasons behind them and how locals order.
Read the guide
Mallorcan wine explained: the Binissalem and Pla i Llevant DOs, the island labels, native grapes such as Manto Negro and Callet, the harvest and visits.
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Mallorca's markets day by day: Sineu, Santanyí, Pollença, Sóller and more, Palma's covered markets, what to buy each season and how to visit them well.
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Mallorca's harvests explained: Oli de Mallorca and its olives, almond blossom on the plain, carob, Sóller's oranges, sea salt, capers, honey and buying well.
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Bodegas José L. Ferrer in Binissalem keeps fideus de vermar alive: mutton noodles for the grape harvest, served with its Crianza Franja Roja.
Read the storyPick today's wind and see which coast is calm and which beaches lie in the lee.
Open 02RoadsChoose a base and see how far every place on the island really is.
Open 03SeasonsAir and sea temperature, sunshine, rain and crowds for every month, with the fiestas.
Open 04MarketsEvery weekly market on the island by weekday, with today's markets first.
Open 05LightPick a date and see where the sun sets into the sea, with times for Palma.
Open 06Your daysChoose your days, base and interests and get a day-by-day plan to keep or send.
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Choose how long you stay, where you sleep and what you love. The planner suggests a day-by-day route with drive times, market days and the beaches the wind allows. Keep it, print it or send it to yourself.