Recipes
Mallorcan recipes — step by step
What the island cooks at home: stews with almonds and saffron, fish stews with picada, pa amb oli, flourless almond cake.
These recipes were cooked at home long before they were cooked in restaurants. Product, patience and techniques that haven't changed much between family kitchens and honest restaurants — that's what defines Mallorcan cuisine.
Each recipe links back to its field-guide entry, where we cover origin and history. And if you'd rather have us cook it for you, the table is waiting at Es Muntant.
Mains
Stews and braises for a long Sunday lunch — the medieval-style spicing of the island, with almonds, saffron and ground bread.
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Main course
Mallorcan Lamb Frito
Total: 1 h · 4 servings
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Main course
Mallorcan Tumbet
Total: 1 h 15 min · 4 servings
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Main course
Arròs Brut
Total: 2 h · 6 servings
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Main course
Sopas Mallorquinas
Total: 1 h 5 min · 4 servings
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Main course
Mallorcan Chicken Escaldums with Almonds
Total: 1 h 30 min · 4 servings
Fish & seafood
Mediterranean fish stews with picada — the refinement port restaurants added to the on-board fishermen's pots.
Bread & tapas
Bread, tomato, olive oil, salt — the simplest and most beautiful bread forms of the island. Plus the savoury coca, a bar classic.
Sweets
Flourless almond cake, bread pudding from stale ensaïmadas, feast-day pastries — the sweets the island marks the year with.