marco polo restaurant guide to mallorca

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Destinations Europe Spain Mallorca Food amp Drink Restaurants

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Mallorca Food amp Drink Restaurants

Mallorcan cuisine combines several culinary styles ndash and even lsquosimplersquo dishesneed elaborate preparation

In spite of appearances Mallorcarsquos cuisine is not identical to Spanish cuisine

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Certainly paella and gazpacho rioja wines and sangria have long sinceconquered the islandersrsquo palates and olive oil is of course a great staple ofBalearic cuisine While the majority of hotel kitchens cafeteriacuteas and restaurantsoffer more international dishes than traditional regional ones a separate cuinamallorquina does exist it has however always been exposed to foreigninfluences and still is

In the past this was owed to the Roman and Arab presence today northernEuropeans are contributing to changing recipes and eating habits One thing iscertain the islandrsquos cuisine cannot be reduced to rsquosimplersquo or lsquoheartyrsquo fare as isoften said The cooks of 18th century feudal lords in particular createdcapricious delicate little dishes their recipes are now being rediscovered andcooked by enthusiastic restaurateurs The only problem is that even the morerustic cuisine of farmers and fishermen is fairly labour-intensive

Mallorcan cooking means using fresh produce and taking particular care in itspreparation This type of cuisine doesnrsquot like being chivvied along least of allusing ingredients from tins or the deep freezer This means of course that the1000-bed hotel with all-inclusive deals where meals are eaten in shifts in hugedining rooms cannot remotely do justice to the islandrsquos cuisine Another keencompetitor is the barbecue Its triumphant progress through the islandrsquosrestaurants seems unstoppable as not only foreigners but more and more localstoo love their meat and fish done agrave la planxaplancha

Grill restaurants are full both summer and winter In places where VIPs thesmart set and status-conscious nouveaux riches settle renowned chefs are notfar behind A handful of Michelin-starred restaurants on the island stand forinternational haute cuisine for example Gerhard Schwaigerrsquos two-starredTristan at Puerto Portals and the local cook Tomeu Caldentey Soler at Es Moliden Bou in Sant Llorenccedil des Cardassar

Foreign chefs are increasingly striving for an imaginative light cuisine usingnatural produce This doesnrsquot come cheap nor do the fashionable cateringservices that pamper holidaymakers who are tired of cooking their own meals intheir rented finca (such as wwwprivatecooking-mallorcacom) This does notmean however that you have to pay a lot of money to eat well given the largenumber of restaurants and other places to eat normal visitors to the island willalso find value for money and tasty food without stretching the holiday budgetunduly

e-book Travel guideAmazon amp iTunes

Buy the Marco Polo MapSpain Portugal

Other European DestinationsAustriaCzech RepublicBelgiumCroatiaCyprusFinlandFranceGermanyGreeceHungaryItalyMalta amp GozoNetherlandsNorwayPortugalSpainSwedenTurkeyUnited Kingdom


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Certainly paella and gazpacho rioja wines and sangria have long sinceconquered the islandersrsquo palates and olive oil is of course a great staple ofBalearic cuisine While the majority of hotel kitchens cafeteriacuteas and restaurantsoffer more international dishes than traditional regional ones a separate cuinamallorquina does exist it has however always been exposed to foreigninfluences and still is

In the past this was owed to the Roman and Arab presence today northernEuropeans are contributing to changing recipes and eating habits One thing iscertain the islandrsquos cuisine cannot be reduced to rsquosimplersquo or lsquoheartyrsquo fare as isoften said The cooks of 18th century feudal lords in particular createdcapricious delicate little dishes their recipes are now being rediscovered andcooked by enthusiastic restaurateurs The only problem is that even the morerustic cuisine of farmers and fishermen is fairly labour-intensive

Mallorcan cooking means using fresh produce and taking particular care in itspreparation This type of cuisine doesnrsquot like being chivvied along least of allusing ingredients from tins or the deep freezer This means of course that the1000-bed hotel with all-inclusive deals where meals are eaten in shifts in hugedining rooms cannot remotely do justice to the islandrsquos cuisine Another keencompetitor is the barbecue Its triumphant progress through the islandrsquosrestaurants seems unstoppable as not only foreigners but more and more localstoo love their meat and fish done agrave la planxaplancha

Grill restaurants are full both summer and winter In places where VIPs thesmart set and status-conscious nouveaux riches settle renowned chefs are notfar behind A handful of Michelin-starred restaurants on the island stand forinternational haute cuisine for example Gerhard Schwaigerrsquos two-starredTristan at Puerto Portals and the local cook Tomeu Caldentey Soler at Es Moliden Bou in Sant Llorenccedil des Cardassar

Foreign chefs are increasingly striving for an imaginative light cuisine usingnatural produce This doesnrsquot come cheap nor do the fashionable cateringservices that pamper holidaymakers who are tired of cooking their own meals intheir rented finca (such as wwwprivatecooking-mallorcacom) This does notmean however that you have to pay a lot of money to eat well given the largenumber of restaurants and other places to eat normal visitors to the island willalso find value for money and tasty food without stretching the holiday budgetunduly

e-book Travel guideAmazon amp iTunes

Buy the Marco Polo MapSpain Portugal

Other European DestinationsAustriaCzech RepublicBelgiumCroatiaCyprusFinlandFranceGermanyGreeceHungaryItalyMalta amp GozoNetherlandsNorwayPortugalSpainSwedenTurkeyUnited Kingdom




marco polo restaurant guide to mallorca

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