Binissalem

Ensaimada de Mallorca is a spiral-shaped sweet pastry made with yeast dough that is combined with eggs and lard. This type of pastry has been made on the island of Mallorca since the 17th century and the recipe has remained unchanged to this day. The word ensaïmada comes from sa... Read more

Sobrassada is a unique specialty from the Balearic Islands, a sausage with a reddish-orange color, made from ground pork, pork fat, paprika, salt, and pepper. The meat should come from locally grown black pigs which are related to the Ibérico pigs living on the mainland. The sausages are c... Read more

Empanada de cordero is a type of Spanish empanadas originating from the Balearic Islands. Unlike their Galician counterpart, Mallorcan empanadas have a dough that’s prepared without yeast. The dough is made with a combination of egg yolks, lard or butter, flour, salt, olive oil, and lukewar... Read more

Pa amb oli is a traditional appetizer or snack originating from Mallorca and the Balearic islands. The dish is made with a combination of peasant bread or dark rye bread, tomatoes, olive oil, and salt. The bread is cut into slices and rubbed with tomatoes, giving the surface a nice rosy color. Ol... Read more

Tombet is a traditional Mallorcan vegetable dish consisting of baked layers of aubergines, red bell peppers, and potatoes which have previously been fried in olive oil. When served, tombet is typically topped with a combination of fried tomatoes, garlic, and parsley. Visually, when presented, the... Read more

Trempó is a refreshing summer salad originating from Mallorca. It is made with a combination of tomatoes, onions, and Mallorcan green bell peppers. The vegetables are chopped, drizzled with olive oil, and seasoned only with salt. It is believed that the name of this salad is derived from t... Read more

Cocarrois is a traditional vegetable turnover originating from the Balearic Islands. The dough is similar to the island’s empandas de cordero, but it’s enriched with orange juice and sugar. Other ingredients used to make the dough include flour, olive oil, egg yolks, and lard or butte... Read more

Arròs brut is a traditional Mallorcan dish. It's made with a combination of onions, tomatoes, rice, mushrooms, pieces of meat such as chicken or rabbit, and vegetables such as peas, red peppers, and green beans. The name of the dish means dirty rice, and it's always prepared with ... Read more

Arroz de matanzas is a traditional dish originating from Ibiza. The dish is usually made in winter after the pig slaughter. It's typically made with a combination of leftover pork, chorizo sausages, rice, and spices such as nutmeg, saffron, and allspice. However, arroz de matanzas has many versio... Read more

The base of this traditional Balearic dessert is usually made with leftover ensaimada—a spiral-shaped sweet pastry. Similar to a bread pudding, greixonera consists of pieces of ensaimada that are combined with milk and eggs and the whole combination is then baked until firm and gol... Read more

Escaldums is a traditional stew originating from the Balearic Islands. The stew is usually prepared with a combination of turkey breast or leg pieces, onions, tomatoes, garlic, brandy, olive oil, thyme, bay leaves, almonds or pine nuts, and seasonings. The dish is prepared in a large cazuela pot ... Read more

Greixonera de brossat is a traditional type of cheesecake originating from Mallorca. It's made with sugar, eggs, cinnamon, lemon zest, and brossat (also known as requesón) – fresh cottage cheese made from cow's milk, although ricotta is also a good substitute. The i... Read more

Sobrasada de Mallorca is a sausage that has been traditionally produced in Mallorca since the 16th century. In the 18th century, paprika was added to the recipe, thus changing its appearance and flavor. There are seven types of sobrasada on the market: Longaniza, Ri... Read more

Aceite de Mallorca is an extra virgin olive oil produced on the island of Mallorca in Spain. This olive oil is produced from the native Majorca, Empeltre, Arbequina and Picual olive varieties, using only mechanical processes that do not deteriorate its... Read more

Almendra de Mallorca are almonds produced on the Island of Mallorca in Spain. They can be sold raw or roasted, with or without skin. These nuts are of exceptional quality and are rigorously tested; they must not be smaller than 12mm or have any visible defects. They are crunchy in textur... Read more

Queso Mallorca is a Spanish cheese hailing from Mallorca. The cheese is made from blended milk of local cows, goats, and/or sheep. It comes in three varieties, depending on the aging period: semi-cured (at least 20 days), cured (at least 45 days), and aged (at ... Read more

Aceite de Ibiza or oli d'Eivissa is a Spanish extra-virgin olive oil originating from the island of Ibiza. The oil is obtained mechanically from the fruit of the olive tree. It has a green color and a medium to strong intensity. This fruity oil has light to medium bitterness and pungency on the p... Read more

Mahón-Menorca is a full-fat pressed paste cheese, made from pasteurized or raw full-fat milk from Brown Swiss, Friesian or Menorcan cows. This cheese is traditionally manufactured on the island of Menorca from local cows' milk. The milk must be fresh and without any preservatives ... Read more

Aceituna de Mallorca is an autochthonous Majorcan variety of table olives. These olives are partially fermented in brine and available in three different varieties, depending upon the time of their harvest: green, bruised green and black. Those of the bruised variety are often seasoned w... Read more

Empeltre olives are a traditional Spanish variety primarily grown in the regions of Aragón, the Balearic Islands, and Catalonia. They are highly regarded for their use in both olive oil production and as table olives. Empeltre olives are medium-sized with an elongated, slightly asymmetrica... Read more

Palo de Mallorca is a dark-colored liqueur flavored with cinchona bark and gentian root. It is a dense and sweet liqueur with a bitter aftertaste and caramel and licorice aromas that can only be produced in Mallorca. Like similar types of herbal liqueurs, palo de Mallorca was initially u... Read more

Hierbas ibicenas are liqueurs for Ibiza made with various herbs that are macerated in an anise-based spirit. This liqueur has a long tradition on the island, and though it is produced on an industrial scale, many locals use their traditional family recipes and forage local Mediterranean ... Read more

Hierbas de Mallorca is a potent herbal liqueur from Mallorca made with an anise spirit and various Mediterranean plants and herbs such as fennel, lemon verbena, rosemary, chamomile, lemons, and oranges. The drink comes in several styles: dolces (sweet, minimum 20% ABV), mesclades (minimu... Read more

Gin de Mahón is a juniper-flavored spirit that hails from Menorca. It is made with a base spirit, juniper berries, and water. The drink originated under British rule when Mahón was an important naval base, and the locals continued to produce it even after the British left i... Read more

Pomada is a refreshing cocktail that combines gin and lemonade. It is traditionally made with gin de Mahón (the only producer is Xoriguer), which is distilled and bottled on the island. This cocktail combines equal parts gin and lemonade, and it should be served over ice. Some ver... Read more