Majorcan summer gastronomy

Mallorca is an island of nuances, history, culture and tradition. Without a doubt, the largest island of the Balearic archipelago hides hundreds of treasures to be discovered. Today we would like to invite you to travel to the most authentic part of our gastronomy, delving into the island's typical summer dishes. Are you ready for an essentially Mediterranean culinary experience?

Trempó - freshness and flavour 

Trempó' is the island's interpretation of the typical summer salad. Its name comes from the Majorcan word 'trempar', which means to season or dress a dish. This salad is a fresh and healthy mix of tomato, Majorcan green pepper, onion, oil and salt. Perfect as a side to any dish or simply on its own with good Majorcan bread. Many islanders prepare a small garden of summer vegetables in spring: tomatoes, peppers, courgettes, white onions, aubergines... A tradition that goes back to the times of famine when one had to survive on the little that the land gave.

_{Foto: @realfoddaholic}

‘Pa amb oli’ - a timeless classic 

A mainstay of Majorcan cuisine for centuries is 'pa amb oli', which translates as 'bread with oil'. As simple as it is delicious, this recipe dates back to the days when the island's peasants needed a quick and nutritious meal to take to the fields during the working day. Back then they used the basic ingredients that we still use today: Majorcan bread, olive oil, tomato and salt. Although the original recipe is still the one we live by, 'pa amb oli' has evolved over the years, now commonly adding more ingredients such as Serrano ham and Mahonese cheese, as well as tuna, anchovies, sobrassada and other local ingredients. Undoubtedly, 'pa amb oli' is one of the recurring recipes for Majorcans in summer, but also during the rest of the year. Symbolic of our culture and hospitality, it is easy to prepare and is a lifesaver for any informal gathering or celebration with friends or family on long summer evenings.

Tumbet - seasonal vegetables 

One of the quintessential vegetarian and vegan dishes, Majorcan 'tumbet' is an invitation to make the most out of seasonal vegetables, and has its sisters in French ratatouille or Italian Parmiggiana. ‘Tumbet’ is prepared with seasonal vegetables, including potatoes, red peppers, aubergine, tomato sauce, bay leaf, garlic, oil and salt. It can be enjoyed on its own or paired with meat, fish and eggs. The history of Majorcan 'tumbet' dates back to the 16th century, when the first potatoes and tomatoes arrived from the 'New World'. It is a recipe that takes time to prepare, although it is well worth it. It is prepared by frying each ingredient separately, first the sliced potatoes, courgette, aubergine and peppers, and then preparing a tomato sauce seasoned with garlic and bay leaves. Finally, you have to place the ingredients in a serving dish in the same order of cooking, starting with the potatoes. Opt for the seasonal and local ingredients that the island has to offer, or if you prepare it outside the island, you can make your own version with the best local produce from your area.

‘Frito de sepia’ - from the sea to the table 

A warm summer evening by the sea is the perfect time to enjoy a good fried cuttlefish or ‘frito de sepia’. This dish is a version of 'frito mallorquín', which, although of Sephardic origin, is found in recipe books as old as the 14th century 'Llibre de Sent Sovi'. This versatile dish varies according to the time of year in which it is cooked, with the frito marinero and frito de sepia being its most summery version, nourished by the bounty of the Mediterranean in summer. It is prepared with potatoes, onion, tomato and red pepper, seasoned with garlic, fennel, bay leaf, salt and pepper, like many of the island's traditional dishes.

_{Foto: Cookpad}

Almond ice cream or slush - the sweet touch 

There is no good summer lunch or dinner without a delicious sweet to top it off: the refreshing Majorcan almond ice cream or almond slush. The almond fruit was one of the main pillars of the island's economy in the past, becoming one of the ingredients par excellence of our culinary preparations over the centuries. Thanks to the care of our countryside and our traditions, almond slush is still the king of summer on the island. The flavour of Majorcan almonds and cinnamon blend together to create a classic of this time of year, which refreshes the palate and tastes of the essence of the island.

We hope that you have enjoyed this small guide to Majorcan summer recipes and that you will be encouraged to try some of these dishes during your holidays on the island. And better still, we encourage you to prepare them on your return home. A little piece of the island will be with you when you savour them. At Inturotel we encourage you to live an authentic experience and to opt for seasonal and local products and dishes, thus embarking on the path towards a more sustainable way of travelling.

Bon profit!