Mallorcan dishes: what to order and when
Mallorcan cooking is built around sobrassada, seasonal vegetables and pork, and its most recognisable dishes are tumbet, frit mallorquí, arròs brut, coca de trampó and the ensaïmada.
gelisted editorial team · Updated 15 August 2026
The short version
- A plate of tumbet costs 9 € to 14 € on a menu.
- Arròs brut is usually served for two at 22 € to 32 €.
- A medium plain ensaïmada costs 10 € to 16 €.
- Sobrassada has held a protected origin designation for decades.
The island's cooking follows one logic: garden vegetables, pork used whole, and bread that never gets thrown away. Almost every recognisable dish follows from that.
The vegetable dishes
Tumbet layers potato, aubergine and pepper, each fried separately, with tomato sauce and a final turn in the oven. Trampó is a raw salad of ramallet tomato, onion and green pepper, also used as the topping for the coca. And the vegetable greixonera takes its name from the earthenware dish that gives its name to half a dozen other preparations.
| Dish | Season | Price |
|---|---|---|
| Pa amb oli with sobrassada | all year | 8 to 14 € |
| Trampó | June to September | 7 to 11 € |
| Coca de trampó | summer | 3 to 6 € a slice |
| Tumbet | July to October | 9 to 14 € |
| Frit mallorquí | all year | 12 to 18 € |
| Arròs brut | autumn and winter | 22 to 32 € for two |
| Roast porcella | all year | 18 to 28 € |
| Medium ensaïmada | all year | 10 to 16 € |
Pork and sobrassada
Sobrassada is a raw cured sausage of minced pork, paprika and salt, spreadable in texture, with a protected origin designation defining both production area and method. Frit mallorquí combines offal, potato, pepper and onion sautéed with fennel. And roast porcella, suckling pig, is the celebration dish, with crisp skin and very tender meat after 2 or 3 hours in the oven.
Rice and spoon dishes
Arròs brut is a soupy rice with game, mushrooms, vegetables and a spice mix including pepper, clove and saffron. It arrives in the greixonera and belongs to autumn and winter. Alongside it, sopa mallorquina is not a liquid soup at all but a thick vegetable stew served over thin slices of brown bread, which absorbs the stock until it becomes the body of the dish.
Both are normally ordered for a minimum of 2 people and need 20 to 30 minutes from the order.
The sweet side
The ensaïmada is a spiral of dough made with pork lard, proved for hours and baked until layered and light. It is sold plain or filled, in sizes running from an individual 12 centimetres to pieces of 35 or more. Alongside it, greixonera de brossat, made with curd cheese, and seasonal rubiols complete the sweet repertoire found in any village bakery.
Frequently asked
+What is the most representative dish?
Pa amb oli with sobrassada for its everyday presence, and arròs brut as the dish for a long table.
+What goes into tumbet?
Potato, aubergine and pepper fried separately, layered with tomato sauce and finished in the oven.
+When is arròs brut eaten?
In autumn and winter. It is served in the greixonera and ordered for at least two people.
+What exactly is sobrassada?
A raw cured pork sausage with paprika and salt, spreadable, with a protected origin designation.
+What does an ensaïmada cost?
Ten to sixteen euros for a medium plain one, more when filled or in larger sizes.
Sources
- 1Govern de les Illes Balears, Govern de les Illes Balears (August 2026)
- 2Instituto Nacional de Estadística, INE (August 2026)