Culture Trip's Gastronomic Guide to the Balearic Islands

The Mediterranean diet tends to be low in fat, and that’s true here, too. There’s a good supply of fresh natural ingredients, from homegrown vegetables to seafood caught straight from the sea every morning, and you’ll find these used in all the best dishes. The islands are home to a diverse range of restaurants, including award-winning venues that are among the best in the world. Let’s find out why a gastronomic trip to the Balearics should be on your mind this year.

While they are popular throughout the islands, the home of these tasty pastry treats is Mallorca. The unique texture of the dough is what separates the classic ensaimada from other dishes, with saïm (pork lard) being added early in the process. You will find cafes dedicated to the dish, which can be either a light breakfast snack on the go or a teatime treat. Ease yourself in with the plain variety (llisa) before moving onto the filled types containing fresh cream, chocolate or pumpkin.

Menorca‘s most famous dish, lobster stew, is so good that it even has a royal seal of approval: King Juan Carlos I would often visit the island especially to eat this dish. The base ingredients – tomatoes, peppers, onions and garlic – are important, but it’s the local lobster that really sets it apart. This is a seasonal dish, though, so you will need to plan a trip in spring or summer to enjoy it.

Cheese is very popular throughout Spain, and the Menorcan capital, Mahon, is the birthplace of maó, a soft, buttery cheese that’s packed with flavour. It has a distinctive look and shape – not many cheeses are orange and oblong – but served with some fresh crusty bread and a glass of red wine, it makes an excellent snack.

The Balearic take on the classic Spanish spicy sausage is made from the local black pig. You can eat sobrasada raw, as it is aged in a similar way to chorizo, but the climate here means it’s thicker in texture. If you’re feeling experimental, see if you can find sweet sobrasada, which is a fascinating mix of strong flavours that somehow works.

On the other end of the culinary spectrum is this vegetarian side dish, a speciality from Mallorca that goes well with everything. Lightly fried peppers, potatoes and onions are placed in a baking tray and topped off with a local favourite, the humble aubergine. Expect to find this on the menu as a staple starter throughout the year.

These are our favourite restaurants to try if you want to sample the signature dishes above.