In Mallorca, gastronomy is much more than a pleasure: it's a journey through the island’s history. Each traditional dish tells a chapter of rural life, the self-sufficiency of local farmers, family celebrations, and the richness of the Mediterranean land. At S’Era de Pula, we’ve been keeping that legacy alive since 1969, offering natural, organic, and locally sourced food, made with products from our 6,000 m² organic garden and with the same respect as traditional kitchens once had.
Today we’d like to invite you to discover some traditional Mallorcan dishes with history that remain very present on our table and in our way of understanding mindful gastronomy.
5 Mallorcan dishes that taste like tradition
1. Tumbet: the color of the Mallorcan summer
Tumbet is Mallorcan cuisine’s ode to the vegetable garden. Its layers of potato, aubergine, pepper, and tomato slowly cooked in olive oil are the very essence of summer on the island. It was born at a time when the land dictated the menu, and it remains a perfect example of simple, healthy, and delicious cooking.
At S’Era de Pula, we prepare it with our own seasonal aubergines and peppers, proving that a humble dish can become a small luxury when the ingredients are fresh and organic.
2. Pa amb oli: the most authentic bite
Pa amb oli is Mallorca’s all-time classic snack — the food of farmers and fishermen. Brown bread, ramellet tomato, and extra virgin olive oil are all it takes to create a dish that captures the soul of the Mediterranean.
On our menu you’ll find homemade bread and local olive oil, served with Mallorcan olives and herbs from the estate, for a moment that’s as simple as it is perfect. Because sometimes, going back to the roots is the greatest luxury.
3. Frito Mallorquín: tradition meant to be shared
Frito Mallorquín is one of the island’s great classic dishes. Of ancient origin with Sephardic and Arabic influences, it combines lamb, potatoes, seasonal vegetables, and fennel herbs in a sauté full of aroma and flavor.
Traditionally, it was prepared in batches, frying each ingredient separately to preserve its essence, and served at celebrations or slaughter days. It’s a dish that perfectly reflects the spirit of Mallorcan gastronomy: making the most of what the land provides, cooking without hurry, and letting the flavors speak for themselves.
4. Mallorcan cocas: creativity in the dough
Savory cocas are another gastronomic treasure passed down from generation to generation. A thin, crispy dough base topped with seasonal products: peppers, tomatoes, onions, and even sardines or apricots in sweeter versions.
They are a perfect example of zero-waste, farm-to-table cooking, where what the land provides is transformed into a dish that brightens any table. On our menu, you’ll find cocas made with freshly picked vegetables, celebrating the creativity of island cuisine.
5. Mallorcan soups: the comforting simplicity
Mallorcan soups surprise those who try them for the first time: they are eaten with a fork and are an example of humble and mindful cooking. Thin slices of brown bread, seasonal vegetables, and an aromatic sauté create a nutritious, light, and flavorful dish.
Serving Mallorcan soups is like putting on the table the history of winters on the island, where nothing went to waste and the kitchen was in tune with the rhythm of nature.
Keeping traditions alive, our commitment since 1969
At S’Era de Pula, we believe that eating well starts long before the dish is served. That’s why we grow our own vegetables, raise hens for fresh eggs, and work with local producers who share our philosophy.
Choosing traditional Mallorcan dishes is not just about enjoying their flavor: it’s a commitment to mindful, sustainable, and earth-connected eating. It’s paying tribute to those who cooked before us and continuing to pass on the island’s essence. If you want to taste Mallorca with authenticity, we await you at S’Era de Pula to enjoy these dishes that keep telling stories, bite by bite.