Contributions of diverse cultures to our gastronomy
- Prehistory, from 5.000 BC
- Greece, from 1.200 BC to 123 BC
- Rome, 123 BC to 425 AD
- Arab domination, 902 AD – 1229 AD
- Hebrew cuisine, from the 5th century
- Middle Ages, XI to XV century
- The discovery of América, 1492
- Refined cuisine, XVII and XVIII centurys
- Emigration, 1830 - 1950
- British domain in Menorca, XVIII century
- Nowadays
Trepucó talaiot, at Menorca
Acorn flour bread
Snails and acorns
Greek Drachma of the 2nd century BC
All i oli, garlic & oil sauce
Olive, olive oil, garlic (from Egypt), the “all i oli” (garlic & oil sauce).
Roman city of Pollentia, at Alcudia
Grape and wine
The cooked snails of Gavius Apicius year 25 b.C. are still cooked today, vinegar, wine, cheese, bread, honey bread, honey wine, almonds.
Arab baths, in Palma
Fig bread, typical old dessert
Confectionery including the origin of ensaimada, artichoke and eggplant, almond milk, nougat, numerous fruits and preserves, fig bread.
Jews Street in Palma
Frying process of buñols, a typical dessert
Cocarrois, robiols, empanadas, meatballs, crespells, buñuelos, rices, pancuit, onion soup.
Gargoyle of the Cathedrale of Palma
Sobrasada of Mallorca
Escudella of beans, sopas mallorquinas, sobrasada, botifarrons, flaó, figs in schnapps, sobrassada with honey.
Caravels of Christopher Columbus
Tomatoes
New foods become part of the local cuisine: potato, moniato, tomato, corn, pepper, peanut, prickly pear, turkey.
Baroque Mallorcan patio of the XVIII century
Patty of peas and meat
Almond cakes, tumbet, llampuga am pebre torrats, frit, greixonera de sopes, cargols amb pollastre, fish empanada, ensaimadas of sobrasada & pumpkin, congrets, espinagada, fritters, coca de nougat, empanadas, formatjades (cottage cheese), “menjar blanc”, tortells, cocas de San Juan.
Letter from Havana
Pork pate
Pork pate, tangerine, chocolate, bescuit a la Sollerica, French panellets.
Fornells tower, Menorca
Still in the Xoriguer factory
Result of British influence in Menorca throughout the eighteenth century.
Chef presenting dish
Spanish haute cuisine, artistic creation to delight the senses. The new Spanish restaurateurs are cookery artists who through their taste, presentation, aroma and texture achieve international recognition. A culinary offer that in the Balearic Islands counts with, at least, six Michelin stars.
Michelin stars in Mallorca: Es Molí d’en Bou (Tomeu Caldentey), Zaranda (Fernando Pérez Arellano), Jardín (Maca de Castro), Es Racó d’es Teix (Josef Sauerschell), Es Fum (Rafa Sánchez), Predi Son Jaumell (Andreu Genestra), Simply Fosh (Marc Fosh). At Formentera, Can Dani (Ana García Giménez).
Trepucó talaiot, at Menorca
Acorn flour bread
Snails and acorns
Greek Drachma of the 2nd century BC
All i oli, garlic & oil sauce
Olive, olive oil, garlic (from Egypt), the “all i oli” (garlic & oil sauce).
Roman city of Pollentia, at Alcudia
Grape and wine
The cooked snails of Gavius Apicius year 25 b.C. are still cooked today, vinegar, wine, cheese, bread, honey bread, honey wine, almonds.
Arab baths, in Palma
Fig bread, typical old dessert
Confectionery including the origin of ensaimada, artichoke and eggplant, almond milk, nougat, numerous fruits and preserves, fig bread.
Jews Street in Palma
Frying process of buñols, a typical dessert
Cocarrois, robiols, empanadas, meatballs, crespells, buñuelos, rices, pancuit, onion soup.
Gargoyle of the Cathedrale of Palma
Sobrasada of Mallorca
Escudella of beans, sopas mallorquinas, sobrasada, botifarrons, flaó, figs in schnapps, sobrassada with honey.
Caravels of Christopher Columbus
Tomatoes
New foods become part of the local cuisine: potato, moniato, tomato, corn, pepper, peanut, prickly pear, turkey.
Baroque Mallorcan patio of the XVIII century
Patty of peas and meat
Almond cakes, tumbet, llampuga am pebre torrats, frit, greixonera de sopes, cargols amb pollastre, fish empanada, ensaimadas of sobrasada & pumpkin, congrets, espinagada, fritters, coca de nougat, empanadas, formatjades (cottage cheese), “menjar blanc”, tortells, cocas de San Juan.
Letter from Havana
Pork pate
Pork pate, tangerine, chocolate, bescuit a la Sollerica, French panellets.
Fornells tower, Menorca
Still in the Xoriguer factory
Result of British influence in Menorca throughout the eighteenth century.
Chef presenting dish
Chef presenting dish – Spanish haute cuisine, artistic creation to delight the senses. The new Spanish restaurateurs are cookery artists who through their taste, presentation, aroma and texture achieve international recognition. A culinary offer that in the Balearic Islands counts with, at least, six Michelin stars.
Michelin stars in Mallorca: Es Molí d’en Bou (Tomeu Caldentey), Zaranda (Fernando Pérez Arellano), Jardín (Maca de Castro), Es Racó d’es Teix (Josef Sauerschell), Es Fum (Rafa Sánchez), Predi Son Jaumell (Andreu Genestra), Simply Fosh (Marc Fosh). At Formentera, Can Dani (Ana García Giménez).
Tomate de Ramellet
Crespells, Easter time typical dessert
Ensaimada
Apricot ensaimada
Mallorcan frit
Peas and meat panada
Oil biscuits
Coca de trempó
Tumbet
Mullets
Turkey escaldums
Sobrasada
Oranges from Sóller
Pebre de Cirereta hot peppers
Lobster caldereta, typical of Menorca
Mahón-Menorca cheese