Contributions of diverse cultures to our gastronomy

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