Page 519 - (DK Eyewitness) Travel Guide - Spain

THE BALEARIC ISLANDS  517

The Flavours of the Balearics

This quartet of beautiful islands, strategically positioned on ancient
trading routes, has been fought over for thousands of years. Each
occupying force – Arabs, Catalans, French and British among them
– has left its mark and the local cuisine reflects this. Mediter ranean
seafood, particularly spectacular lobster and crayfish, remains
the most prominent local ingredient, but the islands are also
known for their delicious pastries and desserts, like the feather-
light ensaimada from Mallorca and the typical Ibizan flaó. Cured meats
(embutits) and traditionally made cheeses are also local specialities. Locally grown oranges

delicious accompaniment to and guisat de peix. Pork is
meat and seafood dishes, and the staple meat. For a picnic,
the island also produces fine try cocarrois, pastries filled
cheese, formatge de Maó. with meat, fish or vegetables
and formatjades, soft-cheese-
filled pastries flavoured with
Ibiza and Formentera
cinnamon. Delicious local
Seafood also reigns supreme desserts include gató
on Ibiza and its quieter little (almond cake served with
sister, Formentera, especially ice cream) and Ibizan flaó,
in calders (stews) such as made with creamy cheese
borrida de rajada (skate with and eggs, and flavoured
potatoes, eggs and pastis), with mint.
Seafood from the Mediterranean in a Cuscussô menorquin Galletas de alaior
Mallorcan fish market (bread pudding) Flaó ibicenco (aniseed biscuits)
Mallorca and Menorca Ensaïmades
Seafood predominates in the
Balearic islands. Menorca is
renowned for caldereta de
llagosta (spiny lobster stew),
once a simple fishermen’s
dish but now an expensive
delicacy. The classic Mallorcan
dish is pa amb oli, a slice of
toasted country bread rubbed
with garlic and drizzled Formatjades El gatô
with local olive oil. Menorca’s (almond tart)
creamy garlic sauce all i oli is a Appetizing selection of delicious Balearic pastries
Regional Dishes and Specialities
Fish and shellfish (particularly the revered local lobster)
are omnipresent in the Balearics, part icularly along the
coast. Try them simply grilled to fully appreciate their
freshness (many seaside restaurants have their own
fishing boats), but you’ll also find wonderful, slow-
cooked stews which are bursting with flavour. The
rugged inland regions provide mountain lamb and
All i oli kid, along with pork, which is also used to make
embutits including spicy Mallorcan sobrassada which
is delicious with pa amb oli. The tourist industry hasn’t killed off the
long-standing farming tradition on the Balearics, which produce Tumbet de peix A fish pie,
plentiful fruit and vegetables. Mallorca makes its own robust wines, made with layers of firm white
particularly around the village of Binissalem, while Menorca, thanks fish, peppers, aubergine (egg-
to the long British occupation of the island, makes its own piquant gin. plant) and sliced boiled egg.

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