8 Balearic Islands Dishes You Shouldn't Miss

The sun-soaked Balearic Islands of Ibiza, Menorca and Majorca might be part of Spain, but their cuisine and culture are distinctly different. Being an archipelago, it’s hardly surprising that many of the menus are dominated by creatures of the deep. Once you’ve moored up, an amble long the marina and waterfront throws up plenty of spots for a bite to eat and a sundowner or two. During your Balearic Islands yacht charter, be sure to look out for these dishes when you’re on dry land.
Sobrasada
If you’re looking for a taste of the Balearics, you shouldn’t miss sobrasada, a paprika-spiked sausage that sits somewhere between a traditional chorizo and a spreadable pate. The sun-drenched islands are home to some of the finest paprika in the world and the seasoned sausages are hung-cured in the open air for several months.
Caldereta de langosta
While you can get grilled spiny lobster all over the archipelago, a more refined dish using the crustacean is caldereta de langosta, a seafood stew made from onions, peppers, tomatoes and, of course, lobsters. Best eaten accompanied with cold beer and views of the ocean on a balmy summer’s evening.
Ensaimada
This Mallorcan pastry dates back more than 250 years. Dive into any bakery on the island and you’ll find ensaimada, a kind of sugary cross between bread and cake. It’s made from flour, sugar, eggs and a type of lard called siam which gives the pastry its name.
Queso de mahon
Cheese lovers are well catered for on the Balearic Islands. You won’t have to look hard to find queso de mahon, a hard, white cheese made from cow’s milk which is named after the port on Menorca. Perfect for picnic lunches on board your yacht along with crusty white bread and juicy island tomatoes.
Tombet
You’ll find tombet, a traditional vegetable dish, in every restaurant across Majorca. It’s a deceivingly simple plate made from slices of potato and aubergine topped with a garlic tomato sauce. The outcome is extraordinarily good. It can either be eaten as a light lunch on its own or accompanied by grilled meat or fish.
Berenjenas rellenas
For a light supper, there’s nothing better than berenjenas rellenas, an island staple made from aubergines that have been stuffed with seasoned minced meat, topped with stringy cheese and baked in the oven until soft. Best mopped up with crusty Balearic bread.
Coca de albaricoques
They know how to do desserts on the Balearics. If you’ve got a sweet tooth, you absolutely have to try a slice - or two - of Majorca’s famous coca de albaricoque, a soft sponge cake crowned with juicy apricots and icing sugar. The perfect end to a perfect day’s sail.
Hierbas Mallorquinas
Don’t skip a glass or two of the famous hierbas Mallorquinas, a local firewater made from a complex infusion of more than a dozen herbs. While everyone’s got a differing recipe, it’s almost always made from a blend of mint, lemon tree leaves, fennel, tangerine peel and pine needle. Getting back into the tender might be a bit tricky after a few of these though.