Capdepera offers you our traditonal gastronomy, which as well as uniting the essence of all the cultures that have forged the personality of Majorcan cuisine, reflects the tastes, aromas and textures of a gentle countryside characterized by pine trees, beaches and cliffs. Variety is the distinguishing mark of dishes prepared with local products which guarantee quality. Olive oil, sobrasada, ensaimada,... a whole range of sensacions, because Capdepera is full of restaurants in which you can discover the most exquisite dishes which are the quintessence of our gastronomy.
For centuries, Majorcan people have enjoyed simple cooking. Bread, oil, tomato and salt are the only ingredients needed to create and exquisite dish. In the Orient Café you can mix local products to your taste. We place the ingredients at your disposal and you create your own flavor combination.
Majorcan Soup is one of the most valued dishes of the gastronomical legacy our ancestors left us. These soups have become an intrinsic part of our island cuisine. There are “dry” varieties, with no extra broth, as well as varieties with plenty of lots of broth. They are prepared with spring onions, cabbage, all kinds of vegetables and Majorcan bread cut into very thin slices. Rosemary and paprika may be added as seasoning.
Tomato salad with boiled potatoes and green beans. Fresh, very fresh. That is the Majorcan salad “par excellence”,known as Trempó Mallorquín. The recipe is extremely simple: onion, green pepper, peeled tomatoes, potatoes and green beans. Cut them all into small pieces and dress with oil, salt and vinegar. Serve chilled and … enjoy. As easy as that!
Don’t doubt it. Simple, traditional country cuisine is always the most appreciated by even the most selective palates. Baby lamb chops with a crust of almonds and fines herbes. Is there a better offer anywhere? The restaurant’s owner breeds the lambs with the greatest care and attention in fields that are ebullient with the pure taste of Majorca.
Frito Mallorquin is one of the most typical of Majorcan dishes. It is made up of chopped vegetables and offal, fried in olive oil.Ingredients include liver, fried potatoes, red pepper and garlic, bay leaf and fennel. Absolutely unmissable: a glass of good wine to accompany the Frito
Tumbet with pork tenderloin from Majorcan “Black Pig” A traditional island dish, made up of red peppers, aubergines, tomatoes, potatoes and garlic. Pork or fish can also be added to this dish.
Suckling pig is synonymous with the Restaurant Porxada de sa Torre de Canyamel; this restaurant is situated in the watch tower of a local manor house. Inside, the structure and the building materials remind us of a Majorcan wine cellar. If you would like to know how the pork is cooked, take a stroll around the back of the restaurant.
Rabbit hunting is a traditional activity in Majorca. Rabbit with onions is cooked in a frying pan; first, whole garlics are fried in oil, then thinly sliced onions are added, and slowly poached in the oil. Finally, the rabbit is added to the pan with wine and a little water, and the dish is seasoned with salt, pepper and bay leaf.
If you would like to show off your knowledge of Majorcan cuisine, you must be sure to enjoy pork tenderloin with cabbage, a dish that includes the aromas and the traditional know-how that has passed through the generations. Its flavour will not disappoint you.
The Majorcan coast offers a wide variety of fish which, served together with Majorcan tumbet ( an accompaniment of potatoes, courgettes, aubergines and peppers fried with garlic cloves, bay leaves, tomato sauce, etc.), stimulate even the most selective palate. To complete our clients’ delight the dish is served decorated with mini-kebabs of langoustine, pancetta and Mahon cheese.
The Cala Rotja Restaurant continually surprises us with exquisite dishes. Why no come and try our fillet of amberjack braised with shellfish essence and served on puff pastry with fresh baby vegetables with a cream of lobster mirror.
Rice is one of the focal points of our gastronomy; it is the perfect accompanimentfor all kinds of dishes. The spider crab, perfectly seasoned, is one of the most popular dishes among gourmets. The management of Ca’n Maya is well aware of this and have made it one of their many specialties.
Food of the Gods. When a tourist arrives on the island he or she has several priorities, two of them stand out from the others: to visit the Castle of Capdepera and to eat a delicious, tasty Lobster Stew, which, as its name indicates, is quite simply a delicious broth obtained from this valued shellfish which is fished off the Majorcan coast.
The sea-going art of the Majorcan people is reflected in a culinary tradition where fish is ever-present. Fillet of salt cod is first soaked and desalted, then grilled and served on a pizza-like base with fresh wild mushrooms, sun-dried tomatoes and onion shoots. The result is a true reflection of how the excellent fish from the shore can be combined with the produce from the fields.
Don’t think about it any longer. If you want to eat fish go along to the Racó de’s Moll Restaurant where a delicious poached scorpion fish, garnished with fresh seasonal vegetables and dressed with cold-pressed olive oil will transport your senses to the Majorcan coastline where the fishermen strive every day to catch the most exquisite fish and bring them to your table.
Skate, a fish that was enjoyed by the Gods of Greek and Roman mythology, is presented as an exquisite dish for those who understand traditional cuisine. Ses Rotges serves this fish, prepared with young vegetables freshly gathered every day from the fields.
Greixonera de Ensaimada de Mallorca served with ice cream made with typical Majorcan herb liqueur. In our restaurant we have created a dessert which combines the traditional greixonera (“bread and butter pudding) with an ice cream made from the equally traditional liqueur “Hierbas”. We offer our visitors this rich dessert from Majorcan tradition.
Majorcan figs have become one of the favourite desserts of tourists and visitors. They leave no-one indifferent with their special flavour accentuated with a sprinkling of cinnamon. The figs are dried by leaving them in the sun, which gives them a sensational flavour so that this is one of the most popular desserts.
The summer heat in Majorca encourages us to look for a refreshing drink that will quench our thirst. In Capdepera, the most popular drink is the milk- based drink called llet freda, made with semi-skimmed milk, lemon peel and sticks of cinnamon.
A wide variety of gastronomic delights awaits you in Capdepera. We have published this recipe book to give you a taste of the Majorcan cooking to be found in our restaurants at the present moment. Among the twenty selected recipes there are some of our most traditional dishes as well as the most avant garde creations. We invite you to visit us and try for yourself the exclusive pleasures you can find in Capdepera: varied and exquisite gastronomical delicacies produced by chefs whose aim is please their customers, and an idyllic setting for a memorable holiday. ¡We look forward to greeting you personally!
Make the dough by mixing the sparkling water, the lard, the yeast and the eggs, adding a pinch of salt.
Then slowly incorporate the flour until the dough is manageable with a rolling-pin. Leave to rest for a few minutes.
To make the base of the “coca”, roll out the dough with the rolling-pin to the desired size, and about 2 or 3mm thick.
Place all the vegetables on top of the base, that have previously been diced finely and seasoned with the salt, pepper, oil and paprika.
Distribute the vegetables to cover the whole of the base, and bake in the oven for 15 minutes at 170ºC.Menos
Put the olive oil in an earthenware dish over a medium heat, when hot, add the lean pork, the belly pork and the finely chopped garlic; when fried, add the chopped spring onions and the parsley. Fry for a couple of minutes then add a teaspoon of paprika and the chopped tomatoes.
When well fried add one litre of water, the shredded cabbage, the artichoke hearts, the cauliflower, the baby broad beans and the peas.Season with salt and pepper, and lastly add the mushrooms. Leave to cook for 20 minutes.
In an another earthenware dish place a layer of the sliced bread and on top place a layer of the vegetables, do another layer of bread then finish with a layer of vegetables. Pour over a few drops of olive oil, and leave to rest for 5 minutes. Serve with hot green chillies, radishes and mallorcan olives.Menos
Soak the dried white beans in warm water, the night before use.
Cook the beans in three litres of lightly salted water.
Peel the turnips and cut into small pieces. Wash the pig´s trotter and ear and cut into small pieces, doing the same with the shin of beef, adding them to the pot, followed by the belly pork, the black puddings, the blood sausages and the turnips. Ajust the salt, and leave to cook slowly for 1 hour.
Once everthing is cooked, add the rice and season with the saffron, cook for a further 20 minutes stirring occasionally.Menos
Cut the green beans, remove the scarlet beans from their pods, dice the potatoes, and the courgettes, finely chop the onions and peel and chop the tomatoes. Heat the oil in the “greixonera” (a typical Mallorcan eathenware pot) and lightly fry the onion, then add the chopped tomatoes, and cook slowly over a low heat.
When the tomato is well cooked add the meat stock, season and bring to the boil. Add the green beans, the scarlet beans, the potatoes, the courgettes and the beef bone.
When the courgettes have practically disappeared, remove the bone from the pot and add the aromatic herbs. Boil for another 10 minutes and ajust the seasoning.
1. White beans may also be used instead of the scarlet beans, but both must be fresh.
2. The “escudella” should be cooked very slowly.
Presentation: To serve the “escudella” accompany with strips of green peppers and traditional split green olives.Menos
Cook the chard.
Fry in the margarine the spring onions,the tender garlic,and the fresh tomatoes.
Lay out on a flat surface the chard leaves and place a round of “ensaimada” in the centre of each leaf, then top with a slice of “sobrasada”, place a spoonful of the tomato mixture in each one, (saving enough of the mixture to decorate the parcels). Wrap the leaves to form small parcels, using the spring onion tops to secure the parcels.
Place on a dish and decorate with the remaining tomato mixture, the carrot and the celery.Menos
Fry the garlic in 3 tablespoons of olive oil.
When golden, add a bay leaf, and the chopped tomatoes, salt, pepper and a little sugar.
Leave to cook slowly over a low heat for 10 to 12 minutes. The potatoes, aubergines, courgettes, and peppers are fried separately, then placed in an earthenware dish, in this same order.
The tomatoes and garlic go over the top.
Recomendation: This delicious “tumbet” can be served with either meat or fish.Menos
Cut the carrots and courgettes into strips, blanch the carrots in boiling water, place the carrots and courgettes between the fish fillets alternating the colours. Put the fish fillets into a buttered earthenware dish, cover with the fish stock and put in the oven for 20 minutes at 180º C.
Strain the cooking liquid into a saucepan and reduce a little, mix with the veloute sauce and add the fish. Fry the almonds and pine nuts, grind with a mortar and pestle and sprinkle over the fish. To prepare the purée, sautée the spinach in the butter, liquidize together with the raisins, add the rest of the ingredients and mix well.
Serve the fish with the spinach purée.Menos
Finely chop the onion and the garlic, cut the spinach leaves into thin strips and dice the tomatoes.
Lightly fry the onion and the garlic for a few minutes, then add the spinach.
When fried add the tomato, the pine nuts and the raisins. Fry for a few more minutes then add the wine.
When reduced add the fish stock and season to taste. Cook for a few minutes to reduce the sauce.
Lightly coat the fish fillets in flour and fry in a frying pan. Then place the fish in an earthenware dish, cover with the sauce and cook for a few minutes until the sauce has thickened.Menos
Grill the fillets of fish using a little olive oil.
Peel the potatoes and the carrots and steam with the green beans.
Preperation oh the sauce:
Fry the chopped onion, add a little of the chopped fennel tops and a little of the fennel bulb cut into thin strips. Liquidize and strain. Chop a little more of the fennel tops and add to the sauce. Leave to cook for a few minutes.
Place a fish fillet on each plate, coat with the sauce and decorate with the vegetables.Menos
Skate and vegetables:
Once the fish is clean, with skin and cartilage removed, rinse in water, dry well and put to one side.
Wash all the vegetables, and fry, the shallots included in a little of the olive oil, and season to taste.
La salsa de azafrán:
Para hacer la salsa de azafrán se pone a cocer el fumet de pescados con los pistillos de azafrán, hasta que reduzca la mitad. Se añade la nata líquida y se deja reducir hasta que queden sólo tres cucharadas de salsa por persona.
To make the saffron sauce, put the fish stock on to boil with the saffron threads, until it has reduced by half. Add the cream and again leave to reduce until there remains just 3 tablespoons of sauce per person.
Presentation: When ready to serve, fry the skate in a non-stick frying pan with a little olive oil until just golden (approx 5 minutes). Season with salt and pepper. Place on a hot plate surrounded by the vegetables, then dress with the saffron sauce. Decorate with the parsley, fennel and the flowers.Menos
Remove the hard stalks from the cabbage leaves, and scald in boiling water for 1 minute.
Fry the slices of meat in olive oil, season with salt and pepper and put to one side.
Using the same oil, lightly fry the chopped onions and the garlic, then add the tomatoes.
Add the pine nuts and raisins, then the wine and brandy. Leave to cook for 10 minutes.
Add the fried tomato sauce, the meat stock,the bay leaves and a pinch of oregano.
In each cabbage leaf, wrap a slice of pork, 2 pieces of “sobrassada” and “butifarrón”.
Wrap to form a small parcels and secure with toothpicks.
Presentation: When ready to serve, fry the skate in a non-stick frying pan with a little olive oil until just golden (approx 5 minutes). Season with salt and pepper. Place on a hot plate surrounded by the vegetables, then dress with the saffron sauce. Decorate with the parsley, fennel and the flowers.
Place the cabbage and pork parcels in an oven proof dish, together with the sauce. Cook in the oven for 45 minutes.Menos
Cut into small chunks the offal , fry in abundant oil the cloves of garlic then add the offal. Remove from the oil when fried and put to one side.
In the same oil, fry the chillies, the spring onions cut into 3 cm pieces, the red and green peppers and the diced potatoes. Fry for a few minutes.
Lastly add the peas, the offal and the fennel, leave to cook for 2 minutes then serve. Serve with strips of green peppers and the traditional split green olives.Menos
Peel and cut the aubergines into thick slices; fry, drain and leave to cool. Dice the aubergines and peppers.
Put a little oil in a frying pan and brown the meat; season and add the onion and the garlic; cook for a few minutes and put to one side. Mix the aubergines and the peppers with the beaten eggs, the parsley, the marjoram, the pinch of paprika, the pinch of nutmeg, the white pepper and if needed some salt. Grease the mold with butter; fill with the mixture, and cook in the oven 160º, ”bain - marie”.
Test with a tooth-pick, if comes out clean it will be cooked. Remove from the mold and serve hot, topped with the sauce.Decorate as desired..
To prepare the sauce:
Fry in a little oil the onion, then add the tomatoes; cook and season. Add the ham and the mushrooms; cook for further 2 minutes then add the wine.
Taste for seasoning; reduce the sauce, which should be thick but not dry.Menos
Spread an oven tray with a little lard, then put in the whole suckling pig, seasoned with salt and pepper. (It may also be cut into portions).
To make the “picadillo”. Place the rest of the ingredients in a liquidizer, adding a little water and liquidize. Roast in a hot oven for approximately 1 hour and 15 minutes, then pour over the “picadillo”. For tender and succulent results, lower the temperature of the oven and finish, cooking slowly.
To get a nice crisp skin, pour over a drop of beer, and roast at a high temperature for the last 10 minutes.
Minimum cooking time in the oven 3 hours.Menos
In an earthenware pot, fry the garlic in a little oil until golden, then put to one side . Add the rabbit,cut into pieces, and fry gently for a few minutes. Then add the glass of brandy and flambée. Remove the liver and save.
Continue cooking, adding the finely chopped tomatoes, the paprika, the pepper, the thyme and the bay leaves. After a few minutes add the onion, cut into thin slices, then the glass of wine.
Stir a few times until the onions have reduced, lower the heat, add a little stock and continue to cook slowly, stirring occasionally.
Using a mortar and pestle, grind the liver, with the almonds and the garlic until they form a paste. Add to the pot. Cook the rabbit over a low heat for approximately 1 hour.Menos
--Unas horas antes de elaborar el plato poner las setas en remojo con el vino blanco. Sazonar las pechugas con sal y pimienta blanca recién molida, enharinarlas y dorar en una sartén con la mantequilla y el aceite de oliva. ¬-
--Reservar las pechugas y en la misma grasa de dorarlas, pochar el blanco de los puerros picado muy finamente, añadir ahora las pechugas, el vino de la maceración y el caldo de ave dejando reducir unos minutos. Mojar todo con la nata y agregar los ceps y las morillas, dejando cocer hasta que el espesor de la salsa sea de nuestro agrado.¬-
--Para la patata: en una fuente refractaria ligeramente engrasada, colocar las patatas cortadas a lamas muy finas, sazonadas con sal y pimienta blanca y aromatizadas con hojas de mejorana. Cubrir el conjunto con la nata, tapar con papel de aluminio y cocer durante 45 minutos a horno moderado; 140º C. ¬-
To cut into portions, cover with clingfilm and place a weight on top, leave to cool in the fridge. The ideal accompaniment for this dish would be grilled vegetables drizzled with olive oil.Menos
Boil the milk,and flavour with a stick of cinnamon and a piece of lemon peel.
--Mezclar en un bol las yemas con el azúcar hasta adquirir color blanquecino. Echar la leche lentamente sobre la mezcla y sin dejar de batir, añadir el requesón y las hojas de cola de pescado previamente remojadas, batir hasta enfriar a temperatura ambiente e incorporar la nata montada. Disponer preferiblemente en molde de bavarois o similar, llenando el molde hasta la mitad con el semifrío y añadir en el centro 1 cucharada de confitura de higos, terminar de rellenar y refrigerar durante al menos 8 horas.¬-
--Para la teja, mezclar el queso, el azúcar y la almendra, poner papel siliconado formando óvalos y hornear a 190º C durante 1 minuto aprox. Sacar y dar forma. Para la reducción, poner en un cazo el vino, el almíbar y el zumo de naranja, cocer a fuego lento hasta obtenerpunto de salsa espesa.¬-Menos
--Poner la leche a cocer. Mezclar la harina de almendras, el azúcar y la gelatina neutra granulada, removiendo con el batidor. Dejar hervir un minuto (si se prefiere que quede muy fina, puede pasarse por el colador).¬-
--A continuación, agregar, ya sin hervir, la nata y el licor y dejar reposar. Untar un molde con un poco de aceite de almendras; llenarlo y enfriar.¬-
--Verter en una fuente plana y decorar al gusto. Por ejemplo, con miel y dátiles confitados, clavel de cerezas u otras frutas confitadas.¬-Menos
--Poner los huevos en un bol, añadir el azúcar, la harina de almendra, la canela y un poco de ralladura de limón. Mezclar todos los ingredientes y dejar reposar dentro de la nevera durante 17 horas, aproximadamente.¬-
--Pasado el tiempo de reposo, batir el contenido durante unos 10 minutos, a velocidad rápida. Disponerlo en un molde previamente untado con mantequilla y harina. Hornear a 150-160º C durante 30 minutos. Una vez cocido dejar enfriar. A continuación, sacar del molde y añadir un poco de azúcar en polvo por encima.¬-Menos
--En un recipiente batir la leche, los huevos, el azúcar, el limón y la canela. Cuando esté todo bien mezclado añadir los brioches troceados en pedazos pequeños. Una vez esté todo mezclado, pasar a un recipiente tipo olla de barro plana (greixonera) e introducir en el horno al baño maría a una temperatura de 175º C durante 50 minutos.¬-Menos
The recipes and rutas of traditional Majorcan cookery