Mallorca Insights

The secret of island cuisine - Saffron & Co.

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Why is paella yellow? Why do raisins go into spinach? The island cuisine looks back on a long history.

Culinary it begins around 123 with the Roman occupiers who brought Mallorca wine and olives. Cities such as Alcúdia and Palma were founded, the port of Sóller was built.

In 902 the island fell into the hands of the Arabs and another period of prosperity began. The Moors (Arabs from North Africa) were responsible for the development of irrigation systems and terraced cultivation. Almond, apricot and orange trees were brought to the island. Magnificent buildings and urban architecture were created, such as can still be found in Palma. The Emir resided in the Almudaina Palace, steam came from Arab baths and the mosque stood on the site of today's cathedral. During this time, the tasty symbiosis of the simple island cuisine with oriental influences was created, as it has remained until today: saffron gives the paella the yellow color, raisins are part of the vegetables as well as coriander and the almond cake "Gató Mallorquin" spoils foodies.

When the Spanish conquered Mallorca in 1229, the Christian religion returned, but many dear influences of the Moors and Romans remained with the inhabitants. The kitchen pots still fill spinach with raisins and garlic, saffron adds color to sweets and the beloved paella, and wine and olive oil have even been tweaked to the point of winning international awards.

Bon Profit - Welcome to the culinary paradise.

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