As autumn arrives, Mallorcan kitchens are getting themselves ready to prepare the most delicious seasonal delicacies.

While autumn adorns the landscape with the warmest colours, foodies all over Mallorca eagerly await the arrival of seasonal specialities. Autumn brings a range of gastronomic traditions deeply rooted in the island’s culture: the traditional slaughter of pigs, hunting, mushroom foraging, an abundance of fresh fish and seafood, as well as a wide range of fruit, vegetables and other produce that convert pantries into genuine treasure troves.

For food lovers on the island, autumn really is the best part of the year. The recipe books of the island’s cuisine feature delicacies such as rabbit or field hare with onions, stuffed pigeon, pickled partridge and thrush with cabbage. And it’s also a time to showcase the delicious rice dishes that never fail to delight diners. And the undisputed king of the rice dishes is the arroz brut with its distinctive dark colour.

As the cold begins to settle in, pulses, vegetables, potatoes and a variety of meats come to the fore in local cuisine. The stews, casseroles and bollits take pride of place on the menus of the restaurants and bars that specialise in robust and authentic dishes.

One of the earth’s hidden treasures

Mallorca offers a culinary experience steeped in tradition and flavour. It harmoniously combines fresh, local and seasonal ingredients with time-tested dishes that celebrate the unique essence of the island in every bite.