The diet in the Balearic Islands – Mallorca, Menorca, Ibiza, Formentera – is among the most representative of Mediterranean diets anywhere. Olive oil, fish, rice, garlic and plenty of fruits, vegetables and pulses are at the heart of the kitchen. It is the Mediterranean distilled to its essence on a plate.
Sitting on some key trade routes, the Balearics have borne witness to the comings and goings of empires and occupiers. All left their mark on the islands’ culture and character, introducing crops, livestock and cooking methods. The Roman period, for instance, brought olives and grapes, while the Catalans introduced new ways of cooking, using almonds to flavour and thicken stews. Jewish influences, the maritime trade from Italy and new ingredients from the Americas – peppers, tomatoes, potatoes – were…
