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Cooking Spain Balearic Islands
Area : 744 sq.mi - Population 1106049 hab.
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Cooking Spain Balearic Islands
Gastronomy
Pork, and particularly roast pork, is the basis of the archipelago's cuisine. As for delicacies, you should taste the sobressada; it is recognisable by its orange colour due to the inclusion of red chilli peppers. Green vegetables are also abundant. Tumbet is a terrine made of layers of fried potatoes and eggplants covered in tomato sauce and chilli peppers. Do not miss out on the ensaimadas, a spiral-shaped delicate cake, nor the montaditos, toasted bread rubbed with garlic, tomato and olive oil and served with aďoli. Minorca is renowned for its fish and shellfish, especially lobster. To start or end a meal, try the Minorca Jenever (gin) and the liquors from Ibiza such as the hierbas ibizencas, a digestive made from a dozen varieties of different herbs such as fennel, rosemary and thyme. As an aperitif, try the palo, a drink made from the cinchona and gentian plants. It is served with ice, a slice of lemon and 3 drops of gin; to be consumed with moderation!
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