Bargaining in a market is always rather a hassle for those who are not used to it, but a visit to a local market is a must for all visitors to Mallorca. Naturally the "rastrillo" of flea-market in Palma or a Sunday morning is well known but in other towns there are also markets worth a visit. Best time to go is early in the morning. Only the market in SINEU has preserved its traditional atmosphere. It specialize in life-stock, such as, cattle, sheep and horses. The agricultural market starts very early in the morning every wednesday.

The famous flea-market takes place every Saturday morning until about 2 p.m. in the lower part (Avda. Gabriel Alomar) of the chain of avenues going towards the sea from Plaza Espanä.

If you come from the western region (Terreno - Cala Mayor - San Agustin - Portals Nous - Illetas - Magaluf - Palma Nova - Santa Ponsa - Paguera or Andraitx) you should find your way to Plaza España and you have then only to walk some 400 yards towards the sea, following the broad avenues to reach the flea market.

If you come from Ca´n Pastilla - Arenal area you will pass right through the flea market and you can hop off right there. On the flea-market good things to buy are e.g. old keys and other antiques, wrought iron objects, hand-cut wooden bowls, pottery decorative tiles, paintings, clothes etc.

Remember to argue about the price.
Most things you should get at half the price they are asking!

Another thing!
Watch your handbag or wallet!
If you have a bad luck and lose something you should report it to Municipal Police (Policia Municipal) in the town Hall (Ayuntamiento) at Placa Cort.

 

 

Food and Wine in Majorca

 

Good food and wine seriously matter in Majorca. During the summer months demand for food in Majorca outstrips local supply, but from October onwards you can guarantee that whether you are eating avocado or xirimoias, they've probably come off your neighbour's tree.



The local dishes make full use of delicious local almonds, olives, walnuts, and the local tomato called ramallet which is native to the island. We are rich in vegetables, so obviously vegetarians are well catered for. Below are a few of the things you may wish to try during your holiday. For a preview of the many excellent local restaurants, have a look at PuertoPollensa.com

Breakfast often includes an ensaimada - this is a delicious spiral yeast bun. Attempts to make it off the island are never successful, as it is thought that the rising dough benefits from the sea air. For lunch try local grimalt cheeses, cocarrois - delicious pasties with various fillings, trampos - vegetable pizza slices, pa'amb oli - majorcan bread with garlic, tomato, olive oil and sometimes cured ham or cheese, or perhaps in winter wholesome rice soups which come in a variety of flavours - seafood, vegetable, or even with chunks of the local sausages. Any real meat lovers may like to try sobrassada! Famous main dishes include tumbet - a splendid vegetable dish, fideua - the local paella made with noodles rather than rice, sophisticated salt cod dishes as well as fresh fish dishes, pork loin in a majorcan sauce, pork wrapped in cabbage, suckling pig, numerous lamb dishes, cauliflower with raisins and pine nuts, pumpkin fritters, local mushroom dishes. It is often said that on an island with the tang of sea air, people can develop sweet tooths. Majorca caters to this. Dessert could be a slice of turron, nougat handmade from the local almonds. More substantial dishes include puding - a kind of cream caramel, and greixonera de brossat - a local cheese cake. Seasonal fruit and nuts are very popular too.

 

It is unlikely that you will have come across Majorcan wine, unless you have tasted it here on the island, as its exports have to compete against the strength of the mainland. However, we think you might be pleasantly surprised now by the high quality of some of the wine in Majorca.

Wine growing centres around Binissalem and Petra, where local families have been cultivating their vineyards since the 1850s. Typical local grapes are the Manto Negro, Callet and Prensal Blanc.

A large selection of herb and other liqueurs are made on the island. They include hierbas - which comes in sweet and dry versions (the majorcans often mix it) and is aniseed-flavoured, caña - a sweet sugar cane liqueur, and palo - which is more of a secret island recipe and could be crushed almond shells or carob or both depending on who tells you!