As the days grow shorter and the air turns cooler, the Balearic Islands fill with the aroma of traditional stews passed down from generation to generation. And let’s be honest: when the chill sets in, there are certain dishes that suddenly become irresistible — the kind you wouldn’t crave at any other time of year.
Autumn is an invitation to sit down at the table and savor dishes that tell stories, made with local ingredients and the time and care that only home cooking can offer. History, tradition, flavor, and above all, love — love for people and for ingredients. Take note and enjoy!
One of the most iconic dishes is “arròs brut”, a rich, spiced rice whose name — “dirty” — refers to the dark color given by mushrooms, meat, and spices. Every household has its own version, but they all share something in common: a deep respect for seasonal ingredients. Freshly foraged mushrooms, sobrasada, rabbit, or free-range chicken come together in a dish that captures the very soul of Mallorca.
Another classic that can’t be missed at this time of year is “escaldums”, a slow-cooked stew made with chicken or turkey, almonds, potatoes, and a gently simmered sofrito that fills the kitchen with its comforting aroma. It’s often prepared on special occasions or for family gatherings, and every spoonful recalls those cozy winters by the fire when time seemed to move more slowly.
And of course, there are Sopas Mallorquinas (the translation would literally be Mallorcan Soups, but that’s not the actual name)— humble but full of flavor. Made with brown bread, vegetables, and olive oil, they perfectly reflect the wisdom of the island’s rural tradition: making the most of every ingredient. Light yet deeply satisfying, this soup is ideal for the coldest days or after a long walk through the Serra de Tramuntana.
These stews, besides being delicious, are a tribute to local and sustainable produce — seasonal vegetables, extra virgin olive oil, legumes, and locally raised meats. At MarSenses, we value these culinary roots because we believe that traveling is also about tasting the land, connecting with its history, and with those who cultivate it.
Balearic autumn tastes of earth, tradition, and home. Each dish is a story that remains alive in today’s kitchens — and an invitation to discover Mallorca through the heart of its gastronomy. And now, with fewer people on the islands, it’s even easier to enjoy the restaurants serving these delights. A tip: visit the long-standing, well-loved spots — and always follow where the locals go!
PS: Some of you might think it is a crazy dish, and that we are crazy for eating them, but let this one here writing this article suggest that you try (and enjoy!) snails. Also, tip #2, dip them in alioli and get some bread into their sauce/broth. :-)
