Frit mallorquí with potatoes, peppers and offal in the pan.

Hearty dishes

Frit Mallorquí: the quintessentially Mallorcan pan classic

Documented since the 14th century: Frit Mallorquí makes use of what is left over from slaughter day – offal, potatoes and plenty of fennel in a hot pan.

All specialities at a glance

The short answer

Frit Mallorquí: the quintessentially Mallorcan pan classic

Frit Mallorquí is a traditional pan-fried dish of lamb or pork offal, potatoes, peppers and fennel, and is one of the longest-documented dishes in Mallorcan cuisine.

Ingredients: liver, heart, potatoes, peppers, garlic, fennel

The base is finely chopped offal such as lamb or pork liver and heart, which is fried in the pan together with diced potatoes. Peppers, garlic and above all fresh fennel give the dish its robust, slightly aniseed seasoning. The ingredients are fried together so that the flavours blend.

History: recorded since the 14th century

Frit Mallorquí is considered one of the longest-documented dishes on the island, with records going back to the 14th century. Originally, it served to waste as little of the animal as possible after the slaughter (matances). These rural origins still shape the hearty, uncomplicated way it is prepared today.

Where to eat Frit Mallorquí

The dish is served most authentically in traditional cellers in the centre of the island, for example around Sineu, where rural cooking and gastronomy are closely linked. In Palma, Frit Mallorquí is less common on tourist menus. If you are looking for the original flavour, your best chances are in country inns.

Who the dish is suitable for

As the dish is based on offal, it is better suited to diners who already have experience of hearty cooking. Milder versions with a higher proportion of meat and less offal are now also offered. Vegetarians and vegans will not find a suitable option in the dish in its classic form.

Practical tips

  • Ask at the restaurant beforehand whether a milder version with more meat is available.
  • Look for the most authentic Frit Mallorquí in rural cellers in the centre of the island.
  • Try a small portion as a starter if offal is new to you.
  • Goes well with a robust red wine from the region.

Good to know

Price ranges, opening times and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the provider or your airline before buying or flying.

Frequently asked questions

Is Frit Mallorquí only made with offal?

Traditionally yes, but there are milder versions with more meat.

Where can you eat the most authentic Frit Mallorquí?

In traditional cellers in the centre of the island, for example around Sineu.

How long has the dish been known?

It is one of the longest-documented dishes on the island, with records going back to the 14th century.

More topics

Related

Next steps