Tumbet, the Mallorcan vegetable bake with aubergine, potato and pepper.

Savoury dishes

Tumbet: Mallorca's delicious vegetable bake

Three fried layers of vegetables with a fruity tomato sauce on top – tumbet proves that Mallorcan cuisine works without meat too.

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Quick answers

Tumbet: Mallorca's delicious vegetable bake

Tumbet is a layered Mallorcan vegetable bake of fried potatoes, aubergines and peppers, topped with a fruity tomato sauce; the classic version is vegan.

The three layers: potatoes, aubergines, peppers

Tumbet consists of three separately fried layers of vegetables, which are layered one after another in a baking dish or directly on the plate: first potato slices, then aubergines, and green or red peppers on top. Each layer is fried separately in olive oil before it is assembled. This creates a firm but juicy texture.

The tomato sauce that ties it together

The vegetable layers are topped with a simple tomato sauce, often seasoned with garlic, which is poured over the bake while still hot when serving. It brings together the flavours of the individual layers and gives the dish its characteristic fruity note. Some versions are then finished briefly in the oven.

Is tumbet vegan?

In its classic form, tumbet is vegan, as only vegetables, olive oil and seasonings are used. That makes the dish a reliable option for guests who avoid animal products. With dishes on a menu, it is still worth asking briefly whether fish or meat has been mixed in as an accompaniment.

Variations: with fish or as a side dish with meat

Tumbet is also often served as a side dish with fried fish or meat, and sometimes a piece of fish is layered directly into the baking dish. In some areas the mix of vegetables also varies slightly, for example with courgette instead of aubergine. The basic structure of layered, fried vegetables always remains recognisable, though.

Practical tips

  • If you are vegan, ask in the restaurant whether fish or meat has been layered in.
  • Tumbet works well as a starter or a light main course with bread.
  • Best tried fresh and still hot, while the tomato sauce is warm.
  • Often served together with pa amb oli in traditional kitchens.

Good to know

Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.

Product knowledge

The specialities on this topic

Oil & salt D.O. Tramuntana / Sóller

Oli de Mallorca

Mallorcan olive oil

Extra virgin olive oil with designation of origin – often from Arbequina, Picual and Mallorquina.

Ingredients
Olives (Arbequina, Picual, Mallorquina)
Diet
vegan · gluten-free
Price range
D.O. oils cost considerably more than standard supermarket oils
Where to buy
Mercat de l'Olivar (Palma), Sóller farmers' market
Flight
Liquid: only up to 100 ml in hand luggage. Pack bottles in your suitcase so they cannot break.

Last checked: August 2026

Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.

Product Hand luggage Suitcase Note
Oli de Mallorca no yes Liquid: only up to 100 ml in hand luggage. Pack bottles in your suitcase so they cannot break.

Frequently asked questions

Is tumbet vegan?

In the classic version, yes, as only vegetables and olive oil are used.

What is the difference from ratatouille?

With tumbet, the vegetable layers are fried separately instead of stewed, which gives a firmer texture.

Is tumbet served hot or cold?

Traditionally hot, straight after the hot tomato sauce has been poured over it.

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