Learn to prepare authentic Mallorcan dishes including tumbet, sopa mallorquina, and frit mallorquí with a local family in their home kitchen
The Traditional Mallorcan Cooking Experience is a four-hour immersive session hosted in a local family kitchen in Mallorca, Spain, offering participants direct access to the domestic cooking traditions of the Balearic Islands. The session begins with a short visit to a nearby market, where the host selects the day's ingredients — seasonal vegetables, island-grown herbs, and traditional produce — before returning to the kitchen to prepare the meal together. The class covers three cornerstone dishes of the Mallorcan table. Tumbet, a layered vegetable dish of aubergine, peppers, and potatoes baked in tomato sauce, requires patience and an understanding of how Mallorcan olive oil shapes every component. Sopa mallorquina, a thick vegetable broth ladled over slices of day-old bread, represents the island's tradition of simple, ingredient-led cooking at its most satisfying. Frit mallorquí, a robust fry of offal and vegetables spiked with fennel, reflects the nose-to-tail tradition that has sustained Mallorcan households for generations. Participants are hands-on throughout — no silent observation. Each person takes an active role in chopping, layering, and cooking under the guidance of the host, whose family has prepared these dishes across multiple generations. The session is conducted in English and Spanish, with hands-on demonstration bridging any language gap. The price of €85 covers the market visit, the full cooking session, and a shared lunch at the family table with a bottle of local Mallorcan wine. The pace is relaxed and convivial, prioritising authenticity over speed. Group size is kept intimate, typically no more than eight participants, allowing everyone full access to the kitchen workspace and the host's attention. Dietary substitutions are possible for tumbet and sopa mallorquina, which are naturally vegetarian; frit mallorquí cannot easily be adapted. Hosts welcome dietary queries at the time of booking.
What is included
- Market visit, cooking class, lunch with local wine
Highlights
- Market shopping
- Hands-on cooking
- Traditional recipe booklet
Tips for visiting
- Arrive hungry — the dishes prepared in class become a full shared lunch and portions are generous.
- Notify the host of food allergies or dietary restrictions at the time of booking, not on the day of the class.
- Wear clothes that can tolerate kitchen splatter; aprons are provided but olive oil and tomato sauce travel.
- Arrive on time for the market visit at the start — arriving late means missing the ingredient-selection portion of the experience.
- Bring a notebook if keen to record precise quantities; the recipe booklet provided covers methods but not always exact measures.
Frequently asked questions
Is any cooking experience required to join the class?
No prior experience is necessary. The host adapts explanations to the group's skill level and the focus is on learning traditional techniques rather than demonstrating proficiency.
Can vegetarians participate fully?
Two of the three dishes — tumbet and sopa mallorquina — are naturally vegetarian. The frit mallorquí involves offal and cannot easily be adapted, but vegetarian guests can observe that portion and focus fully on the other two dishes.
What language is the class taught in?
Classes are conducted in English and Spanish. The host uses hands-on demonstration throughout, making the experience accessible regardless of language level.
Is the €85 price per person or per group?
The price of €85 is per person and includes the market visit, the full cooking session, and a shared lunch with a glass of local Mallorcan wine.
How far in advance should participants book?
Booking at least 48 hours in advance is advisable, as the host sources ingredients fresh from the market and needs to plan quantities based on the confirmed group size.