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BEST CALAS
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If we talk about bringing together, on the same plate, a bit of Mallorcan "frito" - whether it's made from butchery or seafood, that doesn't matter - some croquettes, a spoonful of garlic mushrooms, some "pica-pica," a bit of Russian salad, and Roman-style calamari topping it off, or even some meatballs... we're talking about a true Mallorcan "variat."
This tapa, which combines a tasting of different flavors, temperatures, and textures that sometimes don't match, is enjoyed with bread and a drink at any time of the day. It's equally suitable for a late breakfast, an impromptu lunch, or an early afternoon snack.
It doesn't matter where you order it or what tapas are offered behind the bar. A "variat" will always have a place on the menu of any bar or restaurant that caters to Mallorcans among its diners, and increasingly, visitors and tourists. Here are our top five recommendations to try the authentic queen of Mallorcan tapas:
There's an urban legend that suggests the "variat" as we know it appeared in the mid-1950s when tourists began to consider Mallorca as an acceptable vacation and relaxation destination.
It is said that during the aperitif hour, and in their eagerness to try as many recipes as possible, they requested that everything be served on the same plate, accompanied by one or two slices of bread.
However, chefs like Andreu Genestra and Pau Navarro claim that the "variat" was already there when the tourists arrived, and it was the humble and hearty snack of the workers. Something to be eaten quickly, to return to their respective duties, and was especially popular in the "Part Forana" (countryside). In fact, bars specialized in a particular "variat," depending on the season and the area they were located in.
In addition to this tapa, what other Mallorcan products have you yet to try? Here are some suggestions.
Gastronomy and Cooking