Among Mallorca’s many culinary treasures, one dish stands out for its simplicity, flavour, and deep ties to island life: Tumbet. Pronounced toom-bet, this traditional vegetarian casserole of Mediterranean vegetables is the Balearic answer to ratatouille—though Mallorcans will tell you it came first.
Often served in homes across the island, especially in summer, Tumbet is both a celebration of seasonal produce and a nostalgic taste of the past.
What Is Tumbet?
Tumbet is a layered vegetable bake made with thinly sliced and fried aubergines, potatoes, and red peppers, topped with a rich tomato sauce. It’s typically baked or served at room temperature, either on its own or as a side to meat or fish.
What makes it Mallorcan is not just the ingredients, but the method—the careful layering of vegetables, the slow-cooked tomato sofrito, and the emphasis on ripe, local produce.
Tumbet is one of those dishes where the quality of ingredients does all the talking.
A Traditional Tumbet Recipe
Here’s a classic version you can try at home.
Ingredients (Serves 4):
- 2 medium aubergines (eggplants), sliced into rounds
- 2 medium potatoes, peeled and sliced
- 2 large red bell peppers, cut into strips
- 4–5 ripe tomatoes, grated or finely chopped
- 3 cloves garlic, finely chopped
- Olive oil (plenty)
- Salt
- Optional: courgette (zucchini), bay leaf, or a pinch of sugar
Instructions:
- Salt and drain the aubergines: Sprinkle slices with salt and leave for 20–30 minutes. Rinse and pat dry. This removes bitterness.
- Fry the vegetables:
- Fry the potatoes in olive oil until golden. Drain on paper towels.
- Do the same with the aubergines and peppers.
- Make the tomato sauce:
- In a pan, sauté garlic in olive oil. Add the grated tomatoes and a pinch of salt.
- Simmer gently for 20–30 minutes until thick and sweet. Add a pinch of sugar if the tomatoes are acidic.
- Layer the Tumbet in an ovenproof dish:
- First the potatoes, then the aubergines, then the peppers.
- Pour the tomato sauce over the top.
- Bake (optional) at 180°C (350°F) for 15–20 minutes to meld the flavours.
- Serve hot, warm, or at room temperature—perfect alongside grilled fish or a glass of dry Mallorcan white wine.
Where to Try Tumbet in Mallorca
Tumbet is served in restaurants and local homes all over the island, especially in summer when vegetables are at their peak. Here are some of the best places to try an authentic version:
1. Ca Na Toneta – Caimari
A female-led, slow-food restaurant in the foothills of the Tramuntana. Their seasonal menu often features a beautifully refined Tumbet.
www.canatoneta.com
2. Can Joan de S’Aigo – Palma
Best known for ice cream and ensaïmadas, but this traditional Palma café also serves home-style dishes, including classic Tumbet.
www.canjoandesaigo.com
3. Celler Sa Premsa – Palma
A bustling old bodega serving traditional Mallorcan dishes in a no-frills setting. Their Tumbet is as classic as it gets.
www.cellersapremsa.com
4. Es Guix – Lluc
Located in the Tramuntana mountains, this rustic restaurant is famed for traditional Mallorcan cuisine. Seasonal, authentic, and scenic.
esguixrestaurant.com
5. Sa Foradada – Deià
Reachable only by hike or boat, this clifftop restaurant near Deià serves one of the most scenic meals on the island. When in season, their Tumbet complements grilled fish perfectly.
A Taste of Mallorca on the Plate
Tumbet is more than a side dish—it’s a reflection of Mallorcan identity, shaped by its land and climate. Whether served at a countryside table or a city restaurant, it’s a reminder that simple, honest ingredients—when treated with care—can be unforgettable.
If you’re living in or buying property in Mallorca, mastering Tumbet (or knowing where to order the best one) is part of truly embracing island life.
