Mercat de l'Olivar, Palma
Tucked into a 1950s Modernista-influenced building two blocks from the waterfront, Mercat de l'Olivar is where Palma's chefs, fishmongers and sobrassada vendors have traded every morning for decades. It's the most honest, fragrant introduction to Mallorcan larder you'll find.
What to Buy and Eat
The fish hall is the real spectacle: whole dentex, spiny lobsters, sea urchins and glistening red shrimp from Sóller piled on crushed ice, sold by vendors who have held the same stalls for generations.
Head to the deli counters for sobrassada (the island's silky, paprika-cured pork sausage), Mallorcan capers from Campos, ensaïmada pastries and aged Mahón cheese from Menorca — all vacuum-packable for the flight home.
The Bar Scene Inside
Several no-frills tapas bars operate inside the market; grab a stool at Bar Flexas for a glass of local Binissalem red and a plate of cured meats before 11 am — the Mallorcan way to start a market visit.
The market is at its liveliest Tuesday and Saturday mornings when extra stall-holders spill onto the surrounding Plaça de l'Olivar.
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