Variat
A single plate combining small portions of several classic Mallorcan tapas at once, croquettes, meatballs, frit mallorquí, callos and more, so a table can taste a bit of everything a bar does best.
The variat is Mallorca's own answer to tapas culture, but instead of ordering several separate small plates, you order one plate that already holds a sample of the house specialities. A typical variat might bring together croquetes, albergínies, callos, meatballs, frit mallorquí, or ensaladilla rusa, arranged side by side rather than served as individual dishes. It's strongly associated with cellers, the old wine cellars of Palma and inland towns that were converted into restaurants after the phylloxera plague wiped out much of the island's vineyards in the late 19th century, and that kept serving rustic, home-style Mallorcan cooking ever since. There's no fixed recipe or official list of what goes on a variat: every bar and celler prides itself on its own combination, which is part of the appeal. It reflects an older, unfussy style of Mallorcan bar eating, built around sharing and improvisation rather than a menu of set dishes. Ordering a variat is still a quick way to get an honest cross-section of what a traditional Palma bar cooks well.
How it's served
Brought out as one shared plate at the bar or table, usually with bread and a glass of wine or beer, and eaten as a starter or a full light meal rather than as several separate tapas orders.
Regional variation
Composition varies bar to bar and celler to celler since there's no standard recipe; some lean heavily on fried items like croquetas and frit mallorquí, others include stewed dishes like callos or meatballs in sauce. Check with the bar what's in the day's variat, as it can also change with what's fresh.
- Origin
- Mallorca
- Etymology
- From the Catalan variat, meaning 'varied' or 'assorted', a plainly descriptive name for a plate that mixes several dishes together.
Frequently asked
What is a variat exactly?
It's a single plate that combines small portions of several different tapas or stews at once, rather than one dish per order. It's a Mallorcan bar tradition, most associated with old-school cellers in Palma and inland towns.
What dishes typically appear on a variat?
There's no fixed list, since each bar decides its own combination, but common components include croquetes, meatballs, frit mallorquí, albergínies and callos. Ask the bar what's in theirs, as it can change from day to day.
Where is the best place to try a variat?
Traditional cellers in Palma and inland towns are the classic setting, as many still serve the kind of rustic, home-style cooking the variat grew out of. Ask locally for a celler that's known for its own variat, since quality and composition vary by establishment.
Related terms
- Frit mallorquíMallorcan 'fry': lamb or pork offal sautéed with potatoes, onions, peppers, garlic and wild fennel. A peasant dish that became a Sunday classic.
- Arròs brutMallorcan 'dirty rice': a brothy rice stew with rabbit, chicken or game, sobrasada, vegetables and saffron. Winter staple, eaten in a deep bowl with a spoon.
- Coca de PatataA sweet, spongy potato-based bun dusted with icing sugar, most associated with Valldemossa, traditionally served with hot chocolate.