Palma has a serious restaurant scene that extends well beyond tourist-facing menus. Mallorcan cooking is rooted in pork — sobrasada (the paprika-spiced cured sausage spread on bread), llom amb col (pork wrapped in cabbage), and frit mallorquí (a pan-fried offal dish) are the local standards. Fish is excellent: the surrounding Mediterranean provides red mullet, sea bass, grouper, and extraordinary shellfish. The Mercat de l'Olivar gives a useful tour of what is in season. The La Lonja neighbourhood around the Llotja has the densest concentration of good restaurants and bars.