Archaeologists discover in Mallorca a fastfood restaurant from Ancient Rome that would be the ‘ancestor’ of McDonald’s

The similarities between our modern lifestyle and that of ancient Romans are becoming increasingly apparent. The concept of a fast food chain—where customers can eat cheaply and without delay—was already in practice over 2,000 years ago.

Fried chicken, one of today’s quintessential fast foods, is prized for how quickly and easily it can be cooked in hot oil—ideal for anyone craving meat without the wait. Interestingly, a study published in the International Journal of Osteoarchaeology reveals that a comparable practice existed in ancient Rome.

The research details the frequent consumption of thrushes, a small, bony bird that was once common and cooked in oil for street sale.

This research was corroborated by the discovery of a 3.9-meter-deep cesspit in the Roman ruins of Mallorca. Inside, archaeologists found well-preserved remains of several animals, including thrushes—early culinary cousins to modern chicken. Thanks to the high temperatures within the pit, decomposition was ideal, allowing the remains to be exceptionally well-preserved.

Analysis confirmed that the birds had not been scavenged by predators. Instead, the findings suggest that Roman vendors had developed methods to protect food from pests—an impressive feat for the time.

The cesspit was located beside a structure known as a taberna, or tavern—a wooden stall that served food and sold non-edible goods such as jewelry through a large window. These establishments typically offered bread, wine, meat, fish, cheese, spices, and small valuables.

While thrushes were once a delicacy at elite Roman banquets, the study suggests that taverns—frequented by the working class—began selling them in a new, more accessible form. Traditionally cooked on grills, these birds were likely fried in oil and served quickly to customers.

The regular sale of these fried birds in taverns points to their importance in Roman urban diets. As the International Journal of Osteoarchaeology notes, they became “an important facet of urban food consumption.”

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Centuries later, classical and medieval sources would describe similar frying techniques, praising their speed and the minimal preparation required. The pit also contained remains of other animals, offering a broader view of Roman cuisine. Of the 3,963 remains discovered, the majority were pigs (1,151) and rabbits (853), but bones of sheep, cattle, domestic chickens, pigeons, fish, and even seashells were also found. The pit was in use between 10 BC and 30 AD.

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