In this article we tell you which are the 10 typical Mallorcan sweets that you should try during your vacation on the island, as well as indicating the best bakeries and pastry shops where you can find them.
Mallorca has a long baking and pastry-making tradition that dates back to the end of the 14th century, and this is one of the oldest guilds in the country. Recently, some confectioners have opted to recover the old recipes, discovering the typical Mallorcan sweets of yesteryear, offering authentic culinary gems that will take you back in time with every bite.
Mallorcan ensaimada: the typical sweet of Mallorca par excellence
The Mallorcan ensaimada is probably the most emblematic sweet of Mallorca, and its history goes back several centuries. This light and airy spiral bun is made with a dough of flour, water, sugar, eggs and, most importantly, lard, which is where its name comes from (from the Catalan “saïm,” meaning lard). The long and slow fermentation of the dough is key to achieving its characteristic texture. Traditionally, ensaimada is baked plain, but you can also find varieties filled with angel hair, custard, chocolate, or even sobrasada, for those who enjoy sweet and savory contrasts.
The surface is usually sprinkled with a generous amount of icing sugar, which gives it a delicious touch. The ensaimada can be enjoyed both for breakfast and as an afternoon snack, accompanied by coffee or hot chocolate. It is still made by hand in many bakeries. Ca’n Joan de S’Aigo, in Palma, is one of the best places to try it. This historic café, which dates back to 1700, is a reference point on the island and its Mallorcan ensaimada is simply spectacular.
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Coca de patata
Coca de patata, a soft and spongy pastry, is the flagship sweet of the picturesque village of Valldemossa. This traditional dessert wins over locals and visitors alike with its unique texture and delicate flavour. Although it may seem unusual, the main ingredient, boiled potato, gives it an incomparable softness and keeps the bun moist and light. The simple but delicious recipe includes flour, sugar, eggs and boiled potato, which is carefully integrated into the dough before rising.
In the cosy cafés of Valldemossa, this sweet treat is the perfect accompaniment to a café con leche or hot chocolate, making your visit to this charming village even more special. If you’re looking for an authentic experience, don’t miss the freshly baked coca de patata from Ca’n Molinas, a family-run bakery with over 100 years of history.
Although coca de patata is typical of Valldemossa, if you visit Campanet, we recommend you try the delicious local versions at Nou Forn Can Jaume. You’ll be amazed!
This apparently simple pastry is a real jewel of Mallorcan confectionery, and it is no wonder that it is one of the most beloved sweets on the island.
Cardenal de Lloseta
The Cardenal de Lloseta is a unique dessert that stands out for its lightness and freshness. It is made up of a spongy sponge cake base, covered with a creamy meringue that caramelizes slightly on the surface. This combination of textures is what makes it special: the softness of the sponge cake contrasts perfectly with the lightness and sweetness of the meringue. Although it may seem simple, achieving the perfect balance in its preparation is an art, and many bakeries in Lloseta have perfected this recipe for generations.
This sweet is ideal for those looking for something that is not too heavy, since its texture is airy and does not cloy. It is often served at celebrations and special occasions, and is considered by many to be the region’s quintessential “holiday dessert.” Although originally from Lloseta, its fame has transcended borders, and it can be found in several bakeries throughout the island. However, for the best experience, head to Pastisseria Pomar in Lloseta, renowned for its authentic and delicious Cardenal de Lloseta.
Coca de quarto or Quartos embetumats
The coca de quarto is a cake so spongy and light that it looks like a cloud. This typical sweet from Mallorca is made with only three main ingredients: eggs, sugar and potato starch. Although the ingredients are simple, the key to its texture lies in the mixing technique and the careful incorporation of the whipped egg whites. Its softness is such that, traditionally, once baked, the mold is given a sharp blow so that the cake “is scared” and does not fall. It is a curious tradition that ensures that the room maintains its characteristic volume.
This cake is very popular both in winter, when it is served with hot chocolate, and in summer, when it is usually served with a scoop of vanilla ice cream. At Can Joan de S’Aigo, you can not only enjoy one of the best ensaimadas, but also its quartos are famous for their incredible texture. So you see, you have to go to Can Joan de S’Aigo no matter what. Between its ensaimadas and its quartos, we assure you that you will want to return again and again.
Gató de almendra
Gató de almendra is another of the most important typical Mallorcan sweets, and its main ingredient, the Mallorcan almond, is what makes it so special. This dense but at the same time soft cake is made with ground almonds that give it an intense flavor and a slightly grainy texture. It is usually served accompanied by a scoop of almond ice cream, which further enhances its flavor and turns each bite into a delicious and refreshing experience.
This dessert, which may seem simple, is actually a tribute to the agricultural wealth of the island, especially the production of almonds. You can find exceptional versions of this dessert at Es Rebost de Cort, in Palma, where they serve it in the traditional way, with artisanal almond ice cream.
Robiols: the typical sweet of Mallorca at Easter
Robiols are crescent-shaped pastries, made with a sweet and soft dough that is filled with various ingredients, such as pumpkin jam, jam, pastry cream or cottage cheese. They are usually prepared especially during Easter, but nowadays they are so popular that all bakeries offer them throughout the year. Their origin is linked to religious festivities, and they are an essential element on the tables of Mallorcan families during this time, which we gather to prepare them along with Mallorcan empanadas.
The combination of its slightly crunchy dough with the sweet filling makes robiols a perfect snack for any time of the day. El Fornet de la Soca (Antic Forn des Teatre), in Palma, is one of the best places to taste these traditional sweets, thanks to the quality of its ingredients and its artisanal preparation.
Crespells
Like robiols, crespells are also typical of Holy Week in Mallorca. These candies are cookie-shaped, often shaped like flowers, stars or hearts, and are crunchy on the outside and slightly soft on the inside. Its dough contains flour, butter, sugar and egg, and some recipes include a touch of anise liqueur or lemon zest to give it a more distinctive aroma.
Although crespells are traditionally associated with Easter, you can find them in many bakeries throughout the year. Pasteleria Sa Creu in Alaró is famous for its homemade crespells, which maintain the original recipe with fresh and quality ingredients.
Mallorcan cremadillos
Cremadillos are small cakes made with a crunchy puff pastry dough that is filled with different ingredients, such as cream, pumpkin jam or chocolate. Their golden and crunchy exterior contrasts perfectly with the soft and creamy interior, making them a true delight for lovers of contrasting textures. These snacks are especially popular during local celebrations, but due to their popularity, it is easy to find them in pastry shops and bakeries throughout the island throughout the year.
However, one of the most special and unique versions of cremadillos is the one with sobrasada. This traditional Mallorcan sausage, with its characteristic salty and slightly spicy flavor, mixes perfectly with the delicate texture of the puff pastry, creating a sweet and sour combination that personally seems otherworldly to me. It is the perfect option for those looking for an explosion of authentic Mallorcan flavors in a single bite.
Although cremadillos can be found in many bakeries in Mallorca, those at Forn de Sant Francesc in Inca are especially known for their quality and variety of fillings.
Coca de albaricoque: my favorite typical Mallorcan sweet
Coca de albaricoque (apricot cake) is a soft and spongy cake, covered with halves of fresh apricots that are baked together with the dough. This typical Mallorcan sweet offers a perfect balance between the sweetness of the sponge cake and the slightly acidic touch of the apricots, making it an irresistible delight for both locals and visitors. Its moist and fruity texture makes it ideal to enjoy at any time of the day, whether for breakfast, snack, or even as a dessert after a meal.
I remember when I was little, my father would bring me an apricot coke from time to time, and I loved it. It is one of those flavors that I directly associate with my childhood, and every time I try it it transports me to those moments. Personally, this is my favorite typical Mallorcan sweet, and after having tried many versions, I must say that you will find the best in Can Moranta, in Consell. There, the cake is so fluffy and the apricots are so juicy that each bite becomes a unique experience. In addition, it also incorporates apricot jam. There are no words! If you visit Mallorca, you cannot miss this jewel of traditional pastries, especially in its Can Moranta version. It is a real pleasure for the senses!
Buñuelos mallorquines de patata
Buñuelos mallorquines de patata (Mallorcan potato fritters) are small bites of fried dough, spongy on the inside and crispy on the outside. They are mainly prepared during the fest of Les Verges, in October, but their popularity has meant that they are enjoyed throughout the year. These fritters are made with cooked potatoes and flour, which gives them a light but delicious texture. After frying them, they are sprinkled with sugar, which makes them a sweet option that you cannot miss.
If you’re looking for the best fritters in Mallorca, I recommend you visit Bunyols Boníssims, one of the best-known stalls in Palma, with locations in several shopping centres in the city. You can find them at the entrances of El Corte Inglés in Avenidas, Carrefour in General Riera, and in FAN Mallorca. Don’t miss them! These fritters are spectacular, and it is easy to understand why they are a true Mallorcan delicacy.
Tell us, which of these delicacies are you going to try when you are in Mallorca? Of course, you shouldn’t miss the Mallorcan ensaimada, which is by no means the queen of the island’s confectionery. However, we encourage you to give any of the typical Mallorcan sweets mentioned in this list a try, as each one has its own unique charm.
From the sponginess of the coca de cuarto to the explosion of flavours of the sobrassada cremadillos, Mallorcan pastries will make you want to repeat the experience again and again. Have you tried any of these typical sweets? Tell us your favourite in the comments and share your experience with us.
If in addition to these sweets you want to know what other typical dishes to try in Mallorca and where to find them, don’t miss our complete guide to Mallorcan gastronomy.
