What the coca is
The coca mallorquina is a rectangular, thin flatbread baked in the wood-fired oven — somewhere between a focaccia, a pinsa, and an early Mediterranean pizza forerunner. The dough is simple: flour, water, yeast, olive oil, salt. The topping is the identity.
Coca comes in savoury and sweet versions — this page covers the savoury coca, eaten as a starter or between-meal snack.
The main savoury variations
- Coca de trampó: topped with raw trampó mix (tomato, pepper, onion, finely diced). The most common and most summery.
- Coca de sobrasada amb mel: sobrasada spread with honey — a modern classic.
- Coca de bledes (chard): finely chopped chard with onion, pine nuts and raisins — the North-African-influenced version.
- Coca de pebre coent: topped with roasted strips of red pepper.
Alongside these, there’s coca de patata from Valldemossa (a sweet brioche-style coca that put the village on the map) and countless regional variations.
History
Coca is a very old bread form in the western Mediterranean — cousin to the Catalan coca, Italian focaccia, Turkish pide. Its ancestors go back at least to Roman antiquity. In Mallorca it was the bread baked at the open wood-fired oven in mountain villages once the main bake was done — the leftover dough was rolled thin and topped with whatever was in the garden and the larder.
In the past 30 years it has come back as a tapas item in island restaurants and bars, often served in small-format pieces.
When you eat it
Coca is traditionally eaten as a “berenar” — a between-meal snack — or as an aperitif. It’s eaten cold or lukewarm, not hot. In bars with vermut or beer in the late morning or early evening. At fiestas (Sant Antoni, Sant Joan) coca is often handed out in big trays.
Coca at Es Muntant
We bake seasonal coca — usually coca de trampó in summer and coca de sobrasada amb mel year-round. Both come straight out of the same wood-fired oven that runs the brasa for our mains. Ask the team what’s been in the oven today.
More bread and tapas
Pa amb oli · Sobrasada · Menu