A thin, yeasted Mallorcan flatbread with no cheese, covered in diced tomato, green pepper and onion dressed in olive oil and baked until the edges crisp.
Where to eat it: 1 restaurant across 1 city.
Trampó is the Mallorcan summer salad of diced tomato, green pepper and onion in olive oil, and coca de trampó is that salad baked on to a thin lard-and-oil dough. It is sold by the slab in Palma bakeries and eaten at room temperature, standing up, which makes it the island's most portable food. Coques take other toppings too, notably peppers or Swiss chard, and Fornet de la Soca on Plaça de Weyler rebuilds versions from old Mallorcan household and convent recipes.
Common allergens: Gluten
Tip from the editors. Drain the trampó well before it goes on. Wet vegetables steam the base instead of crisping it.
Fornet de la Soca occupies the old Forn des Teatre on Plaça de Weyler in Palma, where Tomeu Arbona rebuilds Mallorcan recipes from convent archives.
Order: Coca with peppers, cut by the slice at the counter.
Why locals love it: Tomeu Arbona bakes from recovered convent and household recipes, so the counter changes with what he has rebuilt that month.
Tip: Stock is baked in small runs and sells out. Go in the morning if you want the coques.
More cities are in research. Want coca de trampó covered somewhere specific? Tell us where you want to eat.