The split Palma bread roll, small and oval with a scored ridge down the middle, filled with Mahón cheese, cured ham or sobrassada and grated tomato.
Where to eat it: 2 restaurants across 1 city.
The llonguet is Palma's own bread, an oval white roll with a deep score down the centre that opens as it bakes. Bakeries across the city sell it plain by the piece, and bars split it for a quick filled roll: Mahón cheese, cured ham, sobrassada, always with grated tomato and olive oil. Can Trispol in Sa Gerreria built a whole menu on it, running seven or eight fillings, and the roll is on the counter at Forn Fondo from eight in the morning.
Common allergens: Gluten
Tip from the editors. Score deeper than feels sensible. A shallow cut closes in the oven and you lose the split.
Can Trispol builds llonguets, the split Mallorcan roll, in a back street of Sa Gerreria in Palma, with seven or eight fillings and island wine by the glass.
Order: A llonguet with sobrassada, the most Mallorcan of the seven or eight fillings.
Why locals love it: Buried on a Sa Gerreria side street with a handful of tables, and it opens on a short, shifting weekly schedule.
Tip: The room is tiny and the schedule moves with the season. Call ahead rather than turning up on spec.
Forn Fondo has baked on Carrer de la Unió in Palma since 1911, now run by the fourth generation of the Llull family behind a Modernista shopfront.
Try: Ensaïmades and coques
Order: A plain ensaïmada, the benchmark against which the filled ones are judged.
Tip: Breakfast here costs about €4 with a coffee, which undercuts every café on the Born.
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