Ca'n Joan de s'Aigo is a street-food stop in Casco Antiguo, Palma.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: The almond ice cream is made in-house and travels about as far as the next street corner.
Address: Carrer de Can Sanç 10, 07001 Palma
Bar Espanya stacks pintxos along the counter on Carrer de Can Escursac in Palma, with patatas bravas under sobrassada and croquettes filled with bullit.
Try: Pintxos
Tip: The counter pintxos go fast. Arrive at opening, 13:00 or 18:30, for the full spread.
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: Ensaïmada
Tip: Buy an ensaïmada and eat it on the street. The plain one travels better than the filled ones.
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.
Try: Coca de trampó
Tip: Coques are sold by the slice and eaten standing. Stock is baked in small runs, so go early.
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.
Try: Llonguet
Tip: Llonguets are built to order from seven or eight fillings. The room is tiny, so call ahead.
Bar Espanya stacks pintxos along the counter on Carrer de Can Escursac in Palma, with patatas bravas under sobrassada and croquettes filled with bullit.
Try: Pintxos
Tip: The counter pintxos go fast. Arrive at opening, 13:00 or 18:30, for the full spread.
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: Ensaïmada
Tip: Buy an ensaïmada and eat it on the street. The plain one travels better than the filled ones.
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.
Try: Coca de trampó
Tip: Coques are sold by the slice and eaten standing. Stock is baked in small runs, so go early.
