Desserts & pastries
Coca de patata: the pastry from Valldemossa
In Valldemossa the old town smells of freshly baked coca de patata – a light potato-dough bun under a thick layer of icing sugar.
In brief
Coca de patata: the pastry from Valldemossa
Coca de patata is a soft, light bun made from potatoes, flour and sugar with a thick layer of icing sugar. It is closely associated with the Tramuntana village of Valldemossa and is traditionally eaten with hot almond milk.
What goes into it
The dough combines boiled, mashed potatoes with flour, sugar, egg and fat. The potato makes the bun especially light and keeps it moist for longer than a plain yeast dough.
It is baked in small round tins and then generously dusted with icing sugar. The result is mildly sweet and very soft – unlike the flaky ensaïmada.
Valldemossa as its place of origin
Coca de patata is regarded as Valldemossa's signature pastry. The old town has several bakeries and cafés that bake it fresh every day and sell it straight from the oven.
The classic way to order it is with a hot almond milk (llet d'ametlla) – for many, this combination is part of any visit to the village.
Buying and shelf life
It tastes best fresh; after one or two days it noticeably dries out. If you want to take some home, buy them on your day of departure and carry them in the bakery's box.
Practical tips
- Buy early in the day, when it is fresh from the oven.
- Order it with hot almond milk – the traditional combination in Valldemossa.
- For the flight home, buy on your day of departure, as it dries out quickly.
- Don't confuse it with the ensaïmada: different texture, different dough.
Good to know
Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.
Product knowledge
The specialities on this topic
Baked goods Traditional Tramuntana / Valldemossa
Coca de patata
Potato bun from Valldemossa
Soft potato-dough bun with a thick layer of icing sugar – Valldemossa's signature pastry.
- Ingredients
- Potatoes, flour, sugar, egg, icing sugar
- Dietary
- not vegetarian · traditionally made with lard
- Price range
- Price per piece in the low single digits
- Where to buy
- Bakeries and cafés in Valldemossa
- Flying
- Best eaten fresh; for the journey home, buy on your day of departure, as it dries out quickly.
Last checked: September 2026
Price ranges, opening hours and airline rules change. We only give verifiable features and orders of magnitude – check details directly with the seller or your airline before you buy or fly.
| Product | Hand luggage | Suitcase | Note |
|---|---|---|---|
| Coca de patata | yes | yes | Best eaten fresh; for the journey home, buy on your day of departure, as it dries out quickly. |
Frequently asked questions
Where does coca de patata come from?
It is closely associated with Valldemossa in the Serra de Tramuntana, where several bakeries bake it fresh every day.
What do you drink with it?
Traditionally hot almond milk, which many cafés in Valldemossa serve.
How long does it keep?
One to two days. After that the bun dries out noticeably, so it is best eaten fresh.
More topics
-
Ensaïmada
The scent of icing sugar and fresh yeast pastry: the ensaïmada is Mallorca's edible landmark. We reveal where locals buy it and how to get the box safely through security.
-
Gató d'Ametlla
No flour, but ground almonds, eggs and a hint of citrus – gató d'ametlla is naturally gluten-free and has been the dessert of choice in Valldemossa for generations.
-
Almond blossom & almond products
For two to three weeks in February the centre of the island is in full bloom – and provides the almonds from which Mallorca has made almond milk, turrón and pastries for generations.
Related
- Valldemossa Tramuntana mountain village with its bakeries
- The island's weekly markets Bakery stalls in the Tramuntana villages
Next steps