Bread, snacks & small dishes
Coca de Trampó: crispy vegetable tray bake
Not a sweet pastry but vegetables on a crisp base: coca de trampó is the snack you will find on the shelves of almost every bakery on Mallorca.
In brief
Coca de Trampó: crispy vegetable tray bake
Coca de trampó is a savoury Mallorcan tray bake made from a thin yeast or shortcrust dough topped with peppers, onions and tomatoes, eaten warm or cold as a snack.
The dough: yeast or shortcrust base
The base is a thinly rolled dough which, depending on the bakery, is made either as a yeast dough or as shortcrust. It is baked flat on a tray, creating a crisp base for the vegetable topping. This simple base makes the coca an uncomplicated everyday bake.
The topping: peppers, onions, tomatoes, olive oil, salt
Finely chopped red and green peppers, onions and tomatoes are mixed with olive oil and salt and spread on the dough. During baking the flavours of the vegetable mixture soak into the dough. This creates a savoury, slightly tangy taste without any added cheese or meat.
Warm or cold: how to eat coca de trampó
You can enjoy coca de trampó fresh from the oven or cold as a snack on the go. Many people eat a piece for breakfast or as a small snack in between. Reheated, the dough regains some of its crispness.
Where to buy: bakeries across the island
Practically every traditional bakery (forn) on Mallorca stocks coca de trampó, usually by the piece or as a whole tray to take away. It is also often sold at weekly markets. Prices and portion sizes vary from bakery to bakery.
Practical tips
- Best eaten fresh on the day you buy it, while the dough is still crisp.
- Coca de trampó also makes a good cold snack on the go.
- In traditional bakeries, ask what is available that day, as tray sizes vary.
- Usually vegan – shortcrust versions may contain lard; ask at the bakery if it matters to you.
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.
Frequently asked questions
Is coca de trampó vegan?
The topping is vegan and the yeast dough usually is too. Shortcrust versions may contain lard – if in doubt, ask at the bakery.
Is coca de trampó eaten warm or cold?
Both are common – fresh from the oven or as a snack on the go.
Where are you most likely to find coca de trampó?
In traditional bakeries (forns) across the island and at many weekly markets.
More topics
-
Pa amb Oli
Bread, oil, tomato and a pinch of salt – that is all it takes for the Mallorcans' national dish. But the secret lies in the quality of the local ingredients.
-
Panades & Rubiols
At Easter the displays of Mallorcan bakeries fill up with two classics: savoury panades and sweet rubiols – both made from the same shortcrust pastry but with completely different fillings.
-
Delicacies at weekly markets
Every day of the week, some village on Mallorca has its market day – if you know where to go, you will find sobrasada, cheese and vegetables straight from the producer instead of from the supermarket shelf.
Related
- Weekly markets on Mallorca Where coca de trampó is sold besides bakeries.
- Food & drink on Mallorca More savoury specialities.
Next steps