You’ve probably heard of and, hopefully, tasted this sweet, so characteristic of Mallorcan pastries, whose origins date back to the 17th century, when they were first prepared for local festivals and celebrations. But if you still haven’t tried the best ensaimada in Palma, at Nivia Born Boutique Hotel we encourage you to do so in some of the most traditional places in the capital which are excellent guardians of tradition.
The ensaimada from Fornet de la Soca (formerly Forn des Teatre), located in Plaça Weyler, is one of the most famous in the city due to its exquisite flavour and unhurried preparation (it takes around a day to complete the whole process). Although those that are plain or with ‘cabello de ángel’ – pumpkin strands in syrup (with Protected Geographical Indication) are the most popular, you will also find other unique recipes, such as the ensaimada de tallades, with sobrasada and pumpkin. This variety used to be eaten during Carnival and the days leading up to Lent.
Just below our accommodation (Calle Paraires, 2), in the Horno de Santo Cristo there are also experts in the preparation of the authentic Mallorcan handmade ensaimada, with an unmistakable aroma and taste. Here the options are endless: crème brûlée, marzipan, dark or white chocolate, apricot, sobrasada with honey… Since 1910, its master confectioners have specialised in the preparation and baking of this delicious sweetened dough made with sourdough and lard(saïm). If you stay at Nivia Born Boutique Hotel, you won’t need to leave your room to enjoy this delicacy; we bring it to you so that you can enjoy it in privacy or take it home in a unique octagonal box and share it with your family and friends.
Without leaving the historic city centre, Can Joan de s’Aigo, in calle Baró de Santa Maria del Sepulcre (a road that crosses Jaime III), one of the best ensaimadas in Palma is also offered in a cosy establishment, whose furniture, decoration and, of course, famous products also perfectly displays Mallorcan tradition. Its menu includes no less than eight types of ensaimadas: pastry cream, apricot, pastry cream and apple, with tallades, chocolate, ‘cabello de ángel’ and cream. And if you have a sweet tooth, we recommend you order one of their other two specialities: quarto and coca de patata.
Along with the cakes and confectionery, the ensaimadas from Forn Fondo (calle Unió, 15) also stand out because of their quality and all of them have the ‘Ensaimada de Mallorca’ seal of origin. With more than twenty kinds – some with unusual ingredients such as ‘dulce de leche’, dark chocolate with orange, figs or cherries – you’ll be hard pressed to choose one.
Whether classic or innovative, all of them respect artisanal processes and extol products from the land. Get ready for the ensaimadas de Palma which will leave you with the best taste in your mouth.
