Toque de Queda

For more than sixty years, number 15 on Can Cavalleria was the Forn Cremat, a well-known Palma bakery built around an Arab-era oven that’s one of the few left on the island. In 2014 Alicia and Andrea, two Italians from Reggio Emilia and Modena who had spent eight years in Barcelona, took it over and turned it into a champagne bar, bar and charcuterie while changing almost nothing: the oven is still there, the baker’s tools are part of the décor, and the place spreads over three rooms full of salvaged furniture, old photos and nooks, plus a small terrace on a pedestrian street. You come here to share. The base is the cured meat and cheese boards, half or full size, with focaccia or brown bread: produce from Italy, Catalonia, Galicia, France and Mallorca, from Tuscan Montalcino ham to sobrassada, with gluten- and lactose-free options. Then come warm cocas on crystal bread (taleggio with roasted aubergine and walnuts; ham with fig jam) and a specials menu that changes every six months but has kept the courgette carpaccio marinated in mustard for years, the dish everyone asks about. The surprise is the savoury ensaïmada filled with smoked sardine. To drink, the ‘champañitos’ from Can Paixano, plus Mallorcan and Italian wines. For dessert, pistachio tiramisu or banoffee. It’s a lively dinner, with small tables and some noise when there are groups; not the place for a hushed conversation.

Reviewed in November 2026