Imperials, felipes and mitges llunes: three Menorcan sweets every foodie should try

Bep Al·lès/Menorca - Foodie travellers visiting Menorca often look for cheese, cured meats, fish, wine and traditional dishes. Yet the island also has an exceptionally rich sweet heritage, preserved for generations by traditional pastry makers and by bakeries that still keep many old recipes alive. Among them, three deserve special attention: imperials, felipes and mitges llunes.

Imperial. Foto: Bep Al·lès©

Imperials are one of the great classics of Menorcan celebration pastries. Cylindrical in shape, they are traditionally made with two layers of sponge cake, syrup, pastry cream, toasted meringue and chopped almonds. They are rich, generous sweets that perfectly evoke the old custom of celebrating Sundays, feast days and family gatherings with trays of pastries. For those with a sweet tooth, trying one with a glass of sweet wine or muscat is almost essential.

Felipes turques. Foto: Bep Al·lès©

Felipes also belong to this world of traditional Menorcan pastry. Variations include toasted felipes and the so-called felipes turques, sweets in which traditional island ingredients such as egg, sugar and almonds play a central role.

Felipa cremada. Foto: Bep Al·lès©

They evoke the trays of pastries once served at family celebrations and special occasions throughout Menorca.

Mitja lluna. Foto: Bep Al·lès©

Mitges llunes, with their characteristic half-moon shape, are perhaps among the most visually distinctive. Their base is made from sponge cake, filled or topped with sweet egg-yolk preserve, while the surface is covered with a white sugar glaze. Depending on the recipe and bakery, they may also include quince or pumpkin preserve. The contrast between the soft sponge, rich egg yolk and sugary coating makes them one of Menorca’s most distinctive traditional pastries.

All three sweets were traditionally common on celebration pastry trays served on Sundays, at family gatherings and on special feast days. They can still be found today in traditional bakeries and pastry shops throughout Menorca, particularly those that continue to preserve old island recipes.

For foodie travellers, walking into a Menorcan bakery and ordering an imperial, a felipe or a mitja lluna is much more than simply buying dessert. It is a way of tasting part of the island’s gastronomic memory and discovering a pastry tradition that may not always feature among Menorca’s best-known attractions, but says a great deal about its culinary culture.

Foodies on Menorca Experience Sheet

Experience: Tasting imperials, felipes and mitges llunes
Where: Traditional bakeries and pastry shops across Menorca
Main products: Imperials, felipes and mitges llunes
Type of experience: Traditional Menorcan pastry
Imperial: Sponge cake, syrup, pastry cream, toasted meringue and chopped almonds
Felipes: Traditional Menorcan sweet with variations including toasted felipes and felipes turques
Mitja lluna: Sponge cake, sweet egg-yolk preserve and white sugar glaze; some recipes also include quince or pumpkin preserve
Best time to enjoy: Afternoon snack, dessert or a sweet treat in the early evening
Suggested pairing: Sweet wine, muscat, cava or Menorcan liqueurs
Recommended experience: Buy all three from a traditional bakery and enjoy a small comparative tasting
Ideal for: Foodie travellers interested in traditional pastries, old recipes and Menorca’s gastronomic heritage
Reference website: www.foodiesonmenorca.com