Sucrer Case: Where to eat a great ensaimada in Menorca

Now, I wouldn't want to start a war. There's no need to start the bloody battle of "which is the best ensaimada in Menorca." The supposedly "best" will always be a subjective title. So what I intend today is simply to recommend a place where they make it very, very (three very, very good ones, eh?). I'll put it another way. I wouldn't forgive myself for going to Menorca and not stopping in Mercadal to go to Sugar Case to eat a good ensaimada. I'm already planning it: I'd be covered in powdered sugar, and I wouldn't care. And obviously, I'd reach the pinnacle of happiness by sucking the remaining sugar off my fingers.

Cas Sucrer's ensaimadas are handmade using the traditional method. They began producing them in 1884, and the Villalonga family is now in its fifth generation sweetening our lives. You'll find they have two locations: one at 11 Plaza Constitución and the other at 46 Calle Nou. They're very close to each other, and you can buy large and individual ones. They also stock up on carquinyols, bitters, rubiols, or other Menorcan delicacies. In any case, the hardest decision isn't what to take home, but which ensaimada to choose. And here we could start another fratricidal war: which ensaimada is best? Quema, crema brumada, cabello de ángel, chocolate... And now they've given it a more modern twist. Oreo cookie, Lotus cookie, KitKat, dulce de leche, white chocolate... We already know that so many heads, so many hats, but if you'll allow me, if the ensaimada is good, a plain one is unbeatable.