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Menorcan cuisine reflects the essence and tradition of the Mediterranean.
Menorca offers a variety of flavors resulting from the different cultures that have spent time on the island. Land and sea products are the heart and soul of the local cuisine.
Its dishes include caldereta de langosta (lobster stew), arroz de la tierra (“rice from the earth”), and the creamy Mahon cheese, made artisanally.
The island has an excellent culinary selection, from traditional restaurants where you can enjoy popular recipes, to signature cuisine, where you can taste the products of the earth with a different touch.
Caldereta de langosta
This dish, which for generations was the main sustenance for fishermen, is today one of the greatest examples of cuisine from the island. It is a treat that should be tried by everyone who visits the island. The star ingredient is the red lobster, caught in Menorcan waters with traditional fishing techniques, combined with a sofrito made with local products of exceptional quality. Though it can be found in most restaurants, the most popular recipe is from the small fishing village of Fornells.
Arroz de la tierra
Arroz de la tierra is a traditional Menorcan dish whose recipe has been passed on from generation to generation. The main feature of this recipe is that, instead of rice, it is made with cracked wheat flour. Though it is Muslim in origin, it is common to add a traditional local meat such as sobrasada, bacon or pork belly. The result is a delicious dish with very Mediterranean notes.
Cured meats: sobrasada, cuixot, carnixulla and botifarró
Menorca offers a wide variety of cured meats that reflect its history and culture. The sobrasada, which is one of the most emblematic of the Balearic region, is slightly different than in Mallorca. The botifarró, similar to morcilla since it is also made with pig blood, can be eaten raw or cooked. The cuixot is perhaps the least known off the island and Carnixulla or Carn i Xua is the oldest one from Menorca, made of meat, bacon and spices.
Mahon cheese
Menorca cannot be fully appreciated without one of its star products: cheese. Awarded in tons of competitions, and recognized with a Protected Designation of Origin since 1985, its production process has remained the same in the farmhouses, through oral transmission from parents to children. It is made with freshly milked raw milk and the traditional fogasser method, which involves removing the whey manually by pressing on the curd, wrapped in a cotton cloth. If you are interested in traditional cuisine, there are farms that offer visits and culinary workshops.
Perol menorquín
Perol menorquín is a very traditional dish that is popular on the island. It does not have a set recipe since it can be prepared differently in every household. It is a dish made in the oven, with a base of sliced potatoes and tomatoes, covered with breadcrumbs, garlic and parsley, then baked. Meat or fish can be added to this base, depending on the recipe.
Carquinyols or carquinyolis
The Menorcan people love pastries, which is demonstrated by the large number of bakeries found on the island. The most typical traditional sweets are the carquinyols or carquinyolis, almond and egg pastries that tend to be paired with coffee, tea or herb liqueur. You can find them in bakeries, markets and stores with local products, but the best place to taste them is the town of Es Mercadal.
Menorcan wine
Any conversation about Menorcan cuisine must include their treasured wines. Menorcan winemaking goes back to the Roman empire and today its treasured varieties are found on many of the restaurant, bar and coffee shop menus on the island. The vineyards are on small plots of land, surrounded by stone walls, that protect them from the weather while limiting the mechanization of the crop. Because of that, many of the processes are still being performed manually. These conditions have produced white wines with fresh notes of citrus fruits and reds with a characteristic mineral touch. If you are a fan of wine, we recommend visiting any of the most prominent wineries, such as Bodegas Binitord and Bodega Binifadet.
Menorcan Gin and Pomada
Menorca gin dates back to the time of the British domination in the 18th century. Although the spirit was not present on the island, artisans imported juniper berries and, with water and vegetable ethyl alcohol, created this drink to satisfy the palate of the sailors and English soldiers in the local taverns. What differentiates it from other gins is that it is made artisanally with carefully selected Menorcan aromatic herbs. Make sure you try Gin Xoriguer and the classic Pomada, which is Gin Xoriguer mixed with lemonade.
