Menorcan cooking is a crossroads: the farmer's depth of the interior, the sea of the coast and the British mark that left gin and even the word 'grevi' (gravy). It's food of produce, unpretentious, where the ingredient rules and the pace is slow. And with two undisputed stars: cheese and gin.
Mahón-Menorca cheese
With its Denomination of Origin, it's made from cow's milk and cured rubbed with oil and paprika, which gives it its orange rind. From soft to cave-aged, it changes worlds. Visiting a dairy, seeing how it's made and tasting it on the spot — or making your own — is one of the tastiest plans on the island.
Gin, wine and lobster stew
Xoriguer gin, distilled in Maó since the 18th century, is drunk at the fiestas mixed with lemonade — the pomada — and goes down all too well. Menorcan wine is coming back strongly in small wineries worth a visit and a tasting. And on the table, the queen: the Fornells lobster stew, a seafaring dish to try once in your life.
Gastronomic Experience at Bolets de MenorcaCheck availability →Eating on Menorca isn't a chore, it's part of the trip. Give a morning to cheese and wine, a night to the lobster stew with the Fornells harbour in front of you, and let the pomada set you to island time: the unhurried kind.