Traditional Menorcan cuisine is a cuisine with peasant roots, based on the Mediterranean diet, in which we can notice the heritage of the different cultures that have left their mark throughout history, such as the Muslim, French or English.
It is supplied with produce from the countryside and from the sea, whether it be garden produce, harvesting (capers, asparagus or snails), hunting (partridges, thrushes or woodcock) or fishing for fish and shellfish (rays, lobster or rockfish).
Confectionery is also important on the island, with a rich variety of sweet (pastissets, amargos, crespells…) and savoury (formatjades, flaons, rubiols…) products that are always present on the table at any celebration on the island.
We can enjoy the gastronomy of Menorca in one of its excellent restaurants, tasting olive oil, cheese, sobrasada, and even wines, which are becoming more and more popular. We can also take a cooking class in which we will learn how to prepare a local dish: lobster stew, oliaigua, squid or stuffed aubergines, ray or baked lamb.
And of course, if you are staying in a house, there is nothing better than being integrated into the daily life of the villages, doing your shopping at the market and enjoying a leisurely breakfast based on Menorcan produce.
