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I could spend hours singing the praises of this wonderful Balearic island, but these lines are dedicated to its gastronomic facet, its rich larder and its restaurants. Among the preparatory tasks all travellers should undertake is to research the flavours they are likely to encounter at their destination. Experiencing tourism on one’s palette is a way of coming to grips with local culture.

Thus, Minorca cannot be fully grasped without accounting for its cheeses (DO – Queso de Mahón-Menorca). They are hand crafted using cloth, and painted with oil and red pepper. Drop in on cheese factories like S’Arangi (Es Mercadal) or Son Mercer de Baix (Ferreries). Likewise, their sausage: carn i xulla (raw and cured lean pork and bacon), sobrasada, botifarró (blood sausage) and camot/cuixot/camaiot (similar to botifarró, but stuffed in skin). And, needless to say, their Gin Xoringuer, a traditional distillation that goes into the making of pomada and gin amb llimonada. Also de rigueur are their wines which, after a merely cursory presence at the beginning, are experiencing a sweet resurgence under the label “Vi de la terra Illa de Menorca”. The stores of El Paladar offer some fine examples of all kinds of local produce.

And, don’t forget to try some of the wines at Hort de Sant Patrici, Sa Forana, Binifadet… whenever you sit down to any of their tables. They are highly distinct from one another, from creative cuisine to jam-packed menus, but they all have one thing in common – a desire to offer local produce and dishes of yesteryear that are still current today.

Binifadet – Among Vineyards

Sign up for a guided tour, purchase some wine and enjoy a hearty breakfast on your morning jaunt in Sant Lluís, hard by Mahón. Local cheeses, toast with sobrasada and wine marmalade, carré (spare ribs of lamb) and fresh white hake.

Biniarroca – Among Gardens

A charming rural hotel in Sant Lluís with a restaurant among the most highly recommended on the island. During the day, their porch and gardens are areas where time stands still to the warmth of a cup of coffee. By night, the setting is cuisine based on Minorcan produce with fine service. The accommodation is a wise choice – you will feel very much at home.

Terra Bistró – In the Harbour

This establishment has been open for just one year. It is based on well presented, locally sourced produce and dishes, set in cosy premises and at reasonable prices. Try the botifarró with onion confit and tomato jam, or black calamari and mussel rice. Go for a table on their terrace, and make sure you order one of their homemade desserts.

Rías Baixas and Loar – a Break on the Journey

We stopped off at Ferreries, on the road to Ciutadella. We had heard of a restaurant which combines the best Galician seafood with Minorcan cuisine – Rías Baixas. An ad hoc feast based on fried fish (sea and vegetables), mussels and aubergines stuffed with prawns. Stewed lobster and delicious sweets. Also scrumptious is the menu of the day at the Cala Galdana del Hotel Loar restaurant, where locals pack the tables for lunch each day to savour the island’s traditional fare. À la carte is also available. Comfortable accommodation if you fancy spending the night inland.

Mon – Felip Llufriú and Guillem Pons’ Personal Enterprise

We reached Ciutadella and were blown away first by the cuisine, and then by the locale. The project was once housed in Can Faustino. A quiet establishment with views of the kitchen where you can savour such dishes as marinated rock fish on melba toast and escalibada (smoky grilled aubergine), crawfish in three portions – pincers tartare, ceviche (lemon-and-garlic marinade) of the tail, and soup with the heads – or local cochinillo (suckling pig) with bitter orange and pungents obrasada. Creativity and produce. Indispensable. (Passeig de San Nicolau, 4 - Tel. 971381718.)

Ses Voltes – Casual Roof Terrace in the Heart of Ciutadella

For those seeking a fine cuisine alternative at good prices and for all tastes. Here they feature a huge menu of salads, pasta, rice, meat and fish and an interesting pizza section. They also offer local dishes such as scrambled eggs with sobrasada and milhojas de cuixot.

Torralbenc – Haute Cuisine with the Paco Morales Signature

A privileged spot, a rewarding peace, splendid cuisine. At Torralbenc you can fly on the wings of a royale of cured Mahón cheese – a mysterious and tasty perfect-imperfect – steak tartare and a dessert called “orange” which makes you cry. Great wines and great service.

Further Suggestions for Sleeping… and Continuing to Eat

The Artiem hotels (Audax, Carlos III and Capri), part of a sustainability project called Aportam! were founded with the concerted aim of providing local produce among their culinary offerings. Having ensaimadas and local sponge cake for breakfast, and homemade sausage for dinner, is a real luxury.

For something more rural, Sant Ignasi lies just a stone’s throw away from Ciutadella. They also feature an interesting restaurant concept and a stunning terrace where you can have a relaxing breakfast with a big variety of homemade jams.

We wind up the journey and the day having a drink to a DJ rhythm on the spectacular roof terrace at the Barceló Hamilton in Es Castell, a hotel for those seeking an “adults only” option with views of the Mediterranean.

I bet we have dispelled any doubts you may have had. Check out our flights here.

Text by Silvia Artaza of Gastronomistas.com

Images bySilvia Artazaand establishments

The night of 23 June, renowned for being the shortest in the year, is accompanied by countless rituals and festivities across most of Europe. Fire usually takes centre stage in the form of fireworks or bonfires, but there are other highlights, too. Among such exceptions are the celebrations in Ciutadella, Menorca, where horses and their riders provide the main show in a ritual which goes back to the early-14th century and nowadays draws hosts of visitors eager to be immersed in new experiences.

The Festes de Sant Joan de Ciutadella traditionally take place between 23–24 June and the previous Sunday. The opening day is Diumenge des Be (Sunday of the Lamb), when a peasant dressed in sheepskins known as s’homo des be (the man of the ram) parades barefoot through the city streets carrying a white ram over his shoulders. Symbolising St John the Baptist, he is the herald who announces the start of the festivities.

The second highlight of the Festes de Sant Joan de Ciutadella begins at 2 o’clock in the afternoon of 23 June and lasts until daybreak on 25 June – that’s nothing in those parts! And, what are visitors likely to encounter there? Well, the famous horse parades (in Menorcan, qualcades) of which the two leading lights are the mounted cavallers (horsemen) and the caixers, who stand for the four social estates – the clergy, represented by the Caixer Capellà or Capellana; the nobility, by the Caixer Senyor; the craftsmen, by the Caixer Casat (married, and master of a manual craft) and Caixer Fadrí (the apprentice), and the peasants, by the Caixers Pagesos. The whole parade is headed by the fabioler, mounted on a somereta (ass), who announces the arrival of the retinue with his flute and drum. All told, the parade is actually a kind of shrine festival, with the crowds escorting the saint from the Plaza del Born to the small shrine of Sant Joan de Missa (St John of the Mass).

Another moment in these celebrations which you should make a point of seeing is the Caragol des Born, held on the afternoon of 23 June, in which horses and their riders circle around the Plaça des Born to a musical accompaniment, surrounded by crowds of onlookers. Another highlight of the festivities are the Jocs des Pla, which start at 7 p.m. on 24 June. Be sure to head for the Pla de Sant Joan well ahead to secure a place, as the ensuing equestrian medieval games are very popular. There the mounted knights show off their prowess in a series of tournament events.

And, like any Menorcan fiesta worth its salt, the island’s cocktail par excellence is very much in evidence. I am referring to gin amb llimonada, a wonderful blend of local gin and crushed ice lemonade which you are urged to drink in moderation. And, no – don’t call it a pomada, unless you want to get snooty looks from the locals.

If you are unable to get there in time for the Festes de Sant Joan de Ciutadella, rest assured there are various other high feasts on the island (some of which also feature horses), where entertainment is guaranteed.

Fire up and experience these fiestas for yourself – book your Vueling here.

Text by Los Viajes de ISABELYLUIS

Images by Morfheos

No, we’re not thinking of homing in on all the Britons who travel to the island – and there are quite a few of them – or visiting the places they frequent, which could well be the subject of another post. Instead, let’s take a closer look at a period of Minorca’s past which still lingers there. Apart from boasting many beautiful beaches, the fact is this Balearic island occupies a strategic location in the Mediterranean. In previous centuries this led it to become a prize coveted by all in their jostle to control the trade routes across the Mare Nostrum. This small stretch of sea was fought over by Phoenicians, Greeks, Carthaginians, Romans, Vandals, Normans, Arabs, Spaniards, English and French.

This time we are focusing on the British crown, which occupied Minorca for nearly a century – from 1708 to 1802 – which ended with the signing of the Treaty of Amiens. A period when the British left their mark on the island’s people, architecture, language and cuisine and in many other ways.

The first example that comes to mind is the presence of Anglicisms in Minorcan,with such words as fáitim (fight him), joques (jokes) or fingles (fingers), or expressions like quatre mens i un boi (i.e. “four men and a boy”, meaning very few people) or fer un trinqui (“have atrinqui” from “drink”).

Gastronomy is another facet of Minorcan culture where the British have left their imprint. In the old recipes, lard is used instead of the native olive oil, while one of the island’s traditional desserts –greixera dolça– is a reworking of an English steam pudding. The pomada,one of the most popular cocktails in Minorca and a mainstay in all its festivals, contains gin – Minorcan gin – which, as you may have surmised, was introduced by the British.

Also well preserved are numerousarchitectural remainsdating back to the period of the British occupation which are well worth visiting when you happen to be on the island. Here are some of the most noteworthy examples:

The area around Mahón harbour. During their time on the island, the British made concerted efforts to build defence works around the harbour in the form of numerous forts and towers designed to withstand enemy assault. Once such example is Fort Marlborough, located in the Esteve Cove south of the port. It was built from 1720 to 1726 and named after Sir John Churchill, Duke of Marlborough. It is now a museum dedicated to the history of both Minorca and Europe in the 18th century. Be sure to stroll around its moat and to take in views of the historic areas of Mahón harbour.

Also located on the south shore of the harbour mouth is St Philip’s Castle, originally built by the Spanish in the 16th century as a defence against the Turks. With the British occupation its exterior was reinforced. A striking feature of this castle is the network of underground galleries, a veritable labyrinth of passageways which was used as a shelter by both the British and Spanish during times of enemy attack.

Hard by St Philip’s Castle is the municipality of Es Castell, which was founded by the British in 1771 and originally named Georgetown. It was built to an orthogonal ground plan and its standout feature is the Esplanade, which now houses the town hall. When the island was returned to the Spanish, it was renamed Villacarlos, in honour of Charles III.

Lastly,  situated in Mahón harbour is Isla del Rey, also known as Bloody Island, as it was there that King Alfonso III landed in 1287 on his way to reconquer Minorca from the Moors. Apart from vestiges of an early-Christian church, there are remains of a military hospital built by the British.

El Camí d’en Kane (Kane’s Walk). Sir Richard Kane was lieutenant-governor of Minorca during the first two periods of British occupation. One of the many infrastructure works he committed was a road linking Mahón to Ciutadella, of which the only surviving stretch runs from Mahón to Es Mercadal. It is well worth travelling, preferably by bicycle, as it is ideal for enjoying the island’s scenic interior. At some stage along the route you will come across an obelisk commemorating the endeavours of Sir Richard Kane.

Watchtowers. Still standing are numerous watchtowers built by the British as lookouts to alert to enemy incursions. The largest of them is the Fornells Tower, but you will find many more around the island’s perimeter – Torre des Castellar (Ciutadella), Torre de Sa Mesquida and Torre Cala Molí (Mercadal), among others.

Our last recommendation when retracing the British presence on the island consists of two colonial houses which now offer accommodation – Hotel Son Granot, built in 1712, with magnificent views of Mahón harbour, and Hostal El Almirante, dating from 1809, located in Es Castell.

While roaming from cove to cove across the island, be sure to also seek out Minorca’s past – book your Vueling here!

Text by Los Viajes de ISABELYLUIS

Images by jorapa , Fundació Destí Menorca