Menorca Food and Wine Tours

First to See the Sunrise in Spain

Known as one of the most mellow Balearic Islands, unspoiled Menorca offers a peaceful escape from Ibiza´s loud nightlife and Mallorca´s crowded resorts. Rent a kayak or hike the Camí de Cavall along spectacular white-sand bays and wild coves. Visit the Anglo-Spanish harbor city of Maó, the whitewashed dwellings of Binibeca Vall, and the glittering port of Ciutadella, home to medieval palaces, churches and fortresses. Explore S'Albufera des Grau Natural Park and the mysterious Bronze Age sites scattered across the island. 

Traditional Menorcan cuisine blends Spanish and Catalan recipes with influences left by the cultures that once occupied the island. In the 18th century, for example, the British brought Friesland dairy cows, leading to Menorca´s most famous food product: the square-shaped, orange-rinded Queso Mahón from the Mahón-Menorca PDO. Try some with traditional sausages like carne i xua and cuixot. Creamy, paprika-flavored sobrassada is especially delicious when mixed into scrambled eggs. Another remnant of British occupation are gin distilleries, originally built to please navy officers. Xoriguer produces a locally popular gin, often mixed with lemonade (Pomada). 

Menorca´s booming fishing industry yields several classic dishes: escopinyes (clams eaten raw or baked with breadcrumbs), cuttlefish with peas, and the famous caldereta de langosta (lobster stew). Sea bream, red mullet and seafood rice pair fantastically with crisp Binifadet Chardonnay, produced in the calcium-rich soil of the island´s interior. Menorcans love their eggplant - fried, stuffed, baked into a timbal (with potato, zucchini and tomato sauce) or even with honey for dessert. Try sofrito-based vegetable soup oliaigu, served with toasted bread and figs.

Menorcan sweets include Arabic-influenced, almond amargos and caquinyols. And you simply cannot leave without trying ensaimada cake, paired with local Malmsey ("sweet wine of kings").

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