Menorca for the most select palates (I)

We’re sure you’ve all heard of the typical caldereta de langosta, the star dish of Menorcan gastronomy, but the island’s traditional cuisine is much more.

Its ingredients speak of tradition, customs and a history marked by the Arabic, English and French dominations.

Menorca’s dishes are made with seasonal autochthonous products and, although traditional cuisine is maintained, the island’s gastronomy is currently experiencing one of its highest rendez-vous with the celebration of gastronomic days, the creation of quality labels and the introduction of new techniques by outstanding chefs who have managed to bring together tradition and innovation.

The country hotel Alcaufar Vell’s  restaurant in mixes tradition and modernity without losing the essence of the island’s cuisine.

During the winter, the restaurant is located in the old garages of the estate, in an intimate and cosy space, while in summer it is moved to the so-called ‘Jardí dels Ullastres’.

Breakfast, lunch, dinner, snacks and cocktails are open to the public.

On the other hand, on the main square of the beautiful fishing village of Fornells, you can find the hostel and restaurant S’Algaret, a classic of the area with a restaurant located on a pleasant terrace overlooking the sea, one of the most sought after by residents and visitors.

If you want to know more charming restaurants on the island, don’t miss the October 15th newsletter.