Gastronomy

CIUTADELLA DE MENORCA

Typical Gastronomy

With all the products collected from the sea (lobster, fish...) and from the land (partridge, turtle dove...), today we can find countless exquisite recipes from the cuisine of Menorca. The Arabs left their Couscous, which is known as "Cuscussó"; the "arròs de terra" (land rice), which is wheat cooked with lamb and vegetables. They also bequeathed the "Tortada", a cake of almonds, eggs, and honey. The English also influenced the island's gastronomy with their Plum-Cake. The French, their Fricandós and the world-famous Mayonnaise. The famous capers of Menorca, which are wild, of exquisite flavour and quality, help the, now truly local, cuisine; with dishes such as caper sauce or capers with mayonnaise. The unique and tasty Lobster Stew (Caldereta de Langosta) could not be appreciated if it were not for the lobsters that surround the island. The same applies to the fish and its Marinera Stew or the grouper, sea bream... baked with potatoes and tomatoes from the island. Nor should we disdain the aubergines stuffed with meat or fish, the empanadas called Formatjades, the Graxeres, the woodcock with small milk bread rolls baked in the oven, or the partridges with cabbage. Thus we could reach over 400 typical dishes of the island, so we recommend consulting cookbooks. It would not be fair to stop talking about Menorcan Cuisine without noting the pig slaughterings called Porquetjades, which produce the Sobrasada, Carn i Xua, Cuixot, or the Salxixes, and also to speak of the island's chamomile tea, unique in the world for its excellent aroma and flavour.