Menorcan cuisine

dmenorca_cuina_oriol_aleu.tif

Snails with spider crabs © Oriol Aleu.

Traditional Menorcan cuisine is characterized by its peasant roots and its Mediterranean essence. Furthermore, it has assimilated very successfully the legacy of all the different cultures that have left their mark on the island over the centuries – Moorish, French and English – along with the products that arrived from the Americas such as the potato, the tomato and the pepper. Menorcan cuisine thrives on local products, derived from both land and sea: fruit and vegetables from its market gardens; capers, wild asparagus and snails gleaned wild from its woods and fields; locally hunted partridge, wood pigeon and woodcock; and skate, lobster and rockfish caught in the Mediterranean. These fresh, high-quality ingredients guarantee that the island’s culinary delights are always natural and season-based. And to round it all off, the island also offers a splendid variety of typical local pastries (pastissets, amargos, crespells) and dairy products (cheese cakes, flaons, rubiols) that adorn the tables of any Menorcan festivity!

The best recipes of typical Menorcan cuisine

Lobster soup

Lobster soup

In Minorca you can find two types of lobster, the rock one, smaller and bright red, very tasty because of the food rich in essential elements they consume; and...
Country rice

Country rice

Although the name of the recipe mentions rice, the main ingredient of the dish is the cracked wheat in a stone mortar. An Arab heritage, typical of Menorca and is traditionally made ​​day of pig slaughter.
Ray in the oven with potatoes

Ray in the oven with potatoes

Ray is very much appreciated on the island. We normally eat the fins, but the liver is also delicious. When you buy it, ask the fishmonger to cut and peel it...
Snails with spider crabs

Snails with spider crabs

This recipe was made with “crancs peluts”, which nowadays is a protected species of crab. Some people prepare it with “cranca”, spider crab, crushing its guts as it gives a lot of taste to the dish
Figs in the oven

Figs in the oven

Minorca is known for her numerous fig trees and the abundance of local varieties (“figaflor”, “coll de dama”, “bordissot”, …). The first one to ripen, at the end of June is “figaflor” the most valued.
Partridges with green cabbage

Partridges with green cabbage

One option is to prepare all the vegetables peeled and sliced​​, and the dish will be more complete. You can finish cooking in the oven, spread as usual.
Lamb pieces with sauce

Lamb pieces with sauce

The pearl onions are the ones called French onions in Spain. To prevent their layers from falling apart, you must peel them carefully and leave the peduncle in which its roots are fixed.