Menorca has past, present and future gastronomic. Gastronomy constitutes one of the reasons for visiting the island and enjoying it fully. The inheritance of typically Menorcan recipes, received and transmitted through the various generations, in full account of the richness of the native product and how it originates dishes that are part of popular culture. From a simple salted coca with vegetables and vegetables from the land to the cheese of Mahón-Menorca with a protected designation of origin, the sobrasada, the cuixot or the can-i-xulla, there are many pleasures of Menorca that seduce our stomach.
So are his sauces, starting with the mayonnaise; the soups with special mention to the "oliaigo", the stews, the rice, the fish and shellfish of its Mediterranean waters; honey, so many times awarded; the salt; the oil and a long etcetera full of delicious sweets and desserts. Among these, it is worth mentioning both the "coca bamba" and the "pastissets" and the "bitter".
The recipe book of yesteryear is full of English and French reminiscences that have known how to find their sutui today. Land of wines, craft beers and its mythical gin, Menorca presents a very interesting offer of wineries, bars and restaurants, including those of author cuisine, in which the landscape enters the pantry to take it in the memory.
Respect for tradition, creativity and products of kilometer 0 (originating in Menorca) are concentrated in a Menorca that is claimed with foundation as a gastronomic destination.