Gastronomy

What would you like? This is our selection, what we know and like

These are the restaurants where we would send you for lunch or dinner without blinking an eyelid. It is our personal list of favourites, so they may not be the places with the most votes on the internet, nor the best known, but, in our experience, they all have something that makes them highly recommendable. If you decide to try one, we’d love to discuss it with you and hopefully agree on its charms! And if we don’t agree, please tell us about your experience so we can share the feedback with our restauranteur friends and help them improve. And, of course, if you discover any new jewels that aren’t here, tell us all about it! We'll go along and try it so we can add it to our list.

Culinary legacy, the cornerstone of Minorcan gastronomy

‘Art de la Cuina’ is the oldest recipe book and reference work regarding the gastronomy of Minorca, written by Francesc Roger, a Franciscan friar who lived and, above all, cooked during the first half of the 18th century in the convent of Sant Francesc in Ciudadela. The work of Fra Roger is an extremely valuable cultural contribution which, even today, continues making its unending journey as regards culinary matters on the island. Fra Roger gives his name to the Association that is keeping the friar’s legacy more alive than ever.

Pride in local produce, from the land to the plate, respect for the entire process

That Minorca has been recognised and chosen as a European gastronomic region is both an honour and an indication that we are an island that is fully aware of the importance of safeguarding and promoting its various food, cultural, artistic and sustainable tourism resources. Pulling in the same direction for common excellence is the only guarantee of continuity, sustainability and success.

Local products and Minorcan cuisine

“Arrels” means roots. Fair based on quality food products whose exhibitors have been carefully selected, taking into account the quality of the product and the process of elaboration used. To visit this fair is to immerse oneself in the most lively side of Minorca, where culinary traditions are recovered and the raw materials given to us by the countryside and the sea of Minorca are put to excellent use. There is nothing like taking part in a tasting of dishes prepared ‘in situ’ or a tasting of the island’s wines and celebrating together with local producers the fruits of their efforts.