The ensaimada of Menorca, from the Catalan "saïm" –pork lard-, is a tall and spongy dough. A long-standing tradition on the island, it is made with bread flour, water, sugar, eggs, sourdough and pork lard. This product is tied to the fiestas and the horses.
Ensaimada of Menorca
Crespells of Menorca
The crespells of Menorca are pastries in the shape of a flower with around 12 petals, covered in powdered sugar and full of marmalade or a pastry with cottage cheese and lemon, with a round hole in the middle so you can see the filling.
Cheese of Menorca
Granted a Protected Designation of Origin, it is closely tied to the land. The land, temperature, humidity, light..., along with a traditional process of making and aging the product, give the Queso Mahón-Menorca its aroma and flavor.
Menorca sausage
Heir to the Sicilian sopresa, Menorca sausage is fine representative of the local gastronomy, conserving the quality and exclusiveness of traditional handmade products. It is softer, fine and less spicy, different; the pigs are fed with natural seed.
Gin of Menorca
With the geographic denomination "Gin of Menorca" since 1997, this drink comes from the 18th century. Menorcan gin was made with fermented cereals, which is later distilled and aromatized with juniper berries and other ingredients.
Licors d’herbes
These come from medicinal brews made by the pharmacists of the 16th century to fight against epidemics. They are made with various herbs; fennel, rosemary, mint, orange blossom leaves, lemon tree, chamomile, lemon balm... and mixed with anise; sweet or dry.
Arròs de la Terra
Although this typical Menorcan dish mentions rice, the basic ingredient is cracked wheat, similar to cuscus. Traditionally prepared the days pigs are slaughtered, with cracked wheat, sausage, sobrasada, ribs, fat, sweet potato or potato, garlic and tomato.
Lobster stew
This is a traditional fishermen’s dish; a peasant’s dish. The essential ingredients: stir-fried vegetables, and lobster, all cooked in a clay pot -tià or saucepan-. It must be half female, half male. The sauce is eaten as if it were soup, followed by the pieces of lobster.
"Oliaigua" soup
This is a tasty Menorcan soup that peasant farmers eat for breakfast, although it is also served at mid-day in most of the homes in rural areas. It is accompanied by potato omelet, fried potato, melon or figs, according to the time of year.
Llampuga marinada (Marinate Mahi)
Also known as "Dorada", this is a blue fish that appears between the end of August and the end of November off the coast of the Balearic Islands. Some fishermen say that it is fast lighting, or “llamp” in Catalan, which is where its name comes from.
Stuffed eggplant
EThe fresh vegetables of Menorca must be served as part of any dining experience. Stuffed eggplant is a typical Menorcan dish and tender eggplant is harvest in summer. They can be stuffed with many ingredients, but vegetables are most commonly used.
Frit Menorquí
Frit is a traditional dish of Menorca, made with lamb or pork. The meat is fried with olive oil, along with potatoes, onion, tomato and red peppers. It is seasoned with salt, cinnamon, clove, black pepper, garlic and bay leaf.
