The memories of a journey are very often its flavours, its aromas and its cuisine. Gastronomy is always a treasure we are invited to discover and which take us to the origins of the place we visit. Let’s imagine we arrive in Menorca, what would we discover in its cooking pots in the summer period?
The discovery of Menorca in summer invites us to try its beaches and coves but also its “arròs brut”, its red prawns, its rock fish or its baked courgettes with tomatoes and breadcrumbs. Honest ingredients to lay the foundations of a simple and traditional cuisine constructed from peasant dishes, which have been enriched with the culinary tradition of the Muslim, French or English cultures.
Menorca in summer also suggests ordering a wonderful “oliaigu amb figues” made with ripe tomatoes, green peppers, onions, slices of toasted bread, olive oil and figs. A refreshing and delicious soup, that few visitors are aware of, but which forms part of this enchanted island.
Menorca today has an authentic hallmark of a Mediterranean diet that uses its capers to accompany stews, its potatoes as a base for a fine “perol”, its pumpkin to prepare a delicious dessert or its lobster to exalt any culinary encounter.
By the way, to discover if the lobster is fresh, you should ask in the restaurant if they can lift it by picking it up by the front antennae and check to see if it moves its tail vigorously or not. The fish stew that will soon be served up will help you understand why it is worth making your home in Menorca.
