5 traditional dishes from Menorca

Partridge stew with cabbage

This is made with partridge that has been stuffed with pancetta, sobrasada (cured sausage) and black butifarron (black pudding-type sausage). 

The dish also includes garlic and cabbage. We recommend eating this dish during autumn and winter time, which is when these products are in season.  

Cheese

If you get the opportunity, we recommend you take the Cheese Route. On this route, you will be able to taste the Mahón-Menorca and the Mahón artisan cheeses. The former is made with raw milk and the latter is made with pasteurised milk. 

You can also find three different varieties: soft, semi-cured and cured. Try them now! 

Oliaigua

This is an incredibly tasty traditional Minorcan soup of humble origins. The soup was prepared for peasant farmers during times of hardship. In the past, it was eaten at breakfast and it consists of water, oil and some aromatic herbs. 

Today it is served as a starter with added vegetables on by a base of toasted brown bread. Depending on the time of year, it is also accompanied by different produce. Egg is usually added during the colder seasons, figs, grapes or melon in the summer and asparagus during the spring. 

Lobster stew

This dish is made with an exquisite lobster accompanied by stir-fried vegetables. It is also accompanied by slices of bread which have been spread with garlic.  

Baked aubergines

The aubergines are cut into thin layers, covered in breadcrumbs, chopped garlic and parsley and roasted in the oven. Sometimes chopped onion is also added. It is a simple dish, but it is delicious!