Cuisine of Menorca
Open-knowledge reference entry
Menorcan cuisine refers to the typical food and drink of Menorca.
Menorca is a rocky island in the Balearic archipelago in Spain, consisting of eight municipalities. Featuring a Mediterranean climate, the weather is milder in the south while in the north there are strong winds all year round. Marine salt, carried by the wind to the pastures where cows graze, is what gives the cheese its typical flavour. Seafood is a major element of the island's cuisine, but additionally, there are horses, pigs (used for cold cuts) and cows (the skin of which is used to produce leather, and the milk to produce cheese). Agriculture is small-scale and varied, consisting of typical Mediterranean products. Within this typical Mediterranean cuisine there are also the influences of various invading people, particularly the English, who brought plum cake, puddings, and punch. The rural and marine cuisine is mostly based on greens and vegetables from one's own garden, locally produced meat, and fish and seafood caught in the same day. Olive oil, although not produced on the island, is also a fundamental ingredient in local dishes.
Menorcan cuisine is generally simple and seasonal.
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