The Mediterranean, at ease
Calma Society · Menorca
Gastronomy rooted in local produce: PDO cheese, wine of the land and fine tables.
Three fishermen's guilds, two fleets and a handful of species that explain the island. How it is fished, when each fish is at its best and where to eat it by area —with judgement, and no restaurant names.
Oliaigua, the arròs de la terra that has no rice, the greixeres and the Easter pies. Menorcan home cooking —the food that marks the year's calendar and hardly ever reaches a menu.
An island that is a biosphere reserve, some sixteen hundred hives and barely half a dozen producers with a brand of their own. Menorcan honey, told with what can honestly be said.
Menorca made oil in Roman times, lost it for almost seventy years and has brought it back in the 21st century. That, and a market garden whose emblem is a tomato you hang up to last all winter.
It is fished only five months a year, in pots, in the marine reserve of the north. We tell you its season, its closure and —most important— how to tell a Menorcan lobster from an imported one.
The most coveted product in Menorca's pantry is fished in deep water, under quotas measured to the kilo, by a small fleet. Its story, its regulation and where to eat it with judgement.
The only Balearic island without a Michelin star gathers eleven recommended restaurants, four hotels with a Michelin Key and a growing chain of Repsol Sols. The map, with names and dates.
Whitewashed houses, cobbled streets and a town that tastes of cured cheese and smells of hand-stitched leather. A calm guide to Alaior, Menorca's cheese capital.
Menorca's emblematic seafood dish began aboard the fishing boats and is today a seasonal delicacy. Its story, its recipe and where to understand it, in Fornells.
A considered guide to the island's most authentic products —cheese, gin, wine, charcuterie, sweets and avarca sandals— and where to buy them without falling for the souvenir trap.
Under the Vi de la Terra Illa de Menorca IGP, a quiet, honest winemaking is being reborn. What's grown, which wineries to visit and where to buy the island's wine.
Menorcan cured meats are made for bread and an unhurried table. What each one is, how it differs from Mallorca's, and where to buy it well.
Menorcan baking smells of almond and the village oven. What each sweet is, which are the most local, and which bakeries to buy them from.
A British legacy distilled in Maó since the 18th century — and the drink that defines a Menorcan summer.
A Protected Designation of Origin, an orange rind and a thousand nuances. The story of Menorca's most recognisable product.
Chefs working with island produce, and tables you can count on one hand.
South-west (Ciutadella)
A Repsol Guide Sol in 2026 —Menorca's only new one that year— for the restaurant of the Morvedra Nou rural hotel, a 1650 estate surrounded by olive and wild olive tree…
South-central (Es Migjorn Gran)
A Menorcan house some two hundred years old at the entrance to Es Migjorn Gran, with just a few tables and market-driven cooking that treats seasonal local produce wit…
West (Ciutadella)
The iconic seafood house of Ciutadella harbour, with more than fifty years of history and one of the island's longest-standing Repsol Guide Sols. It began in the 1970s…
East (Maó)
The rice dishes of Maó harbour: arroz del senyoret, black rice and seasonal rices, alongside raw-bar dishes and cooking over embers and a wood-fired oven, on the front…
East (Maó)
An intimate project by Italians Fabio Tullini and Francesca Baroni in a historic building on Maó's plaça de la Conquesta, with just a few tables that spill onto the sq…
East (Maó)
The restaurant of the boutique hotel Cristine Bedfor —awarded a Michelin Key in November 2024— on Maó's carrer de la Infanta, and one of Menorca's two newcomers among…
North (Es Mercadal)
A Fornells institution for Menorcan lobster stew (caldereta de langosta), holding a Repsol Guide Sol since the 2024 edition. According to local comparisons, a deeper-f…
North (Es Mercadal)
One of Menorca's most emblematic and traditional restaurants for lobster stew in Fornells, recommended by the Michelin Guide 2026 (one of eleven on the island). It kee…
East (Es Castell)
A welcoming 12-room country hotel with a market-led kitchen: fresh fish, local meat and vegetables from its own garden, reworking the Menorcan classics. Quiet luxury i…
West (Ciutadella)
A Bib Gourmand distinction from the Michelin Guide held since 2023 and a Repsol Guide Sol it has kept after moving to the Hotel Rural Sant Ignasi, an 18th-century esta…
South-east (Sant Lluís)
Auteur cooking built on the island's recipes and produce, in a restored country house in Torret, in the rural south of Sant Lluís, that began as a merendero (a simple…
South (Alaior)
The restaurant of the Torralbenc agrotourism estate, a 74-hectare farm with its own winery on the road from Maó to Cala en Porter (Alaior). Honest, refined Mediterrane…
The welcome guide
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