Vedella Vermella Menorquina food weeks
Two October weekends (9-11 and 16-18) devoted to the meat of the vedella vermella, Menorca's native red cattle breed, bound to the landscapes of the Biosphere Reserve, with special menus at participating restaurants. Eighth edition; the list of restaurants is published at gastronomiamenorca.es.
- When
- –
- Where
- Participating restaurants across the island
Official event website See everything that's on
Getting there
Coming to Menorca for this? Every way of getting to where you're staying, and how long each one takes: From Menorca airport to your hotel: all the options
Read this first
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- The home cooking of Menorca: spoon, oven and calendar 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.