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
Read this first
- Menorca's local products: what to take home and where to buy it 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.
- 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.