Our Gastronomic Getaway
Almost every part of Spain has a food type or a dish that it is best known for and most proud of. So, in a country as gastronomically rich as Spain, travelling can very easily end up being a delicious experience! In the future, we’ll be sampling the seafood of Galicia or the fine restaurants of the Basque Country, but our latest trip was to Menorca for the typical Balearic classic, Caldereta de Langosta.
Barcelona to Menorca by Private Jet
After a short flight by private jet with a little Krug Champagne to start things off, we’d transported our guests from Barcelona to Menorca in no time. Menorca holidays are less common than those to many other parts of Spain, meaning this island paradise is one of the most authentic and unspoilt parts of the Balearics. It would take no more than a quick trip to one of the stunning beaches on offer for you to see what we mean, perhaps the aptly named Cala Turqueta (turquoise bay) in the west.
Restaurante Es Cranc
Having taken in a few breathtaking vistas it was time to seek out the driving force behind this pilgrimage of the palette; lunch! Restaurante Es Cranc is in the north of the island. It is traditional but not stuffy, unfussy but unsurpassed in service, a little rustic (you will receive a bib), and overall a wonderful Mecca of Red Lobster.
Now, we would suggest that food like this is best enjoyed with the finest white wines that are available to the lucky diner, but there is plenty on offer in the food alone, for teetotallers and beer drinkers alike, so let’s get started with the gastronomy…
Tortillitas de Gambas
First up were the Tortillitas de Gambas, a nod to the food of Andalusia (watch this space for more). This delicious tapa consists of crisp fried prawn cakes, which proved to be a mouthwatering and perfect opener to our Menorcan food fiesta. Next, Cigalas a la Plancha, better known in English as grilled crayfish. This time around the ingredients were allowed to do the talking. A simple preparation of the freshest and highest quality crayfish was just delicious.
Caldereta de Langosta
Then the main event, Caldereta de Langosta. This dish came about in the early twentieth century when, as with so many coastal classics, fishermen would eat it daily. Today, Caldereta is the hallmark of the Bay of Fornells, home to Es Cranc. The crustaceans are brought to their flavoursome potential in a clay pot, on a base of tomato, peppers, onion and few more essentials. The richness of the flavour (coupled with a little vino blanco) was worth the trip alone.
And so, replete after some of the finest cuisine that the Balearics have to offer, and having enjoyed one of the best things to do in Menorca, we re-boarded our airborne taxi to Barcelona to plan our next gastronomic getaway. It won’t be long before we return. With the amazing beaches on offer and many more foodie treats to enjoy, how could we not come back soon? And did anyone say Menorca gin…
For more information on where to go in Menorca or the other Balearic islands, or to start discussing and planning your perfect trip with us, just leave us a few details.
Main photo by Tom Grimbert