Mahón cheese

Taking its name from Menorca’s capital city, this salty and sharp cheese is traditionally cut into thin slices and served with a simple drizzle of extra-virgin olive oil. Its nutty and sweet aroma goes well with a glass of dry sherry, but if you’re looking for something a little more adventurous, try melting it on top of a vegetable tombet, a traditional Balearic dish made with fresh peppers, aubergines and potatoes. 

Sobrassada sausage

While chorizo and Ibérico ham have both become famous beyond Spain, the sobrassada sausage is a less well-known but equally delicious delicacy. Made from the meat of the black Balearic pig, it’s prepared in a painstakingly traditional style and must have a diameter of at least 4.5cm to be considered the genuine article. Like chorizo, sobrassada is spicy, yet its softer texture gives it a more succulent quality. 

Cakes and pastries

If you love carbs, you’re in luck: Menorca has a rich tradition of delicious sweet and savoury treats. While these can be bought all year round, they were originally prepared according to the religious calendar, from formatjades (meat pasties) at Easter to buñuelos (dumplings) at All Saints, and turrones (nougat) at Christmas. 

For lunch, make sure to try the local coques (dough topped with sofrito – a spicy, tomato-based mixture – and meat), as well as flaons (pastry filled with cheese and egg). For pudding, snack on amargos (a cake of almonds and honey) and ensaimada de Menorca – a spongy pastry usually dunked into a cup of hot chocolate.

Gin

A cult favourite among gin aficionados across the world, Xoriguer has been made in Menorca since the 18th century, when a rise in the number of British sailors and servicemen stationed on the island meant demand for the sweet-smelling spirit skyrocketed. Visit the Xoriguer distillery to taste the gin’s distinctive character and pick up a bottle to take home. 

Caldereta de langosta (lobster stew)

Residents of Menorca are fiercely proud of their caldereta de langosta. A simple dish combining onions, tomatoes, garlic and parsley in a lobster stew, the name comes from the eartherware container it is cooked in (known as tià de terrait). It is considered a delicacy, with even King Juan Carlos of Spain known to have sampled the dish on his visits to the island.

Honey

Menorcan honey owes its delicious flavor to the huge variety of wildflowers on the island. In addition to apiaries, you can also find hives in caves and gorges, and even under the beams of some houses. 

Menorcan honey is used in sweet and savoury dishes across the island – you’ll find it drizzled over everything from aubergines to torrijas (toasted cinnamon pastries). For a more glamorous spread, head to the Binifadet winery. While it’s primarily known for Spanish wines, it also does a roaring trade in preserves, in the form of Chardonnay and Syrah marmalade.