The gastronomy picks up the inheritance of the successive dominances (Arabic, British, etc.), and they are also represented the ways and the peasants' and fishermen's customs.
The fresh fish, and especially the lobster, are the base of the menu of many of the best restaurants in the island, to those that with great difficulty they have enough the products of the local professional fishermen.
The soup (or caldereta) of lobster, a thick soup of the mentioned crustacean, is a plate of international fame that is only elaborated in Menorca. Aslo is prepared to the style of the fishermen the fish soup, similar to the
bullabaisse.
Grouper, cabrachos (here well-known as Caproig), sea bream, and many other mediterranean fish, seem to acquire in these waters an intense flavor that, together to their freshness, they transform them into a simple but at the same time exquisite plate.
Of the rural tradition - besides the typical cheese Denomination of Origen Mahón that here you can acquire at an excellent price -, has arrived to us the oli-aigua, a poor plate for their components (tomato, water, some oil...)
but surprisingly pleasant. It sometimes is eaten accompanied by figs, abundant and cheap fruit in Menorca.
This plate often represented, years behind, the basic food of the menorcan peasant.
The desserts shows Arab reminiscences, as the use of the almond and the honey (cuscusó, menjar blanc), and also an adaptation to the British tradition, with a wide pastry variety.
The sauce mahonesa, of origin as authors of Camilo José Cela size have demonstrated, is an ideal seasoning for the meats and fish.
It is known like all-oli when they are added some garlic.
