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On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Menorca, Ibiza, and especially on Formentera, it might be May (or later) before the shutters are removed from that great seafood shack you’ve heard so much about. Really fine dining experiences are in short supply
On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Menorca, Ibiza, and especially on Formentera, it might be May (or later) before the shutters are removed from that great seafood shack you’ve heard so muc
On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Meno
On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Menorca, Ibiza, and especially on Formentera, it might be May (or later) before the shutters are removed from that great seafood shack you’ve heard so much about. Really fine dining experiences are in short supply on the islands; in the popular beach resorts, the promenades can seem overrun with paella and pizza joints. Away from the water, however, there are exceptional meals to be had—and the seafood couldn’t be any fresher.
Seafood doesn't get much fresher than here, as the owners' boat docks nearby every day except Sunday. The relaxed atmosphere welcomes either a quick bite or a full dining experience. The house specialty, arroz caldoso de langosta (lobster and rice stew), is very impressive, as are the carpaccio d'emperador (thin slices of swordfish marinated in lemon, salt, and olive oil), cigalas (crayfish), lobster with onion, and grilled navajas (razor clams).
Pl. de San Juan 15, Ciutadella, Balearic Islands, 07760, Spain
At the foot of the steps that lead down to the port, this iconic restaurant has a café-terrace out front that's perfect for people-watching, drinks, and tapas. Fresh seafood in any form is a sure bet here: try the local John Dory, baked, grilled, or fried with garlic—or splurge on the caldereta (€52 per person). The wine list is impressive, with local labels and rich reds from Priorat, Montsant, La Rioja, and Ribera del Duero.
Pere Capllonch 42, Ciutadella, Balearic Islands, 07760, Spain
Creative, contemporary Menorcan cuisine is the draw here, in a former-jewelry workshop with a small leafy courtyard and low-key cosmopolitan vibe. Start things off with a local gin, and choose from a menu that is updated monthly, showcasing regional flavors with artful flair.
Av. Jaume I el Conqueridor 38, Ciutadella, Balearic Islands, 07760, Spain
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