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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.
A Menorca institution set above Cala Sa Mesquida, a short drive from Mahón, Cap Roig owes its well-deserved fame to the quality of its seafood and the splendor of its views. The mussels from the port of Mahón are excellent, as is the lobster, which can be served grilled, in a stew, or as part of one of the restaurant's celebrated rice dishes or paellas.
Ctra. Sa Mesquida, 13, Maó, Balearic Islands, 07701, Spain
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
This simple waterfront restaurant, at the east end of the harbor promenade, is a local favorite. The lunchtime crowd comes for the platter of lightly fried mixed fish with potatoes; knowledgeable clients home in on local specialties like cap-roig (scorpionfish) with garlic and wine sauce, or paella bogavante (with clawed lobster). The menu takes a major leap in price for the €75 spiny lobster, a delicacy prepared in a variety of ways. The prix-fixe lunch is a good value at €15.
Moll de Llevant 334, Maó, Balearic Islands, 07701, 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
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