Fodor's Expert Review Marivent

This trendy waterfront restaurant in Mahón, reopened in 2013, has two levels: an informal first-floor open terrace for tapas; and a more classical dining room upstairs, where traditional Menorcan ingredients and recipes emerge in creations like caldereta (spiny lobster stew), arroz negro (rice in squid ink) with cuttlefish and red prawns, and croquettes of prawn and monkfish. Starter portions are especially generous—just right for sharing around the table. Don't miss the homemade carrot cake. The wine list is excellent.