Red lobster fishing banned until next April 31. The excellent taste of Menorca has run out in restaurants rushing the reserves of their nurseries to craft the traditional recipes of this tranquil island that separates the eastern point of Mahón a little more than 50 kilometers from the western point of Ciudadela. From October there will only be white lobstersit is hunted by trolls and is less palatable.
“It’s been a busy summer with red lobster sales,” says chef Joan Canals, creator of one of the menus at Villa Le Blanc, a Meliá ‘Grand Luxury’ hotel. With cocktails inspired by the island’s flora.
The canals fill his room with fish and shellfish his father caught in the rocky north of Menorca, a salty haven for red lobster, where the islanders cook alive in different and delicious versions alongside traditional dishes. caldereta in clay pot with a good sofrito and a picada with lobster eggs, garlic and parsley, biscuits and almonds.
Fried lobster with potatoes and eggs is very popular among tourists. “We also serve them andonions, fried in rice, peppers, or salad”, adds Canals in Cru, the gastronomic devotion at the luxury hotel on the beach of Santo Tomás, between Mahón and Ciudadela.
Detail raw horse mackerel, mackerel, white shrimp or snapper They accompany any cocktail flavored with aromatic herbs from the island, such as millet, chamomile, bay leaves, mint or basil. For dessert, this island’s prized cheese is blasted by strong Tramontana winds that blow salt from the Mediterranean into the calmly grazing area of cattle.
Channels manage to skillfully integrate the tradition in the kitchen. contemporary executions. Highly recommended, horse mackerel or dried kidney beans marinated in coconut milk and ‘porc negre’ sobrassada, caramel thorns, spicy salmorejo and lemon aioli.
The new Meliá hotel pays homage to the Balearic product with a cuisine that focuses on the excellence of the island’s raw materials in its different restaurants.
One of the most visited restaurants in Ciudadela, Menorcan restaurant S’Amarador transferred its essence to the ground floor of Villa Le Blanc. extol Balearic cuisine and pay tribute to the fishing inns that revitalize the northern port area of the island. Known for its cellar with over a hundred references, S’Amarador advocates for the best local produce to sculpt rice dishes, stews and the freshest fish from the fish market.
And to spin the cycle even more, Joan Canals restaurant triumphs in sobrassada at Ulisses de Ciudadela with monkfish or sea bass stuffed with honey and rosemary alioli.
“It’s summer dinner,” he celebrates, as he designs a letter for autumn. there will be no shortage of seasonal fish ovens, A kind of marmitaco with gravy, smoked and cracked potatoes from the garden to show that Menorca has more than just the dense and delicious red lobster that will be back on plates from April next year.