A ban on red lobster fishing extends until next April, reshaping Menorca’s dining scene as restaurants rush to reserve supply for traditional dishes that celebrate the tranquil island. Spanning from the eastern tip near Mahón to the western edge of Ciudadela, the island’s coastal kitchens rely on a delicate balance of fresh catch and seasonal specialties. From October onward, only white lobsters will be pursued, shifting the palate toward different preparations and highlighting the season’s rhythms.
“It has been a busy summer for red lobster sales,” notes chef Joan Canals, the creator of one of the menus at Villa Le Blanc, a Meliá Grand Luxury hotel. The menus draw inspiration from Menorca’s flora, pairing seafood with cocktails that echo the island’s scents and textures.
The canals fill a room with memories of his father’s haul from Menorca’s rocky north coast, a salty shore where red lobster features prominently. Islanders prepare it in varied and delicious ways alongside beloved classics such as caldereta cooked in a clay pot with a rich sofrito and a picada made with lobster eggs, garlic, and parsley, plus biscuits and almonds for texture.
Fried lobster with potatoes and eggs is a favorite for visitors. “We also serve it with onions, fried in rice, peppers, or a fresh salad,” explains Canals in Cru, the culinary dedication at the luxury hotel on Santo Tomás beach, between Mahón and Ciudadela.
Dishes showcase raw horse mackerel, mackerel, white shrimp, or snapper, paired with cocktails infused with island herbs such as millet, chamomile, bay leaves, mint, or basil. For dessert, the island’s prized cheese, tempered by Tramontana winds that carry sea salt toward cattle pastures, finds its place in the finale of meals.
The kitchen integrates Menorca’s tradition with contemporary techniques. Prominent options include horse mackerel or dried kidney beans marinated in coconut milk and sobrassada, porc negre, caramelized thorns, spicy salmorejo, and lemon aioli.
The renewed Meliá hotel tailors its concept to Balearic produce, showcasing the island’s raw materials across its diverse dining venues.
One of Ciudadela’s most visited spots, Menorcan S’Amarador, now resides on the ground floor of Villa Le Blanc, extolling Balearic cuisine and honoring the island’s fishing docks that enliven the northern port. It is known for a cellar with a hundred references, supporting a focus on the best local produce to shape rice dishes, stews, and the freshest fish from the market.
And to keep the cycle lively, Canals’ menu at Ulisses de Ciudadela features sobrassada-inspired dishes with monkfish or sea bass stuffed with honey and rosemary alioli.
“It’s summer dining,” he notes with optimism as plans unfold for autumn. The kitchens anticipate seasonal fish baked in ovens, marmitako with gravy, and potatoes smoked and cracked from the garden, demonstrating that Menorca offers far more than the famed red lobster, which will return to plates in the spring.