Minorcan cuisine is completely Mediterranean, based on fresh natural ingredients from the land and the sea.
The delicious meat products from the island’s farms, fresh fish, shellfish and lobsters, the basis for the well known caldereta; the famous denomination of origin cheese produced on the island, the cured meat sausages and other meat products are also very traditional.
Several jams, honey and cakes also make up part of the traditional fare on the island. Traditional drinks have been influenced heavily by the British presence on the island at the beginning of the 18th century, and this can be seen in the popularity of gin. In fact, it is even distilled in the same age-old fashion in some of the distilleries on the island today. They also produce fruit based liquors and herbal digestifs using time honoured traditional methods.
Mayonnaise, introduced by French to the court of King Louis XV after the conquest of Minorca, is the most international of all Minorcan recipes.