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Minorca tastes like of Mediterranean


At Prinsotel, we continue with our Mediterranean gastronomic Autumn tour. This time, we will be visiting the island of Minorca, a unique natural setting, declared a Biosphere Reserve, and with one of the Mediterranean’s most typical and exquisite gastronomies.

Favàritx Lighthouse

Minorca is one of those places where the palate is pampered to excellence. Each product is grown, harvested, fed, hunted and fished with extreme care, with the aim to preserve all their natural flavours. And, when its time to cook, they become the protagonists.

Caldereta de Langosta

This is the secret of succulent dishes, such as the famous Minorcan lobster stew, a dish that has been around the world but, one can only find its true meaning while enjoying it at a table overlooking the port of Ciutadella and Mahon.

As well as traditional Balearic cold cuts such as sobrassada or the Mahon cheese, Minorca can claim to be the most gastronomic island of the Balearics, and with a cuisine centred on seafood. Usual produce includes prawns, lobster, rockfish like the Cap Roig, halibut, sardines and, of course, cod the star of many traditional Minorcan recipes, like the bacalao burrida, that has the unmistakeable touch of classic alioli.

The fishing area of Minorca is the sea that lies between Cala Ratjada, Majorca and the city of Mahon. This is where the delicious red prawns of the Mediterranean are caught, that are served as an authentic delicacy in the most exclusive restaurants of the island. Also, there is a great tradition in cooking fishing longline species, which are most common in this area.

Port Ciutadella

To taste the best of Minorca’s gastronomy, we suggest a trip to Ciutadella this coming spring of 2015. Book one of the rooms of our hotel in Cala Santandria and squeeze out the flavour of the Mediterranean.

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