Menorca is a haven of tranquillity – splendid isolated beaches and coves, and prehistoric monuments standing as taciturn reminders of how small we are in the grand scheme of things. And tiny Formentera, a chill-out island, where some people lose themselves for the entire summer, needing little more to keep them happy than white beaches and sunset parties.
Each year a massive multinational force invades the islands in search of a piece of this multifaceted paradise. The total population of the isles does not amount to a million, but many times that number are involved in a round-the-clock airlift and disembarkation of sun- and fun-seekers from Easter to October.
Surprisingly, the islands have managed to maintain much of their intrinsic beauty. Beyond the high-rise resort hotels, bars and more popular beaches are Gothic cathedrals, Stone Age ruins, fishing villages, spectacular walks, secluded coves, endless olive and almond groves and citrus orchards. And a growing range of elegant, rural retreats.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine. Othertypical Balearic foods are the Ensaïmada (confectionery), Coca de trempó, typical in summer in the Balearic Islands (vegetables), Sobrassada (meat), Caldereta (fish), Maó cheese.