Tipical dishes of ciutadella

The cuisine of Ciutadella has known to extract all the flavour and the culinary possibilities from pulses, vegetables and fruits, without forgetting the cheeses or the lobster stew.

Within delicacies of Ciutadella, the tasty apricot cake, l'arengada, tomatoes and cherries are well worth mentioning... Or emblematic dishes like lobster stew, that all by itself justifies a visit to restaurants on the coast. Or gin, which is as aromatic and strong as a perfume.

Between fish and seafood dishes, the cold pastries or pudding (of British origin) deserve special attention, as well as caldereta stew, a pot of cuttlefish cooked in the oven, calamari stuffed with potato and sweet potato, and the fish cooked in the oven Minorquin style. And these can tasted in many ways: on hot coals, oven roasted with potato and tomato, sautéed with garlic, barbequed, fried...

Rice dishes are presented with tomato, squid, codfish, rabbit or mushrooms. Between the vegetables, in addition to asparagus or soup, stuffed red peppers, stuffed pumpkins in Minorquin style, and smoked broad beans stand out.

Beef can be eaten stewed or roasted; meanwhile lamb is traditionally cooked with potatoes, garlic, onions, tomato and parsley. Braided lamb and the fried Minorquin dish are other specialties that are elaborated with lamb meat.

Poultry contributes a greater variety to the native dishes, such as chicken with potatoes, with almond or pepper sauce. Out of the game meat, dishes that stand out are partridge with cabbage, stewed partridge and rabbit with onion, with a vinegar dressing or roasted.

Originating from a traditional handmade background is the mahonés cheese that comes from Minorca, being one of the best valued cheeses of Europe. This product that the Italian merchants of the XV century presented to the rest of the continent is still elaborated nowadays following the purest traditional method. According to the degree of maturation, this cheese can be soft, semiendurit, endurit o anyenc.

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