Julie had the grilled sole and I had the grilled langoustines. We swapped plates halfway through and both were amazing. These followed an appetizer of garlic prawns and a salad of tomato and cheese. To finish we were offered Xoriguer which is a classic gin from Mahon, first made for British sailors whom were stationed on the island in the 18th Century. After lunch we headed to Puerto Dips for a couple of beers which is a small bar in Es Castell.
We finished our evening at Binifadet which is a restaurant/winery outside of Sant Lluis. At first we were the only ones when we arrived but then a large group rolled in for dinner later in the evening. The wine was good and the food was great. Dinner pictures from top to bottom: pork croquettes, garlic prawns, steamed clams, roasted lamb shoulder, steak and “chocolate bread” dessert. All in all, the food in Menorca was amazing. The island was an enjoyable and comfortable place to unwind before one last night in Paris where we’ll fly home from.