Armchair Travel | Menorca, Spain

If you're laying low these end of term holidays, immerse yourself in my recent trip to Menorca, Spain. Absorb the rich colours, architecture, interiors & of course, layered history. It's just as good as going yourself (*almost)


The Accomodation 

I recently went to Menorca for a well deserved weeklong break with a group of friends, staying in the Es Bec d’Aguila, nestled in the island’s hinterland. Although you don’t need to leave this beautiful finca, the coast does call, as well as some exploring.




The Landscape 

The island is covered with a beautiful scrubby landscape that is gentle on the eye. Everywhere you look there’s a harmonious mix of the sage green of olive and almond trees, and the beige and terracotta tones of dry-stacked limestone walls, sandy tracks and bleached woods. It’s almost like the fields have been wildflower-bombed, with bees happily humming between the excessive blooms that grow like weeds. Even the firs are naturally beautiful, looking like they’ve been topiaried to appear as balls on sticks.





Where to Explore

Everything is 20 minutes away by car (you do need one) and there are dozens of beautiful, flat beaches with white sands, aquamarine bays and shadowy caves to explore, so you can visit a new one every day if you choose. As you walk down the path onto the sand you’ll see people on horseback passing you.




You can also rent a boat out of Mahón to visit the bays. Catch a ferry to do a tour of the Hauser & Wirth gallery on the Illa del Rei, where the gardens were designed by Piet Oudolf, and then visit the hospital. And if you feel like taking home a souvenir, there’s a great antique shop, Antics Antigüedades—be sure to ring them to confirm opening times. 





The Mediterranean Diet

The Mediterranean diet is so fresh and clean, it's the perfect fare for a relaxed holiday. We rarely ate out, preferring instead to enjoy meals created by our personal chef and each other’s company. If you can’t make it yourself this year, just cook yourself up a pot of Pollo al Ajillo (Spanish garlic chicken) at home and enjoy my pictures.



​​Olive oil
Chicken (pieces with bones ideally)
Herbs & spices like bay leaves, rosemary, thyme, salt & pepper
Paprika, if you want some heat
Parsley to serve



Season the chicken with salt & pepper
Heat olive oil over medium-high heat, then add the garlic and fry gently until slightly golden
Add the chicken in batches and fry until golden brown, perhaps 3 mins each side
Put all the chicken back in the pan and add the other herbs & spices
Turn the heat down to medium, cover the pan and cook for 15-20 minutes, stirring occasionally
Remove the lid, add the sherry and turn the heat back up, giving it a good stir
Cook it uncovered until the sherry has all been absorbed
Chop up some fresh parsley and stir it through to serve



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