The quality and choice in shops has improved hugely in the past few years, particularly in Mahón and Ciutadella.  Few bargains are on offer though leather goods, including footwear, are probably better and cheaper than elsewhere in Europe in terms of value. Look out for the "rebaixes" or sales, in late August / September, when genuine and often significant reductions can be found. Menorcan and other Spanish pottery of all kinds (utilitarian for the kitchen and decorative for other purposes) is often both cheap and of high quality.  For value, avoid shops in  ports and adjacent to beaches.

All shops are open by 10am and close for the siesta around 1.30pm, reopening around 5pm and closing 7.30 to 8pm.

Banks are only open in the mornings, but there are cash points (ATM's) virtually everywhere.  Visa and Mastercard are accepted throughout the island but American Express and Diners Card are rarely useful.

Markets                                                    

Fresh food markets                                                       

Mahón & Ciutadella: Daily, except Sundays                    

Selling fruit, vegtables, meat and fish                                 

Ferreries: Open air market on Saturdays only                 

 Clothing, Crafts, Jewelery and Leather Goods.            

Open air markets, which visit all the towns.

Mahón:                     Tuesday and Saturday                   

Es Castell:               Mondays and Wednesdays              

Alaior:                       Thursdays                                          

Es Migjorn Gran:    Wednesdays                               

Ferreries:                 Tuesdays and Fridays                      

The first half of this century saw an increase in the production of new commercially made products, of first tin and then plastic. This filled a demand previously met by numerous and often imaginative pottery and clay articles. Consequently the potter’s craft, a traditional art, fulfilling both a practical and aesthetic need for many centuries, died out from the island of Menorca, the last craftsmen unable to induce their heirs to continue their work.

Menorca’s pottery was principally made from the local clay, which once worked, moulded and fired was of a reddish hue, typical of the that found throughout the Mediterranean. However as often happens crafts and skills which appear to have died along with those who practiced them, find many years later someone who is interested enough to start and learn the trade from scratch. This is indeed what happen in Menorca and now items which  were once both creatively and imaginatively designed to meet the requirements of the island’s people, now appear as genuine and tasteful souvenirs of a truly Menorquín flavour.

Workshops such as the family run LORA on the waterfront in Mahón harbour produce a wide range of true reproductions of the traditional articles, with respect to both the materials and techniques employed in their manufacture. Here not only can the finished articles be bought, but also their creation observed.

The original use for many of the products is often immediately apparent, but some are certainly far more obscure, such as the GRILLERA used for keeping crickets in to listen to, or the CARAGOLERA for keeping snails in!

Cheese in Menorca has been produced since very early times. Roman documents already show evidence of its existence and during the several British occupations of the island it was one of the main sources of food for the troops as the supply reports show. 

Nowadays its prestige has been recognised both in the mainland and abroad and it has received many awards such as the recent INTERFROM in Paris.

Since 1985 “Mahón” cheese has enjoyed the highest recognition; its own DENOMINATION OF ORIGIN. The REGULATING COUNCIL is entrusted with ensuring that the special qualities of its aroma, flavour and characteristic “bouquet” are maintained, identifying each cheese with a numbered label as a guarantee to the consumer that he is acquiring a genuine “Mahón” cheese.   

Like most places, Menorca has a wealth of local food and dishes waiting to tempt the adventurous visitor. Traditionally being largely agricultural, the best Menorcan food is based on natural fresh products according to the season. Being an island there is obviously a strong emphasis on fish and shellfish.

Like other aspects of Menorcan culture, its cuisine has also been influenced by its various rulers: the Moors, Catalans, French and English. Also, over the last 20 years there has been  a widening in the choice of foods available on the island, further developing the variety and types of cuisine offered.

The food markets in the main towns, the small local shops and of course the  supermarkets all have something different to offer and everyone of course has there own preferences when it comes to shopping. Without a doubt the supermarkets offer the greatest choice and the quickest solution to the weekly shopping, but the atmosphere and flavour of the markets and smaller shops can make a welcome change and add to the adventure of trying different products.

Wherever you decide to go, look for the fine local products. All cuts of pork are excellent and the flavour is more delicate than that of British pork. The local fresh chicken should also be tried, the slightly yellow colour that it is a quality maize fed bird and consequently will really taste of chicken. Look to for the local eggs, with their bright yellow yolks they are truly delicious.

The small game birds you may see, are quail and are excellent opened flat along the backbone then fried or roasted. Rather than asking for beef try veal or ternera. This is not the pale milk veal found in Britain and France, but rather just young beef. In fact the flavour is the same as beef, and can of course be cooked in all the same ways, with truly excellent results.

Lamb is leaner than in Britain and more expensive, therefore why not try instead rabbit, you may be pleasantly surprised. Local sausages are usually about 99% meat and consequently are very rich and tasty. The red sausages you see hanging everywhere are sobresada and have added paprika to give them the red colour. These have a like pate consistency with a very strong flavour and are usually eaten warm with bread. Paprika is also used in the preparation of the kebabs or pinchitos to be found in most butchers, certainly worth trying on the bar-b-que.

Other cooked meats include chorizo, another red strongly flavored meat, which makes a deliciously different filing for a roll, as do any of the huge variety of salamis and cheeses. Menorca is in fact renown for its cheese which comes in a variety of strengths and flavours, and it is made all over the island. For those accustomed to a mild cheddar why not try Mercadal - an excellent cheese with a distinctive but gentle flavour.

A large variety of fish and shell fish are available throughout the island. Sardines, sole, red mullet, squid, prawns, lobster and mussels are among the most easily recognized, but be adventurous and try steaks or fillets of monkfish or rape (pronounced ra-pay), atún - tuna or mero - grouper.

Fresh bread and pastries are another delicious Menorcan specialty. Most locals will buy their bread on a daily basis, including Sundays. A traditional Spanish breakfast would include a cup of hot chocolate and croissant of ensaimada - not to be missed.

Specific Retailers

Artists and Galleries

Beauty Salons, Spa treatments and Massage

Boat spares, repairs and sales

Car Care:

Cook Book on Menorca

Fashion and accessories

Food, Bread, Wine and Pastries

Florists and Garden Centres

House and Garden 

Shoes, leather good and Jewellery

Lladró