Fish and seafood form most of the basis of the Minorcan diet. The sea harvest is abundant along the long coastline. The most elegant dish, caldereta de langosta, consists of pieces of lobster blended with onion, tomato, pepper, and garlic, and flavored with an herb liqueur. This is a favorite dish of King Juan Carlos when he visits Minorca.
Shellfish paella is also popular, as is escupinas ("warty Venus"), a local shellfish. Tordos con col (thrushes with cabbage) are served in autumn. A peasant dish, pa amb oli, often precedes a meal. This is bread flavored with salt and olive oil and rubbed with fresh tomato.
Wine is brought in from mainland Spain, but gin is made on the island, a legacy from the days of the British occupation. You can drink the gin by itself or mix it with lemon and ice. For the latter, ask the bartender for palloza (pronounced pah-yoh-thah). Gin mixed with soda or lemonade is called a pomada.
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