Caldereta de Langousta in Fornells
Harbour view Fornells Village
Fornells
Balearics cuisine is centred on fresh fish and seafood and perhaps not more so than Menorca. The most famous dish is without any hesitation the Caldereta de langousta. I went to Fornells harbour 12 years ago to experience this “lobster stew specialty”. Lobster is the basis for this delicious stew, similar to the French fish stew Bouillabaisse.
Fornells is located on the north east coast of Menorca and has been one of my favourite places to visit over the years. The pretty and quiet smallish former fisherman’s village is set around a picturesque palm tree lined harbour with many quay side restaurants, most with excellent views across the bay and the moored small local fishing boats.
There are shops, supermarkets, boutiques, bank, chemist, bars and restaurants. Not much accommodation but a few apartments blocks, hotel/hostels and villa rentals are available.
Most of the accommodation is located 5-6km outside Fornells at the beach area Platges de Fornells with Cala Tirant the main beach, a purpose built holiday resort with varied accommodation from villas with pool, apartments and hotels.
I remember Restaurante Es Pla
Located on the waterfront with great views over Fornells harbour, the restaurant’s large glass frontage opens up to create an outside covered terrace dining area, with heaters for cooler days in spring and autumn.
Inside, the restaurant is bright and airy and the atmosphere is buzzing, which is hardly surprising when you consider the quality of the food
Restaurante Es Pla
Lobster is the basis for this delicious stew which can be eaten in most of the seafood restaurants which exist along the coast.
Many of the restaurants keep their lobsters on display in large fish tanks and clients can choose the one they like most for their dish. In order to know if the lobsters are fresh, they should be lifted up by their front antennae to see if they move their tail energetically.
If they don’t, they are not recommendable.
Caldereta de langousta
Notes from my first visit to Restaurante Es Pla in Fornells was in year 2010
Lobster is the basis for this delicious stew Caldereta de Lnngousta which can be eaten in most of the seafood restaurants along the Menorcan coast.
I was recommended to visit Fornells during the months of April to September when the lobster fishing ban does not apply. Es Pla a classic on the island and as such it does not go unnoticed by locals and tourists, from less to more illustrious and including the Spanish Royal Family.
During my visit the restaurant was not very busy and the excellent waiter took his time to explain to me in general how to prepare this lovely dish the base is usually a sauce of tomato, garlic, onion and green pepper to which water is added and when it boils, the main ingredients of the stew are added.
Before being served, the so Frito of the stew is crushed and then boiled for a few more minutes before arriving at the table accompanied by toasted bread. It is taken with a spoon and with the fingers, leaving no one indifferent, neither for its taste nor for its quantity.
