Menorca, Spain’s often-overlooked treasure, is a perfect elixir for those craving authenticity and respite. Picture an island where the azure waves of the Iberian Sea gently kiss undisturbed coves, where olive groves yield golden oils, and where every winding path whispers tales of ancient civilizations. Occupied by Phoenicians, Arabs, British, French, and Spaniards over centuries, Menorca has preserved its unique character since the Treaty of Amiens in 1802.

Designated a UNESCO Biosphere Reserve in 1993, Menorca boasts the darkest skies in the western Mediterranean, allowing stargazers to marvel at celestial wonders. With a population of just 100,000— tiny compared to its Balearic neighbors like Ibiza and Palma de Mallorca (pop. 1 million)— this island offers a raw beauty. Here, time flows slowly, with cliffside gates handcrafted from wild olive wood, and walls built from porous marine fossilized sandstone.

My journey began in bougee Mahón, where Georgian architecture reveals a British influence within whitewashed facades. I stayed at the whimsical Hotel Cristine Bedfor, a fairytale retreat designed by Lorenzo Castillo. My room was a unique artistic expression, with large windows that looked out to the golden sunlight that spilled across the cobblestone streets below. This enchanting hotel served as the perfect launchpad for discovering the island’s hidden treasures.

Lunch at s’Arjau, an open-air restaurant on the Port of Maó (notably the largest natural harbor in the world), marked my official introduction to Menorcan cuisine. Sipping on Binifadet Vi Blanc— a local wine with a creamy mouthfeel— I settled into the inviting atmosphere, where tantalizing aromas of fresh seafood set the stage for a meal that began with a smoky sobrassada (pork sausage) spread on sliced baguette and drizzled with honey. This culinary journey continued with skate and monkfish croquettes, a square of watermelon crowned with a sardine, and the island's signature fish, Dentex, presented in a ground round, similar to a delicate tartare. The wine flowed freely, including a Balearic blend of Sauvignon Blanc, Chardonnay, and Viognier that complemented a paella with the tastiest shrimp I had ever tasted.

Post-lunch, I visited the Museu de Menorca, delving into the island’s Talayotic heritage and learning about the Traumutana, which is the name of the island’s wind that comes from the north. From there, our group stopped at Binissaida, an olive oil plantation where the sun-dappled groves burst with the scent of herbs and ripe olives. Like a snap, jet lag got the best of me, and I skipped dinner this first evening.

Refreshed and ready the following day, a visit to Bodegas Binifadet revealed the island’s winemaking secrets. Here, I learned about the traditional dry-stone walls known as "mares," and tasted a variety of wines, including the delightful Foraster, a Girò Ros. The stones and soil of Menorca are rich in minerals and salinity, attributing to Spain’s best white wines. This winery has a few labels, one a nod to Menorcan language: Tanca No. 4. I learned there are 30 tancas, which translates to varieties of grapes. In 1982, 40 varieties were planted as a test to what grew best on the 14-hectares of vineyard land. Muscat, Chardonnay, Merlot, and more varietals continue to dominate the blends of wines available on this island.

The best plan of action following a wine tasting is to take a short ferry ride for lunch at Hauser & Wirth Art Gallery, where picnic-style dining included the best mussels I’ve ever tasted in my life. If you’re into contemporary art, you’ll want to take a tour of the gallery, post-lunch. And pre-sunset, a watch party is happening at Cova d’en Xoroi, where cocktails and breathtaking views coalesce in a nightclub carved into the cliffs. The legend of a shipwrecked pirate and his fateful love story lingers in the air, adding a touch of romance to the experience.

Late dinner at Tarambana in Cales Fonts highlighted the island's culinary artistry, with dishes like smashed artichoke crowned with pink Himalayan salt and croquettes filled with shrimp puree. Over a bottle of Binitord Negre, we savored the flavors of Menorca as the night deepened. I couldn’t help but realize we were across from Quarantine Island, a place where the sick were once housed. If I had to quarantine, I’d like to be here on the harbor.

The next morning, we toured a farmhouse specializing in Menorca's renowned cheeses and indulged in tastings that ranged from two-day-old fried cheese to aged varieties, accompanied by Menorca almond pound cake we dipped in our individual cups of warmed pudding-like chocolate.

A quick stop in Ciutadella revealed local artisanal treasures, including a round handwoven luxury bag and handmade pink sandals— perfect souvenirs of my journey. Lunch at S’Amarador at Cuitadella’s port was quick, but enough time to enjoy a plate of local calamari and peppers.

Despite the rain dampening our beach plans, we explored La Vall and dined at Torralbenc winery, where exquisite dishes paired beautifully with a variety of wines. Monastrell, Merlot, and Syrah grapes are blended as rosé, and all I could wonder is why not Garnacha? Yet, this blend was perfect when paired with a prawn and a croquette. And we enjoyed a beautiful presentation of Oliaigu, the island’s signature soup, served with edible Menorcan flowers and figs. We enjoyed scallops, monkfish, and a few more dishes that sent me to slumber that evening.

Our final day arrived, and although it’s always great to head home, when you find a spot like Menorca, it’s hard to say goodbye. We spent time hiking in the S’Albufera des Grau to a cliffside that overlooked the water in Maó— and we ooh’d in awe of the curved beach below, one protected by its Neptune grass meadows of the Mediterranean.

Historically known as a hub for trading, Menorca’s city streets were filled with outdoor markets, and on this special day, the saints were honored in a traditional performance of Arabian horses guided by children who assist them in standing on two legs and strutting in a circle. Sometimes the children raise their hands to hold the back of the rider to prevent him from falling backwards off the horse.

Fira Arrels was our stop for an expo of local food and wines of Menorca. I indulged on empanadas and the local pastry, pastissets, shaped like a flower and dusted with confectioners’ sugar. I also discovered Menorca grows saffron, to which I couldn’t resist purchasing a vial to bring home. We left to explore Es Mercadel, where the views stunned, and historic artifacts remained.

With its talayots and taulas—stone monuments that speak of ancient tribes—Menorca connects travelers to worlds long past. The sea’s bounty defines the Menorcan table, and next time, I’ll be sure to order a plate of caldereta de langosta, the island’s iconic lobster stew of which I learned is a soul-warming dish that captures the taste of Menorca’s clear, salty waves.

On this final evening, dinner at the impressive Alcaufar Vell is where our group savored a lamb and mushroom dish paired with a superb Viognier and Cabernet blend on a property that matched the elegance of the restaurant.

Suffice to say, Menorca is not just a destination; it’s an experience that lingers in the heart, where the sky is wider, the soul freer, and the memories forever cherished.

A heartfelt thank you to Tour Spain for inviting me on this incredible journey.

Charlene Peters is a travel writer and author of "Travel Makes Me Hungry."