Sole proprietor since 2005, Manolo has worked at the restaurant for 28 years and is passionate about the quality of the food which is cooked to order and served with care and attention. Being in the heart of Menorca’s agricultural and cheese producing areas, the restaurant uses only the freshest, locally sourced ingredients according to the season. The result is an imaginative cuisine that skilfully combines the best from the market with many years culinary knowhow to create a varied international menu that’s full of flavour.

Favourites include suckling pig, rack of lamb and baby goat as well as cod with a garlic and pinenut crust, scallops and vegetarian options such as aubergine millefeuille with tomato, goats cheese and a light black olive and caper sauce.

There is also very reasonably priced Menu del Dia at €15 which includes three courses, each with three choices and accompanied by an aperitif, freshly baked rolls, wine and water. Changing daily, dishes may include homemade course duck pate or spinach terrine, followed by braised veal cheek or local fish cooked with garlic, both with potatoes and fresh vegetables, and perhaps a frozen yoghurt with blueberries or chocolate tart to finish. On Sundays and fiesta days there is a special menu at €20.

Ca N’Olga has a charm and style of its own and lives up to its longstanding reputation for high quality, well presented dishes that remain true to its Menorcan roots.