"On Menorca's north-east coast, Es Grau is a low-key village with a crescent of dark sand in a fan-shaped bay, behind which is the s'Albufera des Grau nature reserve. Tamarindos is actually two places: as you reach the Mediterranean, look left to see the bar, with shady tables under the trees; look right for the restaurant, with a terrace on stilts over the duck-egg-blue water."
"At the bar, I go for the grilled brioche stuffed with sobrasada sausage, punchy Mahon cheese and local honey with a glass of local merluzo white wine. In the restaurant, my favourite is the paella with Menorcan red prawns, but the artichoke and seaweed version is good, too. Later on, you'll find me back under the trees with a pomada Xoriguer gin mixed with lemonade and crushed ice."
"On one of the least developed stretches of the Spanish coast sits the stunning Playa de Frexulfe. It forms part of a protected landscape of dunes, cliffs and rare coastal flora between the fishing towns of Navia and Puerto de Vega. It's a rare glimpse of what Spain looked like before tourism; there is virtually no development except for the best beach bar ever."
"La Mar de Fondo is a creaky wooden structure perched on a hill overlooking the near kilometre-long beach. The vibe is as laid-back and wild as the landscape. It serves food and drinks, and though I've never stayed for a meal, it holds a special place in my heart as the spot where I spilled out of my first sleepless night of van life. The contrast between a smelly mosquito-filled vehicle and a quiet morning coffee, watching the water sparkle through the eucalyptus trees, goes down as one of my favourite travel moments."
Es Grau sits on Menorca’s north-east coast with a crescent of dark sand in a fan-shaped bay backed by the s’Albufera des Grau nature reserve. Tamarindos is split between a bar near the Mediterranean and a restaurant with a terrace on stilts over duck-egg-blue water. The bar serves grilled brioche stuffed with sobrasada, Mahon cheese, and local honey, paired with local merluzo white wine. The restaurant offers paella with Menorcan red prawns and also an artichoke and seaweed version. Later, a pomada made with Xoriguer gin, lemonade, and crushed ice is enjoyed under the trees. Playa de Frexulfe on Spain’s north coast remains largely undeveloped, with dunes, cliffs, and rare coastal flora between Navia and Puerto de Vega, and features the beach bar La Mar de Fondo on a hill above the near kilometre-long beach.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]