Fornells
|
Fornells |
|
The harbour and village of Fornells
The village was originally founded to serve the castle erected in the 17th century as a defence against the Barbary pirates for who Fornells Bay provided the perfect safe haven. The castle was eventually demolished in the 18th century and all that is left of the military past of Fornells is the watch tower on the headland, outside the village. From there to the West Cavallería Cape can be seen, and to the East the massive bulk of Sa Mola, forming the eastern side of the entrance.
Of all places on Meinorca, Fornells is the furthest removed from the tourist trap mentality. Clean, well cared for and authentic, the village - 300 inhabitants in winter, and between 1,500 and 2,000 in summer - is the same as ever. The harbour, right on the village square, now boasts a Sailing Club which harbours as many pleasure boats as there are fishing vessels. But Fornells enjoys its selective tourism, a tourism that knows how to enjoy without destroying.
A small and very smart looking fishing village situated at the head of an enormous bay. Almost landlocked, the bay keeps fairly calm even when the Tramuntana blows This is what makes the area ideal for windsurfing and sailing, both of which are on offer, with tuition from one of the many schools. Fornells has also in recent time become the smart place to eat, there are plenty of bars and restaurants to choose from. This small village remains undeveloped, and as there is no beach here it should remain this way.
Marina
The harbour has space for 96 boats (10 of which for small to medium sized craft in transit). Out in the harbour there is always plenty of room. Nearby is a club with 60 places for boats of up to 20 metres (1 0 of which for transit boats).
Harbour and village
To say that the whole village smells of lobster would be too much, but anyone who knows Minorca knows that the name of Fornells is irrevocably associated to these crustaceans.
A peaceful harbour
We'll get back to this when we talk about restaurants, I mentioned them here because they represent what Fornells is and always has been a fishing village. A natural harbour that has always earned its living by fishing lobsters. Here, moored in the tiny harbour, you'll see the llauts, the traditional Minorcan fishing craft.
Fornells is still a modest village. There are no old palaces, nor large modern hotels or apartment buildings here. Fornells still lives for and from the sea. There is not even what tourists would call a decent beach in the village. There are a great many within walking distance and that is where you'll find the modern hotels. Fornells has not been ravaged by mass tourism.
In fact, almost all Minorca has escaped the scourge of excessive tourism, above all if we compare the island to others we'll not name. This is good news for a lot of us on Minorca. Our life here moves to more natural rhythms, there's less haste and people tend to be down to earth and enjoy life.
Facilities Place Contact Address Information Lodging Son Triay Near Ferreries
TelA rural hotel 20 minutes away from Fornells. I recommend it for its architectural charm and the friendly staff. Biniarroca
Tel 971 150059 Fax 971 150174
Mobil 619 460942
A country hotel near San Luís in quiet surroundings. A beautiful example of Minorcan 16th Century rural architecture. Hostal Fornells
Toni Sans Tel 971 376676 Fax 971 376688
at the harbourside, with swimming pool, one specially for children and a large terrace. All rooms have air conditioning, full bathroom, telephone, television, safe and views of the sea. Hostal Restaurante S'Algaret Tel. 971 376666 In the town square, facing the harbour. Simple with several sitting rooms, all rooms with full bathrooms and terrace. Hostal Residencia La Palma
Tel 971 376487 Fax 971 376634
In the town square, facing the harbour. 23 rooms with full bathrooms and terrace. Bar Cafetería service, currency exchange and car rental. Apartamentos Can Digus Tel/Fax 971 37 65 12 Small group of apartments with swimming pool. Hostal Residencia Jeni
Tel 971 375059 Fax 971 375124
Small hotel in Es Mercadal, 15 minutes from Fornells. Completely renovated. 36 rooms with bathroom and television. Satellite TV. Swimming pool, garage for bicycles. Eating Fornells means a lobster on the dinner table. Lobster and fresh fish, from Fornells' own harbour. This identity of Fornells, fish and sea food has created something unique in the whole of Minorca, and possibly in the whole of the Balearics: a small village with a high concentration of top quality restaurants. All of them base their menu on sea food, they're all good and they all offer characteristic variations on the grand them of sea food and shell fish.
Es Cranc Pelut de Menorca Tel.: 971 37 67 43 Excellent sea food prepared with the greatest care and skill. At risk of restricting your choice from the outstanding variety of the menu, I'd like to recommend the rice in shell fish and lobster broth, "tramontana mussels" and octopus meatballs, all dishes personally created by the Minorcan chef, Diego Coll. Es Cranc Pelut de Menorca is located at the entrance to the village, conveniently close to Windsurf Fornells with a terrace overlooking the bay and Sargantanes Island.
Es Pla Pasaje des Pla. Tel. 971 37 66 55 I think this is the longest established and its clientele is well known, some of them internationally, at least to gossip column readers. It’s right in the harbour, with car park and terrace. Two stars. Baked fish, rice and fish dishes and lobster "caldereta".
Es Port Paseo Marítimo. Tel. 971 37 66 44 In the harbour with car park and terrace. Two stars. Sea food and lobster "caldereta". The prawns here are famous. Ca'n Miquel Paseo Marítimo Tel. 971 37 51 23 In the harbour. Fish and rice dishes, red mullet and "caldereta". S'Àncora Paseo Marítimo Tel. 971 37 66 70 In the harbour, car park and terrace. Fish dishes and lobster "caldereta". Es Cranc Escuelas 29. Tel. 971 37 64 42 In the harbour. Two stars. Slightly different; cocinafish dishes, rice in broth, shell fish. "Caldereta". Other companies Lobster "Caldereta";
According to the size of the lobster, boil between 1 ½ and 2 litres of water. The water should cover the lobster. In earlier and more natural days, half fresh and half sea water was used instead of adding salt.
When the water boils, add the live lobster, previously tied. Let it cook for about 15 minutes.
Remove the lobster, which should now have a lovely colour, and cut it into slices about 1 ½ inches thick, leaving the shell on. Cut the claws too.
While the lobster is boiling lightly, fry onion, two cloves of garlic and 2 or 3 tomatoes to make a Mediterranean stir fry sauce, using olive oil of course.
Cook the lobster slices in the sauce for about 5 minutes. Add about half the water used to boil the lobster and leave on a high flame for about 20 minutes.
Check for seasoning and add a little pepper and a dash of cognac for the last couple of minutes cooking. Add fresh parsley and serve on finely sliced bread or toast.
