It is an architecturally emblematic residence in Mahon, capital of the island of Menorca, in the Balearic Islands, with its cream facade decorated with black louvered doors and shutters, and sash windows inherited from the British presence in the XVIIIe century, like the bow windows of neighboring houses. It is located along one of the oldest streets in the city which leads from the Santa Maria church to the Menorca Museum, in a former Franciscan cloister. This elegant stone villa built in 1740 by a great family of the island, the Alberti, had become a bohemian guest house frequented by artists in the 2000s.
Carole and Olivier Pecoux acquired it in 2016 to open a boutique hotel: the Can Alberti 1740 (can means “at”, in Minorcan). They carried out work to consolidate the structure and decoration, while keeping the elements which give so much charm to the building, such as the original tiles and the large stone staircase by which you access the vast Terrace suite. . Its walls, painted in lime, white and terracotta, and its living room with its low ceiling opening onto a private patio give it the air of a small independent house.
In the room, we discover some pieces of Menorcan craftsmanship, including a caned bench and a bed throw covered with mallorquin languages, these colorful traditional patterns typical of the island. At breakfast, local specialties, such as pastissets (lemon-flavored shortbread) and soubressade, are offered in addition to fruit and pastries.
At 230 meters: share tapas
The fish market is located in a large yellow and ocher building, behind wrought iron gates. Alongside the large stalls full of products from the auction, a string of tapas stands and other Iberian specialties allow you to gather at tables in the courtyard, late in the morning and early in the evening, to share eel pintxos , prawn skewers, garlic and tomato bread, tortilla or paella.
300 meters away: enjoy iodized cuisine
Chef Fabio Tullini and his wife, Francesca, originally from Bologna, work with fish and seafood caught off the island with insolence. The menu of the El Romero restaurant invites you to experiment with dishes as surprising as a prawn tartare with white chocolate and black truffle, calamari confit with caramelized cherry tomatoes flavored with basil, a fish carpaccio served with apple caviar, wild tuna with strawberries or even squid ink cannolis stuffed with cod mousse. And it’s excellent!
You have 40% of this article left to read. The rest is reserved for subscribers.