A Menorca week runs best as a sequence of proper days out, long lunches, and a few open evenings so the island still has room to breathe. This is the rhythm we actually use: you’re met at Mahón airport by a private driver, there’s a classic Méhari waiting at the villa for the week, and the first day is left for the pool, the house, and dinner at home.
Then the days start to take shape. One morning is Mahón: pedestrian streets, Georgian houses, the harbour, and a stop to be measured for custom-made avarcas. From the port, a 15-minute shuttle boat crosses to Hauser & Wirth on the Illa del Rei, where contemporary art is set into the restored buildings of an 18th-century naval hospital, with a sculpture trail and Piet Oudolf garden. Back in town, lunch is at the fish market.
The sea day is the one most people remember. We send the boat out on a private llaut along the south coast towards Macarella and Macarelleta, anchoring in clear water for brunch on deck, because some of the prettiest coves on the island are the ones you explore from the water. On one run, a conversation with a local fisherman ended with a lobster on board, cooked there and then by chef David de Coca.
The inland day changes the pace. A private 4×4 crosses fincas and Talayotic sites that are closed to the public, joining stretches of the Camí de Cavalls before finishing in Fornells at Sa Llagosta, where David de Coca cooks one of the tables we come back to for lobster stew.
Ciutadella takes a morning of its own. We do the old town, the cathedral, coffee at the daily market, then Líthica, the old quarry on the edge of town, and keep lunch or dinner for a creative, ingredient-led kitchen like Smoix.