Fornells has one dish you must order: caldereta de llagosta. This Menorcan lobster stew is slow-cooked with tomato, onion, and local herbs and served in a clay pot. The lobsters come from the bay itself, caught by the same fishing boats you can see moored at the quay, which makes the freshness difficult to replicate elsewhere. It is expensive — expect to pay €50–70 a person — but it is not a tourist trap; locals drive across the island for it. Es Cranc and La Palmera, both on the waterfront, are the two most established addresses.
Outside the caldereta, the restaurants serve straightforward Menorcan cooking: fresh grilled fish, calamars a la romana, and the local mahonesa (mayonnaise, which originated in nearby Maó). Lunch is the main meal; many places close in the evening outside peak season.