So you need to refresh? Take your pick of ways

Menorca’s lobster, cheese or gin might do the trick. Or visit to a city where you can step back in time.

Here are three more things to love about Menorca and not necessarily in this order: cheese, gin and lobster.

The tangy, versatile Mahón cheese (think medium to sharp cheddar), named for the island’s capital, is produced at various farms, some of which offer tours, on this agriculture-oriented island.

The cheese was an integral part of our evening cocktail hour, paired with crackers and washed down with icy gin and tonics.

As luck would have it, Mahón is also a prodigious producer of gin; our go-to was Xoriguer, a grapebased (versus the more typical grain-based) gin with floral undertones. The one-shot size appeared to be a staple, available at tiny convenience stores and larger, fullscale markets.

A splurge meal took place one night in Ciutadella, a small city on the island’s western side that enchants with its stone alleyways, old-world architecture and welcoming harbor. After taking in the town hall and the Cathedral Basilica de Ciutadella, and watching boys play soccer in a town square, we headed to Restaurant S’Amarador.

The lovely S’Amarador, with an optimal location on the harbor, features Menorca’s signature dish, caldereta de langosta. The rich, tomato-based lobster stew was served almost ceremonially: Each order arrived in its own small cauldron, was ladled out carefully and was refreshed politely and attentively.

We savored every morsel, along with the Mediterranean moment: happy people, great food and the soft glow of lights around the harbor.