Swiss Cheese

At 8 metres, the limestone floor starts to open. The first perforations are small — holes and crevices — but they multiply and widen on descent. The main chamber entrance, at roughly 20 metres, is about 5 metres across, with light entering from several directions at once. Inside, the passages branch: one route leads to a narrow gallery, another to a wider chamber, a third back up through the rock. The routing is yours to choose — the same dive looks different depending on which turns you take. After working the interior, the dive opens into a canyon, then along a wall dropping to sandy bottom at 24–28 metres. Gorgonians have been noted in the deeper open water beyond the cavern system. A torch is essential; even at midday, the darker recesses stay dark.

Swiss Cheese earns its name from the rock itself: limestone so perforated that it creates a network of chambers rather than a single cavern. Most Mediterranean cave and cavern dives offer one entry, one main chamber, and one exit. Here, light enters from several directions at once, routes branch through the rock at multiple levels, and two divers in the same cavern can take different paths and emerge having seen different things. Moray eels, conger eels, nudibranchs, and scorpionfish occupy the crevices between chambers — this is a slow-down-and-look site, not a thoroughfare. Outside both of Menorca's marine reserves, it is also the most straightforward cavern site on the island to access: no permit, no prior authorization, shore entry available from Cala Morts beach.

A torch is standard kit — bring one regardless of conditions overhead. Shore entry at Cala Morts means about 100 metres of rocky path in full gear to the water; kit up at the water's edge when possible. Most operators offer boat access that avoids this. Stay within recreational cavern parameters throughout: exits visible at every point, no penetration beyond natural light. The thermocline hits at 15–20 metres, and the deeper zones of the outside wall call for a 5mm minimum in summer.