Last weekend, Menorca bid farewell to its mandate as the European Region of Gastronomy 2022. The Teatre des Born was the chosen venue. On Friday 2nd we were accompanied by all the entities that have supported the European Region project, institutions, as well as representatives of the local product Made in Menorca. On the other hand, on Saturday the 3rd, the doors were opened to the general public who could also enjoy this gastronomic experience, at a social price, so that it would be affordable for everyone who wanted to participate in the farewell of Menorca’s mandate.
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Because gastronomy begins on the land, with our products, a night full of surprises, art, good music and good food could be enjoyed. The event began with a reception for the participants, accompanied by the saxophonist Marc Bosch, and where an unusual cocktail made for the occasion by José Carlos Camps was offered, which was composed of Xoriguer gin, Albenc de Torralbenc, dolçamar honey, and Menorcan oil.
The main event consisted of a play combining gastronomy with music and performing arts such as dance, with a journey through our gastronomic culture. An original idea by the company Teatre Clavé, with a menu prepared by Sílvia Anglada and Toni Tarragó of Cata de Sílvia.
According to statements by the President of the International Institute of Gastronomy, Culture, Arts and Tourism (IGCAT) Dianne Dodd, “Menorca this year has placed itself on the map of world gastronomy”.
For his part, the Minister of Economy and Territory, Josep Pastrana, stressed “the pride of the joint and unidirectional work of all the entities that have worked during this year, which has made us see that by walking together we go further. A work that has become more visible this year, but which has been going on for years and will continue to do so”.
The Insular Director of Economy, Pilar Pons, highlighted “all the effort of our primary sector to be able to have our products on the table, a job that is not easy, a hard day to day. Gastronomy begins on the land, with our farmers, without them there is no cuisine, and with the synergy of produce and chefs we achieve gastronomic excellence, which we have been able to demonstrate throughout Europe”.
From the Island Council of Menorca, we want to thank all those who have participated this year, especially the Teatro des Born and the company of Teatro Clavé de Tordera, and all the artists who participated during the play.
The play and the menu
Act I. The Earth. The Earth: Coca corn from La Marcona, with dry legs of the forest of Menorca, collected by Sa Sinia des Bolets, Cicé Mercadal and honey from Menorca, given by the Beekeepers Association of Menorca, honey that participated the week before in the contest of honey of the Balearic Islands.
Act II. Aroma. The colour, the essence. Rajada from Sa Llotja de Maó, with vegetables and fruit from Sa Cooperativa del Camp de Menorca, with microsprouts from Micormenorca and olive oil from Son Felip.
Act III. Taste and tradition. The memory. We were able to enjoy local rice from La Marcona, peeled organic suckling pig ribs from Algaiarens by Embutidos Raima, sobrasada from Binigarba and moyaco from Binibó.
Act IV. The return. The game. DOP cheesecake, recipe from the Poor Clares of Ciutadella, Mahón Menorca cream cheese, summer fruit sauce picked by Carmen from Finca Se ullestrar and strawberries from Es Vergers de Sant Joan, organic Gerdes from Binibó and liver from Es Rebost.
Paired with 3 Minorcan wineries, Binifadet, Torralbenc and Binitord.