Menorca is launching a gastronomic initiative aimed at promoting the island’s seasonal and locally produced food through a series of live culinary demonstrations scheduled between 22 March and 3 May. The programme will feature nine cooking sessions hosted across the eight municipalities of the island and in the coastal town of Fornells, bringing together nine chefs closely linked to Menorcan cuisine.
The concept invites each chef to select a local seasonal ingredient and transform it into the central element of a dish prepared live in front of the audience. The project combines nine ingredients, nine chefs, nine recipes and nine distinctive locations, creating an engaging format designed to connect residents and visitors with the island’s gastronomic heritage.
TDB keeps you informed. Follow us on: Facebook, Twitter and Instagram
Menorca launches a series of culinary demonstrations to promote local products
Each session will begin with an introduction to the featured ingredient, explaining its origin, production process, characteristics and culinary applications. The invited chef will then present the dish created for the occasion and prepare it live, offering participants an opportunity to observe the cooking techniques and creative process involved.
At the end of the demonstration, attendees will be invited to taste a small portion of the prepared dish, paired with Sa Caterina wines supplied by Ulisses or with locally brewed Grahame Pearce beer. Participants will also receive an informational card detailing the featured product and the recipe, allowing them to recreate the dish at home.
The programme will begin on 22 March in Es Mercadal, where chef Dimas Roldán will prepare a lamb neck lasagna with a reduction of its juices and toasted almond at the Ca n’Àngel venue. The next event will take place on 28 March in Es Migjorn Gran, coinciding with the Sa Fireta fair, where chef Miquel Calent will cook a pumpkin, chicken and red cabbage cannelloni.
On 29 March in Alaior, the Convent of Sant Diego will host chef Irene Gordillo, who will present a beetroot tartare with ajoblanco. The programme will continue on 11 April in Ferreries, where chef Óscar Roca, winner of the Jove Xef Menorquí 2024 competition, will showcase a cauliflower-based creation at the Ferreries Gastronomic House.
The cycle will proceed on 18 April in Es Castell, with chef Robert Sarrió from Sa Punta restaurant preparing roasted beetroot with tahini and preserved lemon dressing. On 19 April in Sant Lluís, chef Víctor Bayo will cook horse mackerel served with a light seasonal vegetable escabeche at Pla de sa Creu.
Further demonstrations include 25 April in Ciutadella, where chef Paula Florit will present a dish featuring mussels at the Son Vell hotel. On 26 April in Fornells, chef Jordi Pons will prepare a chicken roll stuffed with prawns, served with its own sauce, almond and muscat wine at the Casa del Contramestre.
The series will conclude on 3 May in Maó, on the historic Illa del Rei, where chef Alejandro Torres will cook leek stuffed with red scorpionfish accompanied by smoked Menorcan butter.
Through this initiative, Menorca aims to strengthen the promotion of its local agricultural and seafood products, while encouraging culinary creativity and raising awareness of the island’s gastronomic traditions among residents and visitors.