A memorable six-hands dinner at La Terraza del Balear

Menorcan gastronomy enjoyed a special evening on Saturday 17 October 2026 at La Terraza del Balear, at the hotel Villa Le Blanc Gran Meliá, with a six-hands dinner bringing together chefs Pau Sintes, Sergio Villalonga and Francisco Jorrín, accompanied by sommelier Rubén Ortega, who was responsible for the pairings.

The event involved Cristine Bedfor Mahón, Cafè Balear port de Ciutadella and La Terraza del Balear from Villa Le Blanc Gran Meliá, three names associated with Menorca's restaurant and hospitality sectors. The lunch offered a gastronomic journey structured into four courses, each featuring two creations, accompanied by a selection of wines and drinks chosen to complement the dishes.

The aperitif began with two very different interpretations. Pau Sintes presented a skate fritter with capers, noisette butter and seaweed mahonnaise, while Francisco Jorrín prepared a corn and foie gras tartlet. The pairing chosen for this first course was Buri sparkling wine, from Binifadet.

The starters continued with a combination of seafood and dishes with distinctive character. Pau Sintes served gravlax-style amberjack with pomegranate ajo blanco and pickled mushrooms, incorporating autumn fruit and contrasting acidic notes.

Sergio Villalonga, meanwhile, presented a scorpionfish caldereta, an interpretation of one of the great classics of Menorcan seafood cuisine. The wine selected for the starters was Alba Blanco from Torralba Winery.

For the main courses, Pau Sintes opted for a squid carbonara with sobrassada and samphire, a creation bringing together Menorca's sea and land.

Sergio Villalonga presented suckling pig with saffron milk cap mushroom demi-glace and red prawn, combining meat, mushrooms and seafood in a single dish. The pairing was Sa Forana Tinto.

The desserts maintained the focus on local produce. Francisco Jorrín prepared roasted pumpkin with brossat fresh cheese, anise-flavoured elements and Menorcan honey, while Pau Sintes concluded the menu with a Cristine Bedfor chocolate tart with Al Parico olive oil and spicy fleur de sel from La Concepción. To accompany the end of the dinner, Rubén Ortega selected Melipetó sweet wine and pomada.

The menu demonstrated the possibilities of cuisine that combines traditional recipes, seasonal ingredients and contemporary interpretations. The presence of capers, sobrassada, brossat, honey, samphire and fleur de sel gave the experience a strong Menorcan identity, while also allowing room for diverse culinary techniques and influences.

The six-hands dinner at La Terraza del Balear was one of those occasions that allow diners to discover different culinary sensibilities around the same table. Three chefs, eight creations and four pairings shaped a distinctive gastronomic experience at Villa Le Blanc Gran Meliá, Sant Tomàs, Es Migjorn Gran.

FOODIES ON MENORCA FACT SHEET

Event: Six-hands dinner at La Terraza del Balear

Date: Saturday 17 October 2026

Host restaurant: La Terraza del Balear

Location: Villa Le Blanc Gran Meliá, Sant Tomàs, Es Migjorn Gran

Participating chefs: Pau Sintes, Sergio Villalonga and Francisco Jorrín

Sommelier: Rubén Ortega

Participating establishments: Cristine Bedfor Mahón, Café Balear port de Ciutadella y La Terraza del Balear from Villa Le Blanc Gran Meliá

Gastronomic offering: aperitifs, starters, main courses and desserts, with two creations per course

Pairings: Buri, Alba Blanco, Sa Forana Tinto, Melipetó and pomada

Featured ingredients: skate, capers, amberjack, scorpionfish, squid, sobrassada, samphire, suckling pig, red prawn, pumpkin, brossat, Menorcan honey and fleur de sel

Official website of La Terraza del Balear: https://www.melia.com/es/hoteles/espana/menorca/villa-le-blanc-gran-melia

Foodies tip: follow the participating establishments' gastronomic activities to discover future chef collaborations and food-and-wine pairing experiences.