Can Los Son Granot, Foodies on Menorca Award for Best Menorcan Cuisine Restaurant

When local Menorcan produce and the island’s traditional gastronomy become the core of a business, restaurants like Can Los Son Granot in Fornells emerge. And as a result, awards such as the Foodies on Menorca Prize for Best Menorcan Cuisine Restaurant are bestowed. As the jury stated, “for more than three decades, chef José Taltavull has defended a cuisine deeply rooted in local tradition, valuing seasonal produce and the island’s recipe heritage with contemporary sensitivity.” In this edition of the gastronomic quarterly, we speak with the owner and head chef, José Taltavull, who from a serene setting shares the secrets behind dishes that evoke Menorca’s sea and countryside.

How did you receive the award?
Awards are always welcome. They recognise years of effort, hard work and learning… because I believe that in life, and especially in the kitchen, you learn more every year. Every day I become a better cook, because I’m always learning.

How would you define Can Los’ cuisine?
I’ve always said that Can Los’ cuisine is very simple. If you have good product, the less you manipulate it, the better. That’s what we aim for. Since we started in 1990, our philosophy has been the same: to respect the product as much as possible —what the land and the sea give us— without disguising flavours, textures or sensations.

So, what do you offer your guests?
From artichoke flowers and cuttlefish with sobrasada and artichoke, to grilled prawns with fried potatoes and eggs, as well as fried lobster with potatoes and eggs (llagostada) and traditional lobster stew. We also offer three creamy rice dishes: one with vegetables and saffron milk caps, one with beef fillet, shiitake and foie, and another with cuttlefish, squid and prawns with shiitake. There is great variety; I’ve mentioned some of our most popular dishes. The key, however, is fresh produce. We have our own fisherman who supplies us with fish such as cuttlefish, lobster, red gurnard and grouper.

And not only the fish is local. Everything I can source from Menorca, I use: meat, vegetables, potatoes, eggs, artichokes, wine… even the shiitake mushrooms come from a farm in Maó. I would say that 85–90% of our menu is made with island produce. That has been the goal from the very beginning. It’s not easy —it’s hard to find and expensive— but we believe it’s worth it.

Are you open all year round?
Yes, but with different schedules. In high season we open every day, lunch and dinner. Afterwards, we close for a couple of weeks to allow the staff to rest, and then reopen on weekends: Fridays and Saturdays for lunch and dinner, Sundays for lunch only, until around Easter. We open as much as we can. Our cuisine is not aimed solely at visitors; many locals dine at Can Los, and it’s a pleasure to see them appreciate traditional Menorcan dishes.

Why do you think you received the award for Best Menorcan Cuisine Restaurant?
Honestly, because I believe that in traditional dishes like lobster stew, we are among the best kitchens on the island, at least in the eastern part. Recently, the Jàgaro restaurant in Maó closed —a true reference and one of the best cooks Menorca has had. Many of his clients have come to us, and this year we couldn’t keep up with demand. He is a role model for me. He pioneered dishes like fried lobster with potatoes and eggs or prawns sixty years ago.

Where does your passion for cooking come from?
I’m not entirely sure. My mother was a wonderful cook, but she never professionalised it. No one in my family worked in gastronomy; I started from scratch. When I was younger, I used to cook for friends, using the fish we had caught —stews, rice dishes— and everyone loved it. They encouraged me to open a restaurant, and in the end I did. I’ve always loved cooking.

It’s been thirty-six years since I embarked on this adventure. And as I said, every year I become a better cook because I learn a little more every day. I never stop. And over time, recognition comes —not only awards, but positive feedback and returning customers. That’s the energy that keeps me going. Because nowadays it’s difficult: profit margins in hospitality are shrinking, and if you’re not careful, you earn nothing. That’s one of the major challenges today, along with the lack of skilled staff. It’s very hard to find people who are willing to work and learn.