Confit cod with its pil-pil sauce, cauliflower purée, glazed cherry tomatoes and sweet potato chips.

On our latest visit to Pinzell Restaurant in Ciutadella, one of the great temples of author-driven gastronomy in Menorca, we enjoyed a dish that encapsulates the essence of the Torrent Vivó brothers’ project (Víctor and Fonso) and their trust in chef Joan Salord Roca, who brings technique, sensitivity and absolute respect for the product.

The confit cod with pil-pil sauce, cauliflower purée, glazed cherry tomatoes and sweet potato chips is a balanced and elegant composition. The cod, tender and succulent, flakes delicately, enveloped in a silky, nuanced pil-pil sauce. The cauliflower purée adds finesse and depth, while the slightly sweet cherry tomatoes provide a vibrant counterpoint. The sweet potato chips complete the dish with texture and a subtle crisp touch.

In the dining room, Víctor Torrent Vivó, co-owner of Pinzell Restaurant, guides the experience with professionalism and warmth, turning each service into a dialogue of shared understanding.

Pinzell offers not just cuisine, but emotion and identity in every dish, in every gastronomic experience.