Foodies on Menorca Awards 2026 recognise the leading figures of Menorcan gastronomy

The second edition of the Foodies on Menorca Awards for Menorcan Gastronomy was held on 19 September as part of the Arrels Fair in Es Mercadal, consolidating the awards as a recognition of the restaurants, professionals, producers and projects that help preserve, renew and promote Menorca’s gastronomic culture.

The 2026 Restaurant of the Year award went to La Cocina de Cristine, in Maó, headed by Pau Sintes, for a proposal that gives Menorcan recipes and local produce a contemporary interpretation.

Micat, in Cala en Bosc, Ciutadella, received the award for Best New Menorcan Cuisine Restaurant. Under the gastronomic direction of Luis Valls, it places haute cuisine techniques at the service of local produce, seasonality and the island’s producers.

Loar, in Ferreries, was named Best Menorcan Cuisine Restaurant, recognising its commitment to traditional home-style cooking based on local recipes and produce. Cas Cònsol, in Ciutadella, received the award for Best Long-Established Restaurant, for a cuisine closely linked to fresh produce, seafood and Menorcan gastronomy.

La Terraza del Balear, at Villa Le Blanc Gran Meliá in Sant Tomàs, was named Best Hotel Restaurant, while Pins 46, in Ciutadella, received the award for Best Daily Menu.

The award for Best Buffet went to Sur Menorca, part of Minura Hotels in Sant Lluís, for the variety of its offering and its commitment to local produce. Calucha, in the port of Maó, was named Best Gastrobar, with Biel Sintes’ informal, popular and seafood-based cuisine at the heart of its identity.

Ca na Marga, in Fornells, received the award for Best Grill, recognising a history dating back to 1988 and a cuisine in which fire and the quality of the raw ingredients take centre stage.

In the artisan sector, Pastisseria Artesana Lluís Febrer, in Ferreries, was named Best Bakery/Pastry Shop, both for preserving Menorcan baking traditions and for its commitment to innovation and gluten-free products.

The Best Producer award went to Aceites Francisco Almagro, a project linked to Menorca’s olive groves and the production of extra virgin olive oil. Ciutat de Parella, from Binitord, was named Best Menorcan Wine 2026, recognising one of the projects that has contributed to the revival of winemaking on the island.

The Lifetime Achievement Recognition went to Francisco Domínguez Mohedano and Maria Aurea García Martín, founders of Mr. Bep’s in Cala en Blanes, for almost three decades devoted to the restaurant sector.

Finally, the Special Jury Prize honoured Luis Galán Durán, founder of L’Àncora, also in Cala en Blanes. The restaurant began its journey in 1982 and is now continued by the second generation of the family.

This second edition once again reflected the diversity of Menorcan gastronomy: tradition and contemporary cuisine, restaurants and hotels, artisan food production, local producers and wine, all united by a strong connection with Menorca and its produce.