Francesc Caules, manager of Pins 46, Foodies on Menorca Gastronomy Awards winner in the Best Menu of the Day category: “We make a simple menu, with local produce and no extravagances”

Itiziar Lecea/Ciutadella - Pins 46 restaurant has been recognised at the Foodies on Menorca Gastronomy Awards in the Best Menu of the Day category, an award that rewards its commitment to approachable, accessible cuisine based on quality produce. At the head of the project is Francesc Caules, who sees the award as a boost for the whole team after a period of changes to the menu. With a proposal that combines familiar dishes, Menorcan produce and an increasingly strong commitment to charcoal grilling, the restaurant aims to maintain the essence of traditional cooking while adapting to customers’ tastes. We speak to Francesc Caules about the recognition, the public’s response and the path Pins 46 has embarked upon.

What has it meant for you to receive the Foodies on Menorca Gastronomy Award for Best Menu of the Day?

The truth is that it has been a joy. We had just made an important change to the menu, with all the effort that entails, adapting to local produce and also to the customers we already have. Receiving an award like this is greatly appreciated. Sometimes people criticise more than they appreciate, and recognition of this kind is very exciting. It gives strength to the whole team, who are there every day, and also to us as managers. It makes you see that the work and effort you put in are worthwhile.

The menu of the day was already part of your offering, but you have introduced a new philosophy. What does it consist of?

We have always offered a menu of the day at our establishments. The new element is that we have opted for a more humble, unpretentious proposal. We wanted a simple menu, easy to understand, attractive and with dishes people know. We want customers to know what they are eating and enjoy it, without having to look for complicated preparations or extravagances. In the end, it is about making food that is good, approachable and that makes people want to come back.

Local produce is an important part of this approach.

Yes, we work with produce that is very much our own. We have prawns, fish from our own boat, and we have also brought in some new meat suppliers. We aim to guarantee the best possible quality, because the product is fundamental. But at the same time, we have to take prices into account. Nowadays everything is a little more expensive and we have to try to offer a good experience at a reasonable price. That balance is important: that the customer eats well, that the product is of good quality and that the price is affordable.

You have also wanted to give greater prominence to the grill. How does this approach fit into the menu?

We have gradually incorporated dishes that allow us to do more with the grill. We have made grilled mussels and, when it comes to meat, in addition to the better-known options such as entrecôte or tenderloin, we have introduced other cuts. For example, picanha, Iberian secreto or Iberian presa, both beef and pork. These are products that allow us to move slightly away from the usual and offer different things without losing the simplicity of the proposal.

So it is not about giving up the usual dishes, but about broadening the options.

Exactly. Entrecôte is a dish that everyone knows and that you can easily find, but the grill also allows you to do other things. Picanha, for example, is very fashionable, and there are cuts of pork that can give very good results. These are foods that are also part of our gastronomic memory. I remember dishes my grandmother used to make for me, such as pork tenderloin with garlic and traditional fried potatoes. Why can’t we bring these things back and offer them in the restaurant? Not everything has to be complicated to be good.

How have customers responded to this change in the menu and concept?

The response has been good, especially among people from Ciutadella. In winter, when local customers are more present, we have noticed that the proposal has been very well received. Some people came to discover the new menu, were happy with it and then returned specifically for the menu of the day. Some have told us that they liked it so much that they wanted to come back with friends or family so that they could try it too. That is very positive, because it means that people have not only enjoyed the food, but also want to share the experience.

And what about summer customers, those who come from elsewhere?

During the summer, part of our clientele comes from elsewhere and, very often, they are only here for fifteen days or a month. These people come with an idea of what they had eaten in previous years and, when they find a major change, it can surprise them. Some tell us that everything is very good, but that they missed a particular dish from the previous menu. That is normal. You can never please everyone, and when you change something that people already know, you have to accept that there will be different opinions. Overall, however, the feedback has been very good.

The award can also help introduce the menu to people who have not yet visited you.

Certainly. Word of mouth is very important. Perhaps some people came by chance, tried the menu and decided to return because they liked it. Others arrive because someone has spoken well of the restaurant to them. When people come back, that is a victory. We are delighted with the recognition from the award, but it is even more satisfying to see that customers appreciate the work we do and want to return.