“From Menorca to Asia”, a cooking course blending Menorcan produce with Asian recipes in Alaior

Foodie travellers visiting Menorca today, Friday, 6 November, will find in Alaior a gastronomic experience that looks towards Asia without losing sight of the island’s roots. Cómete Menorca, in collaboration with Alaior Town Council, is organising the cooking course “From Menorca to Asia”, led by cook and dietitian-nutritionist María Llamas at the Aula Convent de Sant Diego.

The idea stems from Llamas’ experience after spending almost a year in Southeast Asia, where she discovered recipes, techniques and flavours that she now brings into dialogue with some of Menorca’s most representative products. Following the success of a first session held last February, the course returns with new recipes and an even stronger Menorcan influence.

The result is a culinary journey between two cultures. Participants will learn to prepare sobrasada gyozas, bringing one of the island’s most emblematic cured meats into one of Asia’s best-known culinary preparations.

The journey continues with Ph? Chay, a Vietnamese soup incorporating Mahón-Menorca cheese, and Bai Sach Chrouk, a Cambodian pork dish served in this reinterpretation with pickled sea fennel.

The menu also travels to Sri Lanka with a red lentil dhal with ramallet tomato, before finishing with a persimmon and cardamom lassi.

The course is not designed merely as a demonstration. Participants will see how each dish is prepared, take part in some of the processes — including folding their own gyozas — and finish by sharing and tasting the dishes together.

For foodie travellers, “From Menorca to Asia” offers a different way of approaching local produce: discovering how ingredients so closely associated with the island, such as sobrasada, Mahón-Menorca cheese, sea fennel and ramallet tomatoes, can enter into dialogue with recipes from other continents without losing their identity.

Foodies on Menorca Experience Sheet

Experience: “From Menorca to Asia” cooking course
Date: Friday, 6 November 2026
Time: 6.00 pm
Venue: Aula Convent de Sant Diego
Location: Alaior, Menorca
Chef: María Llamas
Organised by: Cómete Menorca
In collaboration with: Alaior Town Council
Concept: Participatory Asian cooking course reinterpreted with Menorcan ingredients
Dishes: Sobrasada gyozas; Ph? Chay with Mahón-Menorca cheese; Bai Sach Chrouk with sea fennel; red lentil dhal with ramallet tomato; persimmon and cardamom lassi
Recommended experience: Take part in the course, prepare some of the recipes and enjoy the final tasting together
Ideal for: Foodie travellers interested in cooking, local produce, culinary fusion and hands-on experiences
Official website: www.cometemenorca.com