Gastrochef Menorca celebrates the island's culinary talent before an audience of more than 100

Bep Al·lès / Ciutadella - Menorcan gastronomy took centre stage this Sunday at Teatre Ukalari in Ciutadella, where Gastrochef Menorca attracted an audience of more than 100 people for an event dedicated to recognising the work of culinary professionals, celebrating the value of locally sourced ingredients and giving greater visibility to the next generation of chefs. The gathering combined tradition, creativity and professional recognition, with a clear focus on the future of the island's gastronomy.

Organised by the Fundació Foment del Turisme de Menorca (FFTM), the event continues the legacy of Menorca's designation as European Region of Gastronomy 2022, a distinction that helped strengthen the reputation of Menorcan cuisine and its connection with the territory.

The event was attended by the Balearic Government's Director General of Tourism, Miquel Àngel Rosselló; FFTM director Begoña Mercadal; representatives of the island's local councils, PIME Menorca, the Gastronomy Academy of the Balearic Islands and stakeholders involved in Menorca European Region of Gastronomy 2022.

Generational renewal as an investment in the future

One of the most significant moments was the mentorship handover within the Jove Xef Menorquí programme, with the participation of Sílvia Anglada, Toni Tarragó and Pau Sintes. The latter, winner of the European Young Chef Award 2022, is taking on the responsibility of supporting emerging talents who aspire to represent Menorca in international culinary competitions.

Attention also focused on young chef Gabriel Pons Landino, from Maó and winner of the latest island competition, who will represent Menorca at the European Young Chef Award. The symbolic handover illustrated the continuity of a project committed to training and promoting young culinary professionals.

A recipe book preserving culinary heritage

The presentation of the Receptari de Menorca Regió Europea de Gastronomia was another highlight of the event. The publication brings together dishes created by chefs who have participated in gastronomic activities organised since 2021, providing a record of the work carried out over these years.

Begoña Mercadal and Xavi Sastre, responsible for the book's graphic design, presented this recipe collection, which helps preserve Menorca's culinary heritage and share the diversity of its traditional and contemporary preparations.

The event also featured a particularly moving moment with a tribute to the late chef Carles Juanico, recognising his professional career and his commitment to traditional Menorcan cuisine.

Live cooking brings the event to a close

The final part of Gastrochef Menorca featured a live cooking battle, during which participants demonstrated their skills before the audience, with local ingredients taking centre stage. Attendees were able to follow the preparations and enjoy a tasting of the dishes created.

The opening of applications for the Jove Xef Menorquí 2027 competition was also announced, offering an opportunity to discover new culinary talents.

Through this initiative, the FFTM reaffirms its commitment to keeping the gastronomic legacy of 2022 alive and strengthening a Menorcan cuisine that preserves its roots, values local producers and continues to gain international recognition.