Gluten-Free Menorca: Ferreries leads the way as the island faces the challenge of safe dining for coeliacs

Menorca has gradually earned a place on Spain’s coeliac map. The island combines fresh, local cuisine with family tourism that demands clear information and —in certain towns— public initiatives to guarantee safe dining. This report maps out where to eat gluten-free, explains what coeliac disease is and why it is still difficult to eat out with peace of mind, analyses the extra cost of gluten free products, and proposes concrete steps for the restaurant sector in Menorca.

Coeliac disease in a nutshell

Coeliac disease is a chronic autoimmune condition: gluten damages the small intestine and the only “treatment” is a lifelong strict gluten-free diet. Prevalence in Spain is around 1% of the population. Cross-contamination is as dangerous as gluten itself: exclusive fryers, separate utensils, clean ovens, and no reused oil. “Gluten-free but may contain traces” is not safe.

Where to eat gluten-free in Menorca 

The island offers accredited venues, 100% gluten-free restaurants, and others with protocols. Always book in advance and notify.

- Ferreries: “Ferreries Gluten-Free” initiative. Restaurants: Loar, Binissués, Lluís Febrer bakery (100% GF), Bondhu (Indian).  

- Maó: El Romero (100% GF tasting menus), Can Miquel and Lluís Febrer bakery (100% GF) 

- Sant Lluís: El Faro de Cala Torret (almost entirely GF).  

- Es Mercadal / Fornells: Es Cactus (extensive GF menu, accredited).  

- Ciutadella: Cafè Balear, Temptations (accredited 2025), plus Fang i Aram, Café Balear, Piqniq.  

- Es Castell: Sa Barqueta, Biel’s Cove crêperie.  

- Son Bou: Las Dunas (mostly GF menu).

Dining challenges

Shared fryers, lack of GF bread and desserts, poor kitchen protocols, ambiguous menus.

The cost of gluten-free food

FACE reports an annual extra cost of €1.704 per person in 2024. Bread and flours can be 4–5 times more expensive. Improvement: gluten-free bread now has reduced VAT (4%).

 Ferreries as a “laboratory”

The town’s agreement with Coeliacs of Catalonia enables free accreditation and training. The message: safe meals are public service and a positioning opportunity.

Recommendations for restaurants

- Join accreditation programmes.  

- Visible protocols and allergen charts.  

- Segregated cooking areas.  

- Certified suppliers, fair prices.  

- Transparent pricing.  

- Ongoing staff training.  

- Replicate Ferreries’ model in other towns.

Looking ahead

Menorca can become a Mediterranean reference for coeliac-safe dining: more accredited venues, clear information and fair prices. Residents, visitors and the island’s gastronomy all win.