Hotel Restaurant Bahía, Foodies on Menorca Special Jury Award

Miriam Triay / Ciutadella - The Hotel Restaurant Bahía has been a constant presence in the Menorcan landscape for seven decades. As we’ve said before, it’s already an icon of Santandria Beach — a refuge where part of the island’s collective memory rests. Founded in 1955, this year it celebrates its 70th anniversary, led by the current owners, a family who took over the business twenty-six years ago. For its long history, its unchanging character, and its respect for Menorcan roots, on September 20, during the Fira Arrels, it was awarded the Foodies on Menorca Special Jury Prize. This week, we spoke with the new generation now leading the establishment: Donat Meier and Anna Mara Meier.

How did you feel when you heard that you had been awarded the Special Jury Prize?

D.M.: We felt deeply honoured to receive this recognition. Seventy years sounds easy to say, but it’s not. It’s a legacy that has been passed from hand to hand, and one that has also been lived as a family. Many stories have unfolded throughout our lives, and they carry great meaning. In the end, my sister and I grew up here — the Bahía is a crucial part of our lives, and we feel it that way.

Our parents — hoteliers from Switzerland — decided to acquire the business in 1999. So, the Bahía has been part of our story for twenty-six years now. And now that the new generation — my sister and I — have taken over, we hope it will last for many more years.

What can you tell us about its evolution?

D.M.: As with any personal project, there has been a bit of everything: sweat, tears, smiles… a lot of emotion. But it has always been in constant movement and evolution, while keeping its essence and tradition. At every moment, we have worked on improving the space, the objectives, the project itself, but always maintaining the same style and vision.

It’s worth noting that the Bahía has evolved alongside tourism. In the beginning, we had mostly German and sporty visitors, and now we receive a more international and gastronomic audience — travellers looking for a more refined and carefully crafted experience.

You mention a vision — what is that vision?

A.M.M.: Our vision is to continue being a hotel with its own identity, offering a peaceful, high-quality stay, filled with human warmth. We want each guest to feel cared for and at peace, in an environment where good food, closeness, and the unhurried rhythm of Menorcan life — our “a poc a poc” — are a natural part of the experience.

We are driven by the desire to preserve the essence that has always defined the Hotel Bahía: an authentic place, rooted in local culture, with a simple, family spirit. We don’t want to grow by losing our soul or becoming part of a chain; instead, we want to grow while staying true to who we are.

At the same time, we understand that the world changes, and we adapt with sensitivity to new times and the needs of our guests, without abandoning the values that have earned us the trust of generations.

Our vision, ultimately, is to be a Menorcan haven full of charm, where tradition and evolution coexist in harmony.

What would you highlight about your offer?

D.M.: When it comes to the restaurant, being right in front of the sea means that fresh products must take centre stage. Therefore, we work with a small menu, based on fresh, local produce, and we’re very conscious about what we buy. Fresh fish — grilled, baked in salt, or oven-cooked — and our rice dishes stand out. All of it is combined with a thoughtful, signature-style cuisine.

As for the hotel, it’s small and family-run. We know the name of every guest who stays with us, and we offer a very personal, close treatment. We care deeply for our clients and make sure we’re aware of everything they might need.

And of course, the location is a great advantage — just ten metres from the beach, which makes it a truly privileged place to stay.

How would you describe the reception from the people of Ciutadella regarding the restaurant and its evolution?

D.M.: The Menorcan customer has always had a place within the Bahía’s walls. However, years ago — before our parents took over — the restaurant was reserved exclusively for hotel guests. That may have cooled the relationship between the town and the business. But as soon as we arrived, we reopened the doors to everyone, and little by little, the local community became a key part of the Bahía again.

Nowadays, we have clients from Ciutadella, and from all over the island, who come during the week, enjoy our weekend menus, or stop by for an aperitif before lunch. Some are regulars who are practically family now, and others are occasional visitors who already feel at home at the Bahía.

Why do you think the Bahía deserved this special mention from the jury?

D.M.: The Bahía has always been a tourist emblem for both the Menorcan people and the town of Ciutadella. The award also recognises our ability to maintain that idea and those values — our perseverance, and our commitment to doing things well. It’s about staying connected with the community, with local suppliers, integrating ourselves into society, and always contributing to the local economy.

And because, while we have always respected and honoured our roots, we’ve also moved forward — never falling behind when it comes to good gastronomy and customer satisfaction, whether for locals or visitors. We have stayed on that path for years.

A.M.M.: With this award, we believe that we are also being recognised for having preserved this legacy over so many years — passing it from generation to generation, with great effort. Above all, it is a recognition for our parents, who, before retiring, have been able to see their work acknowledged and rewarded.