José María Borrás, El Iris Gastronomy Award

On the verge of starting his new project, his new hope, at only 25 years old, the young chef José María Borrás (2000) was awarded on March 14th, with one of the two El Iris 2024 Gastronomy Awards. For his career at such a young age, but also for his drive, his sustainable cuisine that is faithful to Menorca, and his work from the island and on the island. A gastronomic brand, his, that is gradually gaining ground in the island panorama, and that responds to both traditional and current needs and trends. From the weekly we were able to talk to him.

How did you receive the El Iris 2024 Gastronomy Award?

The truth is that I am very happy and very proud to have received it. Above all, because for me, Bep Al·lès, director of the Setmanaris i Revistes group, is a person that I respect a lot. And that someone like him notices me, and believes that I deserve this award, makes me very happy.

Also, I grew up in Ciutadella, and currently part of the project that we are starting, will be in Ciutadella, therefore, that from the organizational part of the municipality, what we do is appreciated... it is key for us.

Why do you think they gave it to you?

We consider that in the end we work for Menorca and with Menorca by the hand. And, in the end, everything comes, that is why we believe that this year it has been our turn to be recognized and awarded. But next year it will be another colleague, who will surely defend and understand the same language with which we see Menorcan gastronomy. And that surely the objective and love for the island will be very similar or equal to ours.

Regarding this new project, what can you tell us?

On the verge of starting his new project, his new hope, at only 25 years old, the young chef José María Borrás (2000) was awarded on March 14th, with one of the two El Iris 2024 Gastronomy Awards. For his career at such a young age, but also for his drive, his sustainable cuisine that is faithful to Menorca, and his work from the island and on the island. A gastronomic brand, his, that is gradually becoming established in the Menorcan panorama, and that responds to both traditional and current needs and trends. From the weekly we were able to talk to him.

How did you receive the El Iris 2024 Gastronomy Award?

The truth is that I am very happy and very proud to have received it. Above all, because for me, Bep Al·lès, director of the Setmanaris i Revistes group, is a person that I respect a lot. And that someone like him notices me, and believes that I deserve this award, makes me very happy.

Also, I grew up in Ciutadella, and currently part of the project that we are starting will be in Ciutadella, therefore, that from the organizational side of the municipality, what we do is appreciated... it is key for us.

Why do you think they gave it to you?

We consider that we work for Menorca and with Menorca by the hand. And, in the end, everything comes, that is why we believe that this year it has been our turn to be recognized and awarded. But next year it will be another colleague, who will surely defend and understand the same language with which we see Menorcan gastronomy. And surely the objective and love for the island will be very similar or equal to ours.

Regarding this new project, what can you tell us?

It is a very neat project, which right now allows me to dream. In which there will not only be a restaurant where people eat what we, during the months in which we remain closed, imagine; but there will be three projects, three points on the island, where you can eat what we design expressly for the Menorcan public: Amagatay, Morvedra Nou and Aquiara. Located in the municipalities of Alaior -Amagatay-, and Ciutadella. Three projects that are part of the Annua group, who have given us the opportunity to take care of their cuisine and gastronomic experience.

- Amagatay

In this sense, Amagatay, will be an ideal enclave for the sustainable development of local products, and above all, of this most essentialist product of Menorca. Where we will see all the producers of the island, in one way or another, included in a very balanced tasting menu, and a fun menu. In this sense, it will focus more on vegetable and sea products. At Amagatay the head chef will be Laura Palaiakis, from a restaurant with two Michelin stars.

- Morvedra Nou

On the other hand, we have Morvedra Nou. Two hotels, together with Amagatay, located on the same island, in different points, that behave like brothers, not twins; both share, but also differ.
Morvedra has an essence of a Boutique Hotel, being one of the first rural hotels that existed in Menorca. This is where we will develop the elixir of our gastronomy. It is a very special place, from where we consider that we must make a more daring gastronomic proposal, and that responds to the new times: a bistro. This is an offer that we do not yet find in Ciutadella, and that we consider essential, taking into account the tourist public that visits us. However, it will be a Menorcan bistro, that is, a cuisine that will present a French language in a Menorcan environment. 100% committed to local produce.
At Morvedra Nou, the head chef will be James Henry Davis, with whom we already worked together in Santa Marianna. Irene Bordillo will be in charge of the most elaborate pastry part. And Megan Hernández will be the head of the two rooms present.

- Aquiara

And, finally, we find Aquiara. Where I will personally be positioned as head chef, and from where a simile of all the above will be formed. It is the Menorcan product, the French technique, the memory of a Catalan cuisine where I have learned, and the memory and respect for past times, but with our language.

And when will we be able to see this project, with three fronts, in progress?

Last Thursday, April 10, we opened the doors of Amagatay, next May we want to open Morvedra Nou, and the following month, June, Aquiara. This year we have done it like this, but the idea is that all three establishments can operate at the same time. To finally close their doors in November, with the end of the tourist season. I wish it would last a little longer...

All of what I have said is thanks to the Annua group, which is behind all these establishments. From Annua they present a sincere philosophy, with very innovative and current, premature projects. They have been working for three years, and during this time they have already created multiple projects in different enclaves: Menorca, Mallorca, Lanzarote and Lisbon (Portugal). We have a very similar philosophy and way of working, and for this reason, I am very excited that we are working together.

What does it mean for you to acquire this type of responsibilities at such a young age?

It means forgetting the excuse of being young, and working hard. It is an enormous responsibility.

Sometimes we can sin by being young, in the end we are, but we must always try not to deviate from the path, and take it with responsibility, respect, but also enjoying it at the same time. I think that the most important thing of all is to enjoy the path.

Now these projects already bear my signature, they already have my name. I have always wanted to have ties with Menorca, to work with initiatives that respond to this desire, and at this moment this is the ideal place. Annua is the enclave where I have to do it.