Luis Valls, Contemporary Haute Cuisine with a Menorcan Accent

Bep Al·lès/Ciutadella - The arrival of Luis Valls in Menorca is undoubtedly one of the most significant gastronomic developments of the 2026 season. After a long and successful career at the helm of El Poblet in Valencia—a restaurant awarded two Michelin stars and one of the leading references within Quique Dacosta’s creative universe—the Valencian chef begins a new professional chapter as the head of Micat, the flagship gastronomic project of Grupo Moga in Cala en Bosch.

This is not merely the arrival of a renowned chef in a tourist destination. Valls’s appointment forms part of the gastronomic strategy promoted by the García Montaner family, owners of Grupo Moga, who in recent years have transformed the Marina of Cala en Bosch into one of Menorca’s most dynamic culinary hubs. Alongside established projects such as Godai, led by Julián Mármol, and Kaypa, showcasing Omar Malpartida’s contemporary Peruvian cuisine, there is now a new proposal focused on product, landscape, and Menorcan culinary heritage.

And it is precisely here that Valls’s greatest achievement lies. Rather than importing a Valencian cuisine adapted to local circumstances, he has chosen to create a distinctive culinary narrative built upon Menorca’s ingredients, recipes, and gastronomic identity. The message is clear from the very first page of the tasting menu: “A journey through Menorcan identity, its landscape and its culinary memory.” A statement of intent that, fortunately, goes far beyond words.

The gastronomic journey revolves around some of the great symbols of Menorcan cuisine. Valls presents a series of appetizers in which local cheese takes centre stage in the form of a Cala Blau cheese fritter; the traditional savoury rubiolis reinterpreted with contemporary sensitivity; and red carabinero prawn becomes an explosive croquette bursting with flavour. This is followed by a symbolic tasting of bread and olive oil featuring artisan Menorcan xeixa wheat bread accompanied by locally produced olive oil—on this occasion from the Santa Ponsa olive mill—and a crisp ensaïmada served with aromatic island butter that evokes memories of Menorca’s aristocratic culinary tradition.

The tomàtiga de ramellet (Vine-Ripened Tomato from Menorca) opens the tasting menu and becomes the focus of a tribute rich in symbolism, while the white aubergine engages in a dialogue with the aromas of Menorca’s pine forests.

The red prawns of Ciutadella and sea urchins evoke the richness of Menorca’s waters, while red mullet—a fish sometimes overlooked by more conventional fine dining—reclaims the value of local species.

Meat dishes also play a leading role in concluding Luis Valls’s menu at Micat. They do so with a strong commitment to local produce and territory, notably through a fillet of Menorcan Red cattle, the island’s native breed, accompanied by a mushroom emulsion and a rich gravy reminiscent of the meat sauces so highly prized in Menorca’s aristocratic kitchens during the eighteenth century.

The proposal also stands out for a virtue that is increasingly difficult to find: coherence. There are no gratuitous flourishes or stylistic exercises designed merely to impress. Technique is evident in every preparation, yet it always remains subordinate to the product and the gastronomic narrative. This culinary maturity is equally reflected in the dining room service, which is impeccable throughout the experience. The team, including professionals from Valls’s Valencian period such as Lucas Vargas, achieves a delicate balance between warmth and excellence, offering attentive yet never intrusive service. This approach has been personally overseen by Valls and his partner, the highly respected maître d’, Almudena García.

Among all the dishes, however, one stands out in particular: the Arròs de la Terra Micat, arguably the creation that best encapsulates the spirit of the project. Made with pearled Menorcan xeixa wheat and inspired by one of the island’s most emblematic traditional recipes, it preserves the dish’s essence while projecting it into a contemporary culinary language. It is one of those creations capable of telling the story of a territory in every spoonful.

Micat is still in its first season and, like any great project, requires time to establish itself fully. Yet after experiencing its tasting menu, the impression is unmistakable: Menorca has gained a new gastronomic destination of the highest calibre. Luis Valls has arrived on the island with humility, respect, and extraordinary technical skill. The result is contemporary cuisine with a distinctly Menorcan accent, already among the most exciting and stimulating proposals in the Balearic culinary landscape and, quite possibly, a future Michelin star in the making.

06/06/26. 08,00 h