Meliá Cala Galdana, Foodies on Menorca Award for Best Buffet Restaurant

C.M./Ferreries - The Mosaic buffet at Hotel Meliá Cala Galdana has been recognised as the Best Buffet in Menorca at the Foodies 2025 Awards, thanks to a strong commitment to local produce and a gastronomic experience designed down to the smallest detail. The project combines proximity, sustainability and live cooking. Adrián Rodríguez (Valencia, 1987) has been deputy manager since 2024 of this iconic 338-room hotel, which serves up to 800 breakfasts a day during peak season. Coming from a family deeply rooted in hospitality in Valencia, Rodríguez is, together with hotel director David Ruiz Majadas and the dining and kitchen teams, a key figure behind the success of this buffet.

What does this award mean for Hotel Meliá Cala Galdana?
It is a very special recognition for us. It confirms that we are on the right path in our commitment to quality and variety. Behind a prize like this there are countless hours of work by the kitchen and dining teams, who strive every day to achieve excellence.

The Mosaic buffet collaborates with the Cooperativa del Camp de Menorca and its Farmers & Co project. How did this partnership begin?
Menorca has an extraordinary pantry, and we want our guests to discover it. The cooperative channels this produce and supplies it to the four Meliá hotels on the island, allowing us to offer high-quality, zero-kilometre local products.

Which local products are most frequently featured in the buffet?
Our aim was to strengthen our bond with Menorca and reflect this essence in the buffet. We prioritise quality, freshness and variety, offering artisanal cheeses, sobrasada and local cured meats every morning —products cherished by locals and eagerly discovered by international guests.

What role do sustainability and short supply chains play?
We work to reduce food waste and adjust production to occupancy levels. We use responsible formats, work with nearby suppliers, include herbs from our own garden and promote dishes with a lower environmental footprint. Sustainability is not a trend, but a responsibility Meliá takes seriously.

How do you balance local and international cuisine?
Through careful planning and close coordination between kitchen, purchasing and service teams. Each service follows a clear production system, ensuring quality and rotation.

Are there emblematic Menorcan dishes?
The cheese and cured meat station is the most representative of Menorca, both in variety and quality.

What challenges does large-scale use of local produce present?
Innovation is key for Meliá. We aim to continue incorporating more Menorcan products, offering healthier options and enhancing the live cooking experience while maintaining balance.

Do you work with other local suppliers?
Yes, including Menorcan wineries. Our wine selection is very local and helps bring the island closer to our guests.

How do guests respond?
Very positively. Live cooking stations, healthy options and homemade desserts are especially popular, and many guests return year after year.

Have you noticed changes in guest profiles?
Our clientele is very international but also national. Many guests are loyal and have been returning for decades.

Do awards like Foodies help gastronomic tourism?
Absolutely. They help connect hotels with the local community and promote Menorca, its products and brands like Meliá.