Menorca attends Madrid Fusión to promote local products and Menorcan gastronomy

The Department of Economy of the Island Council of Menorca, together with the Menorca Tourism Promotion Foundation, reaffirms its commitment to promoting the island’s agri-food and gastronomic sector through its participation in the 24th edition of the international Madrid Fusión fair. From 26 to 28 January, Menorca will be present at this globally renowned showcase with its own stand, designed in the style of an iconic traditional “caseta de vorera”, a symbol of Menorca’s landscape and heritage.

The Island Director of Economy, Alicia Martí, attended the fair this Monday, 26 January, to support the participating producers and chefs. She highlighted the importance of being present at such events, which aim to give visibility to the diversity of Menorcan products and to strengthen the synergy between local produce and cuisine. Madrid Fusión also provides an opportunity for producers to gain market insight, establish contacts and explore new commercial avenues.

Menorca’s stand features five leading producers: Sal de Menorca, Sa Sucreria, Subaida, La Payesa and Bodegas Torralbenc.

A high-level gastronomic programme

Menorca’s stand will become a centre for tastings and live culinary exhibitions, with a full programme of cooking demonstrations led by chefs representing both tradition and the new Menorcan cuisine:

• Monday 26: The opening day begins with Tomeu Marquès (Cala Mitjana Restaurant) and his “rabbit with onion”. He is followed by Francesc Allès (Cala Mitjana Restaurant) preparing a “skate fish stew”. The day closes with chef José Maria Borràs (Aquiara Restaurant), presenting an avant-garde proposal: “Mediterranean tuna petal dumpling with foie cream, almond and Menorcan chamomile liqueur”.

• Tuesday 27: The spotlight will be on young talent. Joan Taltavull (winner of the 2025 Young Menorcan Chef competition) will prepare “escarole ravoles with roasted tomato mayonnaise”. Clara Florit (first Young Chef of Menorca 2019) will follow with an “ensaimada sponge cake soaked in Gin Xoriguer with lemon ice cream”. The day ends with Joan Salord (Pinzell Restaurant), who will make a “sweet potato greixera”.

• Wednesday 28: The final day features Pau Sintes (Hotel Cristine Bedfor), presenting a “moretum sauce and anise pastries”, and chef Gerardo Espinosa (Torralbenc Restaurant), who will close Menorca’s participation with a “red prawn salpicón from Menorca”.

Menorca to the world

Menorca’s presence at Madrid Fusión represents a strategic opportunity to position the island as a top-tier gastronomic destination. According to the Department of Economy, the fair is the ideal stage to connect local products with the international professional sector, highlighting sustainability and the authentic flavour of island cuisine. The participation of the Island Council of Menorca demonstrates that the current government strongly supports gastronomy and Menorcan cuisine as the best platform to promote the island’s local products.