Menorca launches a series of gastronomic demonstrations to promote local produce

The Consell Insular de Menorca has launched a new series of gastronomic demonstrations aimed at promoting the island’s local and seasonal products. Between March 22 and May 3, nine chefs will prepare dishes live in front of the public in different towns across Menorca.

Each chef has chosen a local ingredient as the main element of a dish prepared during the demonstration. The sessions will begin with a short presentation explaining the origin, characteristics and culinary uses of the featured product.

After each demonstration, attendees will be able to taste the dish in a tasting format paired with Santa Caterina wines or craft beer produced on the island. Participants will also receive a recipe sheet so they can recreate the dish at home.

Event schedule

• Es Mercadal (March 22) – Dimas Roldán: lamb neck lasagna with reduced juices and toasted almonds.

• Es Migjorn Gran (March 28) – Miquel Calent: pumpkin, chicken and red cabbage cannelloni.

• Alaior (March 29) – Irene Gordillo: beetroot tartare with ajoblanco.

• Ferreries (April 11) – Óscar Roca: a cauliflower-based dish using several cooking techniques.

• Es Castell (April 18) – Robert Sarrió: roasted and marinated beetroot with tahini and preserved lemon dressing.

• Sant Lluís (April 19) – Víctor Bayo: mackerel with a light escabeche of seasonal vegetables.

• Ciutadella (April 25) – Paula Florit: mussels with saffron and citrus.

• Fornells (April 26) – Jordi Pons: chicken roll stuffed with prawns with almond and muscat sauce.

• Maó (May 3) – Alejandro Torres: leek stuffed with red scorpionfish with smoked Menorcan butter.