Menorcan gastronomy, a call for specialist journalists

The Fundació Foment del Turisme de Menorca has organised five trips to the island for specialist journalists in September and October, who will share their experiences with the aim of continuing to support local restaurateurs and producers, as well as continuing to promote Menorcan gastronomy. This promotional campaign is mainly focused on the Spanish, French, Austrian and German markets, and four of the five trips are supported by the Next Generation European Funds.

The first campaign is for the German market. Since 11 September, photographer, journalist and chef Olaf Deharde has been recording some of the unique features of local gastronomy together with producers and chefs on the island. He will then edit three videos that will be broadcast on different channels and platforms.

Another of the promotional initiatives will be led by food critics José Carlos Capel, Igor Cubillo, Julia Pérez, Mònica Ramírez and Andoni Sarriegi, for whom a program has been designed that will allow them to meet producers and restaurateurs on the island. The aim is to show not only the cuisine and its technique, but also the presentation, service and the environment in which it is offered.

For their part, five of the most recognized names in the digital gastronomic field, Verónica Zumalacárregui, Laura López, Koldo Royo, Patri Tena and Carlos Fernández, who together exceed 3 million followers on Instagram, will experience first-hand different gastronomic routes designed to highlight local products.

As for the French market, the planned action consists of the trip of four food journalists from various regions of the country, who will later share with their readers the culinary experiences they have had in Menorca, as well as cultural and active tourism proposals.

In the case of Austria, the action corresponds to the visit of a journalist from one of the most important media outlets in the country, with more than 500,000 readers, who will share his experiences on the island in the cultural, gastronomic, active tourism and contact with nature areas.