Menorcan Gastronomy Awards

Yesterday evening, during the Fira Arrels at the Es Mercadal Fairgrounds, the Menorcan Gastronomy Awards were presented, organized by Foodies on Menorca in collaboration with Fra Roger, the Association of Journalists and Gastronomic Writers of the Balearic Islands, Menorca Restauració, the Association of Cafeterias, Bars and Restaurants of Menorca, ASCAIB and Cómete Menorca.

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SPECIAL JURY AWARD: HOTEL BAHIA, 70 YEARS

Seventy years looking at the sea, seventy years of fidelity to a pioneering spirit.

The Bahía Hotel Restaurant, located on Santandria beach, was founded in 1955 as the first beach hotel in Ciutadella. This 2025 it celebrates its anniversary with the same essence with which it first opened its doors: closeness, hospitality, and Mediterranean cuisine.

The Wasserfällen and Meier families have successfully transformed it into a gastronomic and tourist landmark, preserving Menorcan authenticity and the spirit of a specialized beach hotel.

Its rice dishes, the daily fresh fish and seafood, the international specialties served on a terrace offering unforgettable sunsets and evenings, are part of the memory of many generations.

Today, Bahía is living history, a future flavored with the sea and good cuisine.

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LIFETIME ACHIEVEMENT RECOGNITION: LÁZARO ALCAIDE PAZ

Lázaro Alcaide Paz (Ciudad Real, 1958) has been, for almost half a century, one of the key figures of Menorcan gastronomy.

He began as a kitchen apprentice at the age of 14 and moved to Menorca in 1972. After working at El Pato Locorestaurant and spending twenty years at the Club Marítimo de Maó, where he forged his reputation as a chef, he took over in 1995 the management of La Minerva restaurant, located in a former flour factory by the harbor.

This establishment became a reference point in local gastronomy, excelling in Mediterranean cuisine with rice dishes, fish, seafood, and stews.

The restaurant closed at the end of 2023 when Alcaide, without a family successor to continue the project, retired after almost 30 years of dedication.

With discreet but constant leadership, Alcaide projected Menorcan gastronomy with elegance and rigor until his retirement.

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RESTAURANT OF THE YEAR: PEZ LIMÓN

Pez Limón, located in the heart of Ciutadella’s old town, on Sant Joan street, is a small treasure of creative Mediterranean cuisine that combines local and seasonal products with refined presentation and genuine flavor.

Run by Elena and Héctor, chefs with experience in Michelin-starred kitchens, the restaurant exudes an informal yet cozy atmosphere, with rustic details, relaxed music, and vintage décor.

The service is friendly and efficient, making Pez Limón an essential gastronomic gem in Menorca.

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BEST NEW MENORCAN CUISINE RESTAURANT: SA PEDRERA DES PUJOL

Sa Pedrera des Pujol has established itself as an authentic temple of new Menorcan cuisine, where local roots are reinvented with elegance and creativity. Since its beginnings as a picnic bar in the 1960s, this corner of Torret, under the direction of Daniel Mora and Núria Pendás, has evolved into a gastronomic benchmark.

Its culinary proposal revolves around local produce, enhanced with international techniques and an unwavering respect for the territory.

Its first Sol Repsol, awarded in March 2025, certifies this trajectory of excellence and commitment to Menorcan identity.

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BEST TRADITIONAL MENORCAN CUISINE RESTAURANT: CAN LOS

At Can Los restaurant, in Es Castell, Menorcan cuisine takes center stage.

For over three decades, chef José Taltavull has defended a gastronomy rooted in local tradition, highlighting seasonal produce and the island’s recipe heritage with contemporary sensitivity.

In a peaceful setting, diners discover dishes that evoke Menorca’s sea and countryside, with a respectful approach that preserves authentic flavors.

The commitment to proximity, care in preparation, and consistency have made Can Los an indisputable reference for understanding Menorca’s culinary identity.

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BEST ESTABLISHED RESTAURANT: MESÓN RÍAS BAIXAS

In the heart of Ferreries, Mesón Rías Baixas masterfully fuses the freshness of Galician cuisine with Menorcan roots.

After inheriting the connections of its former Galician owner, the current managers successfully perpetuated this synergy between deep-sea products on one hand and island recipes on the other.

Here, quality is the rule: seafood directly from the Rías Baixas, local fish, and traditional preparations passed down from generation to generation.

The family character, warm service, and welcoming atmosphere complete a philosophy that combines authenticity, proximity, and respect for honest produce.

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BEST HOTEL RESTAURANT: LLUCASALDENT GRAN

Within the intimate setting of Llucasaldent Gran, the exclusive agritourism surrounded by vineyards and olive groves, its restaurant stands out, where gastronomy expresses commitment to the land and the Mediterranean.

Chef Paco González translates this philosophy into a proposal based on local, organic, and seasonal products, including the farm’s own harvest.

His cuisine, which seeks simplicity within complexity, synthesizes research and continuous work to showcase the Menorcan essence with care and creativity. Dining here becomes a ritual of slow discovery, under elegant arrangements and attentive service, where each ingredient has its own voice.

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BEST DAILY MENU: SES VOLTES ESPAI GASTRONÒMIC

At Ses Voltes Espai Gastronòmic, in the heart of Ciutadella, the daily menu stands as its hallmark, a faithful reflection of accessible and creative Mediterranean cuisine.

Their menu offers a balanced combination of seasonal dishes (such as salads or preparations with local ingredients), meat, fish, or vegetarian options, along with bread, drinks, and homemade desserts that always include Menorcan pastries.

The space, spread across several floors and a cozy terrace, conveys a versatile and welcoming atmosphere, ideal for relaxed midday meals with authentic flavor.

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BEST BUFFET: MELIÀ CALA GALDANA

At Meliá Cala Galdana, the Mosaico restaurant —offering a buffet with show cooking and local and international cuisine— becomes a window onto the island thanks to the Cooperativa del Camp de Menorca and its Farmers & Co. project, which ensures the presence of local and native products in every dish.

This collaboration highlights the hotel’s commitment to strengthening the short supply chain, integrating genuine flavors such as cheeses, cured meats, fruits, and vegetables from Menorca.

Thus, the buffet becomes more than just a meal: it is a statement of commitment to the territory, sustainability, and the island’s agricultural tradition.

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BEST GASTROBAR: BAR CASINO NOU

With authenticity and closeness, Bar des Casino Nou, under the management of Juli Rabal, has revived the essence of the historic Casino i Teatre 17 de Gener, turning it into a true cultural and gastronomic meeting point in Ciutadella.

Awarded the prestigious Solete Repsol, the bar offers both traditional and innovative homemade tapas that captivate with their quality and flavor.

With a calm atmosphere, period architecture, and an ambiance that stirs memories, it is today a perfect synthesis of culture, flavor, and community.

It represents a commitment to product excellence, to culture through concerts, and to civic life through theater, positioning Bar del Casino Nou as a cultural landmark in Ciutadella.

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BEST BARTENDER: JUAN JOSÉ MARCOS, BAR LEMON

At Cales Fonts harbor, Bar Lemon is synonymous with excellence in mixology thanks to the mastery of Juan José Marcos, a true alchemist of the glass.

His career has established the bar as a national benchmark, recognized by Esquire and Vanity Fair among the best cocktail bars in Spain.

His philosophy is rooted in a love of the classics, reinterpreted with elegance, impeccable technique, and absolute respect for the essence of the cocktail.

Together with his partner Carla, they have turned Lemon into an intimate and soulful space, where every drink transcends the glass to become a top-tier cultural and sensory experience.

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BEST BAKERY/PASTRY SHOP: FORN DE CAN MARC

At Forn de Can Marc, in Ferreries, Menorcan tradition can be felt in every batch. With origins dating back to the late 19th century and now run by the fifth family generation, this bakery is a local institution that preserves the essence of traditional pastry and artisanal bread.

Here, emblematic Menorcan products are made, such as sweet and savory cocas, formatjades, crespells, flaons, and ensaïmadas, as well as the exclusive mocadorets, which can only be found in Ferreries.

With opening hours covering mornings and evenings, it has become a haven for lovers of authentic, living products.

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BEST PRODUCER: SALINES DE LA CONCEPCIÓ

The Salines de la Concepció, located south of Fornells Bay, are Menorca’s only active salt flats and a benchmark of the island’s recovered salt-making tradition.

Originating in the 19th century, this historic site resumed activity in 2023 with an ecological and artisanal project producing Flor de Sal and virgin sea salt under the brand Sal de Menorca.

Their product, valued for texture and flavor, is now indispensable in both local and high gastronomy kitchens. Moreover, production respects natural cycles and promotes biodiversity conservation in this protected area.

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BEST WINE: ALBA BLANCA MENORCA MALVASIA

Alba Blanca Menorca Malvasia, from the Torralba winery, is one of the wine jewels that has placed the island on the international oenological map and symbolizes Menorca’s winemaking revival.

Made entirely with Malvasia grapes and crafted with artisanal care, this white wine surprises with its Mediterranean expression: aromas of white fruit and orange blossom, vibrant freshness, and a long, balanced finish.

Awarded a silver medal at the Concours Mondial de Bruxelles 2024, it represents Menorca’s commitment to recovering its winemaking tradition and elevating it to excellence.

Alba Blanca Malvasia is today a true ambassador of the territory and a toast of honor to Menorcan gastronomy.

Torralba has emerged in just a few years as a benchmark thanks to dry-farmed, artisanal viticulture, manual work, and respect for the landscape. With international recognition, it projects itself as an ambassador of Menorcan wine: elegant, evocative, and capable of leaving a memorable imprint on both glass and palate.