Mesón Rías Baixas, Foodies on Menorca Award for Best Restaurant with a Proven Track Record

Mesón Rías Baixas has been recognised as the Best Restaurant with a Proven Track Record by Foodies on Menorca at the latest Menorcan Gastronomy Awards. Celebrating its 20th anniversary this July, the restaurant has become a benchmark for local cuisine in Ferreries, blending Menorcan produce with Galician essence. We spoke with its manager, Antoni Sansaloni, about this recognition, customer loyalty and the challenges of staying open for two decades.

What did receiving the award mean to you?
When Bep Al·lès called to tell me that we were being given this award —and during the Fira Arrels, no less— I thought there might be other restaurants more deserving. Still, we were very happy, because having your work and effort recognised is always gratifying. It is a source of pride for the entire team.

Do customers value this long-standing trajectory as well?
Very much so. Although we have a Galician name, people from Menorca —especially from Ferreries— consider us a reference for local cuisine. They also value the fact that we remain open after the tourist season ends. We adapt our offer: in winter we close in the evenings but stay open at lunchtime.

Nowadays many restaurants rush to close at the end of the season. We also get tired, but we think first about local diners. This results in a very positive response from both the local public and second-home owners, who increasingly visit in winter. In short, it’s a Galician restaurant with a very Menorcan soul.

We also see this loyalty among customers from Mallorca. Many come looking for Menorcan cuisine and end up at Rías Baixas because they know they will find local dishes here. Moreover, as I have Mallorcan roots —one of my grandparents was from there— they come with even more confidence. The Galician name does not limit us: guests know they will find local products and quality.

After 20 years, experience shows…
Keeping any business open is challenging. But if you compare it with other sectors, such as farming, you realise that consistency is key. In hospitality, economic results may come sooner, but the philosophy is the same: perseverance.

That’s the message I try to pass on to our associates: staying open is the hardest part. Winter doesn’t compensate as much as summer, but we need to give locals the opportunity to dine out, as well as visitors —especially those from Mallorca— who come throughout the year. It would be positive if we all made a little more effort to keep activity alive outside the high season.

How has the restaurant changed since the beginning?
A lot. At first it was a very Galician-style mesón, and the person who ran it had a very distinctive character. Galicia has outstanding seafood, and we’ve kept contacts to ensure quality products from there. But Menorcan mussels, prawns and lobster are just as exceptional. We make the most of the best from both sides.

Galicia or Menorca?
It’s a combination that guests really enjoy. They might start with Galician seafood and then move on to fried Menorcan prawns. The flavours are different, and diners notice and appreciate that. This fusion defines us.

Which dish has stood the test of time, and which is the latest success on the menu?
The Menorcan-style stuffed squid has always been on the menu and is especially popular this year. Many people ask how we prepare it, as it’s a recipe that varies from household to household. We make it the traditional way: without sobrasada or meat, filled only with squid, almond sauce and baked potatoes. It’s not easy to prepare at home, which makes it even more appealing.

Another dish that attracts a lot of attention is aubergines with prawns. It’s inspired by a recipe from Ca n’Aguedet, with our own personal touch, and it’s very well received. It’s a surprising and enjoyable combination.

And now that you’ve reached 20 years… will we see another 20?
(Laughs) I really enjoy my work at the moment, and as long as that’s the case, I’ll continue. The idea is to keep going until my knees say otherwise. So, until retirement, the Mesón is guaranteed.

Why is Mesón Rías Baixas the best restaurant with a long-standing track record?

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

After inheriting the connections of its former Galician owner, the current team has successfully preserved this synergy between Atlantic seafood and island recipes.

Here, quality is the rule: seafood sourced directly from the Rías Baixas, local fish and traditional dishes passed down through generations.

A family atmosphere, warm service and a welcoming setting complete a philosophy based on authenticity, proximity and respect for honest ingredients.