Micat’s Red Mullet with Saffron Jus and Garden Fennel, precise Menorcan haute cuisine

Bep Al·lès/Cala en Bosch/Ciutadella - Some dishes do not need grand gestures to express a territory. Micat’s red mullet with saffron jus and garden fennel, created by chef Luis Valls Rozalén, is a precise example of haute cuisine that speaks of Menorca through delicacy, technique and the memory of local produce.

Red mullet, a humble yet extraordinarily flavourful fish when treated with respect, arrives on the plate in a clean, essential presentation, free from unnecessary elements. The saffron jus brings depth, aroma and Mediterranean warmth, surrounding the fish without hiding its character. The garden fennel adds a fresh, vegetal and gently aniseed note, closely linked to the Menorcan landscape and to cuisine rooted in place.

Located at Lago de Cala en Bosch, Micat offers a contemporary reading of the island’s gastronomic identity. In this dish, Luis Valls combines technical precision, sensitivity and local produce to turn an apparently simple bite into an experience of great refinement.

FOODIES ON MENORCA FACT SHEET

Restaurant: Micat Restaurant Menorquí by Luis Valls
Address: Urbanización Cala’n Bosch, Vía Circunvalación, Parcela nº5, 07769 Cala’n Bosch, Ciutadella de Menorca
Reservations: +34 660 658 717
Website: https://micatmenorca.com
Opening hours: Evening service. It is advisable to check availability and book through the official website.
Cuisine: Contemporary Menorcan haute cuisine, with local produce, the island’s culinary memory and a signature approach.
Average price: Gastronomic restaurant, with à la carte options and a tasting menu. Price depends on the chosen experience.
Recommended for: Lovers of haute cuisine, Menorcan produce, tasting menus and gastronomic experiences with a strong sense of place.
Useful information: Micat is the Menorcan gastronomic project led by Grupo Moga Menorca with the chef Luis Valls Rozalén at Lago de Cala en Bosch. The proposal interprets Menorca’s landscape, memory and produce through contemporary, precise and sensitive cuisine. The red mullet with saffron jus and garden fennel is part of this approach, turning island ingredients into haute cuisine.