Pez Limón, winner of the Foodies on Menorca Award for Restaurant of the Year

Itziar Lecea / Ciutadella – Last weekend, during the Fira Arrels festival, the Menorcan Gastronomy Awards were presented, organized by Foodies on Menorca with the collaboration of Fra Roger, the Association of Gastronomic Journalists and Writers of the Balearic Islands, Menorca Restauració, the Association of Cafés, Bars and Restaurants of Menorca, ASCAIB and Cómete Menorca. One of the highlights, the Restaurant of the Year Award, went to Elena Angosto and Héctor Gallego, owners of Pez Limón. This week, we take a closer look at their journey.

How did you react when you heard you were Restaurant of the Year?
Elena: It was a surprise — we really didn’t expect it. When Bep Al·lès called to tell us, I had to call him back the next day so he could explain what had happened.
Héctor: We’re not the kind of restaurant that promotes itself much — we’re always working, not attending events. So it was quite a surprise, and we were thrilled.

How would you describe Pez Limón’s growth over the five seasons you’ve been open?
Elena: Internally, the growth has been huge. We started as a bar, with a very short menu. It was just Héctor, me, and Ian, who ran the dining room — we did everything ourselves.
Héctor: At first, we had no clear concept. But with time and hard work, you realize what you want. Now we’ve evolved into a proper restaurant, with dishes to share and a tapas-style approach. That’s the path that has defined us.

Has local produce guided that path as well?
Elena: First, you have to know the local product. From there, we’ve built the kind of cuisine we love, using recipes from the island.
Héctor: In the beginning, we did a lot of international tapas. But little by little, especially this past season, we’ve focused more on local and national cuisine. Before, we were more “travelling cuisine.” Maybe we’ve matured — but we realized we wanted a restaurant that reflects this place, without being strictly traditional.
Elena: We know international cuisine has amazing things, but we shouldn’t forget the great local produce and culinary heritage we have here. With so much fusion and global influence, we risk losing that essence. So we’ve decided to come back home — to the dishes we love, the old recipes renewed, recovering the soul of Menorca.

Have you included traditional Menorcan cuisine too?
Elena: Yes, we try to keep everything connected. For example, with the prawn tartare, when we explain the gazpachuelo, we talk about mayonnaise, which is a nod to Menorca. We use Ciutadella prawns, Menorcan sobrasada — it all ties together, with local roots and meaning.

Which dish would you highlight from your menu?
Elena: The amberjack — we’ve transformed it from a grilled dish into a salpicón, one of the most photographed dishes because it’s beautiful and delicious. At first, we did ceviches, but later evolved towards the salpicón, which feels culturally closer to us.

How has Pez Limón been received over the years?
Elena: Always very well. The first year, some neighbours were a bit hesitant, but now it’s the opposite — we’ve built a real community. We’re happy to have loyal customers from Ciutadella and all over Menorca, and also tourists who come back every season. It’s lovely to call them by name. And even in the low season, the response is great — we stay open through the winter.
Héctor: That’s what we’re seeing now, in autumn. The local public comes back, the ones who keep us open until well into winter. This year, we plan to stay open until the end of November, closing just for a couple of months.

Why Pez Limón is Restaurant of the Year by Foodies on Menorca

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

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

The service is warm and efficient, making Pez Limón a must-visit culinary gem in Menorca.”