Restaurant Vermell and its cuisine rooted in the land

Restaurant Vermell opened in 2023 as part of the boutique hotel Son Vell: a 180-hectare estate in Ciutadella with a restored 18th-century manor house. In this elegant, agricultural setting, two kitchens focus on local, artisanal island produce: Sa Clarissa for daytime service, and Vermell for the evening.

The latter, a project by Joan Bagur – former owner and chef of Rels Menorca – has been awarded ‘Revelation Restaurant’ by the Balearic Association of Gastronomic Journalists and Writers (APEGIB) for its novelty, success, and above all, its culinary offering. Foodies on Menorca spoke with the chef himself.

What has this ‘revelation restaurant’ award meant to you?
We received it with great excitement. It’s an award that puts you on the map. We’re grateful that they noticed the work we do every day at this hotel, beyond the fact that it’s a hotel. It’s about our work as a restaurant in its own right. It’s always nice to receive awards and see our work recognised.

And why do you think you’ve received it?
I think it’s the result of teamwork, and because it’s not a typical project – it’s outside the usual commercial circuit. We could call it gastronomic archaeology, which I truly enjoy.

Restaurant Vermell comes from a conviction and connection with ancient cooking, cuisine deeply rooted in the territory. Although for our clients – especially those from abroad, as we are ultimately a hotel restaurant – we slightly refine or disguise the dishes, since they may not be used to these flavours. We adapt them to their palates, but never abandon their essence.

It is therefore a cuisine that looks deceptively simple, carefully prepared, and inspired by old recipe books, with local produce as its emblem.

When did this project begin?
It began in 2023. I see it as the continuation of my previous project, Rels restaurant – keeping the same idea and essence, but with a new name and in a closer location.

And what evolution has it had so far?
Last year, shortly after opening, we were surprised by the great reception and high number of external guests, not staying at the hotel. The response was very positive, even attracting people from other towns in Menorca to see what we were cooking here. Unfortunately, it is still a seasonal restaurant, but it’s very rewarding to work here.

The evolution has been very positive – we started with excellent results and have worked to maintain and improve them.

Who is behind this project?
The Madera Fernández family, 20 chefs, and 25 waiters, plus reception staff, maintenance, and housekeeping – a total of 86 people. It’s an ambitious project where we focus on every detail. That’s why we have such a large team: we want to provide service every day of the season. A business like this creates a lot of jobs, and we’re eager to welcome local talent into our establishments.

Do you have any standout dishes?
The roast suckling pig with apples, which was already on the Rels menu, works very well, along with the red prawn tartare and oliaigua. The latter often surprises visitors – especially from northern Europe – but once they taste it, they understand it’s the essence of Menorca: practicality and simplicity. That’s what we aim to convey. The menu changes slightly but keeps its essence, with daily specials and an eight-course tasting menu.