Salines de la Concepció, Foodies on Menorca Award for Best Producer

Salines de la Concepció, located to the south of the bay of Fornells, are currently the only active saltworks in Menorca and a benchmark for the recovery of Menorcan tradition. Through a completely artisanal process, they produce fleur de sel and virgin sea salt under the brand Sal de Menorca. These qualities were taken into account when they were awarded Best Producer at the Foodies on Menorca awards ceremony.

“Their product, valued for its texture and flavour, has become indispensable in both local kitchens and high-end gastronomy. Furthermore, the production respects natural cycles and promotes the conservation of biodiversity in the protected area.”

In this issue of the quarterly gastronomic magazine, we spoke with Laura Ruiz, manager of the Salines de la Concepció project.

How did you receive the award?
It was a great joy. We were deeply moved when we received the news. And being awarded Best Producer is… well, in Menorca there are many types of production, and for us it is a real privilege to have earned this recognition. We are very grateful.

Why do you think you were chosen?
The feedback we received was that they recognised the recovery of a product that no longer existed on the island, the way we did it—artisanal—and the quality of the final result. I suppose everything came together; it was a circle of circumstances surrounding the project that made it a strong candidate to be one of the winners.

In this regard, in addition to thanking them for the award, I would also like to highlight that when we received it, we looked at the other award winners and found it very inspiring. We saw companies following a similar path of quality, respect for local products, passion for recovery and the island’s roots… there was a great deal of synergy among us all. It seemed like a very well-curated selection of winners—companies and people who do things right here at home.

What can you tell us about Salines de la Concepció?
We are a small and young company, but with very clear objectives. The first is to recover this salt-making heritage and ensure that salt produced in Menorca once again becomes present in the island’s homes. That people get to know the product, its history and everything it represents.

We also work to consolidate ourselves as a brand and continue growing within Europe, always with coherence and respect for our environment. It makes us especially happy to see that Menorcan restaurants increasingly trust our salt—an artisanal, organic and authentic product.

Another very important part of the project is sharing it: helping children in Menorca learn about this craft and its value. This October, several schools have visited us, as they did last year, and we will also be welcoming groups and associations from the island.

The project continues to grow and reach more people. We want more and more individuals to discover the difference between fleur de sel and other types of salt, and to appreciate the richness of this product.

How do the saltworks operate?
What makes Salines de la Concepció special is that the entire process is carried out in an artisanal way and with great respect for the environment. We follow strict sustainability criteria: we avoid the use of plastic and maintain minimal consumption of fossil energy.

We are located in the bay of Fornells, in the inner part of the harbour, where there is posidonia on the seabed—a marine plant that helps keep the water clean and oxygenated before it enters the saltworks.

The process, from the moment seawater enters until the salt reaches Menorcan tables, is natural and time-consuming. The water passes successively through evaporation ponds, heaters and crystallisers, gradually increasing its salt concentration until it reaches 250 grams per litre.

The role of the salt worker is essential: they guide the water through the sluice gates and ensure that the balance of natural factors affecting the saltworks is maintained. It is a job that requires patience, observation and respect for the rhythm of nature.

In this sense, there are two main types of salt: fleur de sel and virgin sea salt.

What differences would you highlight between fleur de sel and sea salt?
The main difference lies in where they form. Fleur de sel forms on the surface of the water, while virgin sea salt crystallises at the bottom of the ponds.

Fleur de sel is harvested by hand every day, with great care. It is more delicate, fine and crunchy, and melts more easily. It contains higher levels of natural minerals such as magnesium, potassium and calcium, and is slightly less salty. We mainly use it as a finishing salt, as it enhances flavours without overpowering them.

Virgin sea salt, on the other hand, is harvested only once a year, when the water has completely evaporated. It forms at the bottom of the ponds and has a coarser grain. It is the salt used for cooking or for dishes such as salt-baked fish, as it withstands heat and longer cooking times better.

We also produce varieties of fleur de sel with Menorcan herbs, spicy or smoked, all made on site.

Looking to the future… what plans do you have for the project?
The project is in its second year, so we are moving forward step by step, with objectives reviewed annually, focused on sales, brand positioning and the recovery of Menorca’s salt-making heritage.

Right now, the most important thing is for people to rediscover and consume salt made in Menorca, and to value its history and origin.

In the longer term, we would like to obtain various certifications that help strengthen the product’s value, consolidate the brand and ensure continuity for this artisanal and environmentally respectful way of working.