The cannelloni reinventing Menorcan tradition at Pinzell Restaurant

Some dishes tell the story of a place without the need for long explanations, and the rabbit and red pepper cannelloni at Pinzell Restaurant in Ciutadella is a shining example. In the hands of chef Joan Salord Roca, one of the most beloved classics of Menorcan cuisine — rabbit with peppers — is transformed into a contemporary creation that looks to the future while staying true to its roots.

The reinterpretation begins with a telling detail: the cannelloni pasta is homemade, crafted with care and precision, delicate yet full of character, designed to wrap a filling that captivates from the very first bite. Inside, the rabbit is tender and deeply flavoured, treated with great respect for the product, and balanced by the sweet, aromatic notes of red peppers, which recall the traditional recipe through a far more refined lens.

Salord Roca achieves a delicate balance: elevating a popular dish without stripping it of its soul. The result is a clean, elegant and nuanced creation that resonates both with the culinary memory of Menorcans and with the expectations of the most demanding foodies. Each forkful is a statement of intent about what the new Menorcan cuisine can be: honest, creative and deeply connected to the land.

It is no exaggeration to say that this cannelloni deserves a place in the Top 10 dishes of the new Menorcan cuisine. At Pinzell Restaurant, tradition is not merely preserved — it is reinvented. And this rabbit and red pepper cannelloni is delicious proof of that.

Pinzell Restaurant

Address: Plaça des Pins, 4, 07760 Ciutadella de Menorca, Spain
Phone: +34 871 02 73 34
Email: reservas@pinzellrestaurant.com
Website: www.pinzellrestaurant.com

Opening hours:
Monday: 1.00 pm – 3.30 pm
Tuesday: Closed
Wednesday: Closed
Thursday to Sunday:
1.00 pm – 3.30 pm / 7.30 pm – 10.30 pm

Cuisine: Contemporary Menorcan cuisine
Chef: Joan Salord Roca
Average price: €30/40 without drinks
Reservations: Recommended