The Consell Insular organizes a series of gastronomic demonstrations to promote Menorca’s local products

The Department of Economy and General Services of the Consell Insular de Menorca has launched a new gastronomic initiative aimed at promoting the island’s local and seasonal produce. The activity will consist of a cycle of nine cooking demonstrations held across the eight municipalities of Menorca and also in Fornells between March 22 and May 3.

The proposal sets a culinary challenge for nine chefs from the island: each must choose a local seasonal product and turn it into the main element of a dish prepared live in front of the audience. The project therefore combines nine products, nine chefs, nine dishes and nine unique venues across the island, with the aim of bringing Menorcan gastronomy closer to the public and highlighting the value of locally sourced ingredients.

The main objective of this initiative is to showcase Menorcan produce by explaining its origin and production process: from where and how it is grown, caught or harvested, to the time required for its production and its characteristics and properties. In this way, the project aims to present the complete gastronomic cycle, from land and sea to the plate, while encouraging creativity and culinary innovation.

Each session will begin with an introduction dedicated to the featured product of the day. During this part, its characteristics, properties and culinary uses will be explained, as well as the ingredients that will accompany it in the recipe. Afterwards, the invited chef will present the dish created from that product and prepare it live in front of the audience.

Once the demonstration is finished, participants will be able to taste the dish in a small tasting format paired with Santa Caterina wines or with beer produced on the island by Grahame Pearce. In addition, each attendee will receive an information sheet about the product and the recipe so they can recreate it later at home.

Schedule and locations of the demonstrations:

– Es Mercadal – March 22. Chef Dimas Roldán will prepare a lamb neck lasagna with a reduction of its juices and toasted almonds. The event will take place at the Fairground venue.

– Es Migjorn Gran – March 28. During the local fair “Sa Fireta”, the well-known Mallorcan chef Miquel Calent will cook a pumpkin, chicken and red cabbage cannelloni.

– Alaior – March 29. At the gastronomic classroom of the Convent of Sant Diego, chef Irene Gordillo will present a fine-dining demonstration preparing a beetroot tartare with ajoblanco.

– Ferreries – April 11. Óscar Roca, winner of the 2024 Young Menorcan Chef competition, will showcase his talent at the Casa Gastronòmica in Ferreries with a dish based on cauliflower prepared in several techniques.

– Es Castell – April 18. At the Es Soleiet gastronomic classroom, Robert Sarrió, chef of the restaurant Sa Punta, will cook roasted and marinated beetroot with tahini and preserved lemon dressing.

– Sant Lluís – April 19. Chef Víctor Bayo will prepare mackerel with a light escabeche made from seasonal vegetables at the Pla de sa Creu.

– Ciutadella – April 25. Young chef Paula Florit has chosen mussels as the main ingredient, which she will cook with saffron and citrus at Hotel Son Vell.

– Fornells – April 26. Jordi Pons, at the Casa del Contramestre, will offer a chicken roll stuffed with prawns, served with a sauce made from its juices, almonds and muscat wine.

– Maó – May 3. Alejandro Torres will cook at Illa del Rei a leek stuffed with red scorpionfish with smoked Menorcan butter.