The creative Pablo Vizmanos is proclaimed winner of the Best Ecological Innovation in the world gastronomic craft competition with the PLA B TRAY

Four Menorcan pieces have participated in the World Food Gift Challenge 2025 —the Oscars of craftsmanship—, under the umbrella of the European and World Regions of Gastronomy. The competition was held in Sicily European Region of Gastronomy 2025, at the Biscari Palace in Catania, and had thirty-four candidacies from all over the world.

The selection of Menorca European Region of Gastronomy 2022 stands out for the combination of tradition and innovation, as well as for a poignant narrative that responds to the challenges of globalism. With this new success, the island consolidates the dissemination of our intangible cultural heritage in the international sphere.

This is the case of Sidra Kane, a drink made by David Fiol from Quen apples, in memory of the British governor Richard Kane (Duneane, circa 1666 - Maó, 1736). The production process, faithful to the most genuine rhythms and techniques, exemplifies a circular economy model. "For me, it has been an honor to represent our island and share the project, from the harvest of apples of local varieties to pressing and bottling, with the moon in the waning quarter. It is an artisanal product, carefully cared for and rooted in our land," explains Fiol.

Also inseparable from the territory, the project 'Tes de marina: sabor de Menorca pura', by Marc Moll, claims the role of native plants and popular knowledge. Its organic infusions, made with spices, such as chamomile or oleander, propose a sensory experience that evokes the most essential Menorca. "Infusions transmit living culture, with ancestral knowledge that connects tradition, biodiversity and sustainable practices. The olive tree, in addition to its beauty, is known for its beneficial properties. It is a gift for the body, the spirit and the earth", says Moll.

The 'Menorcan Sheep Wool Recipe Book', created by Enara Ardanaz and Sílvia Vivó, was born from the desire to preserve the native sheep species in danger of extinction and to revalue the crafts linked to wool. "When I presented the project, I was carrying with me much more than a craft object: it was carrying a history, a legacy and a way of understanding culture and the earth. This path has reaffirmed my conviction that crafts and gastronomy can come together to tell stories, awaken emotions and preserve identities", says Ardanaz.

Nevertheless, environmental activism finds a strong expression in the Flat B Tray by Pablo Vizmanos, made from microplastics collected from the coast, with the characteristic Nordic style of his brand, Scøne. The board reproduces the synthesized environment of Menorca and directly denounces marine pollution. “I am proud to represent Menorca with a work that returns a reflection to society: I return the trash to your home. Each tray is a critical and committed piece of art, made with waste that should never have reached the sea”. The jury, made up of six experts —from Norway, Denmark, Portugal, Argentina, the United Kingdom and Tunisia— has awarded it the award for Best Ecological Innovation.

In this way, the Consell Insular de Menorca, through Menorca European Region of Gastronomy 2022, continues to promote craftsmanship as an asset of cultural identity, in favor of food sovereignty and regenerative practices.