MENORCA TIMELESS FLAVOUR - MENORCA: CANDIDATE FOR EUROPEAN REGION OF GASTRONOMY 2022
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MENORCA
TIMELESS FLAVOUR
MENORCA: CANDIDATE FOR
EUROPEAN REGION OF GASTRONOMY 2022
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EXCEPTIONAL OUR HISTORY, A CULINARY MENORCA’S GASTRONOMY,
SURROUNDINGS JOURNEY THROUGH TIME ROOTS AND EXCELLENCE
FOR A GASTRONOMIC
REGION
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GASTRONOMY AS A A YEAR-ROUND OUR
CATALYST FOR LOCAL CULINARY FESTIVAL MANIFESTO
TOURISM
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ACTIONS AND INITIATIVES MONITORING, EVALUATION FINANCIAL FRAMEWORK
THAT HIGHLIGHT OUR & LEGACY COMMITTEE OF THE PROJECT
COMMITMENT 2022 - MENORCA,
TIMELESS FLAVOUR
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COMMUNICATIONS AND COLLABORATION WITH GOVERNANCE
MARKETING PLAN OTHER EUROPEAN STRUCTURE
REGION OF GASTRONOMY
PLATFORM PARTNERS
CONTENTS
European Region of
Gastronomy 2022.
Recognition and legacy
Although it barely covers 700 square 2022 by the International Institute of
kilometres, Menorca is home to Gastronomy, Culture, Arts and Tourism
interesting agri-food products of (IGCAT).
recognised quality, such as Mahón-
Menorca cheese, and wines from the Of course, this recognition would mean
island of Menorca. These are of vital not only highlighting the importance
importance for the local economy of the rich gastronomic heritage and
and, above all, for the gastronomic products related to the agriculture,
culture of this beautiful island, which livestock and fishing of this island,
is closely linked to the Mediterranean’s but also a commitment to contribute
culture and food. to its conservation. I am, therefore,
confident that the excellent qualities
As Minister of Agriculture, Fisheries of Menorcan gastronomy can be further
and Food, I would like to express my disseminated, while at the same time
complete support, and that of this promoting sustainable development
Ministry, for Menorca’s candidacy to be with this valuable heritage at its heart.
named European Region of Gastronomy
Luís Planas
Minister of Agriculture, Fisheries and Food
(Government of Spain)
6 7
Gastronomy of Menorca: proud,
Menorca, a people hard-working and
united commited
Gastronomy is one of this island’s European Region of Gastronomy 2022 Menorca is an island – an island by others, and has been declared disseminate our culinary culture and
most esteemed treasures, a culinary is the fruit of a solid, serious process biosphere reserve – whose main an Intangible Cultural Heritage of to encourage the use of ‘Zero-Mile’
wealth that is deeply rooted in in which its main economic and social challenge and wish is to become an Humanity by UNESCO. produce at its core.
Menorca’s history and idiosyncrasy. actors have eagerly become involved. international example of sustainability
Mediterranean in its essence – as it and balance between human actions Today, Menorcan gastronomy has Menorca is a small island whose
could not be anything else – it is open Menorca is renowned for its excellent and the natural environment, while been greatly enhanced thanks to the strength lies in its unity and richness,
to all kinds of influences from around quality of life, and for being a global upholding our culture and heritage as excellent and coordinated work done and in banding together. Thanks to
the world, and a leader when it comes benchmark in sustainability and our most precious values. hand in hand with the entire social our combined efforts, we are evolving
to innovation. environmental matters. Via a truly and business fabric, with farmers in a key area of our culture via our
comprehensive programme, the island Thanks to a historical culinary tradition and producers, and with other bodies. Menorcan customs and, in a sphere
A heritage that Menorca has cared for is keen to share and invigorate this and deep rural roots, Menorca has a This allows us to promote our most of special relevance and protagonism,
and enriched over the years: At the expertise and elevate one of its core rich gastronomy and a huge variety of time-honoured cuisine – which Menorcan gastronomy. Through our
same time, it has known how to share legacies: gastronomy. quality local products. Thus Menorcan encompasses traditional dishes such joint efforts, we once again show with
it with its visitors, shaping it into one gastronomy gathers the produce as lobster caldereta, oliaigua, tomato total dedication that Made in Menorca
of the island’s most important draws As President of the Government of the bestowed by the land, and by the and potato bake, fish dishes and products are of the highest quality and
as a tourist destination. Balearic Islands, I am giving my fullest Mediterranean Sea that surrounds stuffed courgettes and aubergines. It are products that we are all extremely
support to Menorca as European Region it. This allows the island to offer a also allows us to promote innovative proud of.
The people of Menorca are engaged and of Gastronomy 2022 and wish the cuisine with its own identity that cuisine, which always has our
our society has a dynamic spirit. Thus, organisers and everyone behind it the is local, unassuming and based on traditional philosophy of working and
the candidacy for the island to become greatest success. the Mediterranean diet, so desired contributing together to preserve and
Francina Armengol Susana Mora
President of the Government of the Balearic Islands President of the Menorca Island Council
8 9
Menorca: an
all-embracing
gastronomic model
In recent years, Spain has brought Moreover, gastronomy has made an heritage and social cohesion, tourism
three fundamental values to the extraordinary contribution to improving and the economy.
world of gastronomy. Firstly, a quality of life, has created savings for
global vision that allows gastronomy the national health service, generates And it is precisely in all these spheres
to be approached not only from a income from consumption and tourism, that Menorca is a unique model of
perspective of enjoyment or pleasure, and is, therefore, an element that will an all-embracing gastronomy. For its
but also from other perspectives substantially change the prospects diverse raw materials, for the talent of
that are just as important, such as of Europe’s population in the coming its cooks, growers and producers, for
health, culture, social relations and years. We Europeans must become its exceptional natural environment,
the economy. We have gone from aware that diet, food, pleasure and for its extraordinary culinary legacy,
seeing gastronomy as a concept for gastronomic culture are the basic for its multidisciplinary understanding
sensory satisfaction to something building blocks for creating a modern, of social relations, from art to science,
much broader, which encompasses innovative society that is able to tackle for the commitment and awareness of
science, art and culture. Secondly, the the future. That is why I believe that a Menorcans in promoting their economy
socialisation of gastronomy allows us platform such as the European Region and tourism in a sustainable way, and
to fully internalise an approach that of Gastronomy is of vital importance preserving the essence of the island
as its greatest heritage. For all these
must include not only a privileged for gastronomy and which, from an
reasons I believe that there is no better
few, but all citizens who shape all-embracing point of view, can act as
candidate than Menorca for European
today’s societies. And lastly, a cuisine a key factor for modern societies in the
Region of Gastronomy 2022.
of freedom in gastronomy. So that 21st century. All-embracing because it
professionals, and not just cooks, can plays a decisive role in spheres ranging
give time and space to their creativity from education to the environment, via
and capacity to innovate. And we as the development of cultural identity,
diners, the other great protagonists nutrition and health, diversity and Rafael Ansón Oliart
in the world of gastronomy, can also sustainability, sensory and emotional President of the Spanish Royal
choose freely. satisfaction, innovation and creativity, Academy of Gastronomy
10 11
Menorca,
Mediterranean
gastronomic heritage
The island of Menorca and Girona diversity of the raw materials used, of its status as a Biosphere Reserve,
– where elBulli was located until it and the enormous respect that exists and of the Mediterranean diet as
closed, and where elBulli1846 will for local cuisine. Ways of working are an Intangible Cultural Heritage
soon open – have a lot in common: our close to the land, protecting quality of Humanity, are also things that
coasts are caressed by the same sea, and respecting the legacy left by captivate visitors. As a result, I believe
the Mediterranean; the same wind, past generations of cooks of hearty that the title European Region of
the Tramontana, blows over us; the meals, artisan farmers, fishermen and Gastronomy 2022 would be key for
orography of the Empordà coincides livestock farmers. However, beyond the consolidation and expansion of
with that of inland Menorca, and both the virtuosity of the work of these Menorca’s gastronomic identity.
are melting pots of the peoples who gastronomy professionals, I felt the
great sensitivity and awareness its
settled there, their arts and cultures.
inhabitants have for sustainability and
Their culinary influences and age-old
for controlling the growth of tourism
recipes have endured to the present
to preserve the wealth of the island’s
day and we still use them in homes
pantry and its natural resources.
and restaurants. This refined legacy
harmoniously and deftly integrates the This care for – and pride in – defending
best ingredients from the sea we sail and maintaining what is autochthonous
on and from the land we tread. while looking after and protecting its
resources are the best foundations
During my visits to the island of for continuing to build a cuisine
Menorca, I not only saw the surprising that deserves to be a benchmark in
plurality of cooking styles and the the Mediterranean. The lure of its
astounding personality of the local recognisable, subtle and differentiated
chefs, but I also witnessed the cooking, not to mention the importance
Ferran Adrià
President of elBulli Foundation
12 13
01
Exceptional
surroundings
for a
gastronomic
region
MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region
SPAIN AS A MODEL FOR
GOOD FOOD AND HAPPINESS
Spain is an international gastronomic of traditional recipes, coexists with
power and an indisputable protagonist haute cuisine; the latter spearheads Traditional
in the world’s gastronomic market. the international scene thanks to the
Agri-food is a pillar for Spain, which is revolution brought about by Ferran
recipes
outstanding as a producer and exporter
for a range of agricultural activities,
Adrià at elBulli, which was preceded
by the ‘New Basque Cuisine’ movement
coexist
and shines when it comes to the meat
and fishing industries. At the same
and is continued today by several
generations of chefs whose cooking
with haute
time, price competitiveness has shifted is contemporary and creative. And cuisine
to quality competitiveness, allowing a lastly, vis-à-vis tourism, Spain is
number of Spanish products to position unquestionably appetising on the food
themselves at the very highest level on front.
the international market.
The sum of these factors coalesces in
The next link in the chain, food an alliance that guarantees a veritable
distribution – both wholesale and ‘Made in Spain’ supremacy in the
retail – has become more professional, context of international gastronomy.
and this is true of supermarkets all the
way to gourmet delis. In addition, and The gastronomic sector is constituted
going a step beyond this gastronomic by agricultural, livestock and fishing
chain, the restaurant industry has production together with the food
grown, diversified and innovated via and beverage industry (with Spanish
myriad business models, and this can wineries playing a leading role)
be appreciated in the most modest bar and distribution via supermarkets,
to the most sophisticated eatery. hypermarkets, specialised shops and
HORECA. The sum of these activities
Furthermore, great regional culinary represents production worth €388
diversity, whose appeal lies in the use billion, and offers the following
16 17
MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region
15% of international tourists visiting Spain
do so for gastronomic reasons
15.5% of international tourist expenditure
in Spain is generated by gastronomy
conclusion: gastronomy, in other States, with 6), 3 on the Top 10 list
words this value chain, represents (followed by Denmark, France and
33% of Spain’s GDP. Peru, each with 2), and 13 restaurants
in the Top 120 worldwide.
In addition, it represents €168
billion of Gross Value Added, 14% From a qualitative point of view, we
of GDP; and employs 3.73 million must take into account the appeal of
workers, 18% of total employment Spain’s gastronomic sector in terms of
in Spain. the quality of its products, its regional
diversity, the continuous improvement
Spain’s agri-food exports represent of its image, a growing appreciation
16.8% of total Spanish foreign trade. by the general public of cooking and
As for tourism, 15% of international of cooks, the international visibility
tourists visiting Spain come for of chefs and their creative capacity
gastronomic reasons; in addition, to design dishes, not to mention
innovative business models, the
15.5% of what international tourists
importance of the Mediterranean diet
spend in Spain goes on gastronomy.
(at the heart of Spanish cuisine) as a
healthy way of eating, the recognition
In the ‘sub-sector’ of haute cuisine,
of the tapa (‘fashionable’ on a global
Spain has 206 Michelin-starred level) as a culinary Made in Spain
restaurants, a figure that could model and, in short, the positive impact
undoubtedly be greater given the high of gastronomy on Brand Spain.
level of Spain’s restaurant sector,
but which historically has only been Although the impact of gastronomy
surpassed by countries such as Japan, on Spain’s economy is based on
France, Italy and Germany. On the solid roots and brings about multiple
other hand, a domestic rating, such opportunities, it also poses a series
as that given by the Repsol Guide, of challenges that must be considered
distinguishes 524 restaurants with in order to maintain and increase the
Repsol Suns. In addition, Spain’s competitiveness of the activities that
international importance can be constitute it. This entails promoting
seen by its presence on lists like innovation and consolidating its
The World’s 50 Best Restaurants leadership in different sub-sectors,
2019, with a record number of ideas that this report analyses
7 eateries among the 50 best in from a quantitative and qualitative
the world (followed by the United perspective.
18 19MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region
THE BALEARIC
ISLANDS AS
A MODEL OF
CULINARY
DIVERSITY
The archipelago of the Balearic Islands ratjada and Ibizan salmorra, and sweets
is made up of Mallorca, Cabrera, such as flaó, greixonera, orelletes, or
Menorca, Ibiza and Formentera. In total, macaron de Sant Joan can be found in a
the territory covers 4,992 km², and as few places. As in Mallorca, they grow
a region it is small when compared to traditional produce such as almonds
other Autonomous Communities. Its and carob, but the agricultural industry
population is 1,187,808. Although their is dwindling with each generation.
origins are similar on a time scale, over
the centuries, each island has defined Formentera – an extension of Ibiza’s
its identity and gastronomy according customs, ways and cuisine – has a
to its local natural pantry, the diverse pantry of ingredients that are identical
influences received from other cultures yet different, such as peix sec (dried
which settled there, and its commercial fish) used in the ubiquitous country-
activities. style salad, liquid salt, dried figs,
fresh goat’s and sheep’s cheese, honey,
Today, Ibiza’s gastronomy is the most and bescuit (a slow-baked bread with
international and cosmopolitan, a toast-like texture, which has to be
with the greatest cultural mix as soaked before being eaten). It is one of
local ingredients and techniques are the most peculiar ingredients of their
combined with Asian, Latin American country-style salad.
and other European influences. Given
that it depends on seasonal tourism, For its part, Mallorca still retains
local species such as pollo de payés (a a unique culinary identity, one that
free-range chicken with firm meat and includes other influences. This can be
a pronounced flavour) are only eaten clearly seen in its agricultural sector,
at home. However, typical seafood as well as in its processing industry of
stews such as bullit de peix, borrida de primary products and their value-added
20 21MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region
marketing, and in its various types and to enjoy dishes such as frit mallorquí,
categories of restaurants. Its best- trampó, escaldums, tombet, stuffed
Each island has defined its gastronomy
known products include sobrassada,
ensaimada, wine, olive oil and almonds.
snails, roast suckling pig, arròs brut and
sopes mallorquinas. Sometimes they are
identity according to its local pantry,
The products, in addition to fruits and
vegetables, fish from its coasts, and
prepared in a purely traditional way,
other times they are given a modern
diverse cultural influences from previous
meat from locally raised animals, are
used by restaurants in modern versions
and contemporary twist, yet the
essence of their origins always comes
settlers and ongoing commercial activities
of local recipes. It is thus possible through.
22 23MENORCA TIMELESS FLAVOUR Exceptional surroundings for a gastronomic region
MENORCA,
TIMELESS
FLAVOUR
Menorca is an island filled with activities that continue to this day.
contrasts and has a very distinctive All your senses come into play when
personality. Located in the middle of you visit this Biosphere Reserve,
the western Mediterranean, sculpted offering you the possibility and the
by wind and the sea, it has wealth of responsibility of contributing to the
natural heritage, and its history goes maintenance of its important legacy.
back over four thousand years thanks
to the extraordinary legacy drawn from Menorca tantalises everyone who
the various cultures that settled there visits. The powerful spell it casts
over the centuries. over those who are open to capturing
its qualities leaves a mark. The
The adaptation of animal and plant island’s cuisine has been influenced
species to this rocky island, set by its history, climate and orography,
quite a distance from the mainland, resulting in a gastronomic diversity
has given rise to unique forms of which, paradoxically, is unknown to
life in the natural world. Climatic most visitors.
conditions and contrasting geology
have allowed a great biodiversity to Because the cuisine of the island is
flourish, and this has benefited from Mahón-Menorca cheese. But also
the hands of local farmers who, year esclatasangs, capers, samphire,
after year, have wisely cultivated the oliaigua, saffron, chamomile, flor
land. Ancestral human use has left de Fornells salt, and sulla honey.
an indelible mark on the territory and Menorca is ensaimada. But also
has shaped an intensely humanised rubiols, crespells, coca, congret,
landscape that has become a pillar of panet de mort and carquinyols.
the island’s identity. The landscape Menorca is caldereta. But also cega
reflects the harmony that coexisted, amb coc, perdius amb col, caragols
until just a few decades ago, between amb cranca, pilotes a la menorquina
human use of the land and the natural and conill ab pixotera. Menorca is
environment, especially with regard sobrasada. But also camot, vermella,
to agriculture and livestock farming, cuixot, carn i xua, butifarró, lamb,
24 25SOME FACTS ABOUT MENORCA
and snails. Menorca is lobster. But
also cap roig, escupinyes, molls,
corns, snake’s locks anemone,
monkfish, oysters from the port
of Mahón, espardenyes and raors.
OVER 200 PRODUCERS IN 20 DIFFERENT CATEGORIES
Menorca is gin. But also craft beer,
1.500
as well as quality wines made from
local and non-local grape varietals.
Fortunately, one of Menorca’s virtues is
the unstoppable change of its agri-food MORE THAN 1,500
and artisanal revolution. Producers, BECAUSE OF ITS STRATEGIC LOCATION IN THE MEDITERRANEAN, IT
ARCHAEOLOGICAL SITES THAT HAS BEEN SETTLED BY ARABS, THE FRENCH AND ENGLISH, AND IS A
growers, farmers, distributors, small
business owners and restaurateurs
ARE OVER 4,000 YEARS OLD MELTING POT OF CIVILISATIONS
are committed to a network they have
created; one which is fast becoming
consolidated and will continue to MENORCA MEASURES 702
be hugely successful in the future.
To complement this, the restaurant
SQUARE KMS, LESS THAN
702km 2 66%
scene in Menorca is also sympathetic
A FIFTH OF MALLORCA 216km
to international trends. In addition ISLAND
to the cooks and entrepreneurs who
seek out local traditions and identity,
there are others whose cuisine is more
11,000 KM OF DRY-STONE WALLS, OVER HALF THE IN 1993 MENORCA WAS 53 KM FROM MÁO TO
open to fusion and outside influences, 216 KM OF COASTLINE
LENGTH OF THE GREAT WALL OF CHINA DECLARED BIOSPHERE
but they do not forsake the idea of CIUDADELA OVER 100 BEACHES AND COVES
deftly integrating raw materials or
local techniques in their dishes. The
11.000km RESERVE, 66% OF ITS
TERRITORY IS PROTECTED
184 KM CAMÍ DE CAVALLS
past decade has seen the rise of
a movement that reaffirms pride
in local identity, that sings the
praises of autochthonous raw
materials, of inherited traditions, RECYCLING RATE IS 10% HIGHER
and of Menorcan recipes. This
A POPULATION OF 93,759
130 INHABITANTS PER SQUARE KM
10% THAN THE AVERAGE IN SPAIN
trend is mainly thanks to a generation
of cooks, small business owners,
winemakers, restaurateurs, politicians,
artisans, farmers and entrepreneurs POC A POC (‘BIT A BIT’) IS, 1,800 RESTAURANT AND
who see Menorca’s diversity as a PROBABLY, THE EXPRESSION HOSPITALITY BUSINESSES
special gift. THAT BEST DEFINES US
1.800 AVERAGE LIFE EXPECTANCY
IS ONE OF THE HIGHEST
GLOBALLY. IN 2004,
THE (OFFICIALLY) OLDEST
93.759 PERSON IN THE WORLD DIED
AT THE AGE OF 11402 Our history,
a culinary
journey
through time
28 29MENORCA TIMELESS FLAVOUR Our history, a culinary journey through time
From prehistoric times until practically today, Menorca has been a crossroads
for various cultures thanks to its strategic location in the middle of the western
Mediterranean and to the singular geographical characteristics of the Port of Mahón.
Since time immemorial, different peoples have coveted the island as a stopping place and
refuge. All have left a rich historical legacy, making Menorca a land of important Cultural
Heritage, which includes Gastronomy.
FROM PREHISTORY
TO ROME
Human presence on the island has been called arròs de la terra is also known as
confirmed to exist since the beginning ‘Moorish rice’: Its origins date back to
of the Bronze Age (2,000 BCE), an era Islamic times, but, despite its name,
known as the pre-Talayotic period. In it is not made with rice but with wheat
around 1400 BCE, the evolution of this semolina. It is a very notable recipe of
culture gave rise to a number of large the island’s gastronomy and was usually
stone constructions known as talayots, a eaten on the days after pigs were
word that lends its name to the richest slaughtered, served with pieces of pork,
period of the island’s prehistory, the part of the animal’s head, and two heads
Talayotic, which had singular places of whole garlic, as well as potatoes or
of worship called taulas. In 123 BCE, sweet potatoes.
Menorca became part of the Roman
Empire which brought a transformation In 1287, after almost 400 years of
of the Talayotic settlements, and the Muslim rule, the Christian king Alfonso
dominance of three towns contiguous to III ‘The Liberal’ conquered Menorca and
three important ports: Mago (Mahón), integrated it into the Catalan-Aragonese
Jamma (Ciudadela) and Sanisera Crown and later into the Kingdom of
(Sanitja). Mallorca. During the period spanning
the 13th to the 18th century, from the
Following the Fall of Rome, and as in Romanesque to the Baroque, the island
the rest of the Balearic archipelago, began to truly establish its culinary
Menorca suffered successive invasions traditions, as well as creating the main
by Vandals and Byzantines, until it was gems of its artistic and architectural
integrated into the Islamic world in the heritage. French rule in the 18th century,
early 10th century, linked first to the although brief, left a great influence
Emirate of Cordoba and later to the Taifa on cooking and food that would be
kingdom of Denia. Still today, a dish expanded upon in later years.
30 31MENORCA TIMELESS FLAVOUR
FRANCE AND
GREAT BRITAIN
In the 18th century, as a consequence of
the War of Spanish Succession, Spain Many
was forced to cede Gibraltar and the
island of Menorca to Great Britain. For
culinary
Great Britain, Menorca represented a
valuable enclave in the Mediterranean,
words and
and ensured that its expansion could
continue. For 100 years the island
names are
remained British, although interspersed
with some short periods of French and
rooted in
Spanish rule. All these changes greatly the English
influenced local life by transforming
economic conditions and, therefore, the language
island’s customs and culinary arts.
to refer to sengri (sangaree), a hot
For example, it can be seen in ways of wine that is sometimes spiced. It
cooking, such as in the use of butter, is interesting how a number of new
which is unusual in this area, in food names have arisen, such as that of a
and drinks – with the best illustration variety of plum, which on the island
being Menorcan gin – and in many is called neversó. It is, in fact, the
words and culinary names that are phonetic adaptation of the English
rooted in the English language. There words ‘never saw’. Legend has it that,
are many examples: grevi (from the during his time on the island, the
word gravy), to refer to the meat juices British Governor Richard Kane tasted
of a roast; xenc (shank), which is the one of these fruits, and exclaimed,
front part of the leg of an animal whose ‘I never saw such plums before!’ The
meat is the main ingredient of brou de name stuck. A taste for puddings of
xenc (veal broth); pinxa (from the word all kinds, made with a wide range of
pilchard), a sardine that is widely used ingredients, and a fondness for jams
on cocas; píquels (pickles), gherkins in and marmalades is another legacy from
vinegar or other pickles; xels (shells), that time.
in other words, cockles; punys (punch)
32 33THREE ART DE DE RE SA CUINA DES
LA CUINA CIBARIA POBLE DE MENORCA
MUST-READ Fra Roger (18th century) by Pedro Ballester (1923) by Bep Al·lès (2012)
BOOKS
FOR
UNDERSTANDING
OUR CULINARY
HISTORY
The oldest written reference of Menorcan gastronomy, it This is the first modern recipe book on Menorcan cooking and Involving fieldwork, this is a compilation of recipes from
provides us with truly valuable cultural information. Francesc patisserie. It reveals, in great detail, the culinary tastes and fishermen, hunters, home-makers, retirees, books from
Roger was a Franciscan friar who lived, worked and cooked for dietary habits of the island’s society in the first half of the manor homes, handwritten family notes, and interviews with
his fellow monks at the Sant Francesc monastery in Ciudadela 20th century, and it remains contemporary in its outlook: his pastry chefs and bakers. The first part offers a broad range
during the first half of the 18th century. His book is the fruit recipes, and what he wrote on seasonal ingredients and ways of recipes, from breakfasts requiring cutlery to rice dishes,
of knowledge and experience accumulated over the years of eating are still followed to this day. The author, who was pulses, fish, meat, soups, stews and breads. The second
when he worked as a cook. A manuscript containing more actually not particularly interested in gastronomy, treated the – containing over 900 recipes – looks at desserts and pastry-
than 200 recipes which include ingredients – some exotic and project like a research topic, offering conclusions and analysis making, and includes desserts from manor homes, convents
from faraway places – that were not commonly found in the that were more like a study. and monasteries, recipes from grandmothers and from the
cookbooks of his day. It reveals a masterful cuisine combining island’s past pastry chefs and bakers.
popular local wisdom with an adaptability to using the island’s
recipes as well as products from America and Europe.MENORCA TIMELESS FLAVOUR Our history, a culinary journey through time
TODAY, AN
culture. To complement this, the and the sense of community for a unquestionable gastronomic heritage,
restaurant scene in Menorca is common goal. Restaurateurs share of gustatory memory; a cuisine whose
also sympathetic to international the goal of promoting the singularity diversity is as intriguing as it is
trends. In addition to the cooks and and personality of Menorca’s cuisine enjoyable, with a huge and omnivorous
AWARENESS ABOUT
entrepreneurs who seek out local beyond its stereotypes. A culture of range of dishes to offer diners, and
traditions and identity, there are others cooking built throughout the centuries one with an immense past, a better
whose cuisine is more open to fusion via the influences from the different present and a splendid outlook for the
and outside influences, but they do not peoples who inhabited the island; future. Menorca has never had such
GASTRONOMIC
forsake the idea of deftly integrating shaped also by the artisanal knowledge a highly qualified generation of
raw materials or local techniques in of local farmers and fishermen, and incomparable talent with a greater
their dishes. by the wealth provided by the seasons awareness of the environment;
and nature. Over time, these factors never before has Menorca had this
HERITAGE
What is remarkable among the island’s have brought about the creation of exceptional level of cooks.
cooks, compared with other regions, a wide-ranging collection of recipes
are the good vibes, the camaraderie imbued with breathtaking harmony, of
As we mentioned in the introduction,
there is a growing pride in local
identity, in roots and what is passed
down; these are seen as differentiating
factors, and as a reaction against
an ever more globalised society.
Gastronomy is one of our greatest
assets, a treasure held dear by every
family, in each home, in each lloc and
in every restaurant. Times change and
Gastronomy
younger generations – out of habit
and lack of time – are perhaps more
is one of our
inclined to be influenced by less formal
ways of eating. But in spite of this,
greatest
there is an effort and an awareness assets.
on the part of the community to
uphold values, ingredients and the A treasure
legacy of what is local.
held dear
The restaurant industry mirrors this
movement. It is surprising that such a by every
small landmass has more than 1,800
eateries. There are new restaurant
family, in
openings, chefs and ideas are in
motion, there is a greater culinary
each home,
offer and better service, and a growing
interest in a search for excellence as
in each lloc
diners are ever more active, attaching and in every
great value to gastronomy as part
of their leisure time and pursuit of restaurant
36 3703
Menorca’s
gastronomy,
roots and
excellence
38 39MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence
EIGHT RECIPES FOR
UNDERSTANDING THE LOCAL
GASTRONOMY’S IDENTITY
Caldereta Oliaigua amb figues Rebosteria Aubergínies plenes
(STUFFED AUBERGINES)
(LOBSTER STEW) (‘OLIAGO’ WITH FIGS) (DESSERTS)
This variation of Iman Bayildi – found all around the
The most emblematic dish of the island’s seafood cuisine The most beloved dish of traditional Menorcan peasant The tradition of dessert-making, which goes back a long Mediterranean – is made with the excellent local varieties
is caldereta. Made with the flavoursome lobsters found in cuisine, it is eaten daily for breakfast, lunch or dinner; it has way, encompasses elements of Muslim culture that have of aubergines (white, striped, purple or black), although here
Menorca’s waters, it is also made with fish, moray eel or even survived past migrations to Florida and Algiers. Adapted been mixed and improved with contributions from Catalan, it is almost always vegetarian. It can also be enjoyed cold
a variety of seafood. Invented by fishermen, local chefs according to seasonal ingredients (wild asparagus, cabbage, British and French cuisines. The recipes, faithfully passed or in a coc (a typical Menorcan bread roll). Often associated
improved upon the recipe. The restaurants Can Burdó, and etc.), the perfect pairing is with figs, but it goes well with down through the generations, were prepared according to a
with festivities, this dish dates back to the introduction of
later Es Pla, turned this lobster stew into one of the island’s grapes, melon and even chips. It is part of a saying that calendar of annual festivals: greixeres during Carnival season,
this vegetable to the island and is paired with the Menorcan
gastronomic icons. They popularised this basic fisherman’s defines the way of life on Menorca: tranquillity and oliaigua. A formatjades at Easter, ensaimadas with hot chocolate during
summer festivals dedicated to patron saints, buñuelos for All fondness for marjoram.
recipe among foreign foodies visiting the Bay of Fornells, popular summer dish, prepared when the island’s vegetables
transforming a lowly stew of llagosta de pata rompuda into a are bursting with flavour, it is served with day-old toasted Saints Day, and tortada, nougats and cuscussó at Christmas.
When it comes to dishes made with savoury dough, and just
delicacy fit for a king. A dish with humble origins that allows bread and sweet, energising figs. The simplest version is
to name a few, there is a great variety: coques, rubiols stuffed
fishermen to make a better living. When you savour a well- made with tomatoes, onion, garlic, green pepper, oil and water
with meat or fish (similar to baked pasties), bread rolls filled
made caldereta, you find yourself before a down-to-earth dish, (oli i aigua: oliaigua), but there are many variations: oliaigua
with sobrasada, flaons (pies stuffed with cheese and eggs),
one with perfect texture and distinct flavours that restores broix (without tomato, but including the same other basic formatjades (pasties stuffed with meat, sobrasada...), etc. As
your faith in seafood stews, in particular those traditionally ingredients), with cabbage, a white version (made with milk), for those made with sweet doughs, the list includes amargos
eaten with a spoon. The concentrated flavours of the stock with egg, or with asparagus. (made with almonds and eggs), carquinyols (also with almonds,
– which is elegant and balanced – subtly harmonise with the but with a drier dough), pastissets (in the shape of flowers),
character of the lobster meat. A classic dish where each bite crespellines (dry biscuits, small but crispy) and crespells
is transformed into a hedonistic feast. (flower shaped, but sometimes with a hole in the middle and
stuffed with cottage cheese, jam, sobrassada ...).
40 41MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence
Raoles d’endívia Calamars plens
(CURLY ENDIVE FRITTERS) (STUFFED SQUID)
Roroles – mentioned in Mestre Robert’s 15th century Llibre del From the nature of this dish – linked to age-old sustainable
Coch – were shaped with spoons to create round morsels of ways of fishing – and the fact that in the past it was served
any battered fried food, and were the origin of tempura, which on New Year’s Eve, we know that it was held in high esteem.
was imported to Japan by missionaries. They are still made Depending on where it is made on the island, there are very
in Menorca with different ingredients (fish, meat, vegetables, subtle but important variations: it can be prepared with potato
snakelocks anemone, etc) to use up leftovers. The most popular or sweet potato, with meat, or only with the tentacles and
are prepared with an exceptional, yet humble, island ingredient: wings, with or without milk.
curly endive, sometimes with the addition of flakes of dried fish.
Caragols amb cranca Tortada d’ametlla
(SNAILS WITH CRAB) (ALMOND CAKE)
A classic example of Menorcan cuisine made with traditionally Typically served for celebrations, it is based on a Genoese cake
gathered produce, this flavoursome ‘surf and turf’ dish is where egg yolks and egg whites are mixed separately. Identical
typically prepared with the innards, coral or other seafood to one made in Alicante, it is found in many other places around
parts that are pounded (this is also used in many other stews, the Mediterranean. The local Menorcan breed of hen lays
such as calderetas, panaderas, etc.). In the past it was made eggs whose quality and size make them especially suitable
with cranc pelut (warty crab), but this is now a protected for this recipe. This cake is topped with a crown of meringue –
species. commonly used on the island, and which was a huge success at
the Russian court in the 19th century, as was mayonnaise.
42 4316
ingredients
TO UNDERSTAND
THE DIVERSITY
OF THE LOCAL
PRODUCEMenorca’s gastronomy, roots and excellence
01
Cheese
The history of cheese on the island Regulatory Board was set up. Later,
goes way back in time; even to in 1997, its protected named was
prehistoric times, as has been broadened and it is now known as
suggested by traces of it on ceramic ‘Mahón-Menorca’.
utensils used to make cheese, which
date to 2000 BCE. There is written The way in which Mahón-Menorca
evidence from the 5th century CE cheese (formatjat) is made has remained
mentioning the consumption of cheese unchanged for a very long time on all
on the island, and Arabic documents Menorcan farms (llocs), where it is
from the year 1000 specifically state produced using age-old methods. The
the excellent qualities of cheese process consists of a series of steps,
from Menorca. Already an important handed down from fathers to sons,
export in the 13th century, it was and its proper application is what
during the period of British rule when defines and results in an authentic
it became truly popular and from when Mahón-Menorca Cheese, although
its name ‘Mahón’ – the port from recent technological advances have
where it was exported – originated. In led to slight modifications being
1985, it was awarded the distinction implemented. Mahón-Menorca cheese
of Denomination of Origin, and its is aged in curing cellars where the
46 47Menorca’s gastronomy, roots and excellence
made with raw milk from the cows of cows, goats and sheep, and all make
on the farm, and shaped in a fogasser cheeses that conserve the character
(cotton cloth). Both use the same basic and personality of their artisanal
methods, but these differences are methods, farms, the seasons or type of
what lead to the characteristics of the feed. The field of cheese-making has
final product. seen much innovation, and variations
now include rosemary, beer, smoke,
In addition to cheese with the Mahón- sobrassada, blueberries, or botifarró
Menorca Denomination of Origin, over sausage. New marketing ideas have
the past decade there has been an led to the production of heart-shaped
increase in the number of independent cheeses, spicy sheep’s milk, goat’s
producers who have embraced milk, and wine, blue cheeses, and even
traditional practices. They work with European specialities such as fresh
raw milk from autochthonous breeds mozzarella, provolone or caciocavallo.
rinds are treated traditionally: this
involves turning the cheeses and
smearing the rinds with oil and/or
paprika.
Mahón-Menorca D.O.P. (Protected
Denomination of Origin) cheeses are
pressed paste cheeses, square in
shape with rounded edges and corners,
and embody the natural flavour of
our island, which was declared a
Biosphere Reserve by UNESCO. To
make them we use milk from local
Menorcan cows, and a time-honoured
traditional method (as set out in the
D.O.P. Regulations). Then, it is the wind,
dampness and light of Menorca that
ensure our cheeses are imbued with
During the past decade, their particular taste that is strong and
unmistakeable, and is the attribute
there has been an most highly valued by consumers. The
flavour of Menorca.
increase in the number of
Within the Protected Denomination of
independent producers Origin definition, there are two different
kinds: Mahón-Menorca cheese –
embracing traditional made with milk that has undergone
some kind of treatment, such as
practices pasteurisation, and where moulds can
be used to shape the cheeses; and
Artisanal Mahón-Menorca cheese –
48 49Menorca’s gastronomy, roots and excellence
02
Fish and
seafood
Since ancient times, fish has enjoyed by the end consumer are:
been present in Menorcan cuisine, lobster, red scorpionfish, skate, red
although its flavour and gastronomic mullet, cuttlefish and snapper. When
appreciation was not like that of it comes to trawling, the following are
today. Modern fishing techniques – caught: shrimp, blue whiting, argentina,
from the mid-20th century onwards monkfish and Norway lobster. All are
– facilitated the capture of fish with of enormous culinary value and coveted
by restaurateurs – in particular during
a higher nutritional and organoleptic
high tourist season – and by end
value. From humble species, and the
consumers, who buy produce at the fish
almost subsistence-like existence of
market, fishmongers or supermarkets.
fishermen, consumption has increased
thanks to fish that are now greatly The fishing fleet, which operates from
valued by the end consumer, and the ports based in Menorca, is associated
livelihoods of those dedicated to small- to one of three fishing guilds – Mahón,
scale fishing has improved. Ciudadela and Fornells – and mainly
carry out bottom fishing and small-
The most important species, by scale fishing. On the whole, fishing
volume of creatures caught and businesses are small, family-owned
50 51MENORCA TIMELESS FLAVOUR
Small-scale fishing is the most
prevalent on the island
affairs where the proprietor of the and five ‘parks’ of escupinya (Menorcan
vessels also usually sails on one of his clam) beds. The Port of Mahón prospers
own fishing boats. About seven boats thanks to aquaculture, and to the
are trawlers, four based in Ciudadela cleaning and purging of, among others,
and three in Mahón. Small-scale mussels, escupinyes , clams, and
fishing is the most prevalent on the notably large oysters. A recognised
island, and some 54 vessels fish this model of sustainability, and one with a
way. promising future.
When it comes to different kinds of
sea aquaculture, Menorca has about
fourteen suspended mussel farms
52 53MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence
03 spicy paprika, and which comes in two
kinds: tierna (soft) or curada (aged).
The origins of sobrasada go back to
ancient times, to the period of great
advancement and splendour in the
Middle East. Over the centuries,
Wine
Vines were already cultivated in Menorca
during Roman rule and continued to be
grown under Muslim rule, but it was
05 06
sobrasada became a fixture for local in the 19th century when cultivation
Menorcans, and went from being a
simple way of preserving meat to
being a characteristic element of their
gastronomy.
reached its peak, covering about 1,300
hectares. Some years later this was
drastically reduced, mainly due to the
damage done by phylloxera. Eventually,
Mayonnaise
from 1980 onwards, various initiatives
Other local charcuterie products were set up to recover wine production.
include: botifarró (minced meat mixed In 2000, vine cultivation underwent
with blood for black sausage, and a great resurgence that continues to
without for white sausage or botifarró this day. Each year, new vineyards are
blanc); camot (also called cuixot or established, and the current census puts
camaiot), which is similar to botifarró about 90 hectares in use, although some
Olive oil
Charcuterie but instead of using intestines for of them have not yet produced wine. Roman Menorca was strategically placed
the casing, pork thigh skin is used; on the olive oil maritime trade route
Charcuterie products, which are white sobrasada, is a pre-Hispanic From an analytical and organoleptic that linked the Iberian Peninsula with
delicious and very varied, are made recipe dating to before the conquest point of view, the island’s wines have the capital of the Empire, as revealed
with pork. Celebrating the slaughter of America, where chilli peppers were by amphorae discovered around the
remarkable personality due to their
of a pig (known as porquejades) has discovered. These past years have island and from its archaeological sites.
differentiating characteristics. Vineyards
always been one of the most typical seen the industry come up with more With Romanisation, Menorca embraced
customs in Menorca, and a festivity are, typically, small plots surrounded the culture of olive oil – part of the
user-friendly ways of consuming these by dry-stone walls that protect them;
in which family and friends took Mediterranean food trilogy of bread, oil
products, as well as more natural – this limits mechanization and means and wine. In terms of local production,
part. All the meat and entrails of the and even organic ones. that many processes – in particular the most important historical find, which
slaughtered animal were used to make was discovered below the old town
charcuterie and to ensure the family harvesting – are done manually. The
centre of Alayor, is a Roman oil press
04
had provisions for the coming year. soil, which is mainly calcareous and dating back to the 2nd century BCE.
Once all the work was done, and after siliceous, is light and stony, and provides
a hearty meal, popular songs called excellent drainage allowing the vines Today, in the 21st century, production
glosat – improvised songs about topics to stay watered but not too damp. Nine Mayonnaise is, without a doubt, any food, the owner served him some has recommenced in Menorca, a sign
of the day – were sung. Although wineries on the island already sell the the most famous and widely eaten leftover meat together with this sauce. of a growing interest in recovering the
festivities celebrating porquejades are wine they make, and several new wine Menorcan product in the world; the star The Duke thought it was so delicious ancient culture of olive oil, both in the
now only done occasionally and have projects are up and running: Within a sauce of numerous international dishes that he took the recipe to France where countryside and at the table. In Menorca
the endemic tree is the acebuche, the
been modernised, the charcuterie made few years the latter will also have their and recipes. Related to the much older it became known as mahonnaise, in wild olive tree. Common varieties have
on the island is still delicious. wines on the market. Around 180,000 aioli (alioli bó), mayonnaise is made honour of the town of Mahón. Over always been grown in Menorca, such
bottles a year currently enjoy the ‘Illa with oil, egg, salt and vinegar or lemon time, the name gradually changed to as arbequina, which today is the most
Only made in Menorca, and dating back de Menorca/Isla de Menorca’ P.G.I. juice, and was originally an ointment mayonnaise, leading to confusion and popular variety for the production of
to Roman times, carn i xulla is the most (Protected Geographical Indication), of used to treat chafing for horses. pointed to a possible French origin, quality extra virgin olive oil. There are
typical of all the island’s cured meats. which 62% is white, 24% is red, and 14% It is said that following the French although it should be said that this currently about a dozen producers, and
invasion of the island in 1756, the sauce does not appear in any French close to 25,000 olive trees have been
It is a raw, cured sausage made with is rosé. This volume will increase in the planted, including organic ones as well
lean meat and fat. Another must-try near future as new vineyards begin to Duke of Richelieu stopped at a tavern cookbook or document on cuisine prior as less common varietals, and there is
product is our famous sobrasada, a produce, potentially at least doubling one evening asking for something to to the conquest of Menorca. even a growing interest in the local wild
raw, cured sausage flavoured with today’s production of wine. eat and, because there was hardly olive tree, despite its very limited yield.
54 55MENORCA TIMELESS FLAVOUR Menorca’s gastronomy, roots and excellence
07
Other variations are gin and soda
(known as pellofa), gin and palo (a
liqueur from Mallorca), or it is just
served neat in a small glass. Today, Gin
de Menorca is exported to hundreds of
markets all over the world, and can be
peppers, onions, garlic, potatoes,
courgettes, pumpkins, cabbages,
spinach, peas, lettuce, curly endive,
artichokes, cucumbers...
In the mid-90s, a group of Menorcan
Recently, there has been interest in
the vermella menorquina breed and in
preserving and improving the way it
is raised, as well as its ‘family tree’.
Hornless, and generally reddish, the
colour of the animals can range from
11 Suckling lamb
The local Menorcan sheep are
extremely well adapted to the climate
and geography of the island, which has
long periods of drought and a scarcity
found on the drinks menus of the most agriculturalists decided to start a light blonde to dark red. It is a
famous international bars, restaurants hardy breed, and perfectly adapted to of feed. Not only is this lamb of great
farming organically as it was more
and hotels. Menorca’s geography. The association gastronomic value for its texture and
environmentally friendly and more
of producers is strict about traceability organoleptic qualities, but it is also
respectful to livestock. Thanks to this
and food security, as well as the way appreciated as the animals are not
rise in organic production, organic
the cuts and ageing processes are given to jumping over the traditional
produce can be found today in many
08
marketed in order to offer added value. dry-stone walls that border the fields
specialised establishments on the
in Menorca. Local, organic production
island, as well as at the various
10
is growing year on year.
farmer’s markets that are held in each
13
village. In 2018, organically farmed
land in Menorca went from 4,857.80
hectares to 5,449.60, in other words, Saffron
an increase of 12.1%. 15% of usable
farmland in Menorca is organic. Of huge gastronomic value, this spice
is now being grown again, 300 years
after it was last cultivated on the
09
island. Of high quality and with health-
giving properties, it is representative
of the recovery of agriculture by young
artisan farmers who are growing
alternative products. Three saffron
producers grow, harvest and package
Gin de this spice on the island. No chemicals
Menorca are used, and the saffron has first-
class certification.
Fruits and
12
Introduced here by the British, this
spirit is extremely popular among the vegetables
locals of Menorca. The gin, or genever, Honey
made today in Menorca is produced Traditionally, the vast array of fruits
traditionally in old copper stills heated grown in Menorca was staggering, with Snails Honey from Menorca has been famous
over wood fires, distilling wine-based dozens of varieties of apples, pears, for many centuries. The island’s variety
alcohol (as opposed to English or figs (figues flor, negretes, catalanes, coll Snails have historically formed part of of wildflowers and saline air endow it
Dutch gin which is made from cereal- de dama....), plums and apricots. The the local gastronomic tradition. They with a delicious flavour and elegance,
making it highly esteemed. Honey
based alcohol) that is flavoured with island is also famous for its grapes, are used to enhance stews, eaten with
harvesting has been a traditional
juniper berries and herbs. Although it
is drunk all year round, consumption
peaches, citrus fruits, melons and
watermelons, pumpkins and nuts. A
Vermella a dressing, or serve as a contrast to
a particular ingredient, such as with
activity here for a long time. It comes
mainly from private beehives but also
sky-rockets during local summer land with a wealth of vegetables and menorquina crab in the dish caragols amb cranca. from natural hives found in caves, on
festivities. The most popular drink, leafy greens, these have helped shaped The demand for fresh snails has even cliffs, and also from under the eaves of
served very cold, is called pomada or the local cuisine. Aubergines should be The presence of cattle on the given rise to the creation of farms houses. Half a dozen producers make
gin amb llimonada, made by mixing one highlighted as they are commonly used island dates back to 10,000 BCE, to specialising in this alternative and wildflower or single-flower honey:
part gin with two parts lemonade. in the summer, along with tomatoes, the Talayotic period, if not earlier. sustainable source of protein. sulla, heather, bramble or rosemary.
56 57MENORCA TIMELESS FLAVOUR
14 15 16
Xeixa Bread Beer
Xeixa is a variety of wheat whose Before craft beers became trendy
origins go back 8,000 years to the in the West, quality local breweries
beginning of the Bronze Age – the existed on the island. Today, half
Salt end of the last great Ice Age – and a dozen brands and brewers make
thrived during that climate change. this esteemed drink from cereals,
Salt has been key for preserving food, Possibly first brought to Menorca by hops, yeasts, and local and foreign
both on a domestic level as well as the Romans, but maybe even earlier ingredients. The beer made is mainly
for transporting it by sea, and it is, than that, its cultivation practically lager, but there are also forays
disappeared until it was recovered into other kinds, catering to more
therefore, of enormous importance to
this past decade. It does not have cosmopolitan tastes, like Pilsner,
the history of the island. There is even
a high yield, but it is outstanding wheat (blat), stout, pale ale, and
evidence of salt pans dating back to
for its excellent quality. It is grown brown ale. Recognition at international
the time of the Romans. Other salt organically and stone-ground. competitions is constant, such as the
pans, created in the 19th century during gold medal won by Grahame Pearce
British rule, are still in use today. Salt Lager at the 2019 edition of the
production is a natural process during Barcelona Beer Challenge, where 1,112
which seawater evaporates in the pans beers from 22 countries were entered.
due to the effect of the sun and the
wind. Fleur de sel is the first crust of
salt that forms on the surface. This
kind of salt has less sodium chloride
because it is collected as soon as it
has crystallised. It is not treated in any
way, and is a natural and ecological
product.
58 5917 BRANDS,
Menorca (agriculture, livestock, fishing,
seafood, viticulture, beekeeping...).
A key tool for disseminating and
DENOMINATIONS
providing information on local products
from Menorca, Agroxerxa is a meeting
Menorca is a territory that is extremely The Arrels Fair, which is now in its third
With a total of 52 Biosphere Reserves, place for producers and consumers,
fortunate as it has a wide diversity of year, has been consolidated by the
covering over 12% of state land, restaurateurs, processors and
sectors and activities with production presence of over forty producers from
AND
salespeople.
Spain is the country with the most that is traditional, artisanal and the island who, in addition to selling
in the world. Thanks to the balance singular. For many years, it was also an their products to end consumers,
achieved between development island that understood how to maintain have the chance to create new sales
relations, promote and publicise their
RECOGNITIONS FOR
and conservation of heritage and a perfect balance between industry,
landscape, the entire island of agriculture and tourism, until the new products, as well as to share bold,
innovative recipes for their products
Menorca was declared a Biosphere model of the latter was transformed
prepared by local chefs. Arrels offers
Reserve by UNESCO in 1993. The main into a new economy of services filled
UNDERSTANDING
an ambitious agenda of cultural and
characteristic of Menorca’s natural with new challenges. Today, Menorca
culinary presentations, creating a
environment is its environmental and faces the future of a globalised bridge between food producers, as
landscape diversity. In just 700 km2, world with a clear commitment to well as processors and chefs of local, This guarantee covers Menorcan wines
conservation, authenticity and all recognised with the geographical
OUR SEARCH FOR
the island has almost all the habitats national and international renown.
found around the Mediterranean, things local. These have become the Democratic and inclusive in its outlook, indication Isla de Menorca, and which
particularly woods, ravines, caves, values that have shaped our island into Arrels brings gastronomy closer to follow its regulations. These are
a place with a unique identity and ‘way every socio-economic segment. Proof wines made with white varietals, such
wetlands, dune systems, a rocky coast
EXCELLENCE
of doing things’. With this at its heart, of this is its philosophy of ‘learning, as Chardonnay, Macabeo, Malvasía,
and islets. Reasons why Menorca Moscatel de Alejandría, Parellada
was designated by UNESCO as the Island Council of Menorca created tasting and buying’: tast i cocina
the Made in Menorca brand to promote children’s workshops are a sensory or Moll, and with the red varietals,
the headquarters for the World such as Cabernet Sauvignon, Merlot,
traditional products and showcase the and educational festival aimed at kids;
Network of Island and Coastal tastings for attendees are offered by Monastrell, Syrah or Tempranillo. There
essence of Menorca.
Biosphere Reserves regarding producers; and produce can be bought are nine associated wineries (Binifadet,
matters related to sustainable directly from producers. Crispín Mariano, Torralbenc, Celler
The nine fundamental values
development. Solano, Sa Cudía, Sant Patrici, Son
on which it is based are very
Cremat, Sa Marjaleta and Binitord),
similar to those embraced by the
In terms of flora, Menorca is home to which produce around 200,000 bottles.
European Regions of Gastronomy:
some 1,300 species of vascular plants, uniqueness, passion, creativity,
of which 6% are endemic, some of authenticity, culture, history,
which are exclusive to Menorca. On 19 tradition, quality and all things
June 2019, Menorca’s Marine Biosphere local.
Reserve became the largest in the
Mediterranean, increasing from 71,191 As are its pillars: The Agroxerxa project is an initiative
- Valuing the culture of local set up by OBSAM (Menorca’s Socio-
hectares to 514,485. This increase
production Environmental Observatory) with First made in Menorca to satisfy
means that the Reserve established
funding from the LEADER Menorca demand under British rule, gin is now
in 1993 is now seven times larger - Collaboration and consensus programme and the IME (Menorcan
among those involved part of local Menorcan history, tastes,
than it was, and although other larger Research Institute). It is the most customs and celebrations. In 1997,
Biosphere Reserves exist, this is the - Promoting the values of the exhaustive, complete and up-to- the Regulations for the geographical
first time that a Marine Reserve is territory date compendium of producers and denomination Gin de Menorca were
larger than its own landmass. - Promoting production activities products from the land and sea of approved. These offer, on the one hand,
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