The Balearic Islands are gems, set along the coast of Spain, one of the most beautiful vacation destinations in the Mediterranean.
Each island has its own unique character: Ibiza is known for its vibrant nightlife, while Mallorca, the largest of the islands, attracts exclusive tourism with some of the best boutique hotels on the continent.
In contrast, tiny Menorca, located to the north, is an unpolished diamond. It has maintained a wild and authentic character, distinct from its siblings, along with a unique and long-standing culinary tradition.
Nestled among hiking trails, turquoise coves, and golden sand beaches are 11 wineries that produce excellent white wines. Surprisingly, the local Malvasía grapes yield mineral-rich, restrained, and elegant wines.
The island also has a centuries-old tradition of producing aged Mahón cheeses, premium cured meats, ensaimada pastries (made with white lard), and even London Dry Gin, a legacy of the English rule that lasted until the 19th century.
Above all, the island's magnificent seafood has gained fame: fish, langoustines, shrimp, and lobsters, which are increasingly sought after in southwestern Europe.
Menorca (photo: Pelayo Arbués)
A Festival of Connections and Local Cuisine
All these local treasures are celebrated at the Menorc4manos festival, which will celebrate its fifth anniversary in its next season.
Founded by entrepreneur and chef Ernesto Ventós, the festival features a series of four-hands dinners at various top restaurants on the island. For each event, a celebrated guest chef cooks alongside one of Menorca's leading chefs.
Ventós himself stumbled into the culinary world almost by chance. After studying business administration in Switzerland and Germany, he returned to his hometown of Barcelona.
At 26, he launched his first restaurant as an entrepreneur. Ventós later co-founded the innovative Marea Alta restaurant in Barcelona and the Hermanos Vinagre chain. At the same time, he continues his father's legacy by heading a company that develops flavor extracts, and also stands behind a culinary reality show about Spain's ghost kitchens – and served as a creative consultant for iconic Chupa Chups, no less.
Over the past decade, the prolific entrepreneur has become an award-winning chef. "I'm a nomad chef, who moves between kitchens, creating pop-ups around the world to promote our cuisine, human connection, and a focus on flavors and scents," he says.
He first visited Menorca over 20 years ago and has made it his home since. In 2022, through his company EV Gastro, he founded the Menorc4manos festival.
During the festival, local island chefs host acclaimed chefs from Iberia and Latin America. Each of them prepares a tasting menu for just one evening for 100 lucky diners.
"The goal of the event is, first and foremost, to give something back to the island that has become my home and has given me so much," Ventós says. "It's about putting Menorca's local gastronomy on the map, providing the island's residents with unique culinary experiences, and attracting visitors to discover the island's rich cuisine."
The events take place weekly throughout the month of August at restaurants such as Café Balear, Cargol, and Se Punta. Each year. tickets are sold out as soon as they're out by the restaurants.
The Ventós Family Foundation, which honors the legacy of scent artist Ernesto Ventós, the entrepreneur's father and namesake, is also active behind the festival, as the foundation supports initiatives at the intersection of environment and industry, focusing on science, art, and nature.
A Celebration of Menorcan Gastronomy
Over the years, the festival has featured chefs who have made it one of the most talked-about events in the Spanish culinary world, including: Chef Paco Roncero from his eponymous 3-Michelin-star restaurant; Janaína Torres, the 2024 "Best Female Chef" from The World's 50 Best Restaurants; Aitor Arregi from the 1-Michelin-star Elkano in the Basque Country; Vicky Sevilla; João Rodrigues; and many more.
This year's festival included renowned chefs such as Pepe Solla from the 1-Michelin-star Casa Solla, who created a masterful meal combining his signature Galician tradition with Menorca's seafood; and Jaime Pesaque from Mayta in Peru (ranked #39 on The World's 50 Best list), who brought the Pacific coastal cuisine of Lima to the Mediterranean.
Finally, rising star Juanlu Fernández from Lu in Jerez, a restaurant leading the sherry revival in global gastronomy, created an Andalusian-Atlantic dinner rich with wonderful sherry-based sauces. He cooked alongside Chef Prudencio Izquierdo (also a native of Andalusia) at the Mer Plata restaurant.
Each dinner includes no less than 8 courses at an incredibly affordable price (including drinks!), with the aim of making fine dining accessible to island residents.
Next year, an even greater number of events are expected for the Menorc4manos festival's fifth anniversary. "The event further strengthens Menorca's role as a gastronomic and cultural destination, one that can win hearts around the world with its products, landscapes, people, and hospitality," Ventós concludes.
Definitly worth planning a visit to the island to coincide with the next festival (every Monday in August 2026) and staying up-to-date on future events via the EV Gastro. Instagram page.
Menorc4manos. Reservations can be made through the restaurants or via info@evgastro.es.
