- Written by: Mona Biedrzycka
This summer, Menorca won’t just be about beaches and breezes—it’s where some of the most exciting chefs in the world will meet, cook, and create unforgettable dishes under the stars. The fourth edition of MENORC4MANOS, the island’s homegrown gastronomic festival, is back—and it’s bolder, brighter, and more delicious than ever.
Created by Ernesto Ventós and his team at EV Gastro, MENORC4MANOS has quickly become one of Spain’s most original food festivals. The concept? Simple—but brilliant. Each event pairs a renowned international guest chef with a local Menorcan talent for a one-night-only four-hands dinner, hosted in stunning locations across the island.
From fresh Atlantic flavors and Latin American soul to French-Andalusian flair and new Brazilian energy, this summer’s lineup brings together some of the most distinctive voices in global cuisine—all filtered through the sunshine, produce, and laid-back rhythm of Menorca.
Let’s break it down.
What’s Cooking: The 2025 Line-Up
Over four Mondays between July 28 and August 18, four world-class chefs will touch down in Menorca to join forces with some of the island’s most respected kitchens. Each night is a one-off, and each menu is created exclusively for the occasion. Here’s what’s on the table:
Monday, July 28
Pepe Solla × Sergio Villalonga | Cafè Balear, Ciutadella
The festival kicks off with a serious bang: Pepe Solla, legendary Galician chef behind Casa Solla (MICHELIN Star, 3 Repsol Suns), teams up with Sergio Villalonga, the heart and soul of Cafè Balear, a Menorcan classic perched on the port of Ciutadella.
Expect bold, Atlantic flavours such as razor clams, hake, and seaweed—reimagined through the clear, seafood-forward lens of the Balearics. Think refinement meets fisherman’s instinct, with plenty of heart on the plate. It’s a lunch you’ll want to linger over.
Monday, August 4
Tássia Magalhães × Pruden Izquierdo | Mar Plato, Son Ganxo
Next up: a rising star with serious heat. Tássia Magalhães, the young Brazilian chef lighting up São Paulo with her restaurant Nelita (No. 26 in Latin America’s 50 Best), brings her vibrant, feminine, deeply personal cooking style to Mar Plato, a sleek new spot with sea views and serious ambition.
Chef Pruden Izquierdo, host and Menorca native, is known for his clean, coastal approach—so when these two meet, expect sparks. Pasta, vegetables, fruit, fish—simple ingredients elevated to an art form, served on a terrace where the sun doesn’t set until dessert.
Monday, August 11
Jaime Pesaque × Roberto Sarrió | Sa Punta, Es Castell
Things take a bold turn in week three. Jaime Pesaque, the Peruvian powerhouse behind Mayta in Lima (No. 13 in Latin America’s 50 Best, No. 39 worldwide), arrives to cook with Roberto Sarrió, chef at Sa Punta, a restaurant tucked into a dramatic inlet at the mouth of Mahón’s port.
Pesaque’s food is rich with history and flavour—Andean ingredients, coastal seafood, and cutting-edge technique. Sarrió brings local know-how and a Mediterranean touch. Together, they’ll serve up a night full of texture, depth, and flavour-packed surprises.
Monday, August 18
Juanlu Fernández × Pruden Izquierdo | Mar Plato, Son Ganxo
For the grand finale, MENORC4MANOS goes full throttle with Juanlu Fernández, the Andalusian dynamo behind LÚ Cocina y Alma (2 MICHELIN Stars). Known for mixing classical French technique with soulful southern Spanish roots, Fernández is a showman—but one with serious skills.
Back again at Mar Plato, he’ll reunite with Pruden Izquierdo for a menu that promises flair, fun, and precision in equal measure. Think foie and sherry, beurre blanc and saffron, all dancing to the rhythm of the Balearic summer.
More Than a Festival. A Movement.
What makes MENORC4MANOS different? It’s not about crowds or chaos. There are no tasting tents or sponsor booths. Instead, it’s about intimacy, quality, and collaboration. Each night is a gathering of chefs, yes, but also of ideas, cultures, and stories.
Since its debut in 2022, MENORC4MANOS has welcomed culinary heavyweights like Janaina Torres, Paco Roncero, Aitor Arregi, and Vicky Sevilla, alongside local favourites who keep Menorca’s food scene grounded and thriving. Every edition deepens the island’s identity as a true food destination—not just for tourists, but for chefs who want to cook with purpose.
This is the kind of festival where you remember not just the dish, but the person who made it, and the place you ate it.
Why Menorca? Why Now?
If you’ve been sleeping on Menorca, this is your wake-up call. The island, long overshadowed by its flashier Balearic siblings, is finally getting the culinary attention it deserves. Its natural beauty, slow pace, and incredible produce—cheese, lamb, lobster, sobrasada, wild herbs, local wines—make it a dream for chefs who care about ingredients and authenticity.
Add to that a new generation of local chefs and producers, and you’ve got a quiet revolution happening in full view of the sea.
MENORC4MANOS is obviously showcasing Menorcabut also sharing it, plate by plate.
Plan Your Trip. Book Your Spot.
Ready to come? Each dinner is limited in capacity and hosted by the participating restaurants. You’ll need to book directly with them (links below). Whether you’re planning a weekend escape or just passing through, this is your chance to taste Menorca like never before.
- July 28 – Cafè Balear, Ciutadella
- August 4 & 18 – Mar Plato, Son Ganxo
- August 11 – Sa Punta, Es Castell
- More details: www.evgastro.es
MENORC4MANOS isn’t about putting Menorca on the map—it’s about inviting the world to rediscover it through its kitchens, its people, and the chefs who come here to connect, not perform.
So grab your seat, raise your glass, and get ready. This summer, the most exciting table in Spain might just be the one set for four hands, facing the sea.
