10th edition “Els Dimecres és dia de Brou”

This year the 10th edition of the Gastronomic Days “Els Dimecres és dia de Brou” is celebrated, a gastronomic event consolidated on the island thanks to the commitment of the Menorcan Association of Bars, Restaurants and Cafes to introduce this traditional dish in the kitchens of the restaurants.

Invigorating restaurants in the low season is not always easy, especially on a weekday, but “Els Dimecres és dia de Brou” has been an example of deseasonalization and enhancement of typical Menorcan gastronomy for ten years.

When the members of the Board of Directors of the Association bet that a dish that was known only in the kitchens of families on the island would be given a boost in the restoration, and would be compared to the Madrid stew that was so renowned, it seemed like a impossible. But, thanks to the efforts of traditional restaurants and the perseverance of all these years, it has been possible to make this excellent dish rooted in our traditions known to tourists and visitors.

“Brou” is a typical dish of Menorcan cuisine that is included in Spanish cuisine as a hot dish: Madrid stew, Galician broth, Catalan escudella, Aranese stew…

In Menorca, the Brou dish has the connotation of a hot dish for a cold day, which is why the event is held in December and January since with the onset of low temperatures it is more appetizing.

Bullit is a very complete dish that can be prepared in various ways and ingredients, but in its essence the main ingredients are: “xenc” beef, chicken, potatoes, chickpeas, tomato, onion, carrot, soup herbs, pasta for soup, sobrasada…

The Brou Menorquí can be served in a multitude of ways, although the most typical is to make it in two dishes, a first dish of soup (brou) adding noodles, and a second dish with potatoes, chickpeas and meat.

The special menu at 18 euros can be enjoyed starting next Wednesday, December 13, for two months – on Wednesdays, December 13, 20 and 27, and January 3, 10, 24 and 31 -, all the information will be available at www.gastronomiamenorca.es. In addition to the two dishes that make up the Menorcan Brou, water or a glass of wine, bread and dessert are included in the menu.

Seven restaurants on the island specialized in Menorcan cuisine participate in the tenth edition. In this way, you can take a tour of the island and taste the “Brou” with different personal touches in different municipalities: Ciutadella, Ferreries, Es Mercadal, Es Migjorn and Sant Climent.

Aquarium Port Ciutadella (Muelle del Puerto, Marina 99 – Ciutadella. Tel 971386700)

Jaime II (Pz. Jaime II, 26 – Ciutadella. Tel 971480046)

Molí d’es Racó (Major, 53 – Es Mercadal. Tel 971375392)

Hotel Jeni & Restaurante (Mirada del Toro, 81 – Es Mercadal. Tel 971375059)

Meson Rias Baixas (Plaza Menorca, 1 – Ferreries. Tel 971374558)

Casino Sant Climent (Sant Jaume, 4 – Sant Climent. Tel 971853722)

Es Chic (Carrer Major, 71 – Es Migjorn Gran Tel 971199685)

Customers will also have the option of using the takeaway service in case they prefer to taste the menu at home. This modality was incorporated three years ago, and has been maintained after the good results of Take Away.

Therefore, the menu can be enjoyed in restaurants or at home. For both options, advance reservation is recommended.

This action has the collaboration of the Fundació Foment del Turisme de Menorca.