Calucha, personalized cuisine to satisfy any whim

CM/Maó - Dishes made with market produce, a more than interesting wine list, and a spectacular setting make the Calucha bar restaurant (Moll de Llevant, 306, Maó - 610 217 356) a must-visit. The toast, the muntadets, the potato omelette made with his mother’s recipe that has already become legendary, or the mini sandwiches known as caluchitos are just a sample of what customers can find at Calucha, which has just received the Best Gastrobar Award from the Balearic Islands Association of Journalists and Gastronomic Writers.

A special place where you can taste a surprising botifarró sandwich with endive croquettes, a soft omelet with soft cheese and capers, an octopus and mussel pickle, or a lobster cauldron.

Biel Sintes, a former tennis and paddle tennis teacher turned restaurateur, has made possible the miracle of being able to have a gastrobar that embodies like no other the concept of personalizing the cuisine that good food lovers know how to value so much. Biel, who had sucked the taste of good cuisine at home since the age of fifteen, did not think twice and opened Calucha in April 2018, a family nickname that honors his father and grandfather and is linked to the world of football.

Calucha's cuisine is personalized cuisine, adapted to each client and their whims. Good fish, strong Menorcan perols with squid or ratjada, fried fish, ensaimadas stuffed with Mahón cheese, octopus with onion, cuttlefish with peas, meatballs with almond sauce, Menorcan aubergines... the best preparations come out of the Calucha kitchen to satisfy the most demanding tastes of its customers.

And everything, or at least a very high percentage, is made with local raw materials, from Menorcan red meat and sausages, to fish and seafood from Sa Llotja, vegetables, cheeses, sobrassada, botifarró or local pork. A well-deserved award.