Laura Garriga, cook and owner of Es Festuc

Miriam Triay/Alaior - Going into the magical streets of Alaior, we can discern one in particular, Es Carreró, where an unexpected explosion of colors stands out. Above which, the green pistachio, (re)marks the difference. The Es Festuc restaurant is located at Es Carreró, 38. It is a small, family-friendly space. Where you can breathe calm and tranquility. And wherever, whatever happens, rain, shine or storm, Laura Garriga Arnau awaits her visitors, in the kitchen. A modest space, but sufficient, to offer “dishes made with a lot of passion and love.

Who is Laura Garriga?
I have always been a very restless person.
And I was very young when my bond with cooking was created, when I became passionate about it. I don't really know why, but I imagine it has a lot to do with my grandmothers, and my desire to know what they did and how.

So, when I finished secondary school, I wanted to do the intermediate degree in cooking in Ciutadella. And from this, I went to follow, with the higher degree, in Barcelona. Specifically, at the School of Catering and Hospitality. That, at that time, she was the one at the top, the one with the most culinary prestige. From that moment on, my experience with cooking increased, and it began to take a very clear path and trajectory.

How would you define Es Festuc?
Es Festuc is as we are. It's a family, it's a village, a place to be and relax. We try to be as close as possible, with all the people, both the acquaintances of the village, the regular customers, and the visitors. Always attentive to everyone. And this essence, of family, is reflected, I believe, both in our relationship with the client, as I say; as for the relationship between those who work there.

To explain it more easily, I always say the same thing, Es Festuc is like being at home, but having everything done for you, without having to cook or serve yourself.

And what can you tell us about the product, what people find??
We offer a very reasonable quality/price product, I think. I do a lot of work with Granja Consell, Sa Cooperativa del Camp, and I join all the gastronomic routes that are organized and I can. I try to take good care of the product. Both in terms of suppliers, and in terms of the preparation of my dishes. At the same time I try that customers can have variety and good quality.

And so, how would you define your kitchen?
It is a varied cuisine. I can have aubergine with sobrassada and Maó cheese, as well as Andalusian squid with carrot chutney - a sweet and sour sauce with lots of spices. It is not exclusively Menorcan cuisine, but it does rely heavily on tradition and the produce of the land.

And which dishes would you highlight?
It's difficult But it is true that cuttlefish croquettes are usually very popular. Especially to a specific segment of the public, which I was very surprised to eat, and repeat. What are the little ones? They love these 'black meatballs', as I've heard them call them more than once.
But, in general, among the most outstanding dishes, there is also the patata nueva, for example. Because I don't make french fries, only new potatoes in the oven. I only have fried chicken strips, Andalusian squid and croquettes. I don't want to have any more. Then, there is also the vegetable wok, the cheese board, beef carpaccio, sweet potato salad with prawns, Maó prawns... But hey, they are products that we tend to change, both on the menu and on the menu , and the daily suggestions. To be able to offer variety. Although, now a point has come, that I no longer play according to which dishes or tapas, because people expect them.

Oh yes! And I have to mention our star dessert! Which are the ensaimada sandwich with vanilla ice cream. They are ensaímadas that I make to measure, I crush them with the sandwich maker, and I put vanilla ice cream and hot chocolate on top. These are desserts that have been very successful since I started offering them.

And how did you go about choosing the dishes you present, both on the menu and on the menu or the suggestions?
Well, from the beginning I have based myself on dishes that I liked, and that I thought my customers might like. Now, after ten years, I do it from the most direct experience. But at first, I based myself mainly on my tastes, and those I had picked up here and there.

What else would stand out about Es Festuc?
Well, in addition to being a restaurant, a meeting point, a family space, as I said, for a couple of years it has also been an intimate place. Because we offer the possibility for people to organize private parties on the premises. The way you want, whether 14, 20 or 35. And whether with tables and chairs, in restaurant format; or removing all the furniture, leaving only the bar, like a party room. In addition to agreeing with the customers, the drink, the food... everything. It's a new format that, from what we've seen, people are asking for more and more of. And Es Festuc has joined it.