Menorca promotes local products and gastronomy at Madrid Fusión

The Department of Economy and General Services of the Consell Insular de Menorca, together with the Fundació Foment del Turisme de Menorca are present this week at the gastronomy congress ‘Madrid Fusión Alimentos de España 2025’ to promote the island’s products and gastronomy.

The Minister of the Department, Maria Antònia Taltavull, and the insular director of Economy, Alicia Martí, attended the fair this Tuesday, January 28, to support the producers and chefs, highlighting the importance of attending this type of event, where its purpose is to disseminate and expose the great diversity of Menorcan products and the synergy that exists between products and cuisine. At the same time, it allows producers to be informed, to know and interact with the market, to establish contacts and to find new areas of action.

Under the brand ‘Made in Menorca’, the stand is made up of six producers of great renown on the island and with quality products that guarantee the gastronomic options of Menorca. Specifically, there are producers in Madrid such as ‘Sa Sucreria’, which with the endorsement of five generations of artisan masters has been working since 1873, working on Menorcan pastries full of tradition with recipes passed down from generation to generation: their ensaimadas, ‘carquinyols’, pastissets…; ‘Formatges Torralba’, winner of the first prize in the Mejor Queso Curado 2023-2024 competition and silver at the World Cheese Award, as well as ‘Formatges Quintana’, best artisanal cured Mahon-Menorca cheese 2024, two medals at the World Cheese Award and Supergold medal at the World Cheese Award in 2019-2020. Both cheese producers under the Mahón-Menorca PDO guarantee of excellence.

On the other hand, the IGP ‘Xoriguer’ is also present promoting new products such as the new Gin Xoriguer-XRUB, and will give the opportunity to test the suitability of shrubs when combining Menorcan gin, two proposals created in collaboration with one of the best chefs and experts in Japanese gastronomy in Spain, Hugo Muñoz, (Restaurant Ugo Chan with 1 Michelin Star).

‘Sal de Menorca’ is another Menorcan manufacturer at the stand, being the only active saltworks on the island, located at the bottom of the Fornells Bay. Since 1853 they have been collecting salt products, recovering the traditional trade of the salt pan, completely manually, naturally and with sustainability criteria and values, which results in a high quality final product that carries all the essence of Menorca.

Finally, ‘Bodegues Torralbenc’ will give the opportunity to discover its excellent wines, from the old houses of Torralbenc, agricultural estates from the 14th and 20th centuries. Currently, it has 77 hectares of the estate and 14 are dedicated to wine growing.

This Monday, chef Jesús García Torrent, from the Dos Camins restaurant in Ciutadella, showed the recipe for rice from the earth and tortada with white food foam. This Tuesday it is the turn of the young chef José María Borrás, winner of the regional final of the San Pellegrino Young Chef, who will represent Spain and Portugal in the next international competition and who will cook three versions of rockfish. Finally, on the last day, Wednesday, Pau Sintes Juanico, from Cristine Bedford and Young European Chef 2022, together with chef Albert Marquès, head pastry chef of the 5-star hotel Villa Le Blanc Gran Melià, will cook and show visitors crespells with creamy Mahón cheese, figat, Menorcan pickles and Mahón-Menorca cheese crisp. The Made in Menorca ambassador, Blanca Mayandía, will also be present at the stand.

On the other hand, as it could not be missed, the Oliaigua Magazine, a project of the Economic Promotion service of the Insular Council, is present at the gastronomic fair to tell you everything that is happening in Madrid. The aim of this magazine is to make Menorca known through its product, the people who make it possible and the gastronomy.