Son Vell's statement

During the last decade, Fra Roger Gastronomy and Culture launched the Declarations of Mongofra (2014 and 2015) and the Declaration of Ses Quarterades (2019) - which established the foundations of mayonnaise as a universal sauce, food sovereignty as source of emancipation and the external projection of gastronomy as a shaper of the tourist destination. The three documents resulted in the designation of Menorca as the European Gastronomy Region 2022. Now, faced with a multifactorial horizon of uncertainty, the time has come to bet, among the possible future scenarios, on one, consensual, cross-sector and firm : the time has come for the gastronomic promise.

Hoteliers, journalists, producers and restaurateurs met last Saturday at the Son Vell estate to draw up a document in which they are committed to the interrelationship between the primary and tertiary sectors, and to give value to the traditional recipes of Menorca and the new Menorcan cuisine, among other topical tourist and gastronomic topics.

DECLARATION OF OLD SON

Menorca's distinction as European Gastronomy Region 2022 marks a significant milestone in the evolution of indigenous cuisine, which pushes gastronomy to the top of public, private and civic agendas, with remarkable achievements. The countryside and the sea once again become appealing, while tourism promotion is amalgamated with outdoor action, adding pride among the inhabitants and visitors. Collaboration between social agents optimizes, on the one hand, the self-concept and, on the other hand, international visibility.

The contribution of conscious food for regional improvement involves considering the social, environmental, economic and cultural vectors, while inscribing any decision in a context that is as ambitious as it is realistic, from the word to the service of the action. The return of a certain illustration. This concept influences practices at all scales, through the desire to do what is right; it is translated in a lasting way when a virtuous circle is established, in the productive mechanisms, in which the producer, restaurateurs, hoteliers and the consumer position themselves, collectively, with a view to progress.

So how to maximize hospitality through gastronomic tradition and innovation? The respect for the historical recipe and for the farmers and fishermen places the product - healthy, ecological and local - at the center, while guaranteeing its universal access. Hence, the need for collaboration between producers and hoteliers/hoteliers to ensure its viability and promotion. The alignment between professionals in the primary and tertiary sectors has shown its positive effects through the implementation of projects that grant credibility, while promoting the long-term stabilization of the economy and balancing supply and demand. This involves creating a gastronomic community, in which the most precious value is coexistence and exchange, while sharing adventures everywhere.

However, for Menorca, there are still pressing challenges, such as connectivity or competitiveness, which require a strategic approach. It is necessary to take advantage of the emerging opportunities and the change in the mentality of travelers: it is a trend to seek identity, in inclusive environments, not exclusive, thanks to education, information and communication. Menorca's tourism model reflects the joint determination to find a balance between preservation and growth: to be competitive without compromising heritage and to promote indigenous talent, while attracting visitors from all over the world.

Necessarily, progress resides in the ability to unite. The alliance between public administrations, companies and civil society is capable of fostering a four-sector, transversal, creative culture, which inspires the most successful practices, to empower the common well-being in the long term: biosphere reserve, creative tourism and cooperation for to development And, as a colophon, a bold local vision, given the exceptional universal value of the island: to raise, by 2030, Menorca European Gastronomy Region to Menorca World Gastronomy Region.

The gastronomic promise points to the conjuration of the new cuisine. The route is built from a vision rooted in the territory, which gives meaning to sustainability through the benevolence of the product and the human chain that turns it into heritage, not without great discipline, expressed in terms of experimentation, participation and transmission