This Monday, the “Banquet Oblidat” gastronomic days were presented at the Mahonés Casino, organized by Menorca Restauración, with the sponsorship of the Fomento de Turismo de Menorca and the collaboration of Fra Roger, Foodies on Menorca and Cómete Menorca, which will be held from December 5 to 8, this weekend, with the participation of 12 establishments on the island.

According to the president of Menorca Restauración, José Bosch, these gastronomic days want to give value to the historical cuisine of Menorca, on the one hand, and on the other, support the restaurants that are open in the low season, as well as being a good opportunity to present dishes of Menorcan cuisine, both traditional and stately cuisine, to those who will visit us this Constitution bridge.

Bosch has stated that the participating restaurants will offer off-menu proposals of historic Menorcan cuisine, and that this action will continue throughout 2025 with different activities in which Fra Roger will participate, together with Foodies on Menorca and Cómete Menorca, such as a banquet at the Mahonés Casino itself or in a stately home in Ciutadella, among other activities.

The president of CAEB Restauración has thanked the participation of the bars and restaurants that present a good number of dishes of our most genuine cuisine and that will surely be very well received by both Menorcans and visitors.

For his part, Bep Al·lès, editor of Foodies on Menorca and renowned writer, journalist and gastronomic researcher, has spoken about what historical cuisine is, that which is made up of dishes that are part of the history of our gastronomy, those preparations that have been incorporated into our recipe books and our kitchens from ancient times to the present day. These dishes will then be the ones that we can divide into traditional cuisine, convent cuisine, stately cuisine, seafood cuisine, country cuisine, etc.

Antoni Aguiló, general secretary of Fra Roger, has highlighted the importance of these days that bring us closer to the recovery of dishes from our gastronomic history, made with local and seasonal products, highlighting that this initiative will have new activities throughout 2025. Aguiló has highlighted the good initiative led by Menorca Restauración and the importance of knowing how to make our historical cuisine known, not only to those who will visit us these days, but to the Menorcans themselves.

The conference will begin on Thursday at 8:00 p.m. with the conference "The stately cuisine of Menorca, a fusion cuisine of the 18th century" by Bep Al·lès who will talk about the importance of the recipe books of the stately homes and how these recipes can become dishes of new Menorcan cuisine as a unique and differentiating element of Menorca as a gastronomic destination.

On December 6, 7 and 8, 12 restaurants and bars in Menorca will offer different dishes of historical cuisine off the menu.

The participating bars and restaurants are:

CIUTADELLA

Bananas

Cas Cònsol

Es Garbell

Es Nàutic

Es Tast de na Sílvia

Pizzeria Roma

Restaurant Dos Camins

FERRERIES

Loar

ES MERCADAL

Es Molí des Racó

MAÓ

Nou Bar

Calucha

Cristine Bedfor

Among the dishes presented, you can taste baked stuffed squid with sweet potato, cod with red peppers, loin with chanterelle sauce, Menorcan-style squid stew, oligua, Menorcan-style stuffed zucchini, Menorcan-style squid, Menorcan red veal with onion and capers, S'Aranjassa cheesecake, macaroni soup with rabbit and fisherman-style squid, among others.