Menorca, European Region of Gastronomy
2022 is the year that Menorca celebrates its timeless flavours and culinary expertise
With its award-winning cheeses, cured sausages, traditional pastries and a centuries-long tradition of gin production, the island’s gastronomy has deep roots. And with a renewed interest in wine-
making and the growth of organic farms and small enterprises offering artisanal honey, saffron, sea salt, mushrooms and more in recent years, the food scene is flourishing.
This year, both traditional recipes and culinary innovation are being recognised and promoted through the island’s selection as a European Region of Gastronomy 2022.
Menorca and Trondheim-Trøndelag, Norway, are the two European regions to receive the title this year, which is awarded by the International Institute of Gastronomy, Culture, Arts and Tourism.
The award not only recognises of the island’s varied gastronomy programmes and projects, but also has several long-term aims, which include promoting the island internationally as a foodie
destination; highlighting Menorca’s unique cultural offerings and food products; keeping traditional recipes and food traditions alive; stimulating innovation in the agricultural and food sector, and raising awareness of healthy eating.
Menorca will therefore have a presence at various tourism trade shows to promote its gastronomy, while at home, residents and visitors can look forward to a full calendar of food and culture-related events, with something planned for every month of the year.
Some of these are annual events that have long served to encourage the public to explore the island by way of its restaurants. Dimecres de Brou in January, Menorca en el Plato in June and Mostra de Cuina Menorquina in September are all events that run for several days or weeks and task participating restaurants with serving special dishes or menus that use local ingredients or recipes, and give the public the chance to sample different chefs’ interpretations.
Other events are being created especially to mark the award. One of these is a national chef competition, another is a contest to find the Young Menorcan Chef of the Year. A gastronomic exhibition at the Menorca Museum in Mahon, an opera-themed gala dinner, and the first ever Cheese Fair are also being planned.
Local products - from pheasant to mushrooms, fish, beef and lamb - will be celebrated with special events when in season, while for those interested in more hands-on experiences, there will be a variety of tastings, workshops and cooking classes, as well as visits to local farms.
The programme of events is constantly being added to. To see the full, up to date listings follow: