5.03.2024 - Binissaida
The next weekend of May 11 and 12, we once again dedicate our kitchen in Sant Joan de Binissaida to an invited chef to celebrate the IV Days on Menorcan cuisine and products, the Binissaida Gastronómica.
This year, in front of the stoves will be Artur Martínez, a renowned chef with a Michelin star and two Repsol suns, who will come from Catalonia to offer us his version of “good, clean, and fair food” with the menu “Huerta menorquina”. The event will also be joined by sponsors iNNat, Herbes Biniarbolla, and Juvé & Camps.
Artur Martínez grew up immersed in a traditionally hospitality-oriented environment thanks to his grandparents' work at the bar El buen gusto. After studying cuisine and working as a teacher and executive chef, in 2002 he decided to transform the old family bar into a small gastronomic restaurant they named Capritx, which stood out as a unique case, being for years the smallest Michelin star in Europe. At its peak, in August 2017, Martínez and his family decided to close Capritx, acknowledging the need to evolve and deepen their own gastronomic discourse. Thus, in February 2019, Aürt was born in Barcelona.
Artur's culinary philosophy is based on highlighting the essence of each ingredient, using precise and subtle cooking techniques to enhance their natural flavors. One of the distinctive features of his culinary style is his meticulous attention to seasonality and the freshness of ingredients. This practice also reflects his commitment to sustainability and supporting local agriculture, choosing "good, clean, and fair food." Additionally, he often incorporates elements of Catalan tradition into his dishes, giving a touch of nostalgia and authenticity to his creations. His cuisine is a celebration of simplicity, creativity, and excellence.
iNNat, the Premium Gin from Menorca, and Herbes Biniarbolla, the traditional liqueurs from Menorca, are two leading brands in spirits and gins on the island that join this edition of Binissaida Gastronómica 2024 as sponsors. Born from the same project and family, they thrive thanks to a team of passionate artisans dedicated to high-quality local products, distinguished by their commitment to excellence and authenticity in the production of their liqueurs.
On the other hand, Juvé & Camps is a renowned family winery with a winemaking legacy of over 200 years in the Penedès region of Catalonia. Founded in 1921 by the couple Joan Juvé and Teresa Camps, the centennial house currently headed by Meritxell Juvé, the fourth generation of the family, is a pioneer in the production of brut nature gran reserva sparkling wines and has established itself as one of the highest quality wineries in the region.
We are going to whet your appetite with the "Huerta menorquina" menu, which you can enjoy on May 11 and 12 during lunch hours, starting at 1 PM.
Mediterranean green curry
We are captivated by certain nuances of Asian cuisines. Freshness, acidity, spiciness... So we've decided to start the menu with a Thai green curry made exclusively with ingredients culturally associated with our culture. Spinach, basil, arugula, lemon, tiger nut... The result is a green spoon salad with fascinating traits that advocates for "proximity exoticism.”
Cauliflower, Kefir butter, Mahi Mahi
With our Kefir, we achieve a sensational butter with which we texture shio koji rice custards from the Delta. This base serves as a thread connecting slices of Mahi Mahi aged in the same shio koji, lacto-fermented wild almonds, roasted cauliflower, and mitsuba sprouts.
Royal of caramelized onion
One of our most iconic preparations. The highest expression of our Radical cuisine and our desire to maximize everyday food. One ingredient, maximum sensations. It consists of two preparations. First, a delicate salted royal of tender onion that we set with steam. Finally, a juice of torrefacted Figueres onions in a caramel-like style. Like an upside-down flan, which, to respect its delicacy, must be consumed from bottom to top, without stirring.
White asparagus, almond, horseradish
The thin strips of white asparagus are lightly cooked in an almond cream, fermented asparagus water, and toasted yeast. They are seasoned with flowers and slices of almond, as well as grated horseradish at the pass. A simple dish, inspired by medieval cuisine, where the crunchy texture of the vegetable perfectly intertwines with the creaminess of the almond and the spiciness of the radish.
Grilled cabbage, sauerkraut, menorcan caper
Last cabbages of the year. With the outer leaves, we make a sauerkraut. We cook the hearts vacuum-sealed with hen broth, anchovy essence, and toasted butter. Once cooked, we strain the juice and bind it. We remove the leaves from the cabbage and grill them one by one to brown and caramelize. We serve the leaves with a base of their sauerkraut, fried menorcan capers, anchovy, and the bound cooking juice.
Green leaves, sautéed miso, cracklings
With the green leafy vegetables we find in the garden and in the field seasonally (lightly cooked with garlic and aged wine), some pork belly cracklings, a duck juice, and a tomato sautéed miso with plenty of umami and acidity, we create our final savory dish.
Arugula, fava beans, extra virgin olive oil
A sorbet of arugula with natural spicy notes, some raw fava beans from the garden, a great Balearic extra virgin olive oil, and salt flakes serve as an atypical pre-dessert.
Leek cream, vanilla, coffee
A sweet Vichissoise of leeks and vanilla, with ice cream and coffee powder, and crispy caramelized leeks with butter to crown our garden menu.
Have we convinced you? Or here, if you prefer to sign up for Sunday the 12th.