Binissaida Gastronomic

Binissaida Gastronomic: the local product as the protagonist

Sant Joan de Binissaida and the Group Ses Forquilles are organizing the II Jornadas "Binissaida Gastronomic" on May 7, 2022, an event focused on promoting km 0 products and cuisine and on the external projection of the Menorca brand linked to sustainability values.

For this second edition, "Binissaida Gastronomic" has the collaboration of the chef Jordi Vilà, chef of the restaurants alkimia and alkostat and National Gastronomy Award 2021. Vilà delves into the past, present, and future of Catalan cuisine in an exploration of the boundaries of our gastronomy, from the center to its margins, which starting from tradition also opens up to the most radical contemporaneity.

The friendship between Jordi Vilà and Oriol Castell from the Group Ses Forquilles is one of the ties of these II Jornadas on Menorca Cuisine and Product, which will be present in the gastronomic proposal through elements such as the organic oil produced at the Sant Joan de Binissaida estate, where the event will take place.

This edition of "Binissaida Gastronomic" also serves to celebrate the European Region of Gastronomy, a title that Menorca has worked on for years with a commitment to promoting local products, recovering the island's culinary tradition, and developing high-level dining establishments throughout the Menorcan territory over the last few decades.

A window to the Mediterranean

As proposed in the first edition of the Jornadas on Menorca Cuisine and Product, Vilà's approach will take a dual format. On one hand, with a Vermouth Talk "The tradition of fishing cuisine: the suquet", around the use of local Mediterranean marine products and the possibilities it offers to reinvent a traditional recipe like suquet to update it to high cuisine innovation. On the other hand, bridging the connection between Catalan and Menorcan cuisine with a preparation, the suquet, which is a classic traditional fishermen's dish. Oriol Castells, co-owner of the group Ses Forquilles, will provide a brief introduction to this connection with the Mediterranean marine product, which is represented in a very similar way in both Catalan and Menorcan cuisine. To round off these jornadas, two services will be held with the gastronomic proposal that Vilà will prepare in a midday and evening menu on the upcoming day of May 7.