We celebrate the III Conference on Cuisine and Product of Menorca

For this third edition of "Binissaida Gastronómica" the invited chefs are coming from nearby. And it is that, taking advantage of the tenth anniversary of the collaboration between the Ses Forquilles group and Sant Joan de Binissaida, the proposal comes from the hands of Oriol Castell and Marco Collado. They are the founders, in 2006, of this group that has expanded its presence over the last seventeen years with El Rais, COC, and Ses Culleres.

"Binissaida Gastronómica" 2023 is an ode to the recovery of roots. Not only gastronomic, but also cultural and historical. Milestones that filter into all lines of work of this global project that is Sant Joan de Binissaida.

Thus, with the focus that the Ses Forquilles group has always had, the proposal of “Binissaida Gastronómica” 2023 revives the roots of the different cultures that have passed through Menorca. From Arabic to French and English, the cultural brushstrokes are transformed through the preparations, products, or recipes directly taken from the kitchens of the Mediterranean.

The surroundings of Sant Joan de Binissaida are also a source of inspiration for the proposal of 2023, where the elements of sea and land, and the produce that comes from them, are the main characters. Thus, spaces like the garden or the fruit trees and also the olive plantation from which the oil is extracted that is produced on the estate are present in the menu.

The Ruma Lamb, cornerstone of Binissaida Gastronómica 2023

For this edition of Binissaida Gastronómica, we have the collaboration of Ruma lamb, which is a lamb that is born and raised in the areas of Ruma Nou, San José, and San Francisco, in the municipality of Ferreries, facing the tramontana. The animals' diet consists solely of green grass irrigated with sea salt that comes with the wind. No straw or feed. The first herd came from Mallorca, and since then it has been improved with breeding rams of rustic or meat breeds. Since 2003, Ruma lamb has been certified as organic.

Ulisses is also part of the 2023 edition

In addition to Ruma lamb, the winery of Ulisses is also part of this edition. Ulisses distributes in Menorca wines from projects they love because they bring joy and have soul. The soul that comes from passion, pursuing a dream, and making it possible by stepping outside traditional paths. They enjoy discovering and making discover the unique, different, and unexpected. The pairing of Ulisses is also born to discover and make enjoy. Based on the search for aromatic harmony, they combine classic proposals with more modern ones that have as a common link perfection and ecology.

Midday gastronomic menu

The journey, both through the estate and Menorca, and the historical and cultural review of the menu, is embodied in the following gastronomic proposal for midday on May 5 and 6.

• WELCOME
  • drop of pomada from our lemon trees: sphere of gin, recovering the root of the English tradition of distillation, to be served standing.
  • ensaimada and foie cookie: with a clear reference to one of the exponents of French cuisine, we mix one of the most recognizable flavors of our island, which will also be served standing.
• FROM THE GARDEN
  • almond manjar blanco with watermelon carpaccio and cured Maó cheese: traveling back to medieval tradition and combining watermelon to create a sweet and savory combination. The manjar blanco is one of the first known dishes and very traditional across all the islands.
  • tomato tartar with pickles from the islands: taking a tour of the gardens in the Binissaida area, tomatoes are picked to make a tartar combined with pickles, drawing from the English tradition of this type of wine-infused preserve.
• FROM THE CHICKEN COOP
  • chicken with Menorca red prawn: a surf and turf made with chicken wings from Menorca, cooked at low temperature and with a touch of Menorca red prawn, paying homage to the fruit fished in the island's coasts.
• FROM THE SEA
  • seafood cocktail from Menorca: made with seafood from the Mediterranean, it combines the marine essence of the most emblematic products from our coasts.
• FROM THE LAND
  • Ruma lamb with velouté from its bones and vegetable tabbouleh: Menorcan lamb from the locality of Ferreries, served by a trusted supplier and in regular collaboration with Ses Forquilles, made with the French velouté technique. Thus, the sauce originally made with butter in France is replaced by Sant Joan de Binissaida olive oil. It is accompanied by a fresh tabbouleh, drawing on Arabic roots, featuring vegetables and citrus.
• DESSERTS
  • brioche, chocolate, Sant Joan de Binissaida oil, and salt: another nod to French cuisine through the brioche, which is filled with chocolate and accompanied by Sant Joan de Binissaida oil and a hint of salt.
• WITH COFFEE
  • pastissets and carquiñoles: a tribute to traditional Menorcan pastry, mixing two elements, the pastisset, and a dessert based on nuts, in the case of carquiñol.

How to book for Binissaida Gastronómica 2023

People interested in participating in this III Binissaida Gastronómica can make reservations starting April 27 on the website www.binissaida.com. The price per person is €60 for the complete menu that will be served on Friday, May 5, and Saturday, May 6, starting at 1:00 PM.