Josep Maria Borràs, recognized last year as the best young chef in Spain and Portugal, understands that the new Menorcan cuisine "is about reinterpreting our tradition without losing its essence. It's about looking at the past, at the recipes of our mothers and grandmothers, with respect, and updating them with greater precision and sensitivity."

Menorcan cuisine has gained momentum. Several young chefs are reinterpreting traditional recipes using local products, which are also experiencing a resurgence. "When Menorca's countryside stopped depending on the traditional farmstead, it had to reinvent and diversify, and this is evident both at home and in the kitchens of the best restaurants," concludes Bep Allès, a food journalist. The result is on display these days at events like the Menorcan Cuisine Showcase and the Fira Arrels, which offer a tasting of the island's new culinary creations. "The small revolution in the countryside has meant that there are now producers not only of cheese and wine, but also of honey, saffron, vegetables, olive oil, and cider, among other things, and each one is putting their own stamp on it, their own personality," summarizes Allès.

Menorcan chef Josep Maria Borràs, recognized last November as the best chef in Spain and Portugal, is participating this Tuesday and Wednesday in Milan in the St. Pellegrino Young Chef Academy Competition, the contest that will select the best young chef in the world. A total of 15 finalists from around the world are competing, according to the Menorca Tourism Promotion Foundation.

Agnès Barceló (Manacor, 1995) has been the chef of the Plaer Vegetarià restaurant in Manacor for years. an Instagram profileLaurelito Millo, where he posts explanatory videos about how cooking can be healthy while still being tasty. And he does it very well.