Michelin Star chef Felip Llufriu recovers the roots of his first dishes, like the savory tomato pastry he made as a child. That satisfaction for creating awakened in him a desire that over the years would take him away from the flavors of his native island, to return as a haute cuisine chef, recognized by a Michelin Star, 2 Repsol Suns, award for the best dessert offering. by Gourmetour magazine, or the fourth best restaurant in Spain by Restaurant magazine, among numerous mentions from food critics and gastronomic blogs.
Today the passion for cooking returns him to his roots, a Menorcan and Balearic cuisine that is nourished by a history nourished by the influences of Arab, French and English cuisine. Compositions full of nuances, which combine perfectly with avant-garde techniques and full of truth in their flavors.
A world of culinary enjoyment - Featured in Menorca's 100 Best Restaurants
A classic restaurant that can be compared to the greats of Spain.
This is indisputably one of the best restaurants in Menorca. Not only because Felip Llufriu – the right-hand man to Joan Roca of Barcelona’s acclaimed RocaMoo restaurant – has one of the most refined backgrounds, but also for his impeccable work integrating ingredients, composing seductive plates and seeking the true flavour of island tradition and local ingredients. The menu includes addictive recipes like the ray with young garlic sauce, the ricotta pastry, fig and anchovies, lamb shoulder confitada, Felip’s version of roast beef, or the pig’s trotters carpaccio with foie gras. Upstairs, they have a cosyand pleasant inn.
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