Our guiding
principles
Local ingredients
Our farm is at the heart of our gastronomy. Through regenerative agriculture, we nurture the land, boost biodiversity, and grow resilient and abundant crops that shape our menus across the seasons.
Animals — from hens and pigs to donkeys, cows, sheep, and bees — play a vital role in this symbiotic system, enriching the soil and supporting a balanced ecosystem.
We harvest up to 10 tons of fruits and vegetables each year, grown with ecological practices and thoughtful care to offer fresh, nutrient‑rich, and flavourful plates that reflect the spirit of our land.
Fermentation, pickling, jam-making, drying, and salting are among the techniques we use to extend the life and enjoyment of our products throughout the year while reducing waste. These processes also allow us to make the most of the seasonal abundance of seafood during the winter months.
For what we do not yet grow, catch, or produce ourselves, we rely on a trusted network of passionate local farmers, small producers, neighbours, and friends — bound together by care for the environment.
Zero waste
Around one-third of the food produced worldwide ends up as waste. Our zero‑waste approach not only favours ingredients that naturally generate less waste — plants over animals — but also embraces practices that foster long‑term sustainability.
Greta, our compost machine, processes up to 30kg of biodegradable waste daily. Reduced by 85% and transformed into nutrient‑rich compost, this material is returned to our fields, closing the virtuous circle.
We recycle glass, oils, wine corks, ashes, grey water, and more — ensuring every resource is given a second life. Plastic use is minimised, single‑use products are prohibited, and energy is produced on site.
Lighting is kept low at night to respect the environment, while traditional cooking methods and low‑energy appliances help reduce our footprint without compromising hospitality.
Every detail counts
The journey towards sustainability is long and often clouded by misconceptions. That is why we embrace a holistic approach — from direct relationships with farmers to reusing organic waste and recycling non‑biodegradable materials.
It means working differently: inventive, daring, and mindful. Napkins and uniforms are crafted from European linen, while our local ceramist, Isaac Femenias, designs bespoke kitchenware that reflects Menorca’s spirit.
Lucia prepares natural mosquito‑repellent lotions from our garden plants. Bread and focaccia are baked in‑house when not sourced from our friend Emmanuel at Pigalle. We craft felted sheep soaps from our own flock’s wool.
Finally, ecological cleaning products ensure that filtered water from our treatment plant safely returns to irrigate the land — closing the circle with care.