Gastronomy and sustainability go hand in hand in Menorca

Gastronomy and sustainability go hand in hand in Menorca

20 October 2020Menorca, awarded European Region of Gastronomy 2022 by IGCAT, strengthened its commitment to uphold local products by celebrating the 2nd edition of the Gastronomic Days devoted to the autochthonous red cattle breed Vedella Vermella Menorquina.

Recognised in 2005 with the Vermella Menorquina quality seal, this delicious meat has been the protagonist of an intense gastronomic weekend (16-18 October 2020) in which restaurants from all over the island participated with different menus offering a main dish based on this local ingredient.

With its capacity to adapt totally to its environment, a diet exclusively based on natural grazing of local pastures and free of chemicals, as well as its fitness to produce excellent quality cheese, the vermella menorquina proves to be a sustainable cattle breed, both economically and environmentally.

The Gastronomic Days reiterated Menorca’s focus on sustainability and a km0 philosophy, and aimed to increase awareness among local consumers of the island’s autochthonous quality products that are promoted throughout the year on the gastronomic portal

Organised by the Association of Cafés, Bars and Restaurants of Menorca and the Association of Menorcan Cattle Breeders, the initiative involved the following restaurants: Restobar Mo, 23 Can Avelino and El Grill (Maó); Aquarium Port Ciutadella, Cas Safrà Gastrobar, Es Tast de na Silvia y Pizzería Roma (Ciutadella); Hotel Jeni & Restaurante y Molí d’es Racó (Es Mercadal); Mesón Rias Baixas y Loar Ferreries (Ferreries); Casino Sant Climent (Sant Climent); Sa Parereta d’en Doro and Sa Pedrera del Pujol (Sant Lluís).

About the Regions of Gastronomy Platform   

Candidate and awarded Regions of Gastronomy, guided by IGCAT, are working together to raise awareness about the importance of their cultural and food uniqueness; stimulate creativity and gastronomic innovation; educate for better nutrition; improve sustainable tourism standards; highlight distinctive food cultures; and strengthen community well-being.


IGCAT aims to empower local communities by raising awareness of the importance to safeguard and promote distinct food, culture, arts and sustainable tourism assets. This is essential to balance against globalised food trends that are impacting on our planet, health and local economies.

IGCAT is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide network of experts and works in partnership with specialised intergovernmental organisations.

IGCAT provides the Region of Gastronomy Award and is the official secretariat for the Regions of Gastronomy Platform. Furthermore, the Institute has developed the Young Chef Award, the Local Food Gift Challenge, the Top Visitor Experience and the Food Film Menu.