Menorca is an island filled with contrasts and has a very distinctive personality. Located in the middle of the western Mediterranean, sculptured by wind and the sea, it has wealth of natural heritage, and its history goes back over four thousand years thanks to the extraordinary legacy drawn from the various cultures that settled there over the centuries. Declared Biosphere Reserve by UNESCO in 1993, Menorca’s main challenge is to become an international example of sustainability and balance between human actions and the natural environment, while upholding our culture and heritage as our most precious values. Thanks to a historical culinary tradition and deep rural roots, Menorca has a rich gastronomy and a huge variety of quality local products. This allows the island to offer a cuisine with its own identity that is local, unassuming and based on the Mediterranean diet, which has been declared an Intangible Cultural Heritage of Humanity by UNESCO. The past decade has seen the rise of a movement that reaffirms pride in local identity, sings the praises of autochthonous raw materials, of inherited traditions, and of Menorcan recipes. This trend is mainly thanks to a generation of cooks, small business owners, winemakers, restauranteurs, politicians, artisans, farmers and entrepreneurs who see Menorca’s diversity as a special gift.