THE FOURTH EDITION OF THE FESTIVAL, ORGANIZED BY ERNESTO VENTÓS OF EV GASTRO, CONSOLIDATES ITS INTERNATIONAL FOCUS WITH A WORLD-CLASS LINE-UP FEATURING PEPE SOLLA, TASSIA MAGALHAES, JAIME PESAQUE, AND JUANLU FERNÁNDEZ
The fourth edition of MENORC4MANOS Festival is getting ready to put Menorca back on the world gastronomic map this summer. The event, created and organized by Ernesto Ventós and his company EV Gastro, will feature a selection of top national and international chefs who will cook in different locations around the island alongside local chefs in a unique “four hands” format.
Since this project was launched in 2022, Ernesto Ventós has been committed to promoting Menorca as a gastronomic destination, highlighting its culinary identity through the talent of some of the best chefs on the current scene. With MENORC4MANOS, every summer the island becomes a meeting point for cultures, techniques, and culinary sensibilities, creating unique gastronomic experiences for locals and visitors alike.
This year, the festival will once again take part across several iconic venues in Menorca, including the historic Cafè Balear (1 Sol Repsol), located in the heart of the Port of Ciutadella; the newly opened Mar Plato, offering stunning sea views in Son Ganxo; and Sa Punta, set in a privileged location at the mouth of Mahón’s harbour in Es Castell. Each venue will host a four-hands dinner, featuring a guest chef—renowned figures from both the national and international culinary scenes—alongside the host chef of each restaurant. Together, they will merge their talents in a unique menu created exclusively for the occasion.
On Monday, 28th July, for lunch, the festival will be inaugurated by chef Pepe Solla, who will cook at Cafè Balear alongside resident chef Sergio Villalonga and his team. At the helm of Casa Solla in Galicia (MICHELIN Star and 3 Soles Repsol), Pepe Solla will share with guests his refined and deeply personal take on Atlantic cuisine, bringing to Menorca the full essence of his culinary style, firmly rooted in his native land.
On the evening of Monday, 4th August, it will be Tássia Magalhães’ turn. This rising Brazilian talent and head chef of Nelita in São Paulo (Brazil) —one of Latin America’s most promising restaurants and ranked No. 26 in Latin America’s 50 Best Restaurants—represents a new generation of female chefs redefining haute cuisine with a fresh, honest and feminine perspective. Tássia will cook at the newly opened Mar Plato, a project led by chef Pruden Izquierdo, joining forces with him and his team for the evening.
On the evening of Monday, 11th August, Jaime Pesaque will take centre stage. The Peruvian chef behind Mayta in Lima (Perú) -ranked No. 13 in Latin America’s 50 Best Restaurants and No. 39 in the global list-will bring to the island his contemporary interpretation of Peruvian cuisine, blending ancestral roots with modern techniques. He will be cooking alongside Roberto Sarrió, chef of Sa Punta.
To close the festival, Juanlu Fernández, the acclaimed chef from Jerez behind LÚ Cocina y Alma (2 MICHELIN Stars, 2 Repsol Suns), will take the spotlight on the evening of Monday, 18th August at Mar Plato, once again hosted by Pruden Izquierdo and his team. Known for his flair and creativity, Juanlu masterfully fuses classic French technique with authentic Andalusian tradition, offering a sophisticated, signature culinary experience.
These chefs follow in the footsteps of last year’s participants: Janaina Torres (A Brasileira, named Best Female Chef in the World 2024 by The World’s 50 Best), Paco Roncero (Paco Roncero Restaurante, 3 MICHELIN Stars, 3 Repsol Suns), Aitor Arregi (Elkano, 1 MICHELIN Star, 3 Repsol Suns, ranked No. 28 in The World’s 50 Best), and Antonio Belotti (Casa 887), all of whom helped cement the festival’s prestige and media impact, projecting Menorcan gastronomy onto both the national and international stage.
In previous editions, other renowned guests have included Vicky Sevilla, João Rodrigues, David López, Max Colombo, Naoyuki Haginoya, and Omar Ben-Hammou.
Reservations for these lunch and dinners must be made directly with each restaurant. For any enquiries, please contact the organizers at info@evgastro.es.
For this edition, EV Gastro has taken things a step further, surrounding itself with partners who share its vision of excellence, authenticity, and passion for gastronomy. Each collaborator brings their own unique value, turning the event into an unforgettable experience.
The AluaSoul Menorca hotel, part of Hyatt’s Inclusive Collection, will be the official accommodation partner for all guest chefs. This adults-only establishment boasts privileged views of the Mediterranean and offers the ideal environment for relaxation, inspiration, and enjoyment of tranquillity. A true haven for those searching for comfort and pure beauty.
To elevate the dinner experiences on the beverage side, the event will feature 18/70 by Heineken – a full-bodied beer with a distinctive flavour, paying tribute to brewing culture. As a global brand, Heineken continues to champion innovation and quality, supporting projects that celebrate good taste and authenticity. Once again, it proudly joins this year’s edition. Innat Gin, an artisanal gin with a Mediterranean soul, stands out for its botanical character, elegance, and a purity that captivates from the very first sip – the perfect pairing for creative and sophisticated moments. Fotli Vermut embodies the essence of contemporary vermouth: a balanced blend of tradition and modern flair, inviting guests to enjoy the apéritif ritual with style and character. Its authentic flavour does not go unnoticed.
This edition also welcomes a sponsor that will bring a touch of luxury to the occasion: Caviar del Tíbet, a symbol of excellence, offering an exquisite product that combines tradition, purity, and unparalleled craftsmanship – with a silky texture and deep, refined flavour.
And, as could only be expected, the Ventós Foundation—a non-profit, family-led project driven by the legacy of perfumer and artist Ernesto Ventós (father of Ernesto)—is once again a visible and valued presence at this event. A foundation committed to sustainability and olfactory art; it champions initiatives that promote respect for the environment and sensory creativity. Its work at the crossroads of science, art, and nature continues to be a source of constant inspiration.
Thanks to these trusted partners, EV Gastro continues to establish itself as a space where gastronomy, art, and culture converge, preparing once again to deliver Spain’s must-attend summer gastronomic event.
For Ernesto Ventós and EV Gastro, this fourth edition marks the definitive consolidation of MENORC4MANOS as one of the most significant culinary festivals of the Spanish & European summer. Beyond culinary enjoyment, the event further strengthens Menorca’s role as a gastronomic and cultural destination, capable of capturing hearts worldwide through its products, landscapes, people, and hospitality.
Each menu, each event, will be a one-of-a-kind celebration of cuisine as a universal language—a unique opportunity to discover Menorca through gastronomy, and to continue exploring the potential of this collaborative, border-crossing experience.