Menorca’s Menorc4Manos festival to reunite top chefs from Spain and Latin America this summer
Menorca will once again host the Menorc4Manos gastronomic festival this summer, with the fourth edition bringing together internationally renowned chefs for a series of collaborative dinners taking place across four Mondays between 28th July and 18th August. Organised by Ernesto Ventós of EV Gastro, the event will take place across various restaurants on the island, continuing its tradition of showcasing culinary talent in unique settings.
The festival brings culinary artists from Michelin-starred establishments together with a range of rising talents, combining local ingredients with international techniques to create unique dining experiences. Menorc4Manos, which translates roughly to “four hands,” refers to the collaborative nature of the meals, typically involving two artists working together on a shared menu. The 2025 edition will feature industry experts from both Spain and Latin America, including Jaime Pesaque (known for his work at Mayta in Lima, Peru), Tássia Magalhães (of Nelita in São Paulo, Brazil) and Spanish chefs Pepe Solla from Casa Solla in Galicia and Juanlu Fernández of Jerez de la Frontera in Andalusia. Each chef will collaborate with local restaurants, which will act as hosts during the event.
The festival will open on 28th July with a lunch service at Cafè Balear in Ciutadella, where Galician chef Pepe Solla will team up with resident chef Sergio Villalonga and his staff. Solla, whose restaurant has been awarded a Michelin star and three Repsol Suns, will present his interpretation of Atlantic cuisine. His cooking is described as “refined and deeply personal”, rooted in the traditions of his native region.
A week later, on the evening of 4th August, Brazilian chef Tássia Magalhães will appear at Mar Plato, a newly opened restaurant led by local chef Pruden Izquierdo. Magalhães’s is part of a new generation of female chefs who are “redefining haute cuisine with a fresh, honest and feminine perspective”. Her restaurant in São Paulo ranked number 26 in Latin America’s 50 Best Restaurants.
She is followed by Peruvian chef Jaime Pesaque, who will cook at with resident chef Roberto Sarrió at Sa Punta a week later on 11th August. Pesaque’s Lima venue achieved number 13 in the 50 Best Restaurants Latin America edition and number 39 globally. His culinary approach is noted for blending “ancestral roots with modern techniques” in a contemporary take on Peruvian cuisine.
The festival will conclude on 18th August with a final event at Mar Plato featuring Juanlu Fernández. The two Michelin-starred chef, who combines classic French techniques with Andalusian flavours, will be hosted once again by Pruden Izquierdo. Fernández creates what organisers describe as a “sophisticated, signature culinary experience.”
The series highlights Menorca’s growing reputation as a destination for high-end gastronomy, while fostering collaboration between international and local chefs.
Food Desk
For further information about Menorc4Manos or to book tickets, visit the festival’s website here.
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