From the beginning, Fabio and Francesca had a clear idea: to create a gastronomic project connected to the land. They contacted the agronatural farm network of Custòdia Agrària and started visiting farmers and agricultural and wine producers. The island’s fish and organic produce were their initial bet and, with time, their project grew and extended the concept of sustainability to all of its practices.
The El Romero restaurant is the first catering establishment to obtain the brand, but being a pioneer is not new to it: it was the first restaurant in Spain to obtain two stars from the FoodMadeGood certification from the Sustainable Restaurant Association.
El Romero is a sustainable restaurant with Menorca’s sea and land produce. The fresh fish, seafood and organic seasonal vegetables are the essence of its gastronomic proposal, which combines Menorcan and avant-garde tradition in a menu paired with local and international wines, organic and biodynamic. This restaurant does not serve threatened fish species and over 50% of the vegetables are organic or local. It also fights plastic use, in addition to having an efficient management of energy.