The story
Sa Pedrera d'es Pujol is one of Menorca’s most enduring restaurants. It began life as a simple merendero in the 1960s, a place where locals and early tourists gathered to celebrate. After a Swiss-French owner transformed it into a restaurant—introducing worldly dishes like fondue chinoise—the baton passed in 2003 to Nuria Pendás and Daniel Mora, a young Asturian couple who were regulars. Their vision turned Sa Pedrera into a reference point for fine dining on the island, earning a Michelin Recommended distinction that underscores its quality. Every change and improvement over the years has respected the original spirit: celebrating, enjoying, and living life well.
Chef Daniel Mora draws on deep Menorcan roots through his maternal lineage, giving him an intimate knowledge of the island’s gastronomy. After studying hospitality in his native Asturias, he and Nuria—an expert in customer service and languages—returned to Menorca to build their life project. They are relentless travellers and curious gourmets, constantly learning. Their kitchen serves contemporary international cuisine that honours local ingredients and traditions, without losing sight of the global influences that have always been part of the restaurant’s identity.
The restaurant occupies a lovely farmhouse in the Caserío de Torret, a cluster of charming rural Menorcan houses on the southern part of the island. It sits near the village of Sant Lluís, a short drive from coves like Alcaufar and Binibeca and adjacent to the megalithic Talaia de Sa Pedrera des Pujol, which offers spectacular 360-degree views.
The menu is built around long-standing house specialities. The Oliaigua with figs is a cold Menorcan sofrito soup made with four tomato varieties and figs in different textures—a dish that has been on the carte for 24 years. Skate wing with black butter, caper leaves and sea fennel is another enduring classic, alongside the Luxury Wellington formatjada: beef tenderloin baked in coca pastry, stuffed with mushrooms and foie gras, served with gravy. Seasonal offerings include creamy cuttlefish rice with broad beans and scarlet prawns, and a traditional Menorcan mar i muntanya of chicken with spider crab.
The experience extends to a well-curated wine cellar and a tasting menu at €140, which includes water, bread, wine, and coffee. Desserts like the sticky toffee pudding babà and the refreshing pomada sorbet (made with Menorcan gin) round out a meal that feels both rooted and inventive—exactly why it earned its Michelin Recommended badge.
Recognition
Ambience
Details
Location
Instagram