The story
At the entrance of Es Migjorn Gran, a small family restaurant occupies a traditional Menorcan house over two centuries old. This is Ca na Pilar, where chef Víctor Lidón—who began his career here at sixteen—now leads the kitchen. After formative years at Barcelona’s Abac (two Michelin stars), London’s Zafferano (one star), and Racó de Can Fabes (three stars) under Santi Santamaria, Lidón returned to Menorca with his family to take over the restaurant where it all began. The result is a place that feels both deeply personal and quietly accomplished, earning a Michelin Recommended distinction for 2026.
Lidón’s cooking is rooted in a clear philosophy: trust the product. The menu changes constantly with the seasons, sourced from small local producers who work by hand and with care. In the dining room, Ona Morante oversees service with the same attention to detail. The contemporary cuisine here balances tradition and creativity—think smoked pâté de campagne with celery remoulade and cumin focaccia, or a tartlet of glazed courgettes with caramelised onion, scamorza, and candied pumpkin seeds. Seafood appears as a raw gamba and langoustine with Thai vinaigrette, and line-caught fish served with suquet sauce and saffron emulsion.
Among the mains, the “Arroz Ca na Pilar” stands out: a rice dish with cuttlefish, pork rib, cured duck magret, and smoked paprika emulsion. Menorcan suckling pig comes with quince purée, tart apple, and hoisin mayonnaise. There is also milk-fed lamb shoulder with endive, lemon crème fraîche, and green pepper sauce, and squab à la crapaudine with glazed spring onions. Desserts include a strawberry Bloody Mary sorbet, baba au rhum, and house-made ice creams, all finished with a selection of Menorcan cheeses.
Ca na Pilar is open for lunch and dinner from Tuesday to Saturday, offering a setting that is at once historic and quietly contemporary—a fitting home for a chef who has returned to his origins to make something new.
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