The Essence of Menorca in La Cocina de Cristine
In Menorca, the fish and vegetable markets are much more than mere points of sale; they are authentic barometers of freshness and seasonality. These spaces reflect the diversity and availability of local ingredients, which are fundamental to the cuisine crafted by our chef, Pau Sintes. He maintains a close relationship with the island’s producers to ensure every dish is based on ingredients at their peak.
Thanks to this collaboration, La Cocina de Cristine offers a gastronomic experience that not only delights the senses but also celebrates the environment and the dedication of those who cultivate the land and harvest the sea. Every dish is a testament to Menorca’s natural wealth and a tribute to the hands that nurture it.
This direct connection with producers also fosters a responsible consumption circuit, respectful of tradition and committed to sustainability. This enriches Menorca’s culinary offerings and strengthens the bond between consumers and their territory.
With every bite at La Cocina de Cristine, our diners savor a story of dedication and love for the island.
In every bite of Cristine’s Kitchen, you can taste a story of dedication and love for the island.
RESERVA
TU MESA
The Essence of Menorca in La Cocina de Cristine
RESERVA
TU MESA
In Menorca, the fish and vegetable markets are much more than mere points of sale; they are authentic barometers of freshness and seasonality. These spaces reflect the diversity and availability of local ingredients, which are fundamental to the cuisine crafted by our chef, Pau Sintes. He maintains a close relationship with the island’s producers to ensure every dish is based on ingredients at their peak.
Thanks to this collaboration, La Cocina de Cristine offers a gastronomic experience that not only delights the senses but also celebrates the environment and the dedication of those who cultivate the land and harvest the sea. Every dish is a testament to Menorca’s natural wealth and a tribute to the hands that nurture it.
This direct connection with producers also fosters a responsible consumption circuit, respectful of tradition and committed to sustainability. This enriches Menorca’s culinary offerings and strengthens the bond between consumers and their territory.
With every bite at La Cocina de Cristine, our diners savor a story of dedication and love for the island.
In every bite of Cristine’s Kitchen, you can taste a story of dedication and love for the island.
Menorca’s Local Producers
The local producers of Menorca play a crucial role in La Cocina de Cristine and are part of our network. Agro Menorca specializes in the production of zero-mile fruits and vegetables, ensuring ingredients travel directly from farm to table, supporting the local economy. Bolets Menorca focuses on the collection of mushrooms, a true treasure for the island’s chefs. Mel i Units provides delicious pickles, perfect for accompanying dishes and enhancing regional flavors.
In the dairy sector, Mantequilla Sa Canova produces butter of exceptional quality, while Quesos y Embutidos Santa Catalina and Quesos y Lácteos Coinga showcase Menorca’s cheesemaking tradition. Olive oil, another cornerstone of Menorcan cuisine, is produced by Pont Modorro and Sant Joan Binissaida, offering high-quality oils that elevate any recipe.
In the meat sector, Sa Cooperativa del Camp stands out for its commitment to local and sustainable production. Finally, Sa Llotja is the go-to place for fresh fish, where fishermen bring the finest daily catches from Menorca’s waters.
Menorca’s Local Producers
The local producers of Menorca play a crucial role in La Cocina de Cristine and are part of our network. Agro Menorca specializes in the production of zero-mile fruits and vegetables, ensuring ingredients travel directly from farm to table, supporting the local economy. Bolets Menorca focuses on the collection of mushrooms, a true treasure for the island’s chefs. Mel i Units provides delicious pickles, perfect for accompanying dishes and enhancing regional flavors.
In the dairy sector, Mantequilla Sa Canova produces butter of exceptional quality, while Quesos y Embutidos Santa Catalina and Quesos y Lácteos Coinga showcase Menorca’s cheesemaking tradition. Olive oil, another cornerstone of Menorcan cuisine, is produced by Pont Modorro and Sant Joan Binissaida, offering high-quality oils that elevate any recipe.
In the meat sector, Sa Cooperativa del Camp stands out for its commitment to local and sustainable production. Finally, Sa Llotja is the go-to place for fresh fish, where fishermen bring the finest daily catches from Menorca’s waters.
La Cocina de Cristine places great importance on another essential element, closely aligned with the personality of Cristine Bedfor: a sense of ecological responsibility. Cristine Bedfor is part of Menorca’s Biosphere Reserve, a sustainability certification that highlights businesses dedicated to protecting the island’s environment, culture, and society.
Additionally, both the guesthouse and the restaurant team collaborate with the Menorca Preservation Fund (MeP). They participated in the Dream Global, Eat Local project, which aims to promote the consumption of regional products both locally and internationally, supporting the island’s economy. Currently, they are involved in a project focused on the restoration and conservation of shallow bays (bays with minimal freshwater influence).
La Cocina de Cristine places great importance on another essential element, closely aligned with the personality of Cristine Bedfor: a sense of ecological responsibility. Cristine Bedfor is part of Menorca’s Biosphere Reserve, a sustainability certification that highlights businesses dedicated to protecting the island’s environment, culture, and society.
Additionally, both the guesthouse and the restaurant team collaborate with the Menorca Preservation Fund (MeP). They participated in the Dream Global, Eat Local project, which aims to promote the consumption of regional products both locally and internationally, supporting the island’s economy. Currently, they are involved in a project focused on the restoration and conservation of shallow bays (bays with minimal freshwater influence).
