Volvemos el 15 de marzo ... con muchas novedades!!! We are coming back March 15th…with plenty of news!!! Nous revenons le 15 mars... avec beaucoup de nouveautés !!! Torniamo il 15 marzo ... con molte novità!!!
FISH & VEGETABLES
The Spanish word romero (rosemary) comes from the Latin ros marinus which means “dew of the sea”, a romantic name with important cultural links.
El romero is also the project of Francesca and Fabio, maître and chef of the restaurant. A project which is restless like them and completely dedicated to ensuring that their thoughts and actions never stand still but can grow little by little without barriers.
An intimate project of signature cuisine, a few tables housed in a beautiful historic building with high ceilings and wooden beams, a dining room that, when the weather is good, is moved to the setting of Plaça de la Conquesta, one of the most charming squares in the city centre of Mahón.
Fish or vegetables, it does not matter, we are excited by the quality of the ingredients and all the potential they can express in the plate. The product is the king and the chef has to value it, respect its characteristics and act accordingly.
FROM THE FISH MARKET TO THE TABLE
Wild fish is our obsession. For this reason, every morning we go to the “Mercat de Peix” (the Mahón Fish Market), which is located a few metres from the restaurant, where the fishermen teach us how to choose the best fish and seafood from Menorca and from the Mediterranean.
Since the day it was launched in Spain, El romero has been part of the Slow Food ® Chefs Alliance.
PRODUCE FROM MENORCA
As soon as we moved to the island, we discovered an impressive network of local, family-run producers, who opened the doors of their farms to show us the island’s produce.
Apart from the quality of their produce, we were impressed by the love with which these people continue doing the work of their parents and grandparents.
After visiting farms and seeing the passion that drives them, we decided that this was the beginning of everything. Things simply happen like this: we have direct contact with the producers and we ask for what we need to cook.
In the link above you will find the more than 30 fishermen and farmers on the island with whom we collaborate and who, daily, nourish our gastronomic proposal with the best cheese, bread, fish, seafood, vegetables, honey, saffron, etc.
All the products coming from the sea and the land of Menorca offer us the maximum in terms of freshness and quality; for this reason, always seeking the best, we move naturally within the framework of sustainability. But the local product is only the beginning of the journey, the first element among many factors that are necessary to develop a respectful activity that takes into account human and natural resources.
From our point of view, we consider this commitment as a distinctive and central element of our proposal and our customers not only are no longer satisfied with just eating well, but they want to be part of a more significant experience!
For visitors and residents, this seal is a guarantee that when you choose a certified restaurant you are creating a positive impact on our island, at an environmental, cultural, social and economic level. It was born in 2020 and El romero was the first restaurant on the island to achieve it.
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EL ROMERO RESTAURANTE EXPERIENCE
What we are looking for is to achieve the simplicity in our dishes: it seems easy but it is not.
Delicacy over strong tastes: for us, all flavours have to be recognizable in the mouth, exalting the mild ones, downgrading the strong ones.
We make a light and digestible cuisine and cook seasonal ingredients in order not to lose their soul.
All this is proposed through our 100% gluten free menus, designed as tasting journeys, in which we love to accompany our clients in an immersive experience where also light, music and paintings are part of a unique moment.
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Whether they are local, organic, biodynamic or natural wines, our winery has always had expressive wines that are highly rated in international guides.
Let yourself be advised by our sommelier!
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Francesca Baroni (maître)
Fabio Tullini (chef)
We are a married couple. We met in Bologna and lived there for a few years before moving to Menorca.
Why did we decide to move? One of the answers may be: why not? We were very excited to start a new project together: to change and live in another Country, to learn a new language and to set up something that didn’t exist: pure life!
Even though we have completely different characters, one important thing we have in common: curiosity!
Francesca Baroni, she graduated in Foreign Literatures from the University of Venice, worked in the world of event organisation (theatre, music, gastronomy); she has always liked the contact with the public, that’s why she decided to work with foreign languages. So she naturally converted herself into the maître of El romero restaurante where she tries to take care of every detail and is happy if her clients feel comfortable and enjoy the gastronomic proposals that are proposed.
Fabio Tullini, graduated in Economics from the University of Bologna, spent more than 20 years as a legal, tax and accounting advisor. But advising clients’ restaurants and bars was no longer enough for him. He owes his entry into the world of cooking to his title as sommelier, where he develops a personal gastronomic sensitivity, made of delicate flavours and curious pairings. A self-taught chef who still hasn’t stopped experimenting with new tastes, smells and textures.