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The gastronomic proposal of the Sa Tanca restaurant at the Barceló Nura hotel advocates for sustainable cuisine, focusing on the use of high-quality local ingredients. Inspired by Mediterranean kitchens, Sa Tanca's menu highlights creations made from typical Menorcan products such as Menorcan lamb, red mullet, wild fennel, Mahón cheese and famous local cured meats. Designed by Italian chef Marco Jacoby, the menu is enriched with fresh fish delivered daily from the sea, an exquisite selection of grilled meats and recipes that blend tradition with innovation. It offers a top-notch culinary experience unique in southern Menorca, captivating food enthusiasts.
Barceló Nura's à la carte restaurant is dedicated to harmonising with its surroundings, celebrating local produce and the culinary expertise of Menorcan and Mediterranean cuisine. Its dishes convey authenticity and freshness with every bite, using certified organic products, island-sourced meats and fish prepared with meticulous care, showcasing culinary expertise that delights the palate. The menu features island delicacies like lobster, bluefin tuna and avocado, expertly integrated by Marco Jacoby into dishes designed to delight diners.
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Other restaurants at Barceló Nura
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