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Sa Tanca Restaurant at Barceló Nura

Sa Tanca

The gastronomic proposal of the Sa Tanca restaurant at the Barceló Nura hotel defends a sustainable cuisine, focused on the use of quality and local ingredients. Inspired by Mediterranean cuisines, Sa Tanca's proposal advocates elaborations created from typical products of Menorca, such as Menorcan lamb, scorpionfish, sea fennel, Mahon cheese or its famous sausages. Designed by the Italian chef Marco Jacoby, its menu grows with fresh fish that arrive every day in its kitchens directly from the sea, an exquisite selection of grilled meats, and recipes that fuse tradition and avant-garde. A high-altitude culinary experience, unique in the south of Menorca, which will dazzle lovers of good food.

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Barceló Nura 's à la carte restaurant was created with the purpose of living in harmony with the environment, extolling local products and the know-how of Menorcan and Mediterranean cuisine. Its cuisine transmits authenticity and freshness in every bite, thanks to the use of certified organic products, as well as meat and fish from the island, in elaborations with attention to detail, in which expertise is at the service of the palate. In his recipes, ingredients that are true delicacies of the island stand out, such as lobster, bluefin tuna or avocado, which Marco Jacoby integrates into dishes, giving them a privileged place for the delight of the diner.

Relevant information:

The restaurant has a terrace

Opening hours

Dinner hours from 7.30 pm to 10.30 pm

*Indicative schedules, variable depending on season and occupancy.

Information

The restaurant has a terrace

Extensive Dining Options

The restaurant has a wide and varied selection of dishes of local Spanish cuisine for all palates.

Local cuisine

The cuisine of Sa Tanca revolves around local and seasonal produce, with fish and meat being its two great specialties

The best Menorcan product

The kitchens of Sa Tanca bring the best raw materials of the island to the table, with proposals such as Menorcan lamb, scorpionfish, lobster, sea fennel, Mahon cheese, lobster, bluefin tuna or avocado.

Exterior Architecture

The design of the Sa Tanca space is inspired by the island's tradition, with a profusion of light and earthy tones, and organic lines that invite moments of relaxation in a pleasant, calm and relaxed atmosphere

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