The culinary offering at the Morvedra Nou hotel, which has restored a country house dating back to 1650 and is surrounded by olive trees (the estate spans more than 70 hectares), is presented as a true revolution built on culinary innovation, personality, and a deep connection to the region’s identity.Behind this name, which combines the Menorcan words for ‘here’ and ‘now’, young chef José María Borrás offers an experience that is committed to its surroundings and designed to help us discover its flavours. You start at some high tables in the reception area, where they serve beef cold cuts as a tribute to the traditional welcome offered in local homes, and continue into the dining room, which is extremely cosy, not very large, and decorated with dried flowers. The cuisine, which includes both à la carte and tasting menu options, reinterprets traditional island recipes from a modern perspective, featuring intriguing dishes like The Age of D.O. Mahón-Menorca Cheese or the incredibly flavourful Iberian poultry neck galantine.