As one of the restaurants that forms part of Lago Resort Menorca’s rich culinary offerings (specifically located within the Casas del Lago hotel), at MICAT they say that ‘the island is not just the setting—it is the source of every idea, every ingredient, and every culinary creation.’ With that in mind, in a charming venue with a covered outdoor terrace enclosed in glass, renowned Valencian chef Luis Valls champions a modern, market-driven cuisine based around ingredients with a Menorcan flair, offered through a comprehensive à la carte and an excellent tasting menu. We absolutely loved his garlic-infused red prawn tartare with sea urchin mousse, because by letting the ingredients take the limelight, he achieves a wonderful harmony of flavours. We also loved the dish they call ‘Lime, lemon, and tonka bean’—an original dessert served under a wooden box—which is a reference to the chef’s origins and how citrus fruits used to be exported.