Rels Restaurant

Tradicional receipts with avant-garde techniques and respect for Balearic products

The project of Joan Bagur opened its doors in December 2015, now alone, opened with Antoni Taltavull.

His philosophy is clear PRODUCT, PRODUCT and Technique at the service of the product, with a clear inspiration of traditional island cuisine without leaving aside his way of understanding the kitchen. The Mediterranean, its culture and its gastronomy are its most distant reference being the closest Menorcan pantry (both animal, vegetable or marine), ralizando a kitchen "apparently simple" where the dish and the product is the protagonist.

In the Borja Riudavets room, he welcomes, accompanies and serves the guests with all dedication and care so that the Rels experience is as comfortable as possible.

In the interior courtyard you can enjoy a unique evening, without crowds and with the same kitchen and service.

It is important to know that by municipal odenanza, groups of more than 6 people can not be accommodated in the interior patio By havingvery few tables, if you wish to reserve on the terrace, it is advisable to do so in advance


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