El Romero

The story

El Romero in Mahón: Michelin-Recommended Creative Cuisine on Menorca

A Personal Project Rooted in Menorca

El Romero, whose name echoes the Latin for “dew of the sea,” is the intimate project of Francesca Baroni and chef Fabio Tullini. The couple moved from Bologna to Menorca to build something new, driven by curiosity and a desire to connect directly with the island’s landscape. Their restaurant, set in a historic building with high ceilings and wooden beams, reflects that restless pursuit: a meticulous, personal dialogue with Menorca’s bounty.

Creative Cuisine from the Island’s Markets

Tullini, a self-taught chef, describes his cooking as unconventional yet deeply rooted in Menorca. Every morning, a visit to the Mercat de Peix de Maó (Mahón Fish Market) teaches him to read the Mediterranean through the eyes of local fishermen. The result is a contemporary signature cuisine that celebrates the subtle over the intense—dispensing with the superfluous to express the essence of each ingredient. Dishes are built around the network of small, generational producers who supply the kitchen, from garden vegetables to fresh seafood.

The dining experience unfolds through tasting menus that are 100% gluten-free, designed as sensory journeys between sea and vegetable garden. When weather permits, the dining room moves to Plaça de la Conquesta, one of central Mahón’s most charming squares. Light, music, and art complete the immersion, creating what the team calls “unique moments.” The wine list, curated by Francesca, leans toward sustainable, expressive bottles—local, organic, biodynamic, or natural—with high ratings in international guides.

A Long-Standing Commitment to Sustainability

Sustainability at El Romero is not a recent addition. It began more than a decade ago when the space was a small gastrobar and has since grown into a circular, profound commitment that influences every decision, from energy use to wine selection. This approach, combined with the precision of Tullini’s cooking, earned the restaurant a Michelin Recommended distinction for 2026—a recognition that aligns with their philosophy of excellence through respect for the land and its producers. In Mahón, El Romero offers a refined, personal take on Menorcan cuisine that feels both contemporary and deeply honest.