Close to the heart
Mon Restaurant

Gastronomy begins far from the four walls of the kitchen, it is born with the love with which the farmer takes care of the fields, the rancher feeds the cattle and the fisherman works the sea. Thanks to them we can work to achieve art.

We regain contact with the land that feeds us and the sea that shapes us. We choose the finest foods on the island, selecting vegetables from nearby farms, high-quality beef from local farms and freshly caught fish, because we know that the first secret of haute cuisine is in the freshness and quality of our raw materials. .

  • Breakfast: 8.30 – 10.30 (hotel clients)

  • Tuesday to Saturday
    Dinners: 7:00 p.m. to 10:15 p.m. (Reservations recommended)

Michelin star with the Roca brothers
The chef, Felip Llufriu

His first tryst with cooking was fortuitous and innocent. Now he recovers the roots of his first dishes, like that coca with tomato made by the restless hands of a child. A game that became a snack and that more than 30 years ago sparked the beginning of his professional career.

That satisfaction for creating awakened in him a desire that over the years would take him away from the flavors of his native island, to return as a haute cuisine chef, recognized by a Michelin Star, 2 Repsol Suns, award for the best dessert offering. by Gourmetour magazine, or the fourth best restaurant in Spain by Restaurant magazine, among numerous mentions from food critics and gastronomic blogs.

Through the Fonda Mon Restaurant, Felip returns to the flavor of his roots, to the enthusiasm of that boy who cooked cokes with tomato for his sisters, now more prepared and committed than ever.

Culinary influences

After studying hospitality on his native island, he completed his culinary training in one of the best restaurants in the world, Celler de Can Roca in Girona. His relationship with the Roca brothers would continue with his appointment as head chef at the Roca Moo restaurant at the Omm hotel in Barcelona, ​​where he was awarded a Michelin Star. A commitment to the highest Spanish gastronomy that would culminate after 13 years with the opening of his own restaurant in 2014, Mon in his native Ciutadella.

Other culinary influences received by the young Felip come from Catalan and French cuisine in such renowned restaurants as Neichel and Jean Luc Figueras, both from Barcelona, ​​the famous Mugaritz in Guipúzcoa or Las Rejas in Cuenca.

Today the passion for cooking returns him to his roots, a Menorcan and Balearic cuisine that is nourished by a history nourished by the influences of Arab, French and English cuisine. Compositions full of nuances, which combine perfectly with avant-garde techniques and full of truth in their flavors.

Calendar and Reservations

For reasons of occupancy we ask you to reserve your table a few days in advance, especially in the months of July and August in which to ensure a seat on the desired dates we recommend making the reservation a week in advance.

Reservations will be made online or by telephone during the hours between 10:00 – 13:00 and 17:00 – 20: 00from Monday to Saturday. Our telephone number for reservations is (+34) 971 381 718

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