Menorca Open blends fine dining and local street food to take the tournament beyond the court
Live cooking shows with two of the most exciting young chefs and a distinctive food offering turn the event into a full experience in Ciutadella
The Open Menorca ATP Challenger 100 will not only be experienced from the stands. In its 2026 edition, the tournament expands its offering to give fans a broader experience, combining top-level tennis with Menorca’s finest gastronomy and turning each day into a complete plan both on and off the court.
From Thursday 2 April to Sunday 5 April, the Club Tenis Ciutadella will also become a meeting point for enjoying local produce, live cooking and informal food options designed for all audiences.
Two young chefs showcasing Menorca’s new culinary scene
The tournament will feature two live ‘show cooking’ sessions, bringing the island’s new generation of chefs closer to the public.
On Thursday 2 April, from 1:30 pm, Pau Sintes (Alaior, 2000), head chef at Cristine Bedfor (Menorca) and winner of the European Young Chef 2022 award, will take centre stage. His approach is rooted in respect for local ingredients, blending traditional foundations with a contemporary perspective that highlights lesser-known products from the island.
On Friday 3 April, at 8:00 pm, José María Borrás (Mahón, 1999), chef at Aquiara and culinary director of Annua Menorca, will lead the second session. Named Best Young Chef in Spain and Portugal at the San Pellegrino Young Chef 2024, Borrás focuses on locally sourced ingredients, with a philosophy built around sustainability and zero waste.
Both sessions will turn cooking into a live experience, allowing the audience to see, smell and understand the story behind each dish.
Local produce: tradition on the plate
The gastronomic offering is further enriched by some of Menorca’s most emblematic products. Embotits Raima will showcase a selection of cured meats made from pigs raised exclusively on the island in semi-free-range conditions, ensuring close control over the entire production process.
Specialities include sobrasada, carn-i-xulla, cuixot and butifarrons — all deeply rooted in Menorca’s culinary tradition.
Two food trucks, two ways to taste Menorca
At the entrance to the Club Tenis Ciutadella, spectators will find two distinct street food concepts, each with its own identity.
On one side, Baixavan — Menorca’s first food truck (launched in 2017) — will offer a menu based on homemade cooking using local ingredients. Its selection includes Menorcan beef burgers and gourmet sandwiches featuring island products such as sobrasada, honey and camot, with a focus on simplicity and respect for raw materials.
On the other, Four Elements Events will bring a sweeter touch to the experience, serving crepes made with local ingredients such as figat, carquiñol, pastissets, brossat and honey. The offering is complemented by traditional ensaimadas, homemade coca de sofrito, gluten-free almond cake and hot chocolate — a range designed to appeal to all tastes.
An experience that goes beyond tennis
With this approach, the Open Menorca invites spectators to experience the tournament in a different way. It is not just about watching tennis, but about spending the day at the club, discovering local flavours and sharing an atmosphere that blends sport, leisure and culture.
For one week, the Club Tenis Ciutadella becomes far more than a sporting venue — it turns into a vibrant space where tennis and gastronomy come together to offer a unique way of experiencing the tournament.
