In the heart of Mahón harbour, in a secluded spot accessible only by sea, Cantina has kicked off the 2026 summer season by cementing its position as one of Menorca’s most unique dining experiences. Located on Illa del Rei, next to the Hauser & Wirth Menorca art centre, the restaurant combines locally sourced cuisine, Mediterranean scenery and a strong commitment to sustainability.
Surrounded by the history of an 18th-century naval hospital and the island’s characteristic vegetation, Cantina offers an al fresco experience that is informal yet carefully conceived. Its dining room, situated in the shade of an olive grove and overlooking the harbour, invites guests to discover Menorcan cuisine from a contemporary perspective, underpinned by seasonal produce and a close relationship with local farmers, fishermen and artisans.
The new menu focuses on grilled dishes and local flavours. Seasonal meat, fish and vegetables are prepared on a large outdoor grill over an open fire, in a straightforward, elegant style deeply rooted in the local environment. Standout dishes include the pomada aguachile with local grouper, avocado and coriander; the octopus and prawn ceviche with yellow chilli, sweet potato and red onion; the veal cheek rice with spring garlic and parsley gremolata; the grilled red lobster with sobrasada butter; and the fried Menorcan red prawns with mayonnaise and lemon.
Local sourcing is one of the cornerstones of the project. Cantina works with a network of artisan producers on the island, including Bolets de Menorca, Binissaida Farm Patrick, JJ Carreras and Sa Llotja de Mahón, thereby reinforcing a culinary offering that seeks not only quality but also a connection to the local area.
The experience is rounded off with a carefully curated selection of drinks, including seasonal cocktails, locally produced wines, classic aperitifs such as pomada, refreshing options such as Tinto de Verano or Tequila Tisana, as well as sangrias, beers, non-alcoholic cocktails and a wine list featuring exclusively Spanish wines.
The reopening is accompanied by a new accolade in the field of sustainability. In 2026, Cantina was awarded two stars under the Food Made Good standard at the Sustainable Restaurant Awards, organised by the Sustainable Restaurant Association. The award recognises its commitment to responsible hospitality, local conservation, the use of renewable electricity on the island, the elimination of single-use items, and sourcing from local fishermen and small family farms.
This commitment also extends to its partnership with Menorca Preservation. The restaurant invites its customers to contribute to the foundation’s work by donating one euro for every order of Menorcan red prawns. The organisation focuses on four key areas—land, sea, clean energy and plastics—with the aim of strengthening environmental protection and the preservation of Menorca’s natural environment.
Cantina forms part of the Artfarm universe, an independent hospitality group founded by Iwan and Manuela Wirth, co-founders of Hauser & Wirth. Its philosophy is based on creating projects deeply connected to the place, local culture, art and the community. On the Illa del Rei, this vision finds a particularly apt expression: seasonal cuisine, in dialogue with the landscape, history and contemporary creation.
During the summer, a visit to Cantina can be combined with the programme at Hauser & Wirth Menorca, which this year presents ‘Directionless’, a group exhibition curated by Rashid Johnson and conceived as the most extensive show held to date at the Menorcan venue.
With its reopening, Cantina once again establishes itself as an essential destination for those seeking more than just a meal in Menorca: a Mediterranean experience where gastronomy, art, nature and environmental awareness coexist naturally.
