Where to eat in Menorca: a restaurant with sea view in Cala Torret

Sitting on the terrace admiring the sea with a good glass of wine, we are meeting Zoltan and Demelza, the charming couple that we could define as Salitre restaurant’s soul. Zoltan Polgar, the chef and owner originally from Pécs, Hungary, has a long experience in the world of cuisine. He worked during several years in renowned London establishments, such as the Artisan in Mayfair, the Brindisa Tapas in London Bridge or the three José Pizarro’s Spanish restaurants, in which he worked as an executive chef.

We are also accompanied by Delmeza Márquez, the room manager who energetically supervises the perfect continuity of the services. Originally from Seville, she studied tourism and moved to London to perfect her English, where she met Zoltan. She has a lot of experience in hotels management, public relations and marketing, that she gained working as chef José Pizarro’s personal assistant.

With their long history in London, we are asking ourselves: Why Menorca? They wanted to go back to Spain and they already had visited the island and had been captivated by its calm, its nature and its paradisiac beaches; so they said to themselves: "Why not?". In addition, Menorca offered them the opportunity of dealing with a wide variety of local and high-quality products, which they greatly appreciate when preparing local and seasonal cuisine.

Besides, when they are asked to describe their restaurant, their eyes light up and Demelza tells us: "The Salitre was born with Zoltan's desire to make market cuisine accessible to all those who appreciate dishes cooked with fresh and seasonal products. We are looking for simple and authentic things, a return to classics and to tradition, as well as the best products. This “search for simplicity” philosophy hosts them and if we had to define the essence of their cuisine’s essence, we could say that local and seasonal products’ quality prevails.

With their long history in London, we are asking ourselves: Why Menorca? They wanted to go back to Spain and they already had visited the island and had been captivated by its calm, its nature and its paradisiac beaches; so they said to themselves: "Why not?". In addition, Menorca offered them the opportunity of dealing with a wide variety of local and high-quality products, which they greatly appreciate when preparing local and seasonal cuisine.

Besides, when they are asked to describe their restaurant, their eyes light up and Demelza tells us: "The Salitre was born with Zoltan's desire to make market cuisine accessible to all those who appreciate dishes cooked with fresh and seasonal products. We are looking for simple and authentic things, a return to classics and to tradition, as well as the best products. This “search for simplicity” philosophy hosts them and if we had to define the essence of their cuisine’s essence, we could say that local and seasonal products’ quality prevails.

With their long history in London, we are asking ourselves: Why Menorca? They wanted to go back to Spain and they already had visited the island and had been captivated by its calm, its nature and its paradisiac beaches; so they said to themselves: "Why not?". In addition, Menorca offered them the opportunity of dealing with a wide variety of local and high-quality products, which they greatly appreciate when preparing local and seasonal cuisine.

Besides, when they are asked to describe their restaurant, their eyes light up and Demelza tells us: "The Salitre was born with Zoltan's desire to make market cuisine accessible to all those who appreciate dishes cooked with fresh and seasonal products. We are looking for simple and authentic things, a return to classics and to tradition, as well as the best products. This “search for simplicity” philosophy hosts them and if we had to define the essence of their cuisine’s essence, we could say that local and seasonal products’ quality prevails.

With their long history in London, we are asking ourselves: Why Menorca? They wanted to go back to Spain and they already had visited the island and had been captivated by its calm, its nature and its paradisiac beaches; so they said to themselves: "Why not?". In addition, Menorca offered them the opportunity of dealing with a wide variety of local and high-quality products, which they greatly appreciate when preparing local and seasonal cuisine.

Besides, when they are asked to describe their restaurant, their eyes light up and Demelza tells us: "The Salitre was born with Zoltan's desire to make market cuisine accessible to all those who appreciate dishes cooked with fresh and seasonal products. We are looking for simple and authentic things, a return to classics and to tradition, as well as the best products. This “search for simplicity” philosophy hosts them and if we had to define the essence of their cuisine’s essence, we could say that local and seasonal products’ quality prevails.

When we talk about the 2020 menu, they tell us that they have prepared a menu with very interesting and traditional suggestions. That said, they point out that in their ceaseless search for good market cuisine, changes to the menu are frequent. In addition, they will continue to offer frequently freshened daily suggestions, which ensure more variety on their menu. In conclusion, we can assure you that you will never be bored by its sublime gourmet cuisine.

Its quest for exceptional local products leads the Salitre to surprise us, for example with organic fruit and vegetables produced by a market gardener near Punta Prima: Productos Productos ecológicos Santo Domingo. He also buys meat from the local producer Es Capell de Ferro, fish from the Mahón market, mussels and clams directly from Muscleres González in the Mahón’s port, cold cuts prepared a few kilometers from Trebaluger and homemade ice cream from Gelat Rural RM.

“Our restaurant’s star dish is the organic plancha grilled vegetables, thanks to its simplicity and to the exceptional flavor and quality of its products. All our clients love it and ask for more every time they are coming back" admit Zoltan and Demelza. When asked about their favorite, they find it very difficult to answer us, but they do feature the Monte Enebro cheese à la romaine, with Menorcan honey and crispy beets. Our mouths are watering!

We definitely recommend the Salitre Restaurant as a perfect place to enjoy simple, local and high-quality cuisine in a beautiful setting. Be sure we will go back there!

If you have been interested in this article, why not discover, also, "What’s up in Menorcan real estate market?"

or enter in the "The before and after the reform of a Menorcan country house".

If you have been interested in this article, why not discover, also, "What’s up in Menorcan real estate market?" or enter in the "The before and after the reform of a Menorcan country house".

If you have been interested in this article, why not discover, also, "What’s up in Menorcan real estate market?"

or enter in the "The before and after the reform of a Menorcan country house".