Restaurant in Cala en Porter, Spain
Serious wine, terrace setting, farm-driven menu.
Torralbenc Menorca is the most credible choice for a special occasion dinner on the island: a Michelin Plate restaurant with a World of Fine Wine three-star-accredited cellar (400 labels, 1,700 bottles), contemporary European cooking overseen by the chef behind Alameda in Hondarribia, and a genuinely quiet farmhouse terrace. At the €€€€ price tier, it rewards advance booking in summer.
A Michelin Plate restaurant with a three-star wine accreditation from the World of Fine Wine, a 400-label cellar holding 1,700 bottles, and farm-to-table cooking overseen by the chef behind Alameda in Hondarribia — Torralbenc Menorca punches well above what you would expect from a hotel restaurant on this part of the island. At the €€€€ price tier (two courses typically €66 or more), it is the kind of meal that justifies a detour from wherever you are staying, not just a convenience for in-house guests. If you are in Menorca for a special occasion and want a dining experience anchored in local ingredients with serious wine behind it, book here.
Torralbenc sits along the Maó–Cala Porter road at km 10, set within a farmhouse surrounded by working vineyards. The atmosphere is the first thing you register: the terrace is genuinely quiet, the kind of quiet that is hard to find at destination restaurants where noise is often mistaken for energy. For a celebration dinner or a serious date, that calm matters. The room and terrace put the food and conversation first rather than the spectacle of the room itself.
The cooking is contemporary European in orientation, with consistent attention to Menorcan produce and native ingredients. The farm-to-table framing here is not decorative — the vineyard setting and the island's agricultural calendar shape what arrives on the plate. That makes the seasonal angle the most important variable when deciding when to visit.
Menorca's growing season runs roughly from late spring through early autumn, and Torralbenc's menu responds to it. Summer visits (June through September) give you the fullest expression of local ingredients: the island's vegetables, fresh seafood from the surrounding Mediterranean, and the herb-forward flavours that Menorcan cooking leans on when the land is at its most productive. This is the period when the terrace is in its leading condition and when the gap between the local sourcing mission and what lands on your plate is smallest.
If you are visiting in shoulder season , late April, May, or October , expect the menu to pivot toward heartier preparations and whatever the island's market yields. The wine program, with its depth across Spanish regions (particularly Rioja) and France including Champagne, holds consistent across all seasons, so the cellar is never a reason to delay a visit. Wine director Jose Ramón Urtasun and sommelier Monica Olosutean manage a list that, at the $$$ price tier, carries many bottles above €100 , plan accordingly if you want to explore the leading end of the cellar.
One practical note: Torralbenc's restaurant also serves as the dining room for the hotel of the same name, which holds one Michelin Key. Room guests have guaranteed access, but the restaurant takes outside bookings. Availability during peak summer weeks is tighter than the easy booking difficulty suggests in general terms , arriving in August without a reservation and expecting a table is a risk not worth taking.
A 400-selection list with 1,700 bottles in inventory, carrying three-star accreditation from the World of Fine Wine, is the strongest single reason to treat Torralbenc as a destination rather than a fallback. Spain and Rioja anchor the list, with France and Champagne providing the international depth. For context, three-star accreditation from the World of Fine Wine places this cellar in a small peer group , finding this quality of wine program at a farmhouse restaurant on a Balearic island is genuinely unusual. If wine is central to your decision, this is likely the strongest list you will encounter anywhere on Menorca.
The combination of terrace setting, Michelin Plate recognition, a serious wine list, and a quiet atmosphere makes Torralbenc the most credible choice on the island for a milestone dinner. The €€€€ price point means you are committing: factor in $$$ wine pricing and a two-course meal above €66 per person, and a full dinner for two with wine will land meaningfully above €200. That is the right spend if the occasion warrants it. For a more casual meal where price sensitivity matters, the setting is slightly wasted , there are less expensive options along the coast.
Torralbenc is at km 10 on the Maó–Cala Porter road, in Alaior. Lunch and dinner are both served. Booking is rated easy in general terms, but summer weekends and August specifically warrant advance planning. Chef Gerardo Espinoza runs the kitchen day-to-day under the culinary direction of Gorka Txapartegui; General Manager Mária Abad oversees the floor. There is no published dress code in the available data, but the price tier and the setting both suggest smart casual as a floor, not a ceiling. For more dining options nearby, see our full Cala en Porter restaurants guide, and for the broader island visit picture, check our Cala en Porter hotels guide, bars guide, wineries guide, and experiences guide.
Quick reference: Farm-to-table, contemporary European | Lunch and dinner | €€€€ cuisine, $$$ wine | Michelin Plate 2025, World of Fine Wine 3-Star Accredited | Booking: easy, but reserve ahead for summer.
For most of the year, a few days' notice is sufficient , booking is generally easy. In July and August, aim for at least two weeks ahead, particularly for weekend dinners. The restaurant serves hotel guests of Torralbenc alongside outside diners, which tightens availability during peak season without much warning.
No dress code is published, but at the €€€€ price tier with Michelin Plate recognition and a formal wine program, smart casual is the practical baseline. Linen trousers and a collared shirt for men, or a summer dress, will read correctly. Shorts and beachwear would feel out of step with the room.
Yes, if wine is part of your evening. The three-star wine accreditation from the World of Fine Wine and a 400-label list at $$$ pricing make this the strongest wine-and-food pairing on the island by a clear margin. If you are looking purely for food value without wine, a two-course meal above €66 per person requires the kitchen to deliver at a high level , the Michelin Plate recognition suggests it does, but the wine program is what truly separates the spend here from the alternatives.
The menu rotates with Menorca's seasons, so the answer depends on when you visit. In summer (June through September), the local produce and Mediterranean seafood will be at their strongest , lean toward whatever is signposted as coming from the island's farms or waters. In shoulder season, the kitchen pivots toward heartier preparations. Ask your server what has arrived most recently: the farm-to-table model means provenance is a selling point the team knows well. Pair with something from the Rioja section of the wine list for the clearest expression of the Spanish identity on the plate.
It is the strongest option on Menorca for a milestone dinner. The terrace setting is quiet enough for real conversation, the Michelin Plate recognition gives you confidence in the kitchen, and the three-star wine program means the evening has genuine depth. The €€€€ price commits you to spending, but the combination of farmhouse atmosphere, serious wine, and contemporary European cooking anchored in local ingredients is hard to replicate elsewhere on the island. For special occasions in this region of Spain, it sits comfortably alongside the dining room offer at Michelin-keyed properties. Compare it to Quique Dacosta in Dénia or Ricard Camarena in València if you are open to mainland Spain for a truly formal occasion.
Menu format details are not confirmed in available data, so specific tasting menu pricing and structure cannot be verified here. What is confirmed: the restaurant holds a Michelin Plate and the cuisine is overseen by Gorka Txapartegui of Alameda in Hondarribia, a benchmark for Basque-influenced European cooking. If a tasting menu is offered, the wine program (World of Fine Wine three-star, 400 labels) is the reason to pair it with a sommelier-led flight rather than ordering by the glass. Confirm the current format when booking.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Torralbenc Menorca | Farm to table | This attractive restaurant, where the cuisine is overseen by renowned chef Gorka Txapartegui (Alameda restaurant in Hondarribia), occupies a farmhouse surrounded by vineyards and boasting a tranquil terrace, all of which comes as a pleasant surprise. It also provides the dining service for the hotel of the same name (awarded one Michelin key) and will delight guests with its tranquil terraces, contemporary European and internationally inspired cuisine, and a constant nod to local flavours and native ingredients.; Michelin Plate (2025); WINE: Wine Strengths: Spain, Rioja, France, Champagne Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Selections: 400 Inventory: 1,700 CUISINE: Cuisine Types: Spanish Pricing: $$$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Lunch and Dinner STAFF: People Wine Director: Jose Ramón Urtasun Sommelier: Monica Olosutean Chef: Gerardo Espinoza General Manager: Mária Abad Owner: Hotel Torralbenc; This attractive restaurant, where the cuisine is overseen by renowned chef Gorka Txapartegui (Alameda restaurant in Hondarribia), occupies a farmhouse surrounded by vineyards and boasting a tranquil terrace, all of which comes as a pleasant surprise. It also provides the dining service for the hotel of the same name (awarded one Michelin key) and will delight guests with its tranquil terraces, contemporary European and internationally inspired cuisine, and a constant nod to local flavours and native ingredients.; {"wbwl_source": {"slug": "torralbenc", "page_type": "star_accreditation", "category_slug": "star-accreditation", "award_result": "Accredited", "is_global_winner": "False"}, "scraped_details": {"hero_image": "", "page_title": "3-Star Accreditation", "page_url": ""}, "source_row_snapshot": {"raw_name": "TORRALBENC"}} | Easy | — |
| Aponiente | Progressive - Seafood, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Arzak | Modern Basque, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Azurmendi | Progressive, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| Cocina Hermanos Torres | Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
| DiverXO | Progressive - Asian, Creative | Michelin 3 Star, World's 50 Best | Unknown | — |
What to weigh when choosing between Torralbenc Menorca and alternatives.
Book at least two to three weeks ahead for summer visits (June through September), when Menorca's tourist season peaks and terrace tables at a Michelin Plate venue fill quickly. Shoulder season — May or October — is more forgiving, but given that Torralbenc also serves the hotel of the same name, outside guests compete with hotel guests for covers. Don't leave it to the week of arrival in high summer.
The farmhouse-and-vineyard setting and outdoor terrace point toward relaxed but considered dress — think linen trousers and a shirt rather than a suit, or a light dress. This is a €€€€ venue with Michelin Plate recognition, so beachwear and flip-flops are out of place, but it is not a formal metropolitan dining room.
At €€€€ pricing (a typical two-course meal running €66+), Torralbenc justifies the spend if you are combining food and wine: the 400-label, 1,700-bottle cellar carries three-star accreditation from the World of Fine Wine, which is rare for a destination this remote. If you are primarily a food-first diner and wine is secondary, the value case is narrower — Michelin Plate means quality cooking, not Michelin Star-level ambition.
Menu details are not published in available records, so specific dish recommendations cannot be made here. What the database does confirm is that the kitchen works with contemporary European and internationally inspired cooking, with a consistent emphasis on local Menorcan ingredients — so seasonal produce and anything tied to the island's farming or fishing traditions are the most likely highlights. The wine list, with particular depth in Spain, Rioja, and Champagne, is worth treating as a core part of the meal rather than an afterthought.
Yes — it is the most credible special-occasion choice in the Cala en Porter area. The terrace setting within a vineyard, Michelin Plate recognition, a three-star World of Fine Wine-accredited cellar, and a quieter atmosphere than Menorca's coastal town restaurants all support it. For a milestone dinner, request a terrace table when booking and ask sommelier Monica Olosutean or wine director Jose Ramón Urtasun for a list recommendation.
Tasting menu format and pricing are not confirmed in the available venue data, so a direct verdict on the format cannot be given. What is confirmed is that the kitchen is overseen with input from Gorka Txapartegui of Alameda in Hondarribia and that cuisine pricing sits at €€€+ per head — if a tasting menu is offered, the wine pairing option via a three-star-accredited list is the reason to take it. Confirm availability and format when booking.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
