Luis Valls.
A New Perspective on the Mediterranean.
A Mediterranean Vision, Born in Valencia.
Valencia taught Luis Valls how to understand the Mediterranean long before it taught him how to cook.
Its coastline, markets, orchards and producers shaped a philosophy that would later define one of Spain’s most celebrated culinary careers. After years refining his craft in some of the country’s most respected kitchens, he became the creative force behind El Poblet, where his personal vision earned two Michelin Stars and established him among the leading voices of contemporary Spanish gastronomy.
For Luis Valls, excellence has never been about complexity. It begins with understanding where every ingredient comes from, and treating it with honesty, precision and restraint.
Cooking begins before the kitchen.
Every dish begins with a question: where does this ingredient come from?
For Luis Valls, cuisine starts long before the first preparation. It begins in conversations with producers, in the rhythm of the seasons and in the landscapes that shape every ingredient. Technique follows only after understanding.
This way of cooking has remained constant throughout his career, allowing each product to retain its identity while revealing its fullest expression.
THE ISLAND
THAT INSPIRES.
At Micat, every menu becomes another way of telling the story of Menorca, one moment, one landscape and one season at a time.
Where Two Identities Meet.
Micat is where the culinary vision of Luis Valls meets the character of Menorca.
His experience brings precision, discipline and contemporary perspective. The island contributes its landscapes, its producers and its unmistakable identity. Neither exists without the other.
The result is a restaurant that feels deeply personal while remaining unmistakably Menorcan. A cuisine that looks forward without ever forgetting where it belongs.
It Is Where Everything Begins"