Luis Valls, chef at Micat.
A new perspective on the Mediterranean.
A Mediterranean vision born in Valencia
Valencia taught Luis Valls to understand the Mediterranean long before it taught him to cook.
Its coastline, its vibrant markets, its fertile farmland, and the artisans who tend the soil shaped a culinary philosophy that, years later, would come to define his path within Spanish fine dining.
Chef Luis Valls Rozalén began his culinary training in Valencia before expanding his horizons in London and across some of Spain’s most acclaimed kitchens. After joining Quique Dacosta’s team, he worked at his flagship restaurant in Dénia and at Vuelve Carolina, before centering his career at El Poblet.
During his tenure at the helm of El Poblet, a restaurant honored with Two MICHELIN Stars, he developed a cuisine deeply connected to the Valencian terroir, its fertile huerta, the Albufera lagoon and the Mediterranean Sea, all interpreted through a contemporary lens.
For Luis Valls, excellence has never been about doing more, but about understanding deeper. It is about knowing the roots of every ingredient, honoring its character, and allowing it to unfold with honesty, precision and grace.
Cuisine begins long before the stove.
Every great creation begins with a question: Where does this ingredient come from?
For Luis Valls, cooking starts long before the first preparation in the kitchen. It begins in dialogue with local producers, in the rhythm set by the seasons and in a deep understanding of the land that yields each ingredient. Only then does technique come into play, always held in service of pure essence.
This philosophy has guided his entire journey: a style of cuisine where every ingredient retains its identity and finds its most authentic self.
The island
as inspiration.
It is within these fleeting moments that Micat’s inspiration is born. Each menu becomes a new story of Menorca and an interpretation of its heritage, revealing the island's soul through its landscapes, its seasons and its produce.
Luis Valls and Menorca: a meeting of two identities
Micat is born from the convergence of Luis Valls’ gastronomic vision and the unmistakable character of Menorca.
The chef’s background brings technical precision, sensitivity, and a contemporary viewpoint. The island offers its landscape, its producers, and a deeply rooted culinary heritage. Together, they give shape to a cuisine where produce, terroir and creativity find natural equilibrium.
The result is an intimate, authentic expression of contemporary fine dining, one capable of looking forward without ever losing touch with Menorca’s roots.