History of BalearGrup
1970s
The harbour tavern
In the port of Ciutadella, a seaside tavern opens, serving meals to fishermen before they head out to sea.
Juanita, mother of the current owner, prepares fish and seafood tapas using local produce.
That humble bar marks the beginning of the group’s identity: market-driven cuisine, warm hospitality, and deep respect for the port.
Over time, the venue becomes a beloved Menorcan classic and a reference point for generations of locals and visitors alike.
1980s
Succession and professionalisation
The 1980s mark a generational transition and a change of premises.
In 1984, Josep Caules takes over management after a career in banking, driving the evolution from tavern to benchmark restaurant.
The seafood concept is strengthened, processes are refined, and ties with the fishermen’s guild are reinforced.
This professional shift lays the groundwork for future growth while preserving the harbour essence that made it popular among fishermen and local families.
1992
Pizzeria Roma opens
The group expands its offer with Pizzeria Roma, located in Ciutadella’s historic centre in a former bakery.
It is built on a simple idea: wood-fired pizzas and casual dining, with the same commitment to seafood quality and local sourcing.
Roma complements Cafè Balear with a more relaxed concept, designed for locals and visitors seeking quality without formality, while helping to extend activity beyond the tourist season in the city centre.
1995
Rosa Santa Primera
The family invests in owning its own fishing boat and embraces the concept “From sea to plate”.
They acquire the fishing vessel Rosa Santa Primera, which sails daily and supplies the group’s restaurants exclusively—key to ensuring freshness and traceability.
They fish in deep waters when needed (red prawns, Norway lobsters) and adapt the menu to weather conditions: an honest product philosophy that sets them apart
2014
Pins46 joins the group
Pins46 is added, located in a historic building in Plaça des Pins in Ciutadella.
It introduces a third pillar to the group: contemporary Mediterranean cuisine with a local identity and a more urban aesthetic, designed for social dining in the city centre.
The triangle is complete: seafood classic (Cafè Balear), family wood-fired (Roma), and modern bistro (Pins46).
This diversification allows the group to cater to different audiences and occasions while maintaining a consistent focus on local produce.
Today
Three generations and prestige
The business surpasses half a century with “three generations” at the helm—something rare in the hospitality industry.
More than five decades later, Cafè Balear remains a leading reference in Menorca and a featured name in the 2024 Onda Cero Menorca Gastronomy Awards.
Such recognition confirms the group’s role in the local scene and its ability to blend maritime tradition with modern management, inspiring new generations of restaurateurs on the island to champion product quality and authenticity
