Born in Jaén, Emilio Samblás arrived in Menorca in 1996 at just 15 years old. There he started working at the Bahía pizzeria, which at that time occupied the premises that now house 'his' Cranc Pelut, on the Passeig Marítim in Fornells. His first contact with hospitality led him to clean tables, dry cutlery, load fridges and serve desserts to diners.
The following year, he partnered with Diego Coll, founder of Cranc Pelut, at the pizzeria and turned everything upside down. Goodbye pizzas; hello rice dishes, stews and fish. The change was undoubtedly a success, as 21 years have passed and Cranc Pelut has become a classic on the Fornells promenade.
After perfecting his skills in some of the most prestigious kitchens in Spain, Emilio decided it was time to return to his roots and share his unique vision of cuisine with the world. Thus Casa Emilio was born, a culinary sanctuary where tradition meets innovation in every dish.
Join us at Casa Emilio and discover a culinary experience that goes beyond the ordinary, where every dish is a masterpiece in itself and every meal is a celebration of life, love, and good food. Welcome to Casa Emilio, where dreams become flavors!
"In every dish I create, I seek to convey a story, an experience that awakens the senses and feeds the soul"
Open every day
