Originally from Jaén, Emilio Samblás arrived in Menorca in 1996 at the age of just 15. There, he began working at the Bahía pizzeria, which at that time occupied the location that now houses "his" Cranc Pelut, on the Passeig Marítim in Fornells. His first contact with the hospitality industry involved cleaning tables, drying cutlery, stocking fridges, and bringing desserts to the diners' tables. But of course, "he was just a kid," as he himself explains.
The following year, he became a partner in the pizzeria with Diego Coll, the founder of Cranc Pelut, 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.
Emilio spent those first five years, until he turned 20, going back and forth between Jaén and Fornells. That was until he crossed paths with Juan José Lapitz (1934-2017), the acclaimed food journalist from *Diario Vasco*. Lapitz, impressed by Emilio's work, took the chef on a tour through the Basque Country (with his boss's permission). In this way, Emilio spent his summers in Menorca and his winters doing internships at some of the most important restaurants in Spain, such as Akelarre by Pedro Subijana, Martín Berasategui's restaurant, and Andra Mari. "The leap was incredible," Emilio says.
Three years, three *Guía* restaurants, in capital letters. And he was only 23 years old. Then came jobs at ski resorts, such as Baqueira Beret, Cerler, Panticosa, and Boí Taüll, which he combined with stays abroad. He has worked in Panama, Colombia, Costa Rica, England... but always with one destination to return to: Menorca and "his" Cranc Pelut.
After honing 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 culinary vision with the world. This is how Casa Emilio was born, a culinary sanctuary where tradition meets innovation in every dish.
Inspired by local ingredients and traditional culinary techniques, Emilio creates gastronomic experiences that delight the senses and nourish the soul. From the freshness of the sea to the abundance of the land, each ingredient in Casa Emilio tells a story of quality and passion.
Join us at Casa Emilio and discover a culinary experience that goes beyond the ordinary, where every dish is a masterpiece in itself and each meal is a celebration of life, love and good food. Read more 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 nourishes the soul"
