Gabriel, a Venezuelan chef based on the island of Menorca for the past 24 years, has converted an old stone structure located in a forest of wild olive and olive trees into Casa Humo, a space dedicated to rustic and personalised gastronomic experiences. The building, reconstructed with stone and wood from the estate, has fire, wood and smoke as the protagonists of his culinary proposal.
Before settling in Menorca, Gabriel developed his culinary career in bars in London, Michelin-starred restaurants in the Alps, and restaurants in India and Vietnam. During these years he learned cooking techniques from various traditions and deepened his knowledge of the products of each region.
Casa Humo does not operate as a conventional restaurant. Instead, it offers bespoke evenings where diners gather around a table to share time and food. The experiences take place at dusk, when the sun begins to set over the island landscape.
Inside, the house contains a larder with preserves, salt-cured products and pickled goods, as well as strings of garlic and aromatic plants hanging from the ceiling. A large wooden table in the kitchen serves as a preparation area, where Gabriel creates his dishes using local ingredients such as organic air-dried beef, tomatoes, pomegranates and olive oil from the north of the island.
