Hermanos Meneghello
Behind the scenes of Ibizan gastronomy is a surname that rings out unnoticed. Hermanos Meneghello does not appear on restaurant menus, but it is in every kitchen, behind every mise en place and in the invisible logistics that sustain the pulse of Ibiza and Formentera’s gastronomy. It is in those details that make the difference: punctual orders, essential ingredients and the silent logistics that find solutions while remaining invisible.
Much more than logistics: service with an understanding of the island
Hermanos Meneghello’s service is not just measured in speed or efficiency. It is measured in the ability to adapt to the chaos of an island in high season, to know the names of the chefs, to foresee before the customer asks. Here, there are no templates. Each delivery is different, each kitchen has its own rhythm and Hermanos Meneghello has learnt to listen to them like someone who identifies a familiar melody. Because the secret is not in serving, but in adapting; in other words, knowing how to serve everyone.
The word ‘service’ takes on a new meaning when we talk about the hotel and restaurant sector in Ibiza and Formentera. Here, it is not enough to simply deliver produce. Instead, you have to understand the needs of kitchens that work against the clock, in spaces where every day is different from the last. After almost four decades of experience, Hermanos Meneghello has finely tuned this ability to adapt to the extent that it has become the thing that sets them apart. “You have to be there before they need you”, says Paolo Meneghello in a recent conversation. And that means listening, accompanying and being able to change course without losing your smile.
Today, Hermanos Meneghello distributes more than 5,000 items: from fish and meat to fruit, vegetables, frozen food and gourmet products. But, beyond the figures, what is important to them is how this wide range of goods is put at the service of each customer. Large hotels, independent restaurants, beach clubs... all of them receive personalised treatment. The relationship with customers is 100 per cent horizontal, built on a day-to-day basis with calls to resolve unforeseen events and with delivery drivers who know the name of the chef and their specific needs at each time of the year.
Far from being an empty word, innovation is a natural part of Hermanos Meneghello’s work. Rather than replacing the human touch, their commitment to technology has instead reinforced it. New management tools, optimised routes, traceability and systems to speed up orders free up time for what really matters: being available, being efficient and solving problems quickly. Efficiency is a condition, but being close at hand remains the soul of the business.
In recent years, one of the business’ most important divisions has been Meneghello Fish, which focuses on the distribution of fresh fish and local produce. Distributing freshly caught fish is important. But what distinguishes Meneghello is its commitment to those who catch it, to the sea that offers it and to the chef who transforms it. Bringing origin and destination closer together, rescuing what is local and making it sustainable: that is their way of understanding service.
And behind all this is a family. A real family, the type that does not use the word for marketing purposes but as a way of working. Together with company director Juan Marí, Paolo and Andrea Meneghello lead a team that has grown over the years without losing its personal rhythm. And that shows in every decision, which always involves a combination of experience and vision for the future: the perfect balance to operate in a sector as dynamic as gastronomy and in a place as competitive as the island of Ibiza.
The key to their success? The lorry that always arrives on time, the supplier who listens, the company that reacts with the speed of someone who knows the unwritten codes of the sector. Hermanos Meneghello has understood from the outset that providing a good service is not just about delivering an order well. It is about being part of the machinery that allows gastronomy to shine. Even if it is far from the spotlight.
