Neni Es Trenc Serves Balagan by the Sea

Picture a wide terrace above the sea, with salty air, swaying palm trees and that soft Mallorcan light that makes everything look a little cinematic. Below, the coast of Es Trenc stretches toward Cap Blanc, while orange and white striped sunshades add a holiday mood. Still, the menu steals the show, because it reads like a trip around the Mediterranean. That is why Neni Es Trenc has become a favorite for long lunches and slow dinners in Colònia de Sant Jordi. Couples and friends simply order another plate, pass it across the table and let the conversation wander.

What Is Balagan?

Balagan is often translated as charming chaos. It stands for abundance, spontaneity and sharing. In practice, Levantine cooking meets Spanish tapas culture on one table. Dishes arrive one after another, and they belong to everyone rather than to a single guest. Neni describes its kitchen as a blend of Israeli, oriental and Mediterranean influences, inspired by the way people eat in Tel Aviv. So the concept fits the food perfectly.

Start with Crunch

Begin with the Cigarros Marroquíes. These golden sticks shatter lightly on the outside, while the inside holds generously spiced ground beef. The seasoning brings warmth, and the slightly hot sesame paste on the side adds a playful kick. The Israeli salad then swings in the opposite direction. Fresh greens, radish and cucumber meet a zesty dressing, which brings brightness to the table.

Sabich, Street Food with Serious Credentials

Next comes sabich. Fried eggplant, boiled egg, hummus, zhug and tahini to be tucked inside warm pita bread. Every bite tastes creamy, savory, tangy and faintly sweet all at once. Sabich began as Israeli street food, yet it also captures the Neni approach in a single handful.

One Table, Many Countries

This variety is one of the great pleasures of dining at Neni Es Trenc. Instead of picking one main course and guarding it like territory, you order several dishes and spread them out. A little eggplant here, something spicy there, fresh herbs in between. In the end, sharing with family and friends is part of the recipe.

The Woman Behind Neni

Haya Molcho stands at the center of the story. She grew up in Tel Aviv, later moved to Germany and eventually settled in Vienna with her husband, the renowned mime artist Samy Molcho. While traveling with him for years, she fell in love with markets, ingredients and the food cultures she met along the way. Over time, she turned that passion into a profession. In 2009, at age 54, she opened the first Neni with her four sons at Vienna’s Naschmarkt. Today, Es Trenc is the latest addition to the growing Neni family.