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Mediterranean cuisine with Ibiza roots

From our kitchen, we offer a selection of dishes to discover the world of textures, colors and flavors that offers Mediterranean cuisine. Besides the menu our maître Vicent Tur offers a selection of suggestions that may vary by season.

OUR MENU

COLD STARTERS

Tuna carpaccio with citrus soy vinaigrette

Ox tartare Can Berri Vell. Knife cut and mustard ice cream quenelle

Duck foie-grass mi-cuit with apple and caramelised goat’s cheese and toasted seaweed bread

Cod’s “Esqueixada” (cold salad) with “patató”, tomatoes, candied peppers and black olives spread

‘Mezclum’ 8 leaves with three marinades, land, sea and mountain and quinoa

“Salmorejo” with red beet and crayfish

HOT STARTERS

Raviolis stuffed with blood sausage with boletus edulis sauce

Scrambled eggs with “sobrassada” and, sautéed wild mushrooms

Red rice with cuttlefish and large red prawns with spring garlic pilpil.

‘Albufera’ rice Rice blood sausage tempurized with seaweed and smoked glass eels on Valdeon’s cream and spicy horseradish

Artichoke “topinambur” and “espardenyas” (sea cucumber) on a farmer’s chicken juice

Grilled octopus on creamy garlic, almonds, bergamot foam and lemon grass

MEATS

Roast lamb with black chanterelles stuffing and a touch of Can Rich Malvasia

Suckling pig confit in Hojiblanca oil flavored with orange

Ox tail with white “butifarrón” (sausage), Iberian vermouth potatoes and cabbage, mint gel and basil

Iberian pork stuffed with goat’s cheese and mushrooms, raspberry sauce and potatoes “

Duck maigret with Pedro Ximenez sauce, pecorino polenta sautéed peaches and flambé apples

FISH

Red tuna loin with crunchy corn, soy sauce and Valderreyes wine

Hake “de pincho” (Caught one by one, with hook) on creamy rice in green sauce and brush strokes of garlic and oil

Cod glazed with honey aioli on a base of knuckle of pork dressed with vanilla and apricot essence

Roast turbot on a citrus and carrot caramelized cream flavored with white truffle

Squid with sobrasada (tipical sausage), pig’s trotters, rock of its ink and smoked touch