Restaurant
Can Berri Vell: The Essence of Modern Tradition
Our culinary vision is defined by a signature cuisine centered on the product, honoring the soul of Mediterranean recipes while embracing contemporary techniques. Here, the freshness of local ingredients takes center stage, delicately transformed to surprise the palate without ever losing its essence.
Elegance, authenticity, and innovation. An invitation to enjoy a leisurely evening where every dish tells a story of respect for the land and a passion for detail.
Our chef, Eduardo Ramiro, discovered his love for cooking at home, surrounded by family stoves and the teachings of his uncle at the legendary Ramiro’s in Valladolid — the first restaurant in the city to earn a Michelin star. It was there that a vocation was born, one that would take him far.
Then came his studies, internships in Santander, years of training in Tenerife, and a return to his roots during the pandemic… along with the opportunity to learn from some of the most respected names in Spanish cuisine. He trained alongside Miguel Ángel de la Cruz (La Botica) and Víctor Martín (Trigo), both Michelin-starred chefs, and spent a year as part of the team of Martín Berasategui, one of the most acclaimed chefs in the country.
A journey of hard work, humility, and talent that continues today at Can Berri Vell, where Eduardo leads our kitchen team with the same passion as that very first day.
Subtlety, respect for the product, Mediterranean inspiration. His cuisine is a true reflection of his journey.
Our Maître D’ and Sommelier, Vicent Tur, understands hospitality as an art form cultivated with warmth and mastery. With a degree in Tourism and five years of specialized training in Palma de Mallorca, his career is that of a host who knows every secret of impeccable service.
His path began to take shape in iconic establishments such as Cala Carbó Can Vicent and María Luisa in Cala Vedella, experiences he balanced with teaching, sharing his expertise as a service instructor at the Hospitality School of the Balearic Islands (EHIB). Finally, in 2005, he linked his destiny with that of Can Berri Vell.
A passionate wine expert and a sommelier with a curious eye, Vicent curates a cellar with over 100 local, national, and international references, rigorously selected to elevate every bite. His talent lies in his ability to guide the guest with that blend of professionalism and charm found only in true masters.
Knowledge, elegance, eloquence. A gastronomic experience that finds its full meaning thanks to his care and dedication to every detail in the room.
