IBIZA - SANT AGUSTI DES VEDRÀ - CAN BERRI VELL

RESTAURANTE CAN BERRI VELL

When you arrive in the lovely little village of Sant Agustí des Vedrà, opposite the village church,

you will find an excellent traditional restaurant.

This was once a 17th Century home and is now,

a lovely, romantic, candle-lit spot with a delightful terrace area overrun with greenery.

The restaurant has been here now for 30 years and once inside you are in a true rural Ibicencan home. There are different rooms, small & large with little hidden nooks and crannies decorated with historical authentic local artifacts.

There is also a beautiful balcony for six to eight people, which gives outstanding views towards the church and surrounding countryside. It is best to call ahead and reserve if you want this balcony.

Always using local produce where possible the excellent starters include:

Carpaccio de ternera con vinagreta de mandarinas y virutas de queso mahonés y parmesano (beef carpaccio with tangerine vinaigrette, parmesan and Mahon cheese shavings).

Raviolis rellenos de morcillas dulce con salsa de boletus edulis (raviolis stuffed with blood sausage & boletus sauce).

Sopa de ajo en crema con su huevo pochado, crujiente de jamón y toque de comino (garlic cream soup with poached egg, crispy ham and cumin).

Socarrat de arroz a banda con sepia y gamba Ibicenca (arroz a banda socarrat with cuttlefish & Ibicencan coast prawn).

Mains:

Rodaballo asado sobre una crema de zanahorias y cítricos caramelizada al aroma de trufa blanca (roast turbot on a citrus and carrot caramelised cream bed, flavored with white truffle).

Pulpo a la parrilla con patató salteado al romero de romescu de naranja (grilled octopus with sautéed patató and rosemary & orange romesco sauce).

Cordero asado en dos tiempos relleno de espinacas y trompetas y un toque de Malvasia de Can Rich (roast lamb with a trumpet vegetarian filling and a touch of Can Rich Malvasia).

Magret de pato con salsa de pedro ximénez, polenta de queso de oveja y salteado de melocotón y manzanas flambeadas (duck maigret with pedro ximenez sauce, pecorino polenta, sautéed peaches and flambé apples).

Presa Ibérica rellena con queso de cabra y hongos, salsa de frambuesas y patatas revolconas con toque ibicenco (Iberian Pork stuffed with goats cheese &mushrooms, potatoes revolconas with an Ibiza touch and raspberry sauce).