You will find Ibiza’s superlative fine-dining experience in a humble 17th century home, lovingly restored and operating as a restaurant for the past 35 years – Can Berri Vell restaurant in the small town of Sant Agusti des Vedrà, opposite the simple white church.
It’s off the beaten path… but it is worth the effort.
Despite the traditional Ibicenco atmosphere and basically dining facing the antique church courtyard, with authentic buildings and flora, whitewash lime and stone with palms and flowering vines, the real surprise is the work of a genius in the kitchen: Chef Bruno Hernandez.
Fabulous modern and inventive interpretations of Mediterranean cuisine!
The countryside aura of Ibiza made me expect bland, over-traditionalized, even touristy paellas and pulpos – but nothing could have prepared for what was our best meal in Ibiza!
Instead Can Berri Vell is at the forefront of revolutionary Ibizan cuisine: innovative and absolutely divine!
At the first mouthful, my instant thought was: this restaurant should triple its prices… (but don’t tell the boss, Señor Vicente!)
See for yourself what a small traditional restaurante is humbly serving its guests, in the middle of the Ibizan countryside:
You weren’t expecting Michelin-star grade food, now, were you!?
Neither was I!
The appetizer of the day – a surprise; not even listed on the menu, and just casually placed on our table…
…is probably the most elaborate morsel I have ever tasted, in terms of the flavor dimensions and layers!
From what I could perceive, a liver pâté, possibly duck, explodes in your mouth, melting on the warmth of your tongue, and causing the eyelids to close and the head to sway side to side in loving appreciation; then the taste shifts gears and orange zest or even the fleshy body, perhaps the bright red Moro kind, or maybe it’s marmalade? Wait! It turns sweeter, the tartness dissipating – jam? An apricot jam? Oh! And then again the palate is transformed and transfixed – you see, these taste profiles are not by chance! The master magician in the kitchen has purposefully assembled these taste and texture dimensions, and now he smiles as he looks out the little kitchen window and sees you eyes shut tight, in ecstasy, almost orgasming, as the flavors run into each other, like a prestigious fireworks show – and then the grande finale – the lingering bitterness of black sesame seeds… ohhhhhhhh!
Dear Can Belli Verr, I hope you realize what you do to your guests!
But it’s not over: in fact, the dinner has barely started!
Creamy ravioli with a rare mushroom, grown only at altitude…
Enough… see the menu for yourself!
I’ll show you what the ambiance is like:
I will go further in my appreciation of the dining experience that was presented that summer evening at Can Berri Vell, as the fresh seaside breezes reached even the hills of the island interior – I declare that to be one of the best culinary presentations I have been fortunate enough to partake this year!
And I do not say that lightly.
Try and you will see.
Selection of olive oils
Private corners
traditional courtyard, now dining hall to the open sky
Green and flowers
And touches of tradition
Where I think Can Berri Vell could improve is in the offering of wines, perhaps installing a wine cellar or combining a better selection to its dishes. As it was, the young fresh white at our table was lacking in spirit and supermarkety, and it fell far behind the level of excellence of what came plated to the table – that was a dissonance that needs addressing.
As for the dining experience – impeccable and exceptional, from appetizer to dessert!
Bravo, Can Berri Vell, truly fantastic!