A Sant Agustí Village location, traditional Ibiza house, family Home documented since the 17th century. A genuine “Ibicenco” place.
Only by looking around we can see the house, its materials and everyday objects that, throughout history, have made us what we are today.
The house is located in the epicenter of the town of Sant Agusti des Vedrà in Ibiza. Can Berri Vell is located in front of the typically Ibizan architecture church. Stone and lime is seamlessly integrated with the landscape of the Ibiza countryside.
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.
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
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
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
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