Same neighbourhood, different perspective. Can Bonet is a project born during confinement. Those months awakened Esther Bonet y Pere Vendrell the essence of their roots, the sea, the mountains, flavours, smells and textures they grew up with, such as the smell of embers, toasted bread and caramelised sugar. "The recipes of our mothers and grandmothers helped us get through the days, and this was like being at home for us," says Esther.
Sa Brisa was the first project undertaken by Esther and Pere to bring the best of Ibizan gastronomy and products through dishes that respect the traditional recipe book, or new dishes that reflect the flavours of the world that they like the most. Their brother Can Bonet is now wall to wall, offering a gastronomic proposal with Catalan touches that have always been reflected in their gastronomy.
Thus, the menu is made up of some cold first coursesAmong them are cod, tomato and olive esqueixada from Aragon; Catalan cured meats and cheeses from here and there with peach jam. Among the hot dishes designed in the same way as the cold ones for sharing, the fresh seafood cooked on the grill, such as white prawns, rock mussels or razor clams, stands out. For those looking for lighter optionsCan Bonet offers Josper vegetables with romescu; seasonal tomato salad with tuna belly and red onion, and pickled partridge and sprouts salad. And of course, the menu also includes a dedicated section for rice dishes The menu is prepared for one person, with dishes such as rice with rabbit and snails, rice with prawns and a fideuá rossejat of cuttlefish and squid.
As main courses, nods to Catalan recipes such as grilled toad with garlic, cod loin, chickpeas and sobrassada, Cal Miquelet's home-made butifarra sausage with Santa Pau beans, or the black and white home-made butifarra sausage with escalibada. Undoubtedly, a declaration of intent as a tribute to their mothers and grandmothers, local products and local raw materials from the land where Pere and Esther grew up.
To round off the experience in this new restaurant, Can Bonet offers homemade desserts such as cream millefeuille with red fruits or cream arm with chocolate topping. The dessert menu also includes a trolley of homemade ice creams with toppings.
