{"id":8021,"date":"2021-03-11T18:49:00","date_gmt":"2021-03-11T17:49:00","guid":{"rendered":"https:\/\/fos.consulting\/can-bonet-el-nuevo-proyecto-de-esther-bonet-y-pere-vendrell\/"},"modified":"2021-03-11T18:49:00","modified_gmt":"2021-03-11T17:49:00","slug":"can-bonet-el-nuevo-proyecto-de-esther-bonet-y-pere-vendrell","status":"publish","type":"post","link":"https:\/\/fos.consulting\/en\/blog\/2021\/03\/11\/can-bonet-el-nuevo-proyecto-de-esther-bonet-y-pere-vendrell\/","title":{"rendered":"Can Bonet', the new project by Esther Bonet and Pere Vendrell"},"content":{"rendered":"<p>Same neighbourhood, different perspective. <strong>Can Bonet<\/strong> is a <strong>project<\/strong> born during confinement. Those months awakened <strong>Esther Bonet<\/strong> y <strong>Pere Vendrell<\/strong> la esencia de sus ra\u00edces, el mar, la monta\u00f1a, sabores, olores y texturas con las que crecieron, como el olor a brasa, a pan tostado o el az\u00facar caramelizado. &#8220;Las recetas de nuestras madres y abuelas nos ayudaron a pasar los d\u00edas, y esto fue para nosotros como estar en casa&#8221; cuenta Esther.<\/p>\n<p>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.<\/p>\n<p>Thus, the menu is made up of some <strong>cold first courses<\/strong>Among them are cod, tomato and olive esqueixada from Aragon; Catalan cured meats and cheeses from here and there with peach jam. Among the <strong>hot dishes<\/strong> 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 <strong>lighter options<\/strong>Can 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 <strong>dedicated section for rice dishes<\/strong> The menu is prepared for one person, with dishes such as rice with rabbit and snails, rice with prawns and a fideu\u00e1 rossejat of cuttlefish and squid.<\/p>\n<p>As main courses, <strong>nods to Catalan recipes<\/strong> 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.<\/p>\n<p>To round off the experience in this new restaurant, Can Bonet offers <strong>homemade desserts<\/strong> 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.<\/p>","protected":false},"excerpt":{"rendered":"<p>Mismo barrio, diferente perspectiva. Can Bonet es un proyecto que nace durante el confinamiento. Esos meses despertaron a Esther Bonet y Pere Vendrell la esencia&#8230;<\/p>","protected":false},"author":0,"featured_media":8022,"comment_status":"","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[173],"tags":[],"class_list":["post-8021","post","type-post","status-publish","format-standard","has-post-thumbnail","category-noticias"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/fos.consulting\/wp-content\/uploads\/2021\/03\/unnamed-44579-UdJ5MV.png?fit=800%2C533&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pfY7gm-25n","_links":{"self":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/8021","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/comments?post=8021"}],"version-history":[{"count":0,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/posts\/8021\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media\/8022"}],"wp:attachment":[{"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/media?parent=8021"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/categories?post=8021"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fos.consulting\/en\/wp-json\/wp\/v2\/tags?post=8021"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}