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Bens d'Avall, Sóller - Deià

Urb Costa Deià
Ctra Sóller-Deià
Soller, Mallorca
Balearic Islands, Spain 

Contact person
Benet Vicens / Catalina Cifre 

Telephone
+34 971 632 381 

Fax
+34 971 632 381 
 
Webpage Bens d'Avall

Email Bens d'Avall

Cuisine
• Market
• Mediterranean
 
Description
Benet Vicens was only eight years old when his parents opened up Bens d'Avall restaurant in one of the loveliest locations on Mallorca: Alconàsser. He started helping out in the kitchen at the age of 10, and at 19 began studying the Hotel and Catering business in Palma. He soon became involved in the family business and developed a deep love and aptitude for gastronomy.

After his studies, and many trips back to France (his mother's native country) Benet felt motivated to create a new cuisine on the Balearic Islands that would modernise the traditional one and make full use of the rich variety of local, fresh, quality products.

The result over the years is a recognisable, delicious and unique cuisine with clean, distinctive, well-known flavours and aromas. Nowadays, Benet and his wife Cati run the restaurant along with their team, and Benet also offers his services as a consultant. 

Directions
The turn off to the restaurant can be found on the main road about halfway between Sóller and Deià. From there the road winds down to the restaurant for about 4 kilometres.
 
Average Price
3 courses €60 (excluding wine + tax)
 
Specialty
New Balearic Cuisine created by Benet Vicens. Careful selection of high quality local products. Daily suggestions

Lunchtime Menu at €48 per person (excl wine & tax)

Tasting Menus are for entire tables - €58 per person (excl wine & tax). 6 courses and petit fours

Dishes can be adapted to suit the following dietary requirements:
• Gluten Free • Vegetarian 
 
Opening Times
Lunch 13.00 to 15.30
Dinner 20.00 to 22.30 (in March only on Friday and Saturday)
 
Days/seasons closed
Closed Monday and Tuesday
 
Number of seats
45-50 inside, or outside on the terrace 

Credit cards 
All cards are accepted
 
Samples from the menu
Starters - Carpaccio of red prawns from Soller, sea water, pesto and parmesan with basil ice cream; Caramelised foie gras, spiced fig bun and fine frost pumpkin; Fine oyster de claire, ponzu and iced chablis

Fish and Meat Dishes - Noble rock fish with fresh almond cream and citric artichokes; Lamb from Sierra de Tramuntana: Honey/rosemary glazed shoulder, thick roasted chop, string beans, jerusalem artichokes and olives, with roasted Valldemossa tomatoes; Roasted suckling pig from Mallorca: caramelised mango- peach terrine, Iberic lentils and tarragon sauce

Desserts - Millefeuille of Cuban chocolate with spiced bread, fresh mint sherbert and Angel d'Or; White chocolate mousse with wild red berries; Orange créme caramel, chocolate cake and cinnamon sherbert, Japan pearls
 
Other facilities
Catering for groups of up to 70 people. Specially tailored menus can be organised. Please give at least one week's notice. 

Wine list
An extensive selection of the best wines from mainland Spain and Mallorca, as well as wines from France, Italy and Germany. Wines are carefully selected to complement the cuisine. Cavas and Champagnes & Sweet wines are also available.
 
Owners
Benet Vicens & Catalina Cifre
 
Chef
Benet Vicens - The driving force behind the 'new Balearic cuisine' a concept which has gained him unanimous recognition in gastronomic circles and in the profession.
 
Maitre
Catalina Cifre
 
Other
The Béns d'Amunt team of professionals (headed by Benet Vicens) offers a food and drink consultancy service to entrepreneurs in the hotel and catering industry. 

At the Bens d'Amunt Gastronomic Consultancy, they advise you on all aspects of your food and drink business; starting with the definition of the gastronomic concept, to kitchen planning, staff selection and menu preparation. Please call +34 609 883 494 for more information. Based in Soller.

How to get to Bens d'Avall Restaurant in Soller, Mallorca