Cuisine • New Balearic Cuisine • Market • Mediterranean
Description Benet Vicens was only eight years old when his parents opened up Bens d'Avall restaurant in 1971 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.
In 2011 Bens d'Avall celebrated its 40th anniversary.
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
The menu changes every 15 days to facilitate the use of exclusively seasonal and local produce.
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 Visa, Mastercard, American Express, Diners
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
The Team
