http://geishagourmet.com/2011/08/12/can-dani-la-cucina-creativa-a-formentera/

Can Dani. The creative cuisine Formentera.

by Friday, August 12, 2011

GG and Dani, Dani Can holder, under the magnificent pergola that frames a local area

In the beginning was Cap de Barbaria, farmhouse nestled among the vineyards of great charm and atmosphere. Vineyards were born great red wines of the cellar, While the restaurant is open to the outdoors, the cuisine of a French chef sfornava special dishes with the products of the island, including a fantastic sea bream carpaccio with vanilla and pepper rose. Two years ago, pero ', Mr. Chupa Chup's and’ enamored of the estate and with declining an offer made her holiday home… And goodbye Cap de Barbaria (the wines will be produced for a few years).

With closed Cap de Barbaria, the creative cuisine Formentera and’ almost gone, but this year and’ session thanks to Dani and his restaurant, Can Dani, former Sargantana, on race for the grinding wheel.

A several-course degustation menu at 50 euro (with some unforgettable goodies) and then a card where you can taste dishes of land and sea revisited with a good touch of creativity, as the rice with the piglet (delicious), the lobster salad, yoghurt and salad of exotic aromas and peach, il San Pietro on boiled potato Coulis and Dijon mustard. The freshly baked bread and’ pure delight, the wine list very interesting.

But the most’ beautiful and’ the environment. A corner of the world contained in a typical rural home of Formentera, with a Pergola of vines where generous bunches hang joyful over the tables, illuminated by a dense network of lights. Bit’ in the’ a well, cactus, climbing plants… In a mixture of suggestions that resembles the film Il profumo del mosto selvatico.

An absolutely not to be missed.

Here's a little’ of plates and suggestions.

Prawn Carpaccio, algae, wasabi and citrus fruits

Marinated mussels, pesto and pepper, lemon

Creamy cod, potatoes, cauliflower and allioli

Formentera's tomato, goat cheese and anchovies

Sgombro, vinagreta (riporto dal menu perchè mi fa tanta simpatia 😉 ) di cetriolo, finocchio e capperi

Gall de Sant Pere, trinxat of potatoes, mustard and sweet onions

Veal cheek, grilled onions and asparagus

 

www.candaniformentera.com

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