Review on Bens D Avall
Bens D Avall is another of Mallorca's must visit, stunning location restaurants, hanging on the edge of a cliff about 4km off the Soller to Deia road, it has been home to Chef/Patron Benet Vicens since his parents opened Ben's D'Avall when he was only eight years old and every time we visit the cuisine just gets better and better. Benet's mother was from France so with those roots and a passion for gastronomy from an early age he set out to develop his own style of modern cooking built on traditional Mallorcan cuisine and the abundant supplies of fresh local produce. While Benet oversees their new venture in Palma, his son continues the family tradition and most capably mans the stoves.
Carpaccio of red prawns from Soller is a typically elaborate starter or perhaps you might find caramelised foie gras, spiced fig bun and fine frost pumpkin before noble rock fish with fresh almond cream and citric artichokes or lamb from Sierra de Tramuntana: honey & rosemary glazed shoulder, thick roasted chop, string beans, Jerusalem artichokes and olives, with roasted Valldemossa tomatoes. To finish, expect anything from white chocolate mousse with wild red berries to millefeuille of Cuban chocolate with spiced bread, fresh mint sherbet and Angel d'Or.
The top-class wine list is Mallorcan, Spanish, French and Italian with pedigree names at every turn.
Restaurant Opening Times
Lunch: 1.00 - 3.30pm Wed-Sun
Dinner: 8.00 - 10.30pm Wed-Sun (Fri & Sat only in March)
Accepted credit cards
Visa, Master Card