DEDICATION TO AND CARE FOR THE PRODUCT
Victor Lidón began his culinary career at the Ca Na Pilar Restaurant at the age of 16.
After a long journey, passing through the kitchen of Xavier Pellicer at the Abac Restaurant in Barcelona (2 Michelin stars) and traveling to London where he worked at the Zafferano restaurant (1 Michelin star), he returned to Catalonia to join the team of Santi Santamaria at the Racó de Can Fabes (3 Michelin stars) where he became Head Chef until its closure.
That same year he decided, together with his family, that the time had come to undertake his own project and travel to Menorca to return to his roots, to the kitchen where his love of fine cuisine was born: the Restaurant Ca Na Pilar in Es Migjorn Gran.
A TRADITIONAL HOUSE WITH HISTORY
This small family restaurant sits right at the entrance of the village of Es Migjorn Gran.
It is situated in a typical Menorcan house of more than 200 years of age, and with Victor in the kitchen and Ona Morante in the dining hall, a meticulous dining experience is offered in which tradition and creativity are present.
They have built trusting relationships with small producers who, like them, do things carefully, by hand and conscientiously.
They are clearly invested in their product. For this reason their menu is in constant variation, as the selection of produce and other ingredients is influenced by the change of the seasons.
Menu Ca Na Pilar
- AUBERGINE WITH SMOKED EEL
Vegan sobrasada of cashews, goat cheese, basil pesto and sweet black olive.
- FOWL TERRINE
Duck, guinea fowl, foie gras and chicken. Pickles and cumin toast.
- THAI AJO BLANCO
Marinated salmon flower, basil sorbet and sugared sesame.
- COLD CRAB GRIBICHE LASAGNA
Avocado and lime purée, “Cecina” dust.
- PRAWN CARPACCIO WITH RED CURRY
Cherry tomatoes stuffed with poultry pickle.
- CAVIAR PER SE 50gr
Savoury waffles with Caesar cream.
- FISH MARKET
"Suquet" sauce, creamy potato and saffron all i oli.
- ARROZ CA NA PILAR
Cuttlefish, pork rib, skate and black pudding.
Fried green pepper purée and “cap i pota” carpaccio.
Iberian bacon, low temperature egg and cauliflower purée.
- SUCKLING PIG OF MENORCA
Date and apple purée and red onion, cucumber and celery crudités.
Glazed aubergine with red pesto and lemon curd.
- DRY AGED BEEF TENDERLOIN MATURED
Potato gnocchis au gratin with Torre Trencadeta cheese and guanciale.
118€ per kg
- WOOD PIGEON “À LA CRAPAUDINE”
Red pepper tatin and liver paté.
- COCONUT FOAM
Curry ice cream and crumble.
Port "Nieport 2010": 6,70€
- TART WITH DIPLOMATIC CREAM
Strawberries with rum and lavender ice cream.
Pedro Ximenez “Don PX Reserva 2002”: 6,50€
- IDIAZABAL CHEESECAKE
Piquillo pepper ice cream.
“Sa Cudia Oxidatiu” Malvasía. Menorca: 6,50€
- GUANAJA CHOCOLATE
Praline and pistachio ice cream.
Tokaji "Chateau Dereszla": 6,80€
- ARTISAN ICE CREAMS CA NA PILAR