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.
Ca Na Pilar - Restaurant at home
- SEA SASHIMI WITH BEETROOT SALMOREJO
Avocado ice cream and raifort radish
- TOMATO NIÇOISE FLATBREAD
Delta del Ebro eel, fuet de Vic, sweet black olives and Cesar sauce
- POTATO AND SOBRASADA CANNELLONI
Compte cheese, papada ibérica and cured egg yolk
- RILLETTE OF MARINATED TUNA
Chickpeas and curcuma hummus, pickles, cucumber and black sesame
- SEA CUCUMBER (150gr)
“Cap i pota” carpaccio, roast garlic puree and meunière sauce
- MARKET FISH
Smoked aubergine, red wine sauce and baby onions
- CA NA PILAR RICE
Cuttlefish, pork ribs, green beans and picanha slices
- SURF AND TURF COD
Black pudding rice, fied egg cream and paprika oil
- MENORCAN SUCKLING PIG
Apple and basil tartar and Horseradish sauce
- MILK FED SHOULDER OF LAMB (530gr)
Green cous cous with goat cheese and lemon puree
- BLOOD PIGEON
Orange endive and entrails pate toast
- DRY AGED BEEF OF RUBIA GALLEGA TENDERLOIN
Mash potato and marrow bone
- COCO FOAM
Curry ice cream and crumble
Oporto “Noval”: 4,80€
- VALRHONA CHOCOLATE CAKE “MARTÍ I NIL”
Madagascar vanilla ice cream and white chocolate Ivoire
Pedro Ximenez “Don PX Reserva 1988”: 5,25€
- SWEET ACID SABLÉ
Lemon cream, diplomatica cream, grapefruit, lemongrass and ginger
Binifadet Muscat: 4,50€
Lavander ice cream and figs jam
Tokaji “Chateau Dereszla”: 6,00€
- ARTISAN ICE CREAMS CA NA PILAR