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.
DISHES THAT EMPHASIZE THE VALUE OF THE FLAVOR OF THE PRODUCT
- AJO BLANCO
Smoked mackerel and basil apple.
- QUICHE LORRAINE CA NA PILAR
Wagyu Cecina, leek, parmesan, yolk and salty sable.
- SEA TARTAR
Thai vinaigrette and celeri, lime and lemon grass sorbet.
- FOIE GRAS
Beetroot coulis with air bags.
- SMOKED BEEF CARPACCIO
Burrata stracciatella with gribiche sauce.
- NACCARII GOLD CAVIAR (ECO) 30GR
Blinis with crème fraîche.
Tomato sauce and cuixot.
- FISH MARKET
Artichokes, almond and romesco.
- CA NA PILAR RICE
Cuttlefish, iberican pork ribs and prawn.
- STUFFED SQUID
Dry aged beef, spinach and mayonnaise-bearnesa.
- MINORCA SUCKLING PIG
Potato and bacon terrine.
- "ROSSINI" GUINEA FOWL CANNELLONI
- SUCKLING LAMB
Red pesto aubergine.
- BEEF TENDERLOIN 30 DAYS
24,90 € (minimum for two people, p.p.)
- CANETÓN DUCK
Orange endive and sweet black olive.
- COCO FOAM
Curry icecream and crumble.
Orange, lemon, lime, grapefruit, passion fruit and mint ice cube.
- CHOCOLATE VALRHONA FONDANT
Bourbon vanilla ice cream. (6min)
- APPLE TATIN
Apple ice cream. (6min)
- BABA AU RHUM
Rum and star anise ice cream.
- CA NA PILAR ICECREAMS