 |  | | | | Address | | Cavall Bernat (Hotel Cala St Vicenc) | | C/ Maressers, 2 Cala Sant Vicenç, Mallorca, Balearic Islands, Spain | | | Contact person | | Annette Lehmann | | | Telephone | | +34 971 530 250 | | | http://www.hotelcala.com/ | | | | | | | | | Cuisine | | • Mediterranean | | | Description | | Cavall Bernat is located in the charming, modernised Hotel of Cala Sant Vicenc in the village of the same name, right on the northwest coast of the island. There is a seasonal menu revised every three months by chef Renato Rosano. Creative cuisine, designed to enhance the fresh Mediterranean ingredients used… Special tasting menus allow guests to try out dishes. Choose from the extensive, yet carefully selected wine list. Member of Relais & Chateaux. | | | Directions | | Halfway between Pollenca and the Port of Pollenca take the road to Cala Sant Vicenc. Within 5 km you will arrive in the village where the restaurant is located in the hotel of the same name. | | | Average Price | | 3 courses €43 (excl wine, incl tax) | | | Specialty | Seasonal cuisine with fresh products.
Chef Renato recommends his special Sampler Menu as an introduction to the seasonal dishes; €60 per person | | | Special Diets Catered For | | • None gluten containing ingredients | | • Vegetarian | | | Opening Times | | Dinner 20.00 to 23.00 (last orders at 22.30) | | | Days/seasons closed | | 1st November 2006 until the 21st March 2007 | | | Number of seats | | Inside 40, outside 40 | | | Hotel | | This luxurious, 4-star Hotel is an oasis of calm in the North of Mallorca. It has been run by two generations of the Suau family and it comprises 15 suites and 23 rooms, which are all equipped with modern conveniences. Exquisitely and elegantly furnished, the Cala Sant Vicenç Hotel will delight those looking for personal service, good food and the most relaxing atmosphere imaginable. Enjoy the calm, cool interior of Italian sandstone or swim in the pool surrounded by palm trees. Located only 200 metres from the beach, in a tranquil spot with just a few cafes, shops and restaurants and some 3 kilometres from the larger resort of Puerto Pollensa. Other facilities include a sauna and gym. | | | Credit cards accepted | | Visa, Mastercard, Amex | | | Samples from the menu | Starters
Bresse guinea-fowl terrine with morilla mushrooms and tender broad bean vinaigrette; Pressed duck foie gras with apricot gelatine and spiced crispy brioche; Scallop pastry with spinach, artichoke and cordifole lettuce; Lobster salad lemongrass ice-cream, asparagus and pineapple chutney
Vegetarian
Creamed peas with royal spring onion and mint oil; Strawberry salad with blue cheese, apple and walnut; Creamy vegetable rice with fresh herb coulis; Asparagus tempura with sesame and soja sweet and sour sauce
Fish
John Dory with ratte potato purée, fennel comfit and bouillabaisse sauce; Sole with herb gnocchi, creamed peas and bacon perfumed oil; Hake garlic flower milk and cockles; Salt cod spinach pil-pil and crunchy potato; Fish of the day sautéed seasonal vegetables with virgin sauce
Meats
Fillet of beef wild mushroom ragout, shallots and rustic potato purée with dates; Duck magret roasted pineapple and creamy corn; Leg of lamb with stuffed red peppers and coriander juice; Rabbit fillet with lobster morilla mushrooms and dried fruit bulgar
Desserts
Cheese board with home made preserves and dried fruit kebab; Seasonal selection of sorbets and ice creams, Strawberry and raspberry Agar-agar hierba luisa yoghurt and rhubarb sorbet; Texture of chocolate with comfit apricot, Coffee parfait passion fruit ice-cream and coffee genoise, Almond sablé pear in ginger caramel with pistachio ice-cream | | | Other facilities | | For banqueting services please call Claudia Hubberten at the hotel for more information. | | | Wine list | | An extensive, carefully selected list with wines from Spain, France, Germany and some New World countries. Sparkling wines, cavas and champagnes. | | | Owner | | Family Suau | | | Chef | | Renato Rosano | | | Maitre | | Annette Lehmann | | | | | | | Restaurant/Hotel ID: 603 | | |