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Food review: Can Muson de Sa Vila, San Lorenzo, Ibiza

A meat-lover's paradise, with rustic charm that invites you in.

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Why go? For the best meat ever and the rustic charm

What kind of food is it? Grilled meats cooked to perfection

What diets does it cater for? It's mainly a meat lover's paradise

Ibiza Spotlight tip. Go for the Ojo de bife steak

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The venue

Can Muson de Sa Vila is one of those restaurants that seems to give you a big hug when you enter. Rustic and charming, it's set in a traditional Ibizan farmhouse, adorned with a big shock of bougainvillea at the entrance way. It's located on the San Juan road near San Lorenzo and when you see those pretty pink flowers you'll want to stop by..

Outside areas for relaxed dining are at the front and back, where an open courtyard offers peace and tranquillity. Marisa, the owner, is Argentinian and knows a thing or two about running restaurants having grown up in that world - her parents are seasoned restaurateurs. She also knows a lot about meat too, including how to prepare it for maximum taste and tenderness and importantly, where to source the best produce.

Wooden-beamed ceilings, a beautifully lit bar, an open hearth where the meat is cooked over wood to perfection and a selection of framed paintings on one of the ceilings lend it a charm and an authenticity that can be lacking restaurants with more modern design. This is a place to come with friends or family and feast, which we did and boy, did we do it well.


The ambience

You will get a terrific welcome here. Marisa is big on service and it shows, from the cheery hello from the waiting staff and the professional, yet not intrusive, manner. A nicely curated soundtrack is the perfect backdrop for relaxation and with lots of choice where to eat, you can almost pick your own vibe and space. In winter, you'll want to be by the warming open fire.

It's clear that Marisa has leaned on her knowledge of how to do a good restaurant and has created not just a place to eat, but a place to meet. In between meal serving times, you can pop in for a drink and escape the world and even have a chat with the staff. It's the kind of place that exudes warmth.


The food


Juicy empanadas, or meat pasties

It wouldn't be right to not try a delicious empanada. These are small pasties, which in Argentina are filled with a splendour of fillings. We tried ones bursting with juicy beef, onion and peppers. Very tasty and a must try.

On to the mains and an homage to Marisa's parents' restaurant with a cut of entrecote steak from Extremaduran cattle that roam freely. It came stuffed with cheese, ham, roasted red pepper and a thin omelette. A dish bursting in flavour, revealing a taste of the meat feast that was to come.


Stuffed Extremaduran entrecote steaks - an homage to the owner's parents

A huge kebab of skewered chicken was laid in front of us. Made with chicken raised in the countryside, you can bet that this was juicy. Huge chunks of breast that's typical of chickens of this type - no scrawny animals here - with peppers and onions from local producers. Very yummy.

There followed two cuts of meat, peculiar to their countries of origin and both are worth seeking out. Ojo de bife is the Argentinian cut, coming from the Rib-eye roll. It's so tasty that you want to cry with joy. Quite how this rare-cooked cut was so tender for its doneness, we don't know. It's a lesson in the art of cooking, clearly.


Chicken kebabs that make the mouth water

A stuffed roll of the Spanish Secreto Ibérico cut was the second part of the duo. It comes from the Pata Negra pig, one of the world's most ancient breeds. Animals feed on acorns for the latter part of their life, resulting in delicious marbled pork. The tenderness of this sweet-tasting cut was beautifully enhanced with a stuffing of vegetables, cherries and bacon.

All that meat needs balance which we were grateful for when a huge platter of roasted local vegetables was served. Aubergines, courgettes, tomatoes, mushrooms, peppers, broccoli, asparagus, you name it. A vast wedge or roasted pineapple was absolutely delicious too.


Ojo de bife is a steak you will adore

At this point usually it's time for dessert and as usual, little room is left. I say, loosen your belt, buy clothes with elasticated waists as the Can Muson crescendo was about to roll in. We fitted in two puddings. One was a “Cascada de Baileys”, home made pieces of chocolate brownie, with dulce de leche, vanilla ice cream and Baileys poured on top. Oh wow!


Cascada de Baileys - a dessert you will gobble up

Crepes with caramelised apple, a layer of toffee on top and more vanilla ice was similarly wow. Quite how we found ourselves fighting over this pair of puddings with bellies fit to bursting shows you how good they were.

All in all, we'd give very high marks to Can Muson de Sa Vila. We think you should go, just don't count on eating before or after. You won't need to at all.

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