Food and drink
Bens d’Avall can seem challenging. To clarify then, in Spain, and especially among higher-ranking chefs dabbling in molecular gastronomy, seafood may come practically raw, meat may be bloody and textures may seem slimy or “baby foodish”. The point is to concentrate flavour, provoke reaction, and take the diner out of their comfort zone. Expect foam and air, “snow” and “dust”, hot when things should be cold, and cold when they should be hot. In short: expect the unexpected.
The restaurant is smart, sophisticated and rather hushed. I prefer the terrace with tranquil views across the big blue that is brilliant for late summer sunsets and a glass of Champagne – the perfect way to start dinner don’t you agree?
The staff are rather formal and a little bit rigid at times. The place doesn’t always come up with the goods when things go wrong, though on the whole they are pleasant and accommodating. Do make it clear if you don’t eat certain foodstuffs and they’ll do their best to accommodate you.
Bens d'Avall is hidden away on the edge of a pretty bay mid way between Sóller and Deià.
The best deal to be had is the lunchtime tasting menu at 48 euros, not including wine and taxes. Dinner menus cost 64 euors for six courses, not including wine or taxes.
- Mature travellers
- Seasoned travellers
- Great views / scenery
- Special occasions
- Nature / wildlife