Grupo Papúa arrives in Ibiza with its most intimate project. Can Vella is clearly committed to authenticity, quality ingredients and a connection with the natural environment to offer a unique culinary experience.
Located in Santa Eulalia, a town that in recent years has established itself as one of the most popular holiday and leisure destinations on the island, Can Vella occupies the premises of a traditional Ibizan house located between the Paseo de s’Alamera and the Paseo Marítimo. Tradition, design and haute cuisine come together in the building’s 423 square metres, which can seat up to 200 diners.
An example of typical Ibizan architecture, the restoration of the house has respected its original character and maritime identity, preserving elements such as the white façade and blue doors and windows. The result is a restaurant that exudes island charm, with a carefully crafted relaxed atmosphere in harmony with its surroundings, where you can enjoy the new culinary offerings from Grupo Papúa.
The cuisine of Can Vella, Mediterranean roots and Balearic soul
A tribute to the produce, the fire and the land that surrounds it: this is how the cuisine at Can Vella can be defined. A proposal with Mediterranean roots and a Balearic soul, showing absolute respect for the raw ingredients that are transformed in the kitchen into a sensory experience.
A balance between the simplicity of local produce and technical complexity that can be appreciated from the very first bite. All this is featured on a menu designed around the sea, the vegetable garden and the grill, where the starters stand out with dishes such as home-cured and smoked salmon, tomato salad from the Ibizan vegetable garden or Spanish lobster with fried eggs and baked potatoes. Flavour, texture and tradition in all these offerings.
The heart of Can Vella lies in its grill, fuelled by oak and orange wood, which gives meat, fish and vegetables unique flavours. Carefully matured premium meats such as Nebraska Black Angus skirt steak, yearling beef or Wagyu beef, intense and juicy; Galician blonde cow flank steak; Galician ox cut, matured for 120 days; suckling lamb chops with chips and Padrón peppers; 80-day matured old cow cannon steak; Friesian beef sirloin aged for 80 days or premium national Angus sirloin aged for 150 days, always cooked over an open wood fire and without artifice.
If you are looking for large cuts, you can choose between the 45-day matured Friesian T-bone steak and the 150-day matured premium Angus steak, unique cuts designed to be shared and allow the heat to reveal every nuance of the product.
This generous selection of prime cuts makes Can Vella a gastronomic temple par excellence.
The grill is presented as a statement of intent, with wild fish and seafood from the Balearic coast also playing a starring role. In this case, it is the oak charcoal that gives dishes such as grilled sea bass fillet and whole sea bream their characteristic smoky flavour, both accompanied by potatoes cooked in garlic oil; grilled or marinated mussels, full of flavour and juiciness; grilled rock octopus or the irresistible garlic prawns, a recipe that is simple in appearance but resounding in intensity. All of them are a tribute to Mediterranean cuisine that encapsulate the spirit of the house: fresh produce, direct heat and pure flavour.
The rice dishes – cooked to order – also shine with their own light, with creations such as senyoret rice with red prawns, clean and elegant; blue lobster meloso; the surprising puntalette risotto with cream; the black rice with squid grilled over orange wood, with a deep flavour and silky texture; and the surprising rice with 90-day matured aged beef tataki, pairing sea and land under the seal of smoke.
This does not end here. Other essentials on Can Vella’s menu include the traditional salad with EVOO mayonnaise foam and bonito belly, the semi-liquid cod fritters with homemade smoked flakes, and the 100% Iberian ham croquettes with a veil of pork jowl, which elevate their cuisine to a higher level.
Wines and cocktails, the ideal accompaniment
The culinary experience offered by Can Vella does not end on the plate, but continues with its drinks menu. Genereus wines from the south, island wines such as Can Rich from Ibiza, signature labels from small producers, an amontillado sherry, a Ruinart Blanc de Blancs, and a Miraval rosé pay tribute to the diversity of the Mediterranean. These suggestions, together with a careful selection of premium champagnes and cavas, form a carefully thought-out wine list.
On the other hand, the cocktails are creative and sophisticated, combining technique, freshness and quality ingredients. The Can Vella Spritz with champagne, St. Germain and mint, the exotic Purple Sour made with pisco and chicha morada, and the vibrant Tamarindo with tequila, passion fruit and tomato are just some of the suggestions offered by Can Vella.
Of course, there is also homemade sangria served in jugs, natural lemonades and a selection of exclusive drinks, all ideal for sipping while enjoying a wonderful Ibizan sunset.
Grupo Papúa and its unstoppable growth
Maintaining its commitment to identity, environment and authenticity in its projects, each new opening by Grupo Papúa is a statement of intent. With Can Vella, they are taking another step forward in their national expansion, always with measured and consistent growth and with the premise that each new restaurant responds to a unique vision and a clear gastronomic approach.
The GrupoPapúa has four other restaurants scattered throughout Spain: Papúa Colón and Gran Vía 18 in Madrid, Martilota in Alcalá de Henares, and Papúa Valencia, which opened just over three months ago in the city of Turia.
At Grupo Papúa, they firmly believe that quality cuisine should not be at odds with respect for the environment. With Can Vella, they are joining an enclave that values the product, the natural environment and family tourism, values that the group upholds.
