Ca'n Pintxo

When classic becomes avant-garde

Ca'n Pintxo has managed to reinvent itself and offers us a gambler proposal, haute cuisine, with the best and most varied products with origin in the Balearic Islands used to elaborate its most gourmet pinchos menu.

Author: Cristian Rodríguez Domínguez

It is known that our cuisine is admired worldwide. Thanks to our quality raw materials and our know-how in the kitchen, we generate great interest and expectation. The so-called Mediterranean diet is the one that enjoys the greatest renown. A balanced, rich and varied diet. But it would be a bit unfair if it was only this diet that would hog all the limelight. And, luckily for us, in each territory or region of our country there is a wide variety of dishes and recipes just as tasty and surprising.

Today we have come to Sóller to rediscover one of these dishes of ours: pinchos. And we could not have chosen a better place for it than Ca'n Pintxo, a restaurant located in the heart of the town, near the town hall, which, with the help of its chef, Dani Carrillo, has been surprising everyone for years with its firm commitment to what they call "pintxos gamberros de alta cocina" (haute cuisine roguish pintxos). That is the idea that has brought us here, let us be surprised and enjoy its wide selection.

In order not to miss any detail of the elaboration process, we book a table at the bar. We are greeted with enthusiasm. As soon as we sit down we get to meet our waitress, Marina, a charming and very attentive girl. We get our hands on the menu, divided into 3: From our Eco Garden, From our Sea and From our Land. All 0Km. It is hard for us, but finally we make the selection of everything we are going to have for dinner. While we wait, we can contemplate how, from the kitchen, they begin to prepare all the orders coming in.

We decide to start with a classic: a portion of patatas bravas to share. Served in a bowl with the sauce in the center, these crispy and tasty potatoes from Sa Pobla are perfect to whet the appetite. It is time for the pasta-naga; roasted carrots in the *Kamado seasoned with different spices, Figueras onion, sesame and citrus cream, pomegranate and coconut powder. Perfect mix of flavors, with extraordinary carrots and a final aftertaste of citrus. We continue with the vegetable cappuccino: a selection of vegetables from their garden, sautéed on the spot and covered with a smoked honey and seaweed foam. The topping is sweet, with a slight burnt aftertaste and vegetables that flood the palate with an amalgam of extraordinary flavors.

Our next dish is s'albergínia: a Kamado-smoked eggplant with Korean-style dressing, lemon sour cream, brossat, shallot and cumin crunch. Passed directly over the fire, the eggplant absorbs perfectly the flavors that go with it, all in a perfect balance. We continue, in this case with deu quin cogollo: two roasted hearts with Kamado, with anchovy tartar sauce, pico de gallo and dried fish from Formentera. The fish is salted to perfection with both sauces, which manage to balance the flavor.

We put an end to the savory dishes with two more. The first one, sam lee: lettuce saam with bacon, slowly cooked Chinese style. Chopped shiso leaf, coriander, basil and leek seasoned in the same way as the Kimchi. The bacon melts in your mouth. Being a simple side dish, it does not steal any of the limelight from the meat. Delicious. The second dish is skinny chicken roll: crispy chicken stuffed with Mahón cheese cream, potato millefeuille, snow peas and sobrasada sauce. Crispy coating made with the chicken's own skin, and tender meat cooked slowly.

And now, to finish on a high note, we chose one of their desserts. In this case, the pintx panter: sponge cake in the style of Argentinean piononos, filled with cream and strawberry, bathed in chocolate ruby, coconut soup and crunchy coconut. A delicious and spongy sweet, with a great flavor from the strawberry topping, which reminds us in shape, but not in taste (this one is much more delicious) to the classic pink panther. A perfect ending to a spectacular dinner.

We say goodbye to Dani and Marina, with a full belly and satisfied to have chosen Ca'n Pintxo for dinner. A cozy atmosphere, with an A service, and an unbeatable gastronomic proposal, where fresh, local and quality products are the main protagonists. We look forward to coming back for some more surprising meals.

 

*Kamado: it is a ceramic oven of Japanese origin, fueled by charcoal and endowed with a peculiar ovoid shape that is one of its most unique features and one of the keys behind its magnificent performance.