Here, the three partners, Alessandro Barni Spadacini, Andrea Sanarica and chef Giuseppe Vivacqua offer fine Italian cuisine with an Ibizan touch. Both Italian specialties they import themselves and local produce are used in the kitchen. Wild herbs found in the surrounding area of the restaurant are used while many vegetables and lettuces come from their own garden, which lies behind the old finca. For most dishes, a maximum of four different ingredients are employed in order to avoid smothering the flavour of a dish’s main component. It’s an inspired, original Italian culinary philosophy.
For the wine pairing with Vino&Co, we met up with chef Beppe (Giuseppe Vivacqua). He got hold of a 15kg sirvia (amberjack) in order to prepare a fish carpaccio from the fillets.
Sous chef Alex Bignotti prepared this dish for us. For this, wafer-thin slices of the sirvia are marinated for a few minutes in Colatura di Alici. (Colatura di Alici is a salty seasoning that is a product of the traditional preservation and maturation of anchovies that takes place in Salerno near Naples.) After that, the slices are removed from the marinade and drizzled with top quality olive oil. A large plate is decorated with a few small lettuce leaves, a few dabs of ricotta cream (made from goat’s cheese from Ibiza) and then a few crumbs of sea urchin pulp. The fish carpaccio à la Can Domingo is ready. On the next pages, you can read about Jeroen’s wine recommendation from Vino&Co.