Bens d’Avall first opened in 1971, with Benet Vicens’s mother and grandmother in the kitchen.
English, Spanish, Catalan
Today Benet is at the stoves and his talented 23-year-old chef son works with him. The terrace of this hideaway location – with its spectacular mountain-and-Med views – was completely renovated for the 2016 season. Owners Benet and his delightful wife and restaurant manager Catalina Cifre opted for a more relaxed ambience.
The cuisine is healthy, natural, and creative. Bens d’Avall is one of Mallorca’s loveliest restaurants – in respect of location, ambience, service, and cuisine – and prices reflect that. But for an unforgettable lunch or dinner, it is hard to beat.
How would you describe your cuisine (what style)?
Balearic signature cuisine which defends and promotes the values of the island’s culture, its roots, produce, and flavours.
What do you think makes a restaurant successful?
Constancy, professionalism, love, the capacity to develop, and obviously a good management.
Which chef or experience (travels) had the most influence on your own cooking?
My mother and my grandmother. Paris in the ‘80s and Ferran Adrià in the ‘90s.
TripAdvisor: friend or foe, and why?
It´s a tool that helps the traveller but it also confuses them when used as a droppable weapon; it´s not trustworthy and not particularly serious. It’s enough to read only some of what they publish to see that there are a lot of vindictive lies. They should control it better and charge money for publishing something.
What do you think the next big culinary trend is likely to be?
The next trend will be marked by society (healthy food, organic products…) and tourism. The high cuisine which is currently in crisis will have to reinvent itself and take a less straitjacketed approach.
What are your thoughts about the restaurant scene on Mallorca?
Never on the Balearic Islands has it been possible to eat any better than now. We have a generation of spectacular chefs, which will get people talking in the near future.