Cova Negra in Capdepera is located in a former convent that has been superbly restored with the addition of this beautiful purpose-built restaurant. With natural textures and tones, original features of the convent and delicious Mediterranean cuisine it has quickly positioned itself as one of the top restaurants in this part of the island.
Chef Pablo Tamarit draws from his extensive experience in Europe, Asia and America to serve his delicious food using local produce and recipes from his travels. The menu starts with a trio of finger food – a pork croquette, battered hake, and chicken with seaweed and sriracha which were all very tasty. Next up, maki filled with foie gras and served with apple and eel. The foie was beautifully smooth and creamy and the combination of flavours was exceptional.
The main course of duck cannelloni in a cranberry teriyaki sauce was absolutely divine with flavours that worked together flawlessly. This dish is an example of how Pablo takes inspiration from his travels by preparing a typical Mediterranean dish and adding Asian flavours to create a delicious hybrid dish that works superbly. Each course was paired with wine and the Finca Binigual red really enhanced the flavours of the cannelloni.
Cova Negra has all of the ingredients to be a successful restaurant with beautiful décor, attentive and knowledgeable staff, and an adventurous chef that produces delicious fusion cuisine. It is definitely more than worth a trip to Capdepera to try this place!
Why eat here?
A beautifully decorated restaurant that produces excellent food with an emphasis on flavour, local produce and service.