Cova Negra

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Enjoy the taste of

Mediterranean

At Cova Negra we understand that the Mediterranean is the land of the sea and the vegetable garden of rice, and together with the best products of our national geography, we can offer a closer proposal based on the product, respecting its essence and purity.

Pablo Tamarit offers us a cuisine that combines the latest gastronomic trends with the best products on the market with a very personal contribution based on his experience, his environment and his restlessness to discover.

Booking



Our wine variety

Our winery

Harmony, diversity and exclusivity are the basis for the creation of our wine list. A careful selection of wines from the island, national and international that will not leave anyone indifferent and that will be the perfect complement to the creations of our chef. We also offer a careful pairing for our menus as well as a wide selection of wines by the glass. Do not hesitate to let yourself be carried away by the recommendations of our specialist sommelier and enhance your gastronomic experience in Cova Negra Restaurant. 


Bar Capella

At Cova Negra Restaurant we also have a unique cocktail bar, located in the old chapel of the convent. A place where you can enjoy the art of mixing, from the most classic cocktails to our Bartender’s own creations made with the greatest dedication and excellence. The perfect combination in the right place.

Pablo has his restaurant in the Creu de Tau hotel in Capdepera (Mallorca), with a cuisine where the product is the protagonist with avant-garde and travelling touches. Pablo, from Valencia, began studying business studies, which he combined with working in a catering company. He soon left his studies and began to study hotel management, which he combined with catering, until he became the head of the catering business. Later he worked in the restaurant Envero, with the former bullí Tomas Garcia, in Valencia. After a year and a half, it moved to Can Simoneta (Canyamel), run by chef Raúl Resino. His time at Diverxo, with Dabiz Muñoz changed his life and the way he understood cooking. He travels the world from America to Asia, where he manages to work with Gastón Acurio in his restaurant Astrid & Gastón in Lima in search of new gastronomic experiences, new flavours, new ingredients and different textures from other culinary cultures, which are shaping his current cuisine. After running the restaurant Can Simoneta since 2010, he has embarked on this new gastronomic project.

Our

evening menu

STARTERS

IBERIAN HAM JOSELITO (80GR)
28€

Hand cut with carasau bread and tomato

BURRATA
20€

Arugula salad with red pesto vinaigrette and confit tomatoes

SALT-CURED FOIE
26€

Crispy corn with lime and sesame served with homemade brioche

CORN CREAM WITH ''NOISSETE'' BUTTER
23€

With grilled langoustine skewers, avocado mousse with pickles, served with corn bread

SCALLOPS PARMESAN
25€

With parmesan cream, crispy lemon breadcrumbs and basil gel

STEAK TARTAR
28€

(Prepared on table) served with french fries and brioche bread

GRILLED AVOCADO
25€

With 40-day aged beef, spicy sauce, Idiazabal chesse and egg yolk sauce

RISOTTO
22€

“A la Milanesa” with cheek gulash of iberian pork and saffron cream

RED RICE
25€

With red Prawns from Cala Ratjada, crispy pork and alioli made from shrimp heads

FISH

FISH & CHIPS
29€

Sea Bream, Pea cream, spearmint and tartar sauce

SOLE FISH
36€

“ Gaudí-style'' with buttered lemon verbena vegetables and sea demi-glace

THREE WAYS TO EAT LOBSTER
39€

Lobster cream with tartar tempura claws and grilled body with beurre blanc sauce and caviar

RED TUNA BELLY
32€

as a warm tataki with Caramelized roasted red pepper cream, watercress salad with pine nuts and fried quail egg.

DAILY FISH (2 pers.)
P.S.M.

At grill or baked, served with vegetables and roast potatoes

MEATS

BEEF TENDERLOIN “À LA POIVRE”
36€

With pave potato, Pecorino croquette, morel mushroom and green pepper sauce

ROAST SUCKLING PIG
30€

With sweet potato and rocotto cream, grilled pak choi and Spicy sauce

TANDOORI LAMB SHANK
34€

With vegetable pakora, tandoori-yogurt sauce and panpuri bread with pear chutney

'' DEBONED'' ANGUS BEEF RIB
30€

slow-cooked for 36 hours, celery root puree and chaufa rice

Table service: 5€ x pax.
 Homemade breads elaborated with 44 years old sourdough
Artisan «Café de Paris» butter
Olive oil from Finca Rocamel·la
Chef’s appetizer
(Let us know if you don’t want it)
IVA 10% INCLUDED

C. Dones de la Llata, 7,
07580 Capdepera,
Mallorca

Reservations

Tel. +34 971 81 86 51 

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Write to us at

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C. Dones de la Llata, 7, 07580 Capdepera, Mallorca

Tel +34 971 81 86 51

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Cova Negra © 2022

Timetable

Monday to Sunday
13:00h – 15:00h
19:00h – 22:30h

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