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It is a shame really, because this restaurant is a real hidden gem of Ibiza, although in turn, part of the magic of the place is the tranquillity of being so secluded. This serenity ties in so perfectly with the manifestation of Can Domingo; a traditional Ibizan finca transformed into a dining oasis. The white walls of the old farmhouse and the enclosed garden space provided the ideal building block upon which the restaurant was formed, and now lie adorned with lanterns and burning candles. Splashes of radiant colour in the plant flowers and mood lighting of the terrace give a modern feel that corresponds with French proprietors Jean-Baptiste and Dagmar’s vision.
Such a charming welcome from the multi-lingual staff of Can Domingo awaits you, as does an inspiring Mediterranean cuisine full of French and local influence. When the couple came to Ibiza just 6 years ago, they brought with them Parisian style and flare, not to mention substantial kitchen experience working alongside France’s Alain Ducasse. The adaptation of this into an Ibizan setting has been a hit, and the proof is in the tasting. Cooking with seasonal ingredients and specialities such as truffle and wild Iberian pig, the menu is chock-full of interesting and highly-tempting options. To start with, we were talked into a Red Tuna Tartare with Sea Bass, and signature dish Riviera Summer Truffle Fideua made with pasta. It is difficult to say which of the myIbizainfo team came out better; silence until the plates were empty proving just how good both starters were.
The main course was an equally tough decision, but by this stage we knew we were unlikely to be disappointed by our choices. The fresh and meaty Pan Seared Scallops, served with al dente asparagus and (for a small additional charge) truffle, were as good as any I have tasted. Meanwhile, the Roast Rack of Lamb was exquisite and a good example of the innovative cooking, as it came with Piperade Samoussa and “Dehli sauce” which was made from the meat juices with a hint of curry. Finally, we sampled the delights of the pastry tray, made fresh by Can Domingo’s very own pastry chef, although the French cheeses and DIY ice-cream sundaes were also tempting options.