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Inside the Cas Gasi kitchen

Inside the Cas Gasi kitchen

At the head of the Cas Gasi kitchen is an experienced chef, hailing from Valencia and bringing with him a passion for cooking with high level skills and a repertoire of dishes that have impressed Cas Gasi’s owners, guests and visitors alike!

The chef Arnau Sala has added a new twist to the Cas Gasi menu, which has come a long way since owner Luis once manned the kitchen to cook for guests. His specialty is the ‘original’ Paella Valenciana, and traditional rice dishes, which vary on a daily basis depending on the catches of the day on offer from local fishermen. Described as ‘artisanal cooking’ by Cas Gasi owner Margaret, guests have been known to order these dishes on a daily basis… it’s THAT good!

In addition, the ever-changing daily menu offers many other things to suit all appetites, from a fantastic Burratina salad with strawberries and delicious edible flowers to a special tomato salad with white tuna and onion (among others), all made with fresh produce from the organically farmed Cas Gasi vegetable garden.

Another star attraction for vegetarians is the carpaccio of Boletus mushrooms (seasonally dependant), served fresh with truffle, olive oil and parmesan – delicious in its simplicity. Seafood lovers will adore the fresh grouper, the monkfish with cauliflower and red shrimp, or the cuttlefish and artichoke stew. Ask in advance for the classic Mediterranean fish baked in salt.

Carnivores should opt for the Black Angus tagliata, the deluxe ‘pollo payes’ – a country free range chicken roasted with potatoes and herbs in the traditional Ibicenco style – or the melt-in-your-mouth rack of lamb served with mint and quinoa, all dishes that have earned a reputation as truly delicious this summer.

But just one last tip: save room for dessert! Pear and walnut strudel, tart tatin, the famous Cas Gasi cheesecake and the ‘secret family recipe’ Graixonera, homemade by Cati, Cas Gasi’s first and most long standing Ibicencan team member and neighbour, helping to pass on local gourmet traditions to today’s visiting guests.

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