Vi Vian's Food Blog

La Vila, situated strategically in the square of Soller, has earned it’s reputation of being an elegant hotel. The characteristic of the place is felt immediately as one enters into the entrada leading to the reception. The feel is inspired by the features of the local Mallorquin interior decoration. The high-ceilinged entrada with the traditional hanging lights, detailed attention to the patterns of the floor tiles and drawings on the walls, beautiful cast iron grills following the stairway, stone stairway and the tall doors. It has eight rooms; four overlooking the view of the garden and four overlooking the main square. In my opinion, rooms overlooking the main square is already a plus point to stay. Especially when there is a fiesta in town where you can selfishly occupy the view from above while being comfortably tucked in your habitat shielded by the double glazed windows.

Toni Oliver renovated this hotel, La Vila, Soller, and business commenced in April 2006. Similar to most hotels, it has a restaurant providing additional service to it’s staying clients. If you are staying there for more than one day, you can choose to dine in three places. One, outside on the square, watching the world go by. Two, the enclosed dining room. Three, in their secret garden of palm trees.

Having dined at the restaurant a handful of times and enjoyed my meals there, it had never occurred to me to get to know the chef. So, very politely (and with the help of Jeremy), I asked for his permission to do a session of foodie photographs. So, if you are worried that it might be your plate that has been sitting for ages under the flashes of the camera, rest assured that no disruption in the cooking process or unnecessary extension of time taken to be was caused in the session of food photographs. This is because the head chef, Luca Dalla Torre, had given us an exclusive insight into his work place, dishing up two main meal dishes in this case.

I have watched many, MANY, cookery programmes right from cook along to celebrity star chefs dishing up palatable dishes but this is my first live pro chef working in front of me. I feel very privileged. Luca Dalla Torre’s cooking has a great Italian influence and is also very adventurous in trying new combination of flavors; tagliatelle with smoked salmon and vodka, black chocolate with Szechuan pepper chocolate ice-cream.

Outside of his work mode, he is very relaxed and easy going. In his chef mode, while that did not change he managed to stay very focused, in his super pro mode, he is able to complete the cooking while conversing with a pinch of humour. Luca works happily on his own but has a few sous chef at busier times to help him. Every dish on the menu expresses Luca’s passion for and interest in food. He loves experimenting and adding new combinations of flavours with his roots in Italian cooking.

Well, here are the two dishes which Luca had kindly cooked for us as well as other dishes which we had when dined in previously (name of the dishes were taken word for word from the La Vila menu, which can be viewed online on www.lavilahotel.com)

Fillet from ‘Charolais’ beef with caramelized garlic and grated potatoes – Dressed in reduction of marsala wine, meat juice and caramelized garlic sauce of which I find that the sauce was a little buttery for my taste.

Cod with cream of green peas and sea urchin grated with fresh cheese and garlic – Lightly fried cod battered fried onions.

Garlic, spicy pepper and Mediterranean herbed king prawns and shrimps with tomato bread – served with generous amount of olive oil in a bowl shaped of a ship. I love garlic and thought that it could be more garlicky.

Carpaccio of octopus dressed with dry tomatoes and chives vinaigrette, smoked salt and pesto of red herbs – thinly sliced octopus tentacles, served slightly cold compliments with the dressing drizzled on the plate.

Medallions of roasted monk fish with spinach cream, seasoned vegetables and flakes of volcanic salt – the cheesy taste in the cream was not my palate (as I don’t like cheese) but the monk fish was well cooked with the meaty texture.

John Dory with cream of crab and pumpkin foam – fillets of fish means I do not need to worry about the bones.

La Vila style hamburger (verdict by Jeremy) – says that it probably the best hamburger he has ever had, absolutely delicious with a good balance of ingredients. The chips (fries to North American readers) would have been slightly better if fresh, but nonetheless were tasty and well cooked.

The food is consistently good otherwise, be sure to let Toni in on your thoughts as he is keen to ensure that they keep to their high level of standard.

Luca Dalla Torre - Head Chef at La Vila

La Vila Hotel

www.lavilahotel.com