IBIZA - SANT JOSEP - RESTAURANT ES XARCU

Miguel Renoir Spanish Guides
Sep 10
2 min read

RESTAURANT ES XARCU Michelin Plate IIO UPDATED SEPTEMBER 2025

Es Xarcu is finally back at sea. Two years ago, they were forced to move to the village of Es Cubells. The menu was great, and the food was fantastic, but the vibe just wasn't the same. The good news is they are back at their old, trusted spot!

For more than 30 years, Mariano Torres and his wife have been running this chiringuito, which is very popular with the many boats and their fancy owners who stop here for a luxurious lunch. With plenty of money to spend and maybe a boat to moor, head past Cala Jondal, down a precarious dusty path (make sure you are in someone else's car!) to Cala es Xarcu and Restaurant Es Xarcu.

If you are lucky enough to have a boat or private yacht, you can anchor just in front of the Restaurant and be brought aboard by the Restaurant's complimentary boat service.

It is fantastic to sit in this wonderfully tranquil rustic spot overlooking the bay, enjoying a meal.

This beautiful little Restaurant is in the same bay as the noisy Eurotrash Blue Marlin, but is separated by a small headland, and it's another world.

It's a grown-up sort of place, with lots of atmosphere, without the disco beat. The accent is on premium fish and seafood. Also, classic rice and fish dishes, such as paella, fideuà, and bullit de peix, are on the menu.

You could start with,

Jamón Ibérico de Bellota (100% Ibérico pig)

Pimentos de Padrón (small green peppers; one in ten can be hot, beware!)

Almejas (clams)

Espardenyas (sea cucumber)

Gambas (prawns)

Then go for langosta (lobster),

Or share a large fresh fish like

San Pedro (John Dory)

Mero (grouper)

Rotja (sea scorpion)

They are all baked in the oven or with a sea salt crust and served with peppers and potatoes.

In August, you can enjoy a local speciality: exquisite fried little red Raó (Ibicenco), Raor (Spanish), or Razorfish (English). These small, bright pink fish have a short season in the Mediterranean and Balearic Sea.

All this food should be washed down with a fantastic bottle of Albariño (Galicia) or Verdejo (Rueda), both from North-West Spain, or a bottle of sangria con cava (and champagne), of course! All are great with fish and shellfish. There is also a large selection of cigars for those who enjoy them.

After your meal, head to the small beach next to the Restaurant, which has a few sunbeds, to relax and soak up the sun. The Restaurant is best suited for couples, friends, or family.