IBIZA - SANT ANTONI DE PORTMANY - SA CAPELLA

SA CAPELLA

Often described by people in the know and the many famous celebrities who visit the Island, restaurant Sa Capella, is thier favourite in Sant Antoni de Portmany (San Antonio). It's not actually in the lively and much maligned town itself, but a few km outside, on the way to Cala Salada and Santa Agnés, in the lovely Ibicencan countryside.

It is one of the most delightful restaurant's on the island with a great decor and fantastic ambiance, it is situated in a converted late 16th century chapel. Inside there are small booths around the main cavernous room which has low lighting and candles. It also has soft classical or chillout music in the background.

Due to its high roof and its thick stone walls, you never seem to feel the heat, even during the boiling hot Ibiza summer, although, if you think about it, have you ever felt hot in a church?

The friendly, well informed, long serving waiters, are dressed in traditional white monks robes with red belts.

All around you there are stunning artifacts.

But you are here to eat, so try,

freshly and expertly carved Jamón Ibérico de Bellota.

Carpaccio de atún era queso de cabra y salsa de fresa (tuna carpaccio with goats cheese and strawberry sauce).

Carpaccio de buey (ox carpaccio).

Gambas al ajo y aceite de oliva (prawns in garlic and olive oil).

Gambas a la plancha con sal (prawns grilled on a hot plate with salt).

Pimientos verdes asados al fuego (fire roasted green peppers).

Foie gras con mermelada de sabores caseros (foie gras with homemade marmalades)

Lubina a la sal (sea bass baked in salt)

Cochinillo (suckling pig)

Sa Capella’s signature dish, is the, filete de buey (ox steak). The meat is thinly sliced and brought to the table raw, you then cook it yourself on a hot stone, topped by a bed of salt.

There are excellent desserts, like,

Flambé crepes

Sopa de chocolate blanco con frecas (white chocolate soup with strawberries)

Vanilla milk cocktail

There is an extensive wine list, concentrating mainly, on Spanish wines.

At the end of each meal, every table, is presented, with a bottle of Sa Capella’s homemade hierbas. (the famous Ibicencan herb liqueur, which can be potent, so be careful!)