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Sa Capella has been taken over by Grupo Mambo, like quite a few venues in San Antonio. It is still a fantastic venue but now trendy Boho rather than Monks in Robes style.

The menu has changed and is much more expensive, including the wine list, so check the menu before you go, if you go.

The food is much more International now, rather than Ibicencan. ie Australian wagyu at €41 for 100g and the cheapest bottle of wine at €70 - Vega Sicilia at €800.

The 4 above photos @BesosdeIbiza


Often described by people in the know and the many famous celebrities who visit the Island, the restaurant Sa Capella, is their 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 restaurants on the island with great décor 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 Ibizan chillout music playing 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 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,

Expertly carved Jamón Ibérico de Bellota.

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

Carpaccio de buey (ox carpaccio).

Gambas al ajo y aceite de oliva (garlic prawns).

Gambas a la plancha con sal (prawns grilled).

Pimientos verdes asados ​​al fuego (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 fresas (white chocolate soup with strawberries)

Vanilla milk cocktail

There is an extensive wine list, concentrating mainly, on the many excellent 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!)

Outside, in the rustic, tranquil, courtyard, you can sit by candlelight surrounded by beautiful flowers.



Carretera Sant Antoni de Portmany, Cala Salada

+34 971 34 00 57

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TWITTER - @RenoirGuides


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The reviews here are personal recommendations of places we have actually been to.

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