IBIZA - SANT ANTONI DE PORTMANY - RESTAURANTE ES VENTALL
RESTAURANTE ES VENTALL
A return to Sant Antoni during the Covid hit summer of 2020 saw us return to one of our favourite restaurants in town.
On this balmy July evening, everyone was sitting in the garden area as we tucked into the following,
Croquetas de gambas (prawn croquettes)
Atún tartar (tuna tartar)
Berenjena tempura (aubergine tempura)
Costilla cerdo (de-boned pork ribs)
Paletilla de cordero (10 hours, slow cooked, shoulder of lamb)
Parrillada de pescados (grilled fish)
Espuma de greixonera (a foam version of the local bread pudding)
The wine, was a pleasant, Jose Pariente 2017 from Priorat.
We had the same lovely friendly waitress as before, although this time, you could not see her face, as she was wearing a covid mask, so service with a smile was difficult on this occasion!
A return visit to this fabulous restaurant in October 2019, founded in 1982 by the Bonet family, with the aim of transferring the traditional Ibicencan kitchen to the modern restaurant table.
Since 2005, with the younger José Miguel Bonet in charge, the traditional dishes have been given a slightly more inventive twist but still include, many of the Island favourites. There are all the various rice dishes, like paella, fideuá, arroz a banda and bullit de peix, as well as fish and seafood. The restaurant was totally refurbished in early 2018.
On this occasion, sitting in the lovely garden, with its old grand fig tree, we had Gazpacho Andaluz.
Calamares ibicencos salteados con sobrasada y miel (sautéed Ibizan squid with sobrasada and honey).
Fideuá de verduras (vegetable fideuá, using noodles instead of rice).
Paletilla de cordero al horno de leña con verdura salteadas y cebolla caramelizada (wood-fired lamb shoulder with sautéed vegetables and caramelised onions).
Even though, we were quite full, we still managed to share, an espuma de greixonera con crema de naranja, tofe de hierbas ibicencas, crumble de algarroba y pepitas de chocolate (greixonera foam with orange cream, hierbas ibicencas liqueur toffee, carob bean crumble and chocolate chips).
This was all washed down with a pleasant Rioja, Paco Garcia 2016.
We had previously visited the restaurant in August 2018. We thought, we would spend our time in Sant Antoni de Portmany (San Antonio), trying a few of the traditional Ibicencan restaurants, which do not get much publicity when people talk about San Antonio but most certainly should. Here, you can see the the chefs at work in the open kitchen.
You can, if you wish, eat outside in the lovely garden
or you can eat inside, which is also excellent for large parties.
Gazpacho Andaluz. (cold vegetable and tomato based soup)
Ensalada verde con mezclum de lechugas, tomates cherrys, zanahoria, cebolla, manzana, uva fresca, aceitunas, champiñón laminado y vinagreta mediterránea (vegetable salad with mixed greens, cherry tomatoes, carrots, onions, apples, grapes, olives, sliced mushrooms and a Mediterranean vinaigrette).
Coca de algarroba con escalibada, aguacate, sardina ahumada, berenjena asada y emulsión de ajo negro (home made carob bean coca (Ibiza flatbread) with avocado, smoked sardine, roasted aubergine and black garlic emulsion).
Croquetas caseras de gamba ibicenca (homemade Ibiza prawn croquettes).
Later, a fideuá de pescado y marisco follows.
There is a generous amount of pescado (fish) and mariscos (shellfish) piled on top.
Ensalada de quínoa con pollo crujiente, fruta fresca, vinagreta de mostaza, naranja y salsa de soja (quinoa salad with crispy chicken, fresh fruit, mustard vinaigrette, orange and soy sauce).
Costilla de cerdo negro con salsa hoisin de frambuesa, puré de patatas de cosecha propia y verduras de verano). (black pig rib with raspberry hoisin sauce, mashed home-grown potatoes and summer vegetables).
Entrecot de ternera con verduras salteadas, patatas fritas y mostaza a la miel (sirloin steak with sautéed vegetables, chips and honey mustard),.
We had no time on this occasion for dessert, as our friends had to catch the ferry to Formentera from Ibiza Town.
On a visit in October 2017, before the restaurant renovation had taken place, we had the following.
Cochinillo a Baja (boneless suckling pig, cooked at a low temperature, pineapple and roasted sweet potato cream)
Solomillo de Ternera (sirloin steak, foie gras, sautéed vegetables, fried fresh potatoes with mustard and honey sauce)
This was washed down with a bottle of Muga (D.O.Rioja) 2013
Espuma de greixonera (foam of greixonera, a typical cinnamon pudding)
The service was very friendly and knowledgeable and it was good to see a few of the older local inhabitants of San Antonio drop in for a drink at the bar towards the evenings end.
We would certainly recommend it as a restaurant to go to in San Antonio.
Opening hours from 7pm 12 midnight. Friday, Saturdays and Sundays also from 1pm to 4pm for lunch. Wednesday closed.
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