IBIZA - SANT JOSEP - CALA DE BOU - RESTAURANTE CAN PUJOL

Oct 8

3 min read

RESTAURANTE CAN PUJOL

Restaurante Can Pujol was founded in 1980 by local fisherman Lluc Torres, who had learned his trade fishing in the Bay of Sant Antoni. Situated just a few metres from the sea at Cala de Bou, it began as a modest family-run restaurant and gradually became one of Ibiza’s best-known traditional seafood restaurants.

Lluc’s wife, Fina Zambrano, originally from Cádiz, ran the kitchen, while Lluc specialised in selecting and preparing freshly caught fish. Their children, José Miguel and María José, later joined the family business.

We returned to Restaurante Can Pujol in Ibiza in September 2026, after visiting during the height of the COVID-19 pandemic in 2020, when all restrictions were in place. It was great to see everything back to normal.

Pan con alioli y aceitunas.

We tried a few dishes we hadn't had on previous visits, starting with some zamburiñas (scallops).

Almejas a la marinera (clams in fishermen’s sauce).

The restaurant became particularly famous for its bullit de peix, served with arroz a banda, alongside grilled fish, seafood and lobster dishes. The Torres family also helped popularise the drier style of rice served after bullit de peix, rather than the traditional soupy version.

Bullit de peix comes in two parts: stewed rockfish with saffron.

Followed by arroz a banda.

Made with the broth from the fish stew.

All the tables overlook the sea, apart from a couple beside the kitchen.

It is a rather romantic restaurant.

We had flaó for dessert, a traditional Ibicencan cheesecake made with a pastry base and a filling of fresh goat’s and sheep’s cheeses, eggs, sugar, mint and aniseed.

The food was excellent, as expected. To finish the meal, we were served a generous measure of Carlos I brandy, which left us feeling a little sleepy later that afternoon. All the seafood dishes are based on traditional Ibicencan recipes. However, bear in mind that no meat dishes are served here.

The following review is from our 2020 visit, when COVID-19 was in full swing!

There is an open kitchen where you can watch the chefs at work preparing your meal.

Choose your lobster from the live tank.

You must try el bullit de peix con arroz a banda de Can Pujol, the house classic.

The dish is served in two courses. First comes a generous serving of local rockfish and tender potatoes in a rich, golden saffron broth, infused with the flavours of the sea.

This is followed by arroz a banda, a delicious paella-like rice dish cooked in the flavourful fish stock from the first course, with small pieces of cuttlefish. The rice absorbs all those wonderful seafood flavours, making it a perfect finish to this traditional Ibicencan speciality.

The menu also offers local dishes such as paella and fideuà, as well as Whiskey lobster (another house classic). A large baked fish dish to share is another excellent choice.

Local desserts and wines are available at reasonable prices. The service was friendly and helpful, especially given the need to wear masks for Covid protection.

Most tables are on the outside terrace, overlooking the stunning Sant Antoni bay.

It is also a great spot to sit and enjoy one of the famous Ibizan sunsets while devouring fabulous seafood and wine.

Lluc Torres died in 2017, but his family continued the restaurant's traditions, maintaining its reputation for fresh local seafood, friendly service and beautiful views across the bay.