IBIZA - SANT JOSEP - CALA d'HORT - ES VEDRÀ - ES BOLDADO - POST 2

May 20
3 min read

Updated: May 21

RESTAURANTE ES BOLDADO Michelin Guide

We visited one of our favourite restaurants, Es Boldado, during our mid-March trip to Ibiza. To get there from Sant Josep to Cala d’Hort, take the last right turn toward Cala Truja. After about 3 kilometres, you’ll see the sign for Es Boldado on the left. Turn onto this road and drive down the dusty Camino (dirt track) for approximately 1.5 kilometres. You will be treated to the best view of Ibiza. If you’re looking for a restaurant with a stunning view, this is the place for you.

Es Boldado is located on a precipitous cliff which overlooks the mystical Islets of Es Vedrâ, believed to be the third most magnetic place on Earth, as well as its smaller counterpart, Es Vedranell.

On this occasion, the weather was a little overcast, and the inside was quite chilly.

So, we were advised to sit outside as the sun would be coming out shortly.

To start, we had the usual pan con alioli y aceitunas, followed by,

Ensalada queso cabra (goat cheese salad).

Lubina donostiarra.

Seabass San Sebastián style.

Fideuà del senyoret (a pasta noodle (not the usual rice) seafood paella, where all the seafood is peeled and de-shelled to avoid sticky fingers).

Also known as paella senyoret or blind fideuà.

Crumble de manzana (apple crumble).

Flaó, a light dessert that includes creamy cheese, lemon zest, mint, and aniseed liqueur. Traditionally, flaós were part of Easter family celebrations, but they are now available year-round.

Graixonera (made from day-old ensaimadas, eggs, cinnamon, orange and lemon peel, and lard).

To drink, we had two bottles of wine that were paired excellently with the food.

Mar de Frades Albariño 2021 - Rias Baixas

Adega Sameiras Blanco 2022 - Ribeiro

A non-alcoholic sangria was made for our friend who was driving that day.

To accompany our desserts, we enjoyed the famous Café Caleta, which is made according to a classic recipe. First, ground coffee is added to a saucepan with one litre of boiling water and left to infuse for about eight minutes. Meanwhile, in another saucepan, we combine brandy, rum, and sugar, along with orange and lemon peels, a stick of cinnamon, and a few coffee beans.

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The mixture should be boiled for 3 minutes until the sugar dissolves completely. After boiling, it is filtered into a jug and then poured into a clay or metal dish, where it is ignited. The water and coffee infusion are added once the flame has extinguished. Finally, the citrus peel, cinnamon, and whole coffee beans from the second boiling are removed and it is served.