IBIZA - SANT ANTONI DE PORTMANY - ES VENTALL - 3

RESTAURANTE ES VENTALL Michelin Plate IIO

We returned to one of our favourite places in Sant Antoni de Portmany (San Antonio): Es Ventall. The restaurant has been open for over 35 years. Since 2005, when the younger José Miguel Bonet took over, the traditional dishes have been given a much more inventive twist. However, they still include many of the Island's favourites. These include rice dishes, such as paella, fideuá, arroz a banda, bullit de peix, and fish and seafood. The restaurant was refurbished in early 2018.

There is plenty of well-spaced-out seating inside or in the lush garden courtyard.

You can see all the food being prepared in the modern open kitchen.

We started with pan casero y aceite de Ibiza (homemade bread and ali-oli).

Tartar de lubina con aguacate, manzana verde y crujiente de alga nori.

Seabass tartare with avocado, green apple and crispy nori seaweed.

Croqueta de gamba ibicenca con mahonesa de ají y sashimi de gambas.

Ibizan prawn croquette with chilli mayonnaise and gambusí sashimi.

Gambas Ajillo (sizzling garlic prawns).

Albóndigas de ternera y cerdo negro, cremoso de céleri, jugo de carne y verduras (veal and pork from the black Iberian pig meatballs, creamy celery, meat juice and vegetables).

To drink, we had Can Rich Blanco Ecológico (Ibiza) Malvasia y Chardonnay. The main courses were, Canelones de pollo payés con bechamel de setas y jugo de asado (country chicken cannelloni with mushroom bechamel and roast juice).

Cabrito Confitado (kid goat confit).

Paletilla de Cordero (shoulder of Lamb).

All served with patatas fritas To drink, we had Can Rich Negro D'Àmfora Ecológico (Ibiza) Monastrell, 12 meses en ánfora.

For dessert, Carpaccio de sandía a baja temperatura con aceite de hierbabuena y sorbete de gin-tonic (watermelon carpaccio at low temperature with mint oil and gin and tonic sorbet).

Brownie de chocolate con helado de caramelo a la sal y praliné de cacahuete (chocolate brownie with salted caramel ice cream and peanut praliné).

Milhojas de pistacho y albahaca con sorbete de limón y jengibre (pistachio and basil mille-feuille with lemon and ginger sorbet).

To finish, we had the traditional copito of Hierbas Ibicencas on the house.

All the products come from their orchard. They are cooked over firewood, which gives the dishes a unique flavour. We are happy to report that service and food are still of a high standard.

RESTAURANTE ES VENTALL Calle de Cervantes 22, 07820 Sant Antoni de Portmany +34 699 84 68 54 Twitter @EsVentall

Instagram @es_ventall www.restauranteesventall.com

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