IBIZA - SANTA EULÁRIA DES RIU - CA'S PAGES - POST 2

Jun 5
3 min read

RESTAURANTE CA’S PAGES

This is one of the most historic restaurants in northern Ibiza. It is run by two sisters, Carmen and Lucia, whose family started offering their traditional Ibiçencan cooking in 1972.

It is situated in the basement of the family home and in the shaded, planted garden at the back.

The beautiful partially covered outdoor seating area is filled with greenery and bathed in soft lighting.

Arrive early to have a wider choice of seating. You will find large, long tables for families or a cosy, small table set up in one of the hidden corners.

On colder days, enjoy a cosy spot inside the restaurant, featuring a lovely log fire in the off-season.

The food concept is straightforward: you order whatever you would like grilled, and it is freshly cut and prepared right in front of you.

You can walk up to the grill master and choose your steak, lamb, rabbit, or anything else you would like cooked on the open grill, accompanied by the best Ibiçencan side dishes.

https://www.youtube.com/watch?v=VtF4DI-1zi8

To start, we had the ubiquitous pan con alioli y aceitunas (bread with garlic alioli and olives).

Pimientos de Padrón. Sometimes, some have very little spice; these were extremely hot!

Jamón ibérico de bellota.

Chuletas de cordero (grilled lamb chops)

Salchicha (spicy ibiçencan sausages)

Solomillo (fillet steak).

Chuletón (bone-in sirloin steak).

They were served with patatas fritas, pimientos rojos y verdes, and dientes de ajo asados enteros (fried potatoes, red and green peppers, and whole roasted garlic cloves).

We had a bottle of Bodegas Protos Roble 2020 (D.O.Ribera del Duero) to drink with the meat.

Desserts were crema Catalana (a custard flan)

Flaó (pronounced roughly “fla-oh”) is Ibiza’s most famous cheesecake. It is made with fresh sheep's or goat’s cheese instead of cream cheese and is flavoured with fresh mint and anise. Unlike traditional cheesecakes, it has a pastry base rather than a biscuit crumb base. While it is traditionally associated with Easter, Flaó is now enjoyed year-round across Ibiza.

The local pudding is called greixonera. This traditional dessert from Ibiza and Formentera is typically made with leftover ensaïmada, a spiral-shaped sweet pastry. Similar to bread pudding, greixonera consists of pieces of ensaïmada mixed with milk and eggs, then baked until firm and golden brown. The cake is often flavoured with cinnamon. However, vegetarians should be cautious, as ensaïmadas are made with lard.

Like many restaurants in the island’s rural areas, they have their own recipe for aioli and hierbas, a local liqueur that you always receive as a complimentary copa at the end of your meal.

Or a copa of frígola, a traditional Ibiçencan digestive liqueur made mainly from wild thyme. The Catalan word “frígola” means thyme, and it’s one of the island’s classic after-dinner drinks.

There’s a great mix of locals and a few tourists, but this place isn’t really suitable for vegetarians. Whether you visit with family, friends, or for a romantic dinner, you won’t be disappointed.