IBIZA - SANT CARLES DE PERALTA - SAN CARLOS BAR RESTAURANTE
- Jul 18
- 2 min read
SAN CARLOS BAR RESTAURANTE
During our trip to Ibiza in mid-March, we visited the northeast of the island and stopped by Bar Ca n'Anneta, where I bought a bottle of their famous homemade Herbes de Ca n'Anneta.
Herbes de Ca n’Anneta (hierbas ibicencas - Ibizan Herbs) is the traditional herbal liqueur of Ibiza and Formentera, produced on the islands for centuries. It is typically served as a digestif after a meal. This liqueur is infused with a variety of Mediterranean herbs, which may include thyme, rosemary, fennel, mint, juniper, citrus peels, chamomile, and sage.
The bar was pretty full for March.
We then had a short drive to our first visit to San Carlos Bar Restaurante.
This Uruguayan-style meat restaurant features a relaxed atmosphere, perfect for groups and couples. It offers the finest cuts of grilled Uruguayan Angus beef, along with fish, seafood, and freshly made pasta.
Upon arrival, the chef provided us with an overview of the various cuts of steak and meats available.
These include,
Picaña (sirloin or rump)
Mixed steak grill
Mollejas (sweetbreads)
Morcillas (black pudding)
Muslos de pollo deshuesados (boneless chicken thighs)
Hamburguesas (including vegan)
Choripán (a type of Argentine asado sandwich that features grilled chorizo, popular in South America).
We started with pan con alioli, paté de hígado y aceitunas (bread with aioli, liver pate and olives).
Followed by,
Chorizo criollo con chimichurri (a sausage of ground pork, seasonings, spices, and bacon with a sauce of fresh herbs, garlic, olive oil, and vinegar that originated in Argentina/Uruguay).
Provoleta clásica (Cooked over the flame and embers, this gives the cheese a crust on the outside and creaminess on the inside. It is served with a mix of fresh Ibizan herbs).
Colita de cuadril (tail of rump, the triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primal)
Lomo Alto Angus (a cut from the loin of the cow).
All the meats come with homemade chips.
Parrillada Complete (a complete meat grill to share, featuring Angus rump steak, Angus picaña, Angus beef steak, and Payés chicken).
Reina Lourdes (a semifreddo dessert made with meringue, crushed cookies, and dulce de léche).
We had two bottles of the excellent Uruguayan Bodega Garzón Reserva Tannat 2021, which paired well with the meats.
We finished with a carajillo and a chupito de hierbas on the house.
The service was informal and informative, as we knew little about Uruguayan wine and food.
SAN CARLOS BAR RESTAURANTE
PM-810, 48, 07850 Santa Eulària des Riu, Ibiza
+34 971 335 039
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