IBIZA - SANTA EULÀRIA DES RIU - SAN CARLOS BAR RESTAURANTE

SAN CARLOS BAR RESTAURANTE

During our mid-March trip to Ibiza, we ventured up to the northeast of the Island and popped into Bar Ca n'Anneta, where I purchased a bottle

of their famous homemade Herbes de Ca n'Anneta.

The bar was pretty full for March.

We then had a short drive to our first visit to San Carlos Bar Restaurante.

This is an Uruguayan-style meat restaurant in a relaxed atmosphere, which is ideal for groups and couples. Serving the best cuts of grilled Uruguayan Angus meat, as well as fish, seafood, and fresh homemade pasta.

On arrival, the chef gave us the low down on 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 with 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 the 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).