Cards on the table time, I'm a huge fan of Sa Capella, who isn't? Ever since I first came to the island Sa Capella was amongst the most mentioned restaurants in everywhere ranging from local papers through to clubbing guides and always with specific attention to the breathtaking venue. A 500 year old monastery with an abundance of charm and atmosphere, both inside and out, but particularly due to its almost medieval feeling interior, it's fit for a banquet and that's what we were hoping for tonight.
Al punto
Already tucking into a surprise appetiser dish of creamy cannelloni, my favourite dish had arrived; carpaccio. I'm somewhat of a addict when it comes to the dish, I can't help but try it anywhere I go and it usually becomes a permanent fixture on my order afterwards. Tonight's treat delivered perfectly thin slices of ox carpaccio, accompanied by the classic shaved parmesan and rocket, with a squeeze of lemon to taste… heavenly stuff.
For the main course here I'd previously always enjoyed cooking my own meat on the salt-laden heaters, mainly because it's part of the experience, especially when sharing with friends. Tonight though, the solomillo was calling me and it didn't disappoint, cooked right on point (al punto is actually how to say medium-rare in Spanish) the country style potatoes and roasted pepper accompaniments may as well have been just for decoration. There is something special in the simplicity of eating well cooked steak; less is most definitely more. My dining partner opted for an intriguing combination combining red tuna steaks, three large ones at that, with a wok of noodles and shiitake mushrooms, laced with a caramelised soy sauce; no hesitation in recommending that dish.
Hierbas o'clock
Before we'd even finished our mains, we'd picked our choice of dessert, largely due to us seeing the show-like preparation of it at a nearby table. After enquiring, we were informed that it was the french classic Crepe Suzette and so we too enjoyed the experience of watching your food come to life in front of you. It all seems so simple looking back - some orange zest here, sugar and butter there, add Grand Marnier, throw in some freshly made pancakes and flambé - I doubt, somehow, whether it's quite that straightforward. Despite feeling stuffed, the desserts disappeared as quickly as they'd been prepared, a dollop of homemade vanilla ice cream easing them down.
Then, as tradition dictates, came the eagerly anticipated moment when your host for the evening subtly leaves a bottle of Sa Capella's special hierbas - their homemade amber nectar in all its dazzling orange glory - on your table for your consumption. Being offered a chupito (shot) on the house at the end of your meal is a very common tradition in Ibiza but I don't know many places that will leave you a whole bottle! For those of us experienced in the way of Sa Capella, you'll also know that if you manage to finish the whole bottle, a second one could well be on its way. A happy hierbas ending to a great meal.
Informal fine dining
The story goes that this building was never in fact consecrated and therefore never actually became a monastery and rumours abound of hauntings and spooky goings on around Sa Capella. This all serves to add to the charm of the place and experience you're likely to receive, but Sa Capella remains one of Ibiza's worst kept secrets, with the rich, famous and island gliteratti alike making this one of the enduring Ibiza destination restaurants. Carlos, the owner, welcomes you like a long lost family member upon arrival and the atmosphere blends the style of classic fine dining but without the over-formality you typically expect. This isn't to say things aren't formal, as the immaculately dressed staff will attest to, but there is too much good humour and charm about the place for it cause an unease. Ultimately though, Sa Capella's own legend is such that it has itself become representative of why so many consider Ibiza special and accordingly, it's quite simply a must-do for for anyone visiting the island.
Quick Facts:
What? Sa Capella Restaurant
Where? just outside San Antonio (San Antonio to Santa Agnes Road Km1)
When? Every day from April to October from 8pm
Why? One of the defining and most famous restaurants in Ibiza!
Average spend per head? for 3 courses with wine, expect to pay around €50-60 per person
Veggie Options? Not a huge choice by any means but there are some options.
Disabled Facilites? It's a 500 year old building so there might be the odd quirk, but generally access is no problem.
Top tips? Take advantage of the free hierbas!
Room for Improvement? After the hierbas, a chauffeur service would be great! Seriously though, no obvious areas.
WORDS | Anton E.
