Salvia

The silvery green leaves of ancient olive groves shimmer across the lush grounds of the Ca Na Xica Hotel in San Miguel. Within this rustic yet chic, romantic vision sits Salvia, an Ibiza fine dining restaurant where the pantry is comprised of the hotel’s vast vegetable and herb gardens plus a plethora of local farms. Chef Pablo Carrizo heads the kitchen, boasting a gastronomic pedigree that includes stints with elBulli, Celler de Can Roca, Quique Dacosta, Berasategui, Paco Roncero and Carme Ruscalleda. His menus are a treatise in precision and passion.

Open on both sides, the dining terraces at Salvia overlook the gorgeous gardens and verdant fields. The stylish Ibiza fine dining restaurant’s rural tranquillity is complemented by exquisite architecture, prestige tableware and perfectly attuned service. Carrizo’s menu builds on a selection of signature sharing plates where the produce takes centre stage on handmade ceramics created especially for hotel by a local artisan. Technique and presentation are simply methods to enhance the delicious flavours of the island’s bounty, including Ca Na Xica’s very own olive oil.

The Ibiza fine dining menu at Salvia is divided into three sections, each featuring dishes that can be shared, or enjoyed as a main. From the Ibiza Orchard menu, patatas bravas are triple cooked for extra crispiness; grilled aubergine is loaded with feta, tomato jam and local sobrasada; and leeks from the garden meet a scattering of buttery, tangy Menorcan Mahón cheese. The seared avocado with masala, pickled onion and sherry-laced coconut milk is a house specialty, while the unique vegetable tiradito with yellow chilli pepper and green oil is like art on a plate.

Carnivores will adore the dry-aged beef loin from the Josper, accompanied by pickled-carrot purée, spring onions and crunchy hazelnuts, or the beef ribs – smoked then slow-cooked for 52 hours, finished in demi-glace with truffled potato cream. The picanha tartare comes with mustard mayonnaise, gherkin relish and triple-cooked fries, and everyone’s favourite acorn-fed Iberian ham comes served with a side of olive oil bread and fresh tomato from the Salvia garden.

House-made bao buns at Salvia are stuffed with local shrimp, Chinese cabbage, snow peas and kimchi mayonnaise and can be shared or kept to oneself. The same goes for the Ibiza lemonfish tiradito with soy vinaigrette, pickled shallots and tarragon mayo. Passionate about championing local producers, the Ibiza fine dining restaurant sources its sea bass from Aquanaria, Spain’s most respected and innovative aquaculture enterprise –dedicated to quality and the minimisation of environmental impact. Beloved by chefs across the country, Carrizo grills the sea bass on the Josper and delivers it with lemony tirabeque peas.

For those who love to try a little bit of everything, the Sa Nostra tasting menu at Salvia takes diners on a journey through the chef’s favourites, and a bottle from the Ibiza fine dining restaurant’s curated cellar completes the table. End the evening at this beautiful with desserts that are a masterclass in delicacy and imagination. Recommendations from the Guía Repsol for two consecutive years combined with the hotel’s Travellers’ Choice Best of the Best accolade underscore the impeccably high standards of this Ibiza fine dining restaurant. With a strong sense of place and provenance, a focus on quality ingredients and a setting of quiet romance, Salvia is a dining destination worth the detour.