The Salvia menu has been designed to celebrate the abundance of quality produce grown on the island. “One of our biggest strengths is vegetables,” says Zabaljauregui. “We work with nearby farms around San Miguel, Santa Gertrudis and San Lorenzo and harvest vegetables and herbs from our own gardens. Local ingredients are the foundation of our restaurant’s concept.” The soul of the Mediterranean runs deep in the Salvia philosophy, influencing every corner of this restaurant, right down to the handmade tableware crafted by island-based ceramicist Carola Barroch.

This year Carrizo honours the island’s abundance by adding five new vegetable-based dishes to the Salvia menu. Among them is a colourful sweet potato green curry topped with crisped kale, pickled turnip, radish, purple cauliflower and crunchy buckwheat popcorn; beetroot wedges paired with locally made Ses Cabretes goat cheese, strawberry hoisin, liquorice and pickled herbs; and grilled cauliflower garnished with coconut ajoblanco, fried cauliflower cream, almond praline and black garlic. Other worthy mentions are the extra-crispy triple-cooked patatas bravas and grilled cabbage, dressed with rich notes of tahini and paprika and finished with a drizzle of dill oil.

“The heart of the kitchen is our charcoal oven,” says Zabaljauregui. “Many of our dishes go through long preparation processes before being finished in the Josper.” The Josper’s smoky richness enhances flavour profiles across the menu, and when matched with the kitchen’s precise methodology, the essence of each ingredient is elevated. Carnivores will relish the succulent Galician dry-aged striploin sourced from Discarlux, one of the most highly respected Spanish purveyors, alongside the acorn-fed Iberian ham, served with a side of coca bread with tomato and olive oil from the estate’s garden. “One of our standout dishes is the aged picanha beef tartare,” continues Zabaljauregui. “It always stays on the menu because our guests love it.” The Salvia twist on this traditional dish comes with mustard mayonnaise, pickles and triple-cooked fries.

Seafood lovers will appreciate the offerings on the menu this season. Continuing to champion the island’s suppliers, Salvia sources its seafood from Spain’s most respected fisheries and smaller Balearic-based producers, ensuring the utmost freshness, quality and sustainability. Josper-grilled sea bass is paired with celeriac-dashi purée and finished with a paprika and garlic dressing, while homemade bao buns stuffed with smoked Ibiza prawns, Chinese cabbage, snow peas and kimchi mayonnaise are the perfect dish for sharing (or to keep to yourself).

The final flourish of an evening at Salvia comes via beautiful desserts that resemble artworks on a plate; even here, Carrizo celebrates the huerta Ibicenco – the Ibizan garden. Choose from the indulgent pumpkin mille-feuille with kumquat from the Ca Na Xica orchard, complemented with yuzu and crème fraîche, or the sweet potato cheesecake made with heirloom sweet potato caramel and paired with a Hierbas Ibicencas liqueur ice cream. The surprising Josper-roasted aubergine cone is testament to the imagination of the Salvia team, stuffed with custard, chocolate crumble and a white chocolate and ginger cream – a decadent dessert worth returning for.

Stay awhile with a glass of dessert wine and take in the charm of the sweeping views, the ever-changing colour of the sky and the elegance of the whitewashed arches of the hotel beyond. Whether for a long sun-dappled lunch or an evening of quiet romance, Salvia at Ca Na Xica is an ode to slow dining, and the place where gourmands and bon vivants come to experience a taste of the white isle.