Discreetly tucked away in the undulating hills above San Antonio, beloved Ibiza fine dining destination Sa Capella is housed within a stunning 16th century chapel that has been a pillar of the island’s culinary scene since 1978. In 2023, new life was breathed into its storied walls courtesy of the Anadon family – the powerhouses behind Mambo Group and its impressive gastronomic portfolio – and a dedicated team who have lovingly and respectfully restored every element of the one-of-a-kind building.
From its original exposed stone walls and sky-high colourful stained-glass windows to the wrought iron light fixtures that hang dramatically from the ceiling, the authentic essence of Sa Capella remains unchanged. The precise attention to detail in the restoration process included preserving the instantly recognisable statue Matèria i esperit (Spirit matter) that presides over the chapel’s dining room, an angel-like sculpture forged from the branch of a gnarled olive tree by the late local artist Hormigo over four decades ago.
Of course, there are also modern flourishes and high-end details to be found throughout this elevated incarnation of Sa Capella, including a brand-new open kitchen that rests at the heart of the chapel’s interior. Helmed by Ibiza’s king of the grill, chef Martín Vazquez, the subtle aromas rising from the wood-fire grill are a tantalising preview of the flavours to come. The reinvigorated Ibiza fine dining menu focuses on allowing the simplicity of high-quality ingredients to shine, through careful preparation and specialist techniques.
Vazquez sources fare from the best producers and suppliers from Ibiza, Spain and across the world. Prime cuts of meat come from the mainland, and as far afield as Nebraska and Australia, while lobsters are caught from Ibiza’s crystalline seas, along with wild Balearic seabass and fresh fish. Fresh produce and herbs are gathered from local farms, adding a rustic authenticity to each dish on the Sa Capella menu, while the hand-selected wine list and cutting-edge cocktail menu are based on the same provenance-led ethos.
Start by sharing plates from the raw bar like the house specialty, a delicate lemonfish carpaccio; fresh Poget oysters; or the silky steak tartare. Other delectable starters include roasted cauliflower with truffle; grilled island squid served in its own ink; and tender, Josper-grilled warm aubergine with cherry tomatoes. For mains, the Sa Capella grill takes centre stage – think perfectly cooked fillet, flank or sirloin steak, juicy picanton chicken and succulent baby lamb chops from the land; and Basque-style whole turbot, line-caught seabass and fresh lobster from the sea.
Dine alfresco on the starlit, palm-fringed Sa Capella terrace, where mountain views are framed by bursts of vibrant bougainvillea, or follow the glow of hundreds of flickering candles to the legendary (and now air-conditioned) chapel interior. As dusk turn to darkness, islanders congregate with superstar DJs and visiting foodies, all eager to experience the renaissance of this Ibiza icon – once a beloved haunt of Ibiza’s original bohemians and stars such as Freddie Mercury, Montserrat Caballé and King Juan Carlos I – and an Ibiza fine dining experience like no other.