Ibiza restaurants: Wild Sea Bass in Tinto Wine Sauce at Salvia at Ca Na Xica

Set within the elegant surrounds of boutique hotel Ca Na Xica, with the bright field backdrop by day and glistening starlit sky at night, Salvia is the campo’s answer to relaxed luxury in every sense. Within this enviable setting, head chef Sergio Zubiadut has created a menu showcasing of some of the finest traditional Mediterranean dishes, complemented with compelling variations – without trying to change a classic too much, he simply enhances the original spirit and flavour of the produce.

Take the Wild Sea Bass in Tinto Wine Sauce for example. The freshly caught sea bass is cooked slowly within the powerful of the Josper oven before being balanced on a bed of tender, home-made, sweet potato gnocchi and drizzled with a rich red wine sauce (created with the jus of the fish). Each flavour accentuates the other – the sweetness and softness balancing the stickiness.Pair with a crisp, dry wine from the extensive wine list as you soak up the flavours and the countryside vista that surround.