Dripping with romance, El Portalon is tucked into a leafy courtyard in Ibiza’s old town. Brainchild of food writer, farmer and cook Anne Sijmonsbergen and restaurateur Justin Mallet, El Portalon throws Ibiza fine dining standards into the stratosphere. It’s a real treat – perfect for a romantic night or dinner with friends.
Everything is sourced in concentric circles – first locally, then from the Mediterranean and nationally and if absolutely necessary from other parts of Europe. Most produce comes from Can Riero, Anne’s organic farm, and other local growers. Anne’s own creations and recipes from her book, Eivissa: The Ibiza Cookbook, inspire the concept with executive chef Filippo Alberi and head chef Massimo Arienti elevating her ideas into the world of fine dining.
Dinner starts with an amuse bouche and starters might include bocata de calamares, the El Portalon take on the classic Madrileño sandwich; local squid served with squid ink sponge bread, inked aioli and pickled mustard seeds; or clams with pata negra de bellota consommé, shards of bellota and courgette pearls.
Mains are masterpieces of flavour, aroma and colour at El Portalon – homemade ravioli stuffed with Mediterranean lobster, Ibiza prawns and local stracciatella on a shellfish bisque or marvel at the genius of the deconstructed paella. Wines and cocktails adhere to the local first philosophy with a select number of European drops.