Our menu
Traditional Ibizan cuisine
Drawing on the foundations of traditional Ibizan cuisine and the recipe book of Catalina Puvil, my grandmother, we offer up to 60 dishes on our menu. Olive oil; the picadas of garlic, parsley, tomato and pepper; the sofritos with fish liver and almond; spices such as pepper, ñora and saffron; Ibiza salt; the aromatic plants of our woodlands —thyme, anise, mint—; the Ibizan potato; the finest small fish; the jarret; well water; the fruit and vegetables and the best produce of the Ibizan sea make up the essential ingredients for cooking all our dishes.
The dishes
The most traditional dishes are the bullit de peix, the lobster stew, the paella, the sautéed squid and the Ibizan red prawn. The more contemporary ones are the seaweed salads with marinated fish and the endive salad with walnuts and dried figs, the monkfish in seafood sauce and the seafood platter.
From our kitchen come delicious homemade desserts such as the almond biscuit —almond ice cream with warm dark chocolate—, the flaó —the typical goat’s cheese and mint tart— or the Tatin tart —a warm apple and cinnamon tart.
Our wine selection is built on the finest Spanish wineries and some of the best international ones; the wines of the Pityusic Islands are well represented, in whites and rosés as well as reds.
The Café Caleta
The Café Caleta is the invention of the family’s grandfather, Pep Pujolet, who—being a fisherman of Sa Caleta, and after the traditional Sunday bullit de peix among friends—decided, together with some of his fellow workers, to mix brandy, sugar, cinnamon and orange and lemon peel, and flambé the alcohol before blending it all with a smooth coffee in a ceramic pot. They were captivated by the brew, it quickly became famous across the island, and it has its roots in our house. It is the best ingredient for a good after-dinner moment: a must.
