{"id":12077,"date":"2016-07-01T19:32:22","date_gmt":"2016-07-01T17:32:22","guid":{"rendered":"http:\/\/bsrumybg.myraidbox.de\/en\/?p=12077"},"modified":"2022-06-26T14:05:30","modified_gmt":"2022-06-26T12:05:30","slug":"ca-na-xica","status":"publish","type":"post","link":"https:\/\/ibiza-style.com\/en\/ca-na-xica\/","title":{"rendered":"Ca Na Xica \u2013 An oasis where you can rediscover the soul of Ibiza"},"content":{"rendered":"

Amid all the hustle and bustle in Ibiza in summertime, finding somewhere with the charm, peace and quiet and simple, fresh, rustic beauty of Ca Na Xica is a real treasure. At this beautiful boutique hotel\u2014located beside the village of San Miguel and yet concealed among centuries-old olive trees and fruit trees\u2014there are many open spaces that beckon guests to relax and get back in tune with the true spirit of the island.<\/p>\n

Luxuriating in the good life beside its pool, surrounded by cactus trees, sipping one of their original Pink Pisco Sours at the outside bar, or enjoying their exquisite cuisine on the terrace of the restaurant while gazing at a green expanse of lawn could well become the best experience of your holidays because, in this hotel, the total love of detail and personalised service that is full of warmth, passion and expertise make all the difference.<\/p>\n

Alex Piella and Carla Espinosa are two Barcelonans who adore Ibiza. A few years ago, they decided to set out on this personal project, starting their journey by turning the family home they were reforming into a delightful rural hotel with six suites. At that time, the staff was made up of five or six people and Carla and Alex did a bit of everything. In 2015, they expanded to 20 rooms with a project by Marc Tur that combines modernity and tradition while keeping that familiar spirit and warm treatment that so enamour the visitor.<\/p>\n

As the restaurant\u2019s maitre d\u2019, Matthias, explains: \u201cFor us, they are not clients, they are guests; we want them to feel at home\u201d. This constant care is shown in the fact that the staff speak seven languages, the care that reception shows when making recommendations or the fact that, on the second day you\u2019re there, they know how you like your coffee or what you prefer to eat for breakfast even though it\u2019s hard to choose from their well stocked buffet what with all the home baked goods. It even has an organic zone with non-gluten or vegan options. In the evening, when the beds are turned down, the kitchen creates a different gift every day to give the visitor.<\/p>\n

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Its restaurant is based on the highest quality with authentic cuisine that is conceived for the summer; Mediterranean cuisine with inspired international touches where the produce\u2014almost always locally grown\u2014is the most important thing. The fresh fish is chosen every day by the head chef himself, Curro L\u00f3pez Gull\u00f3n, who has created an ample, varied menu designed so that the guest who stays for several days enjoys a range of delicious dishes such as black cod with bacon dashi, cecina al lim\u00f3n with truffles or Ibizan prawns flavoured with ginger, citrus fruit and black tea.<\/p>\n

The basis for all this is simple produce which they make the most of by using techniques such as low temperature cooking or the Josper oven, thus giving each dish its own personality and surprising the diner with dishes such as thick plankton rice with pork cheeks, razor shells and zamburi\u00f1as (Queen scallop), their version of a pi\u00f1a colada in a cup, a tasty steak tartar on marrow, tuna tartar with papaya or a version of tiramisu that is made with Idiaz\u00e1bal cheese. Las Tres Ostras presents us this distinguished mollusc in three versions: one with the juice of Granny Smith apples with basil, another in ceviche, and the third with ponzu and mango aj\u00ed (chilli).<\/p>\n

Using passion and fine judgement, they take full advantage of produce from the farm itself such as almonds or apricots to create an original recipe for prickly pear ice cream that they include in their creations. They are already preparing their own vegetable garden as well as a herb garden that will enable them to offer dishes that are solely made with produce from the farm. The best thing is to let the staff make recommendations since there are always dishes that are not on the normal menu and, as both Curro and Alex say: \u201cIf I do not have reliable ingredients I prefer not to offer the dish\u201d.<\/p>\n

On the wine list there are treasures such as Priorat Ferrer and Bobet Vinyes Velles\u2014of which there are only 120 bottles on the entire island\u2014an organic Dido Ren\u00e9 Barbier, the exquisite Vi\u00f1a Ardanza or the gastronomic champagne, Gosset Brut Reserve.<\/p>\n

A young, dynamic, committed team that approaches its work with passion and care guarantees an unforgettable stay that allows you to experience the most authentic side of the soul of Ibiza; one where the very heights of luxury are to be found in simplicity and good taste.<\/p>\n<\/div><\/div><\/div>

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