{"id":14416,"date":"2017-07-04T18:19:15","date_gmt":"2017-07-04T16:19:15","guid":{"rendered":"http:\/\/bsrumybg.myraidbox.de\/en\/?p=14416"},"modified":"2022-06-06T16:57:36","modified_gmt":"2022-06-06T14:57:36","slug":"revivalism-of-an-old-gem","status":"publish","type":"post","link":"https:\/\/ibiza-style.com\/en\/revivalism-of-an-old-gem\/","title":{"rendered":"Revivalism of an old gem \u2013 El Portalon was re-opened this year in Ibiza\u2019s Old Town"},"content":{"rendered":"

El Portalon is Anne’s first restaurant venture following the release of her debut book ‘Eivissa: The Ibiza Cookbook’ last summer. Anne oversees menu creation at El Portalon, alongside Executive Chef Filippo Alberi and Head Chef Joel Bonino. Justin manages the front of house team alongside General Manager Mark Winstone.<\/p>\n

El Portalon\u2019s menu is seasonality-led, using produce from Can Riero, Anne and husband Rene\u2019s organic farm, as well as sourcing from Ibiza’s local artisan producers. Modern Ibizan dishes such as ‘Clams with bellota julianne, belotta consomm\u00e9 and courgette pearls’ and ‘Ibizan squid, sobrasada, cabbage and romesco sauce\u2019 feature on the concise menu alongside house-made breads, pickles and chutneys. Anne, Filippo and Joel also recently introduced a daytime tapas menu offering a selection of snacks including \u2018Watermelon gazpacho\u2019 and \u2018Lamb meatballs with yoghurt and cucumber\u2019. Drinks at El Portalon follow the same ethos as the food, with cocktails using ingredients such as plum and apricot puree from Can Riero. These sit alongside a European-focused wine list curated by Justin alongside Morgan Lewis, offering a selection of organic and biodynamic wines with a strong Spanish offering.<\/p>\n

The restaurant is set on the ground floor of a historic Palacio and offers space for 20 inside, spread across two dining areas and a bar, and a further 40 outside in the floral courtyard. The interiors, designed by Angie Vestey, have been sympathetically restored to incorporate traditional Ibicencan features alongside contemporary minimal twists.<\/p>\n<\/div><\/div><\/div>

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RECIPES: SOBRASADA AND SPINACH STUFFED SQUID<\/h2>\n

Serves 4<\/p>\n