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<\/p>\nMany are the legends that are told, some not entirely proven, about the location of one of the most impressive restaurants on the island: Sa Capella.
\nLocated in an old 18th century chapel next to an underground chapel of the same name, Sa Capella offers the perfect setting for the most romantic evening you could ever dream of. Although its terrace, surrounded by palm trees and nature, is already the ideal setting for a magical summer evening, it is more than advisable to choose to dine in its imposing interior, a true architectural jewel with a cross-shaped floor plan, a central nave and six small chapels decorated with noble and natural materials. The antique stone walls, the dim lighting, the delightful selection of music and the candelabras, candles and religious smoke spreaders that decorate the space immerse the diner in an atmosphere that verges on mysticism. And, presiding over the interior, “Materia y esp\u00edritu\u201d, a spectacular carving in centenary olive tree created by the great Ibizan sculptor Antonio Hormigo.<\/p>\n
On one side of the restaurant there is a Josper grill with a Josper oven which is the heart of Sa Capella’s cuisine. The restaurant stands out with its Mediterranean haute cuisine and a seemingly simple menu in which every bite prepared by chefs Mart\u00edn V\u00e1zquez and David Mosquera is sublime and full of subtle nuances. Its essence is defined in three words: ember, product and Ibiza. As in any gastronomic temple, the highest quality product is what makes the difference. Exceptional, seasonal produce (the menu is constantly adapting to the best that each season has to offer), prepared with few touches to enhance it as much as possible. Among the starters to highlight are the Poget Oysters, the Carpaccio of Sirvia, the Grilled Island Squid in its own ink and the Black Angus Sweetbreads. But the stars of the show are undoubtedly the grilled meats, fish and vegetables, especially the roasted cauliflower with truffle and Parmesan, the wild sea bass cooked in the Josper and the Nebraska entra\u00f1a, of incomparable tenderness. For dessert, the chocolate cake with Maldon salt, Extra virgin olive oil and brandy, with its original salty touch.<\/p>\n
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Every detail of the restaurant has been taken care of to the maximum, with exquisite taste. Starting with an efficient, friendly and discreet staff, attentive to any customer’s needs, and continuing with a magnificent and extensive wine cellar with some of the best wines in the world. Although predominantly Spanish and French, Sa Capella’s wine list features labels from all over the world: Italy, Germany, Austria, Chile, Australia… even the USA, each one personally selected by Sebastian, the sommelier, and Matteo La Torre, the manager. They also have Balearic wines, including reds from Blacknose and Ojo de Ibiza and Ibizkus’ Totem, as well as some of the most expensive bottles in the world, from vintages of which only the restaurant’s specific examples exist. But most striking is his use of the Coravin, an innovative device that allows wine to be served without uncorking the bottle and which only two restaurants on the island have. Sebastian explains that, despite its apparent simplicity, it is difficult to use, but it allows them to offer even the most extraordinary wines by the glass. Of course, their drinks menu also offers an excellent selection of signature cocktails and premium spirits.<\/p>\n
Giuseppe Ruggieri, the establishment’s second manager, tells us that, during the original construction, the workers would leave their tools in the centre of the temple and in the morning they would find them next to the church of Sant Antoni, provoking all kinds of rumours about goblins or spirits, which is why the hermitage was never consecrated or used for religious purposes. Giussepe, Matteo or the waiters do not hesitate to kindly explain to the visitor all kinds of curious details about the place. And they are many. In 1784, when the church of Santa In\u00e9s was erected and in view of the proximity of the church of Sant Antoni, the chapel was abandoned. In the 20th century, for decades, it was the home of Do\u00f1a Pepita, a peasant woman who sold it in 1978 for less than what would be \u20ac2 today. It then became one of the most fashionable restaurants on the island, welcoming the jet-set and the most famous artists of the time, such as Freddie Mercury, Sting, Bruce Springsteen, Montserrat Caball\u00e9 and Tom Hanks, and even King Juan Carlos I was a regular at the restaurant.<\/p>\n
Last season, Sa Capella reopened its doors with a new look and under the management of the Anad\u00f3n family, founders of the emblematic Caf\u00e9 Mambo, and owners of other well-known establishments such as Casa Maca, Hostal La Torre, Cala Gracioneta and Villa Mercedes. Under their reins, this spectacular location has reached the heights of elegance and sophistication that make it a true place of worship for all good food lovers.<\/p>\n\n\t\t