Sa Capella Serves Up Magic Moments

Posted on September 10, 2017

Words: Olivia Ebeling

Images: La Skimal

There are certain restaurants that never fail to elicit excitement upon mentioning their names regardless of how many times you have been – and Sa Capella is most certainly one of them! Ask pretty much anyone who has dined at the stunning eatery on the outskirts of San Antonio about their experience and they will happily tell you that it is one of, if not the best restaurants on the island – a high accolade considering Ibiza’s ever-growing culinary scene. So when we suggested to our friends to go for a catch-up dinner a few nights ago, they almost fell over themselves to confirm their attendance.

No amount of lofty descriptions can prepare you for the magic and majesty when you first catch a glimpse of the centuries-old building, originally constructed – as the name suggests – as a place of worship. Estimated to be between 300-350 years old, Sa Capella wows with historic magnificence thanks to its vaulted ceilings, exposed brickwork and iron chandeliers, offering intimate booths to perch in for those special occasions when you would prefer a little more privacy – and due to its romantic ambience, Sa Capella has seen plenty of proposals in its time. Outdoors, the flower-shrouded courtyard invites guests to dine underneath the stars, with gentle piano music drifting out from the main building.

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

When we arrived on a night in early September, the restaurant was already bustling with diners, with everyone having visibly made an effort to dress up for the occasion. We were greeted warmly by owner Carlos and his team, who always make every effort to make you feel as welcome as if you were a long-standing friend of the family. We took some time to pour over the mouth-watering menu, which offers traditional Ibicencan and Mediterranean dishes, and choose from the variety of tasty meat and fresh seafood plates.

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

For starters, we shared a plate of homemade smoked salmon rolls filled with tuna tartar and a crunch of raw red onion, a feast of fresh flavours and delicate textures and a must-try for seafood fiends. Tender sardines were served on a bed of crispy toast, peppery rocket, flavoursome cherry tomatoes and a sprinkling of cheese, another standout example of Sa Capella’s fresh fish offering. A plate of classic Spanish scrambled eggs bursting with mushrooms and king prawns disappeared in seconds, while our final choice of entrees, a plate of delicate Ibicencan prawns prepared on a salty grill, were fought over for the last piece of shellfish, the flavours a total game-changer.

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Having dined at Sa Capella a number of times, we already knew there was no escaping its signature main course, the ox steaks baked on a hot stone over a bed of salt at the table, a kind of DIY barbecue adventure that is as much fun as it tastes delicious. The flavours of the meat require little extras, and, served with a potato gratin and Mediterranean vegetables, the tender slices of beef are so good that once you’ve tried them you will struggle to resist their lure forever. We also tucked into delicate baby lamb chops, which, barbecued on charcoal, blew us away with their aroma and melt-in-the-mouth texture. A rich but smooth Marques De Carceres Rioja was the perfect accompaniment for this meat feast.

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

One of the more exotic plates on the menu, we couldn’t resist trying the salmon baked in a salt crust, which was accompanied by a healthy lentil salad with mint and an addictively delicious creamy sauce with wasabi. The fish was divinely moist and tender, its crispy, salt-crusted skin served separately (but don’t repeat our mistake and bite into the salt crumbs thinking they are baked cheese…), a light and nutritious dish that is just as satisfying as some of the more indulgent options on the menu. The special of the day, a freshly caught gilt-headed bream, was supreme in its simplicity, served with just fresh vegetables and utterly divine in taste and texture.

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Reluctant to end the evening, we decided to share a couple of desserts. A creamy and crumbly cheesecake topped with red berry sauce made the perfect choice for those who like their cakes tart but not overwhelmingly sweet, while the decadent chocolate toffee – similar to a brownie in texture but more dense – went down a treat with the chocolate lovers at the table, given a zingy edge by the minty sauce it was topped with. We also shared a plate of crepes suzette, light and fluffy, with a generous helping of silky vanilla ice cream. As is Sa Capella tradition, we ended our meal with some cheeky chupitos of the restarurant’s homemade Hierbas liqueur, a whole bottle of which is presented to each table to toast another magical evening with… and that’s exactly what we did, already mentally plotting our return.

Information & Reservations
t: +34 971 340 057

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal

Sa capella dinner by la skimal