Ibiza Gets Stoned

Posted on August 19, 2013

Words: Iain Thomson
Images: Nic J.
Stoned Ibiza
Sa Drassana 7
Puerto Ibiza
www.stonedibiza.com

It’s Saturday night and Ibiza town is simmering, the bars facing the port are starting to fill up, tourists wander through the market stalls and there is a feeling of anticipation in the air as the island capital gets set for another big night. A couple of streets back from the hustle and bustle of the vibrant Saturday night, however, you find a maze of narrow streets, with every twist and turn leading to another cool cafe or quirky eatery. We’re on our way to Stoned Ibiza and no, not the state of mind but the brand new eating concept using hot lava stones, nestled in one of Ibiza Town’s picturesque courtyards. We turn the corner and what greets us is a scene that could quite easily have been mid seventies Ibiza. Stoned sits in a delightful courtyard, sharing the space with another restaurant, with high white walls on each side littered with balconies, offering an authentic Ibiza feel. What an amazing place to spend our Saturday night!

Stoned Ibiza

Jacqui Forte is the brains behind the concept, which she runs with the help of her daughter Katey and her friendly staff, there is a real sense that we have popped round to theirs for our dinner and we love it! It really does live up to the motto hanging on the wall as we enter – ‘good friends, good times, good food’. Immediately at ease, Jacqui explains that the stones are heated to 350 degrees and that we pop whatever we have chosen as our main on to them and let them cook. It is a genius concept and one that really takes the awkward question of how do you like your meat cooked out of the equation. Before we get to the serious business of arguing over who gets what Jacqui brings us a bottle of Malbec Raffy rose, a fitting choice given that we had just waved Millsy (Charlie’s wife) and Raffy (son) off at the airport to head back to the UK for a few days! The menu is just the right size, there is plenty of choice without being too many and although our minds are clearly on what delights we are going to be dropping on our individual lava stones we take the time to order starters – mozzarella tomato and basil, chicken satay skewers and mackerel pate, Jacqui adds a gazpacho on to the list as it takes a great picture (her words). Not only does it take a great picture, it tasted amazing. All the starters do. The flavours are bursting off the plate, we get a chance to try each others and, while I’m sure I made the intelligent choice with the chicken, every one of them tastes delicious.

Stoned Ibiza
Stoned Ibiza

We take a few minutes and chat to Jacqui and Katey about the concept and why she chose Ibiza, to which she tells us that it went down so well in Sitges and she was such a fan of the island previously that she decided to give it and try and moved everything to Ibiza at the start of the year. It might sound a little impulsive but this is a lady that has enjoyed success in numerous previous careers so, if she believes that this is the place for her new concept then we are not going to argue, especially as it gives us our first chance to sample cooking with the hot lava stones. With our main course order already in and enough time passing to let our starters move out of the way, the food arrives. I’m not sure I can remember being as excited waiting on a main course before, adding the interactive element to a meal is fun and as our hot lava stones are placed beside us, I can’t wait to get involved. The salt and pepper is next to land on the table, with our little personal cooking tongs and the four dips – Jack Daniels BBQ sauce, chimichurri marinade, mint & garlic and finally sesame & soy marinade – the mouth is definitely watering now!

Stoned Ibiza
Stoned Ibiza

After the sharing bowls containing salad, chips and roasties (potatoes) in rosemary and garlic are delivered we are just about set, all we need now is the main ingredient; I opted for the lamb cutlets, yet another super intelligent decision from the youngster, Charlie has gone for Argentinian beef steak, a classic to be fair and Nic the trusty snapper has gone all healthy on us and sprung for the Salmon. With the meat and fish now on the table it’s time to pick up the tongs and get dipping. I go for the obvious mint and garlic for the first cutlet, a little sprinkling of salt, a dash of pepper, some suitably interesting chat about the origins of the condiment before dropping the lamb cutlet on the hot stone and the cooking has begun. On another note, if there are any TV producers reading this and thinking it might make a great concept for a cookery show, I’m in!

Stoned Ibiza
Stoned Ibiza

It is without a doubt the most fun I have had eating a main course this summer, and we have had some amazing experiences in many of the island’s finest eateries but there is no comparison to the feeling of cooking your own dinner at the table. All sensibilities are out of the window now as I drench the next cutlet in Jack Daniels BBQ sauce. We swap mains around too, giving us the chance to taste the other options and it all works. The concept is as great as it sounds. The roasties add the cherry on top of the icing and in no time the meal has been destroyed leaving us well fed but looking for an excuse to go back and throw other bits of food on the piping hot stones. We invite Jacqui and Katey to join us for a glass of wine and catch up some more on what brought them to the island as we discuss the dessert options.

Stoned Ibiza
Stoned Ibiza

By her own admission Jacqui reckons that she might have to add some choices to the dessert menu, I would disagree, the options on there offer the perfect end to an amazing meal. Banana and caramel crepes for me, I know, could my dinner have been any more perfect? Blue cheese and crackers for Charlie, strawberry crepes for Nic and a chocolate mouse with mini strawberry cheesecake for Nico, one half of our friends ‘Louis & Clark’ the deadly French video crew that has supplied some of the finest short movies for us this summer, who has dropped by to say hello. As we all sit around the table getting to know each other I can’t stress how natural and at home the whole evening has been, it really does have the sense of going to an old friends for dinner, Jacqui, Katey and Paloma really look after us and make us feel part of their extended family. As far as the food and the general concept goes, we can’t recommend it highly enough, it’s the most fun you will have with food with your clothes on, if you haven’t already, we urge all of you to get Stoned In Ibiza.

Stoned Ibiza