Es Mirador offers privileged views of Ibiza Port with the Mediterranean Sea as a backdrop. In this enclave stands the 19th-century mansion that houses chef Jonathan Reina Belalcazar’s kitchen.
In this corner of the island of Ibiza, we find the Es Mirador restaurant, managed by chef Jonathan Reina Belalcazar, inventor of a characteristic Mediterranean cuisine based on excellent local products and with Latin American and Japanese influences.
Before entering the kitchen, we will visit the beautiful building of the Hotel Mirador de Dalt Vila Relais & Chateâux, where the facility is located. From the balconies, you can see the most monumental areas of the island, such as the historic 16th-century walls of Dalt Vila, a symbol of Renaissance architecture and a UNESCO World Heritage Site. The view over the harbor with the blue of the Mediterranean Sea in the background is also impressive. The hotel, an intimate and exclusive five-star hotel, is housed in the stately mansion of 1905 that was the former residence of the Fajarnés family.
And what is eaten in this exclusive setting? Colombian chef Belalcazar, second in Paco Roncero’s Sublimotion, has been running Es Mirador since last year. For dining, an informal, short, and selected menu awaits the visitor, with appetizers such as Iberian sausages, honey ham croquettes, ice cream cheese with butter biscuits, and tomato jam. Mediterranean main dishes such as rice dishes, sirvia ceviche, suckling pig with aubergine, or suckling pig at low temperature For dessert, the Valrhona chocolate coulant or the hazelnut mousse with chocolate sponge cake and passion fruit toffee
90 euros per person
The menu varies at dinner. Tasting menu with seven passes plus desserts (€90 per person, excluding wine). This is the gastro-experience: Kalamata olive butter appetizer and anchovy colatura; sweet and savory appetizers, such as Ses Cabretes cheese ice cream with lemon jelly; and ham and tomato croquettes
From the sea: Sirvia ceviche (Ibicencan lemon fish) with roasted sweet potatoes and corn; scallops with Jerusalem artichoke and jalapeo emulsion; and seared ray. And from the earth? Suckling pig with roasted onion and peach cream As a sweet snack, Royal Kalamansi (or Calamondin) with lemon financier Also popcorn pannacotta.