At Salvia, their philosophy is locavore, and they are committed to use only local products. 

Recently, they have recruited an experienced Argentina chef in the name of Pablo Carrizo who had worked for El Bulli with Ferran Adria, for El Celler de Can Roca with the Roca brothers and at Sant Pau with Carme Ruscalleda. 

The setting is beautiful, and perfectly combines the Ibizan styles with design architectures and sober furniture. 

The philosophy at Salvia is “To share... Or not” your plates which we did from the “Charcoal-grilled lettuce” to the “Korean style chicken” and “Homemade prawn baos”, each dish was full of flavor perfectly cooked. The main dish the “Tandoori Iberian blade and loin” was very good but a little too salty. 

The desserts were very originals and refine as a work of art, specially the “Banana cheesecake and Thai Donut”. You could see the influence of Ferran Adria and Jordi Roca in these desserts. 

The wines list was very eclectic and affordable for this chic venue, even though, we did not take any wine. Their cocktails were pretty good like our “Bellino”, a version of free alcohol Bellini and “Safe Sex on the beach”. 

The service was professional, kind and relaxed at the same time. 

Salvia is a very nice and beautiful place for lunch and for dinner, but like any high-end places in Ibiza, it is expensive for your wallet.

Salvia Ibiza

Ca Na Xica Hotel & Spa
Ctra. Sant Miquel, Km. 10 - Sant Miquel
Tel : +34 629 67 67 81

www.salviaibiza.com