Antonia and Miguel opened Es Ventall in July 1982, offering diners an extensive menu made in a traditional wood-fired stove.
Today, its their children who are at the helm of the business: José Miguel as head chef, Pepita as his right-hand woman and Marilina front of house, still accompanied by Antonia.
Although the interior has been renovated, the wood-fired stove still gives their slow-cooked dishes their distinctive character, offering a fresh new take on Ibiza’s traditional cuisine, including delicious rice dishes cooked in the wood-fired oven, fresh fish from the Mediterranean and high-quality meat accompanied by vegetables grown by the family themselves on their vegetable garden in Es Broll valley.
In the restaurant’s romantic garden you can enjoy a beautiful evening dining beneath a hundred-year-old fig tree alongside a small herb patch.
The restaurant is open all year round, with a few changes made to the menu so they are able to offer dishes made with fresh seasonal produce.