This year ES VENTALL celebrates 40 years of life and work offering updated traditional Ibicencan cuisine prepared over a 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 growned on the island, such as the kid from Ses Cabretes or the piglet from Can Toni Sa Cova, 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.