Sa Nansa opened its doors in 2006 with the aim of offering year-round Ibizan seafood-based cuisine, invariably geared towards local customers. The approach has made it famous and a leading restaurant on both a national and international stage, thanks to the visitors that come to the island.
Local, wild seafood and fish take precedence on its menu, including red prawns, lobster, John Dory, red scorpionfish, grouper, teleost fish, and skate, among others, which are used to make an array of recipes that are always traditional and always Ibizan. Of particular note is the borrida de raya (skate stew), salmorra (a traditional Ibizan fisherman’s dish) and bullit de pescado (fish cooked in saffron and tomato), as well as the different rice dishes.
All this has earned it recognition in different gastronomic guides and articles written by experts in cuisine.
The restaurant has its own vegetable garden and supports zero kilometre commerce by only using local suppliers that sell produce from the local area.