IBIZA - CALA d'HORT - ES BOLDADO - (POST 2)

RESTAURANTE ES BOLDADO Michelin Plate IIO

We returned to another favourite restaurant on our mid-March trip to Ibiza, Es Boldado. When driving from Sant Josep to Cala d'Hort, before you get there, take the last right turn to Cala Truja; after about 3 km, you will see the sign for Es Boldado on your left. Turn on this road and drive down the dusty Camino (dirt track) for about 1.5km. You will see the best view of Ibiza. This is the restaurant for you if you want a view.

Restaurante Es Boldado is situated on a precipitous cliff, facing the mystical Islets of Es Vedrá (supposedly the third most magnetic place on earth!) and its little sister Es Vedranell.

On this occasion, the weather was a little overcast, and the inside was quite chilly,

so we were advised to sit outside as the sun came out.

To start we had the usual pan con alioli y aceitunas followed by,

Ensalada queso cabra (goats cheese salad).

Lubina Donostiarra.

Seabass San Sebastián style.

Fideuà del senyoret (a pasta noodle (not the usual rice) seafood paella, where all the seafood is peeled and de-shelled to avoid sticky fingers).

Also known as paella senyoret or blind fideuà).

Crumble de manzana (apple crumble).

Flaó (a light dessert that features creamy cheese, lemon zest, mint, and aniseed liqueur. Traditionally, flaons were part of Easter family celebrations, but now they are available all year round).

Graixonera (made from day-old ensaimadas, eggs, cinnamon, orange and lemon peel, and lard).

To drink, we had two bottles of wine that were paired with the food excellently,

Mar de Frades Albariño 2021 - Rias Baixas

Adega Sameiras Blanco 2022 - Ribeiro

And a non-alcoholic sangria for our friend who was driving.

To go with our desserts, we had the famous Café Caleta (according to the classic recipe, ground coffee is added to a saucepan with a litre of boiling water and left to infuse for around eight minutes. Brandy, rum, and sugar are then placed in another saucepan, along with orange and lemon peel, a stick of cinnamon, and a few coffee beans.

The mixture is left to boil for three minutes, waiting for the sugar to dissolve. It is then filtered into a jug and poured into a clay or metal dish, where it is set alight. The water and coffee infusion are added when the flame has died down. The citrus peel, cinnamon, and whole coffee beans from the second boiling are removed.

The drink's origins are attributed to the island's fishermen, who made it to help them endure the dampness and cold when they were out at sea. The service was good, and the suggestion to eat outside was excellent.

You can view previous visits when the sun was out HERE.