Sergio Herman’s favorite places in Ibiza
In Sobremesa, Sergio Herman not only collected his favorite Ibiza dishes (hello sea bass with lemon and croque ibérico!) He also recommends his favorite places. From authentic fish shops to the best spots for a toast. Save this list quickly!
Can Caus
“An important place for me as a chef. At Can Caus, they make their own cheeses and sausages, and everything I’ve tasted from them so far has been delicious. They also sell beautiful olive oil and simple but good wine. And if you don’t feel like cooking yourself: they also have a restaurant where you can eat very well.”
Carretera San Miguel, Santa Gertrudis
Mercat Nou
“When we’re in town and Ellemieke goes shopping, I always go to this covered market. You literally find everything you need to cook from this book. I always buy a few bottles of caldo here for paella; it’s excellent.”
Carrer de Castella 30, Ibiza Town (Eivissa)
Pescadería Sant Joan de Labritja
“A small and charming fish shop in an old village. The selection is limited, but everything there is top quality. Beautiful octopus, wonderfully fresh shellfish. I first see what they have and only then decide what I’m going to make.”
Plaça Espanya 2, San Juan Bautista
Bar Anita
“The most authentic bar in Ibiza is located in the heart of Sant Carlos. If you’re nearby, you should definitely stop by for an aperitif and a tapa, if only because time seems to have stood still here since the 1970s.”
Lugar Barri San Carlos, Sant Carles de Peralta (San Carlos)
Es Torrent
“The very first time I came to Ibiza, I was completely unprepared. I had no idea where to go, let alone where to eat. Through the owner of the hotel where I was staying, I ended up at Es Torrent. It was my first dining experience in Ibiza and it’s still my favorite place. The drive there alone: you drive down a mountain and see a small bay, the sea, the beach and that idyllic terrace in the distance. And then the food: you call ahead to let them know what you want to eat, but whatever you order, the fish is wonderfully fresh, everything is refined and just as simple as it is flavorful. I’ve been coming here for 21 years now and it’s still my favorite place on the island. I regularly go there for lunch and stay all afternoon if I can: because if there is one ultimate sobremesa spot in Ibiza, it’s Es Torrent.”
Cerretara Sant Josep-Eivissa, 07830, Sant Josep de sa Talaia
Camí de Balafia
“In this grill restaurant run by three sisters, you sit in a beautiful garden. Everything that comes off their grill is delicious, but I actually mainly come for their huge bowls of tomato salad with sweet onion. So simple, yet so delicious that no other salad can compare. Also very tasty: their potato slices with aioli. The latter is made with garlic sliced by hand.”
Lugar Venda de Balafia de Dalt 25, Sant Joan de Labritja
Bar Costa
“At this classic, you eat the most delicious Ibérico ham. Everything is still exactly as it used to be, and that is precisely what makes it so special.”
Plaza de la Iglesia, Santa Gertrudis
Restaurant Can Pilot
“Relaxed, authentic and always full of locals. At Can Pilot, everything is grilled over an open fire. I’ve been coming here for years and nothing has changed in all that time – thankfully.”
Carretera Eivissa a Sant Antoni, Sant Rafael
Somm wine shop
“Santa Gertrudis is one of the most beautiful villages in Ibiza. It’s full of lovely shops and restaurants. Whenever I’m there, this wine shop is a regular stop.”
Carrer Venda de Can Llàtzer 9, Santa Gertrudis
Bar Can mestre
“Every morning I drive to the village especially for them: ensaimadas. These spiral-shaped, sweet yeast pastries originally come from Mallorca, but nowadays you see them throughout Spain. They’re a bit like the coffee pastries of the Balearic Islands; many small supermarkets sell them too. The flavor may be not particularly special and you can even taste the yeast quite clearly, but for me the mystique lies in the texture. The dough is incredibly airy and fluffy. By the way, not everyone agrees on the origin of ensaimadas. So it’s not entirely certain whether they have Arab or Jewish origins. There are also stories about the use of lard in the recipe: this supposedly began when the Spanish church enforced the use of pork products, as part of the expulsion of Jews and Arabs. Fortunately, the flavor of ensaimadas is much more neutral than their history. I eat mine in the morning at Bar Can Mestre in Es Cubells. Always according to a fixed ritual: first I do my shopping and then order a café cortado. I always have an ensaimada with it. It doesn’t get any simpler, but I know no better way to start the day.”
Carretera San Jose, Es Cubells
Photo Sergio Herman: Liselore Chevalier
Title: Sobremesa
Author: Sergio Herman
Price: €34.99
Publisher: Carrera Culinair
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