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Food review: Corso Restaurant, Ibiza Town

Modern Spanish and Mediterranean food, with intimate feel and theatre-inspired decor.

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Why go? For dinner with friends, as a prelude to stepping out into the Ibiza nightlife just outside the door.

What kind of food is it? A modern interpretation of traditional Spanish and Mediterranean favourites, with some influences from around the world. Top quality meat and seafood with pasta and paella

Who is it for? Groups and individuals who like a dining experience where words can be shared easily

Best table? Outside, on the long balcony, there are intimate tables offering delightful vistas of the evening sunset and the citadel after dark.


The venue

Although it may not be immediately obvious from the outside, a peek behind the elegant front doors of the Corso Restaurant reveals a cosmopolitan venue, with a first-class, elevated view of Ibiza Town and the luxurious boats moored in Marina Botafoch.

Opulently decorated with a cheeky, Burlesque theme, the restaurant is a luxurious treat, offering Parisian and theatre-inspired style combined with World Heritage views from virtually every angle through the long, frameless windows. So much effort has been invested into the decoration that it is fun to identify the inspiration for the many design elements.

Food is prepared in a large, open-fronted kitchen, where it is a pleasure to observe the chef, Marta Sauras and her team hard at work.

The ambience

Being part of a deluxe hotel, the venue is large and spacious, yet really surprises by remaining discreet and intimate. On the evening we visited, the restaurant was quiet and serene and the service attentive and discreet.

We chose to sit in front of the large windows with a panoramic view of the sun setting behind Dalt Villa as our backdrop. At the end of such a warm day, everyone relaxed with a cold beer or a glass of Cava and let the iconic scene work its charm.

The food

Burrata with prosciutto and slow-cooked tomato

Marta Sauras has designed a varied menu of traditional Spanish and Mediterranean dishes, based round the finest produce she can source locally on Ibiza and Formentera and mainland Spain. Pasta and rice dishes feature prominently, alongside fresh seafood and fine cuts of meat; her portions are large and ideal for sharing.

After a few minutes of trying not to gorge ourselves on the deliciously, moreish homemade black olive tapenade, tomato salsa and fresh baked bread, the first courses of our taster menu began to arrive.

World-beating patatas bravas

Our burrata, served between a slice of prosciutto and a slow-cooked tomato was the very essence of the taste of Italy. With the ludicrously flavoursome tomato, the dish was salty and sweet with a nice crunch of fresh cress on top - a classic example of letting the best quality ingredients do the talking.

Next we sampled some stalwarts of the Spanish tapas scene, ham and chicken croquetas and what were proudly claimed to be the “best patatas bravas of our lives”. It was hard to fault the boast, as the fluffy, double-cooked potatoes, served with a spicy salsa and smooth aioli, were exceptionally good.

Silky smooth homemade langoustine ravioli

Demonstrating a genuine flair for quality pasta making, it is easy to see why the Corso's homemade langoustine ravioli, with finely chopped veg and cream cheese sauce, is a best seller. The pasta texture was perfectly resistant, the filling deliciously salty and the sauce rich and velvety.

Surprise of the night was the Tataki de ventresca. This cut from the belly of tuna is very popular in Spanish cuisine and was minimally cooked by rapidly searing in the traditional Japanese style. Served with artichokes, an artichoke purée and a soy sauce reduction, the cubes of tuna flesh were so buttery they were practically liquid inside and melted on contact with the tongue.

Tataki de ventresca tuna: the surprise of the night

I was delighted to find a personal favourite, Tacos de cochinita pibil, on the menu. This traditional Mexican dish from the Yucatan Peninsula is made from 48-hour slow-cooked suckling pig. The deliciously soft, marinated meat arrived in corn shells with a very generous dollop of guacamole and salsa on top. Absolutely delicious!

Finishing off with a peach, raspberry and mandarin sorbet

After such a feast, we were all happy to accept the offer of a peach, raspberry and mandarin sorbet to finish off our dinner. Even this simple dessert was fruity and aromatic and the refreshing conclusion to a sweltering summer evening.

Ibiza Spotlight tip - take the water taxi from Ibiza Port and arrive in nautical style

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