You are here

Food review: Chiringuito Blue, Santa Eulalia

Delicious food beach side 


Santa Eulalia's relatively new kid on the block Chiringuito Blue is back for 2020 with an updated menu, still strongly focused on local Ibizan produce, turned into dishes inspired by the Levant. Food is divided into starters, sharing dishes, salads and mains with some succulent sides. We recommend sharing everything - the place invites it.

This pretty beach side restaurant, part of the new W Hotel, is a stylish meets rustic mini-oasis with endless sea views and a vibe that simply welcomes you in. It has been the first of the hotel's restaurants to open this year, the W itself follows hot on its heels on 15 July.

Night dining at its most romantic

We were thrilled to be there to explore the menu from cocktails to dessert with many tasty stops in between. On the night we went, we were treated to a natural lunar show with a moonrise shimmering over a sea still illuminated by the remains of the light of day.

See our review from last year to get a complete view of Chiringuito Blue.

In with the cocktails

Chiringuito Blue's take on the bloody mary, the Bloody Micaela

We were proffered three different cocktails to start our night. A refreshing take on the bloody mary, the Bloody Micaela, with basil-infused Gin Mare and pineapple juice, a devilishly alcoholic Cool Skull, with two types of stalwart Tequila brand Don Julio and homemade almond syrup. Finally premium rum Zacapa 23 had been employed for the alchemic Voodoo People cocktail, enlivened by fresh passion fruit and grapefruit.

Served with our preprandials was the restaurant's signature tahini dip, so creamy you'll want to lick the bowl clean. All this to warm us up for the starters that included a delicious roasted aubergine with pomegranate and a delightfully fresh salad of courgettes with pine nuts and parmesan - like a pasta starter without the heaviness - perfectly refreshing.

Refreshing courgette salad

A plate of the very modish Israeli shakshuka was a dream combination of eggs cooked in slow-cooked tomato sauce. Whilst often served at breakfast or Sunday brunch, this dish is welcome at any time of day.

On to the mains

We had the choice of two of Chiringuito Blue's star main dishes, charcoal-grilled sea bream and a whole free-range chicken, both jazzed up with Ibizan lemon and served on wonderfully attractive serving plates. The chicken was indeed huge and enough for two easily. Carved at the table and looking extraordinarily edible, you'll find yourself salivating before you have even managed to dig into this mouthwatering treat. A stunning dish.

Incredibly tender sea bream

The sea bream easily matched our other main for taste. Cooked to an incredible tenderness, it packed in lots of flavour with the lemon and a garlic confit adding punch to the delicacy of the flesh, this makes a wonderfully light main course.

Sweet ending

A light chocolate ice crunch

After that veritable feast of dishes, a sweet finish was called for. Beautifully light pieces of ice-cream sandwich on a platter arrived: vegan crunchy chocolate ice between pieces of delicate wafer - just what was called for. Full, happy and satisfied, we went off into the night with huge smiles on our faces and big bellies.

The beach-front treat that is Chiringuito Blue is a secret well worth knowing, we recommend you try it out at your first opportunity.

After you select and go to any Ibiza resort in our Restaurant Guide, click on "Open in 2020" at the top to quickly locate your restaurant of choice.

Related content

Shopping basket