Pared down to a two-man team (carte blanche to over-indulge, if ever there was) Team Spotlight arrived at PaloSanto, in the famed, multi-purpose venue Las Dalias, in the village of San Carlos, just after 20:00.
First impressions of the restaurant - now in its second season - were indeed promising. Located beneath the uber-cool Akasha nightclub, it employs classic Ibizan architectural features such as ochre sabina wood beams and supports, discreet lighting, and a mocha and moss-green-hued colour scheme to create a stylish, opulent impression.
The scent of palo santo, the fragrant South American wood used in rituals, along with classic Mexican touches such as Day of the Dead skulls, helped in setting the tone.
As big fans of Mexican gastronomy, we looked forward to the experience, but nothing could have prepared us for the sumptuous banquet that was to come. There’s no question that PaloSanto is the place for splashing out on refined Mexican fare, based on a creative approach to authentic flavours.
Seated right in front of the open kitchen, we had a prime view of the action all night. As an aperitif, we opted for a selection of their lip-smacking mocktails.
After dinner, a modest sampling of the restaurant’s fine selection of tequilas and mezcals was the perfect way to digest the feast, Mexico-style.
The food here is exquisitely prepared by a well-knitted, expert team under the guidance of Ikea Llona Orozco. From the state of Chihuahua, in northern Mexico, he has worked in kitchens around the world, on the way earning a Masters in that melting pot of outstanding cuisine, the Basque Country. His passion, sense of vocation and boundless creativity lie at the heart of this venture.
When it came to starters, the offer of oysters two ways; natural, Mazatlan-style and the delightfully named vuelve a la vida (‘come back to life’), was too good to pass up. Bears keeping in mind for the next hangover.
They were followed by sweetcorn ribs smothered in a sweet, spicy, smoked sauce — finger-lickingly good and gone in seconds.
Given the restaurant’s insistence on sourcing high-quality peppers from the home country, it’s no surprise that ample salsas and totopos - typical tortilla chips - accompanied our dishes throughout the meal.
All the while, jocular Italian DJ, Looka Barbi, was laying down a fine set of Latin-inspired chilled-out sounds, creating optimal atmospheric conditions inside.
Moving on to the second course, we began with a beautifully presented aguachile featuring slivers of prawns in a light-green sauce made of tomatillo and macha (a nutty, savoury chilli-based condiment) corn chips. Its outer ring comprised an orange emulsion of prawn head juice and matcha mayonnaise. All in all, a superb composition.
Presented on a crispy totopo, the spicy red tuna with avocado and habanero pepper was a visual delight and very succulent.
An intriguing concoction of flavours, temperatures and textures, the kale and beetroot in *chamoy sauce, avocado ice cream, and smoked cheese dish was a standout. * a tangy, sweet and sour sauce featuring - in this case - hibiscus flower and mango.
The grilled Perrón chicken - fresh from the charcoal oven - was accompanied by achiote (an earthy, reddish-orange colourant) and the fiery xnipec sauce, both hailing from Yucatan, in south-western Mexico. At this point, the meal was fast becoming an engrossing journey through regional cuisine.
More tasty meat morsels arrived in the form of ribs of beef in a mole (pronounced ‘mow-lay’) sauce known fittingly as manchamanteles, or tablecloth stainer, and pickled chilies, served with homemade corn tortillas.
Fun to assemble at the table, the resulting taco oozed with chocolatey goodness. Fans of mole, take note: you probably can’t find better on the island!
The embarrassment of riches continued with a plate of prawns in the smoky, sweet sauce known as guajillo (a lip-smacking, mildly piquant sauce that employs dried chipotle chili peppers).
As for the service at PaloSanto, from the charming receptionist to the affable, efficient waitresses decked out in black who tended to our every need, and the meticulous maitre d’, it was impeccable all evening.
Full to the brim as we were, it was a case of ‘duty calls’ when confronted with the dessert menu.
The ensuing brioche on pannacotta, served with a generous dollop of homemade vanilla ice cream and drizzled with toffee was the coup de grâce.
Reluctant to depart, we nevertheless bid our farewells and vacated our spot for the second seating of eager gourmands.
A masterclass in contemporary Mexican dining, PaloSanto is well on the way to consolidating its reputation this coming season. Reserve your place as soon as possible.
You can book your table at PaloSanto directly through Ibiza Spotlight’s party calendar on most Friday and Saturday nights.
Not only is your full €60 credit available to spend at the restaurant, but your booking gives inclusive access to Akasha club afterwards, meaning you can make a full night of it.
Friday nights are on rotation between OFF BRAND, Tales of the Unexpected, Seladoria and others, while Saturday nights are Supernova all summer long.
