Held in such high esteem across Ibiza, there are few on the island who don’t know the name or reputation of Chimichurri.
Considered the premium cut of establishments for island carnivores, all thanks to the Argentinian charcoal grill and delicious meats they’ve been dedicating their service to for over 19 years.
You’ll find the large rustic finca between San José and San Antonio, not far from Cala Conta and other beautiful west coast beach resorts. Despite the finca’s fixtures and fittings still telling an authentic Spanish tale, German owner Mark and his Cuban wife Yailén have ensured an international flavour flows throughout.
Sprinkled within the extensive menu, you'll find South American, Cuban, and even Thai flavours, and the well-stocked fridge of beers and ales, along with the half-metre German sausage, is owner Mark's nod to his roots.
In the summer months, the large garden is the perfect dining setting for an evening feast. It's a charming space; unpretentious and authentic. Pretty vines climb across the terrace to offer shade to the large tables built to hold groups of returning locals and tourists, eager to fill their bellies as they pass by from the neighbouring beaches.
The breezy green space was the perfect setting for the belly-busting banquet we were about to embark on.
Chimichurri’s menu is quite something to get your head around, with so much on offer. So we were pleased when Mark decided for us, wanting to introduce us to their five-course sharing menu - including a sorbet interlude - for two. However, he wasn’t letting us get away that lightly, encouraging us to try several other dishes to get a more well-rounded view of the offerings.
It was at this point that we wished we hadn’t eaten lunch. Take a deep breath before we lead you on this journey with us.
First things first, the team needed a strong kick to fuel our appetites. The Margarita Corona was refreshing, with a lemony zing. On the other end of the scale, the Espresso Martini was rich, with a powerful kick that did its intended job. In between, the Mojito and Moscow Mule were the sweet dividers. Now we were ready to feast.
To start, the tapas-style sharing platter was our first step into their menu’s worldwide influences. Smooth and meaty ham croquettes, alongside the light and crunchy prawn tempura. Also on board, smoky Cuban-style marinated beef tacos and crunchy and earthy textured yuca bites. All delicious and devoured as if we had nothing more to come.
Our second course in the sharing menu, the Tomato tartare with succulent pork strips. This was a real unexpected switch, but one that worked beautifully. The tartare, comprised of chunky and rich sundried and fresh tomatoes, onion, fresh herbs and capers, took on the meaty role, while the pork became the lighter and juicier component.
Alongside, we ordered the baked burrata with tomato confit and creamy romesco sauce. Fully flavoured tomatoes lay beneath the warm and stringy cheese, with fresh basil and chives sprinkled on top. Ladened onto the crunchy bread, it was a devilish delight.
As if we hadn’t eaten enough, the crunchy goat's cheese salad came next. Purely thinking of getting our ‘five-a-day’, we gladly tucked in; however, the soft-centred hunk of cheese and sticky honey dressing certainly drew our forks back to the plate.
Carnivores assemble, for the pièce de résistance of our evening - a feast and a feat, we were all primed and ready to embark on. The only problem we faced, which invitation to take up first?
The chunky Picanha, rolled and tender Ribeye and smooth Entraña all called to us from the plate. All beautifully cooked upon the smoky Argentinian grill, their flavours enhanced simply with salt, to encourage the natural juices and tender texture to be released.
It’s dishes like these, and the respectful and simple way they are prepared and cooked, that allow you to understand the distinction between each cut and the individual quality and succulent character they hold.
Could it be topped? Of course, but only with their homemade Chimichurri sauce. The vibrant addition was packed full of taste and texture, with fresh parsley, oregano and a touch of red chilli doing the honours to complete the banquet. even with full stomachs, we relished every bite.
Despite our bulging bellies, we were pleased that Mark insisted we include a fish dish in our evening. Plated upon a bed of bright sea of vegetables, and topped with fresh garlic, the grilled lubina was a light, but no less tasty accompaniment to the rest of our menu
Even when no room is left, once the soft scent of cinnamon wafts your way, there will always be space for a strudel! Homemade, the juicy sultanas were wrapped in crisp filo pastry and dusted with icing sugar, while the ice cream and whipped cream were the perfect sidenote.
There’s a good reason people return again and again to Chimichurri; great, honest and beautifully prepared food. With the smoky grill at the heart, it maintains its authentic roots and traditional Spanish ambience, while successfully intertwining the menu with international flavours.
Open all year round, the magical Ibiza institution is well worth a visit in winter, when the two roaring open fires keep you warm, as musicians and themed evenings keep you entertained.
In summer or winter, make sure to book your table with Chimichurri.
