If there is one hotel that is synonymous with Ibiza in its 80s and 90s heyday, it’s Pikes Ibiza, the brainchild of the late Australian entrepreneur and larger-than-life figure, Tony Pike. And that's what makes eating here much more than a simple meal - it's a pilgrimage to the heart of the White Isle’s illustrious history, served up with a mix of nostalgia and contemporary flair. Located just outside the buzzing resort of San Antonio, the hotel has crafted an equally unique experience within its Pikes Restaurant.
Here, they've made Sunday roasts in the Ibiza summer heat a must-do, and often a fully-booked island experience. Offering diners not only fine fare, but also the chance to soak up the impeccable bohemian vibes at this legendary venue.
Make the weekly pilgrimage and you can look forward to flawlessly cooked meats, towering Yorkshire puddings, and rich gravy, along with surprising starters and to-die-for desserts.
The last Sunday in August saw Spotlight’s eager foodies descend on Pikes to sample this weekly tradition. Happy to say, whatever expectations we might have had, it far exceeded them.
Diners are spoiled for choice when it comes to where to relish their meal. Option one is the nicely shaded ground-floor terrace to the rear of the inner courtyard. Option two, where we were seated, is the breezy rooftop terrace overlooking the pool area (panoramic vistas of the countryside included for free).
Of course, when it comes to the music to accompany lunch, you can count on Pikes for the ideal soundscape. Mixed by the Scottish DJ Russ Forman (aka DJ For Mankind - the perfect moniker), it’s a tasteful genre-spanning mix of crowd-pleasers, just right for a lazy Sunday afternoon.
Sprightly, smiling and stylishly dressed, the staff have the knack of making you feel instantly at home. In other words, you’re in good hands from the get-go.
To kick things off, three of the refreshing in-house concoctions: a Margarita Mezcal, with passion fruit and lime juice; the alcohol-free 5Star, made with Tanqueray gin, cucumber and elderflower syrup; and the original party starter, the Pornstar Martini.
As we sipped on our drinks, we perused the menu. Choosing between half a dozen starters - plus two specials - then the same number of mains to select from.
The Spanish contribution to Britain's most loved feast: gazpacho.
Crispy duck and watercress salad. The mix of flavours and textures was outstanding. The crisp and savoury shredded duck was nicely complemented by the fresh watercress and finely sliced red pepper. Meanwhile, the tangy, soy-based dressing meant that each bite had a perfect balance of fat, acid, and crunch.
A unique take on Caesar Salad made with a creamy, savoury sesame and soy oriental dressing, mixed vegetables, avocado and fresh sprouts.
The vegan option - comprising no fewer than four dishes of perfectly cooked vegetables - more than held its own against the meats.
Time for the mains
Crispy pork belly, a perfectly executed Yorkshire pudding and lashings of thick, rich gravy!
A generously sized, roast corn-fed chicken abed a thick, herb-rich slab of stuffing.
Thick slices of roast sirloin. Requested well done, and perfectly well done it came.
As for the outsize portions, as one team member put it, “I’m gonna need a bigger knife!”
Cheers! The sound of laughter around us among the couples, large groups of holidaymakers and families was constant. It’s a feel-good spot.
A quadruple whammy of beautifully presented desserts!
Strangely enough, compared to the other courses, the sweets - from first tantalising bite to final, reluctant bowl-scrape - were over in a flash.
All of them - the jumbo profiteroles, the chocolate mousse, the rum baba - were simply lipsmacking, but the team’s undoubted winner was the classic English sticky toffee pudding!
As for the vibe throughout the venue, it's pure Pikes: an easygoing meeting point for guests, daytime visitors and Ibiza cognoscenti who know that this kind of inclusive setting is hard to find. There’s lots of space to relax by the pool, have a drink at the bar, and work on your tan on the adjacent roof spaces.
All in all, between the meal and la sobremesa (that delightful Spanish term for the time spent lingering at the table after eating, talking, drinking coffee or a digestif, and enjoying the company of others), we were there for almost four hours.
To sum up: if this is your idea of Sunday roast heaven (and whose wouldn't it be?), Pikes is the place!
The Pikes Restaurant is a popular place to be, so reservations are always recommended.
