Taking over one of Ibiza's most fondly remembered restaurant addresses was never going to be an easy task. Yet El Clo, the latest incarnation of the former Clodenis, set in the historic quarter of San Rafael, beside the impressive old church, doesn't attempt to recreate the past. Instead, drawing on the experience gained at their other successful Ibiza ventures, the affable new owners - Shadeh and Sena Pallero - have created a restaurant with an identity entirely its own.
Blending ambitious cooking, immersive design and polished hospitality, El Clo confidently writes the next chapter in the site’s history.
Our journey began in its charming courtyard, where high stools clustered around intimate tables create a sociable aperitif spot.
To one side lies the original finca, its series of interconnected rooms unfolding maze-like, where centuries-old walls become canvases for exquisitely executed Mayan-inspired projection mapping.
Left, lemongrass yuzu; right, coco granada
With some fabulous cocktails and mocktails in hand, we browsed the Raw Bar menu.
Two silky smooth oysters accompanied by tamarind ponzu, green apple, jalapeño, and clamato. To the rear, lychee jasmine mocktail
Wagyu tacos with black garlic mayonnaise, wasabi, red onion, and horseradish sprouts.
Marinated tuna gilda made with semi-cured tuna, pickled tomatillo, piparra pepper, and chipotle dressing. Divinely piquant.
Avocado and mushroom tempura taco with enoki mushrooms.
The owners are ever-present without being overbearing, checking in just long enough to make guests feel looked after before discreetly moving on.
The Raw Bar with beaming chef
Led by the engaging maître d', we passed through the finca, leaving the convivial Raw Bar behind before emerging onto the terrace below.
Here, the evening shifts naturally from aperitifs to the main dining experience. Every turn revealed another layer.
Mature pines, ancient carob trees and cascading bougainvillaea frame the pool, their gnarled trunks and abundant foliage lending the restaurant a timeless ambience, akin to a secret garden.
The projections are stunning.
It didn't take long for the kitchen to make its intentions clear. Executive chef Franco's cooking combines bold flavour pairings with meticulous presentation and a curiosity that extends well beyond the Mediterranean.
As one member of the smartly dressed team remarked, "You first eat with your eyes." It quickly became apparent that this wasn't simply a throwaway line, but the guiding principle behind every beautifully presented plate that followed.
Service was warm, knowledgeable and unobtrusive throughout, with staff eager to explain unfamiliar ingredients and suggest the best way to enjoy each dish.
Our wine for the evening.
Red, white and green, the colours of the watermelon and feta salad transported us to México lindo. The addition of a Chardonnay vinaigrette with subtle botanical notes made this refreshing, geometric dish a perfect choice for a balmy midsummer's eve.
The Mexico theme continued with a nopal cactus salad. Firm to the bite, with a clean, slightly bitter flavour reminiscent of green beans or asparagus, it offered a refreshing introduction to one of the Aztecan nation's most emblematic ingredients.
Truth be told, our favourite starter was the causa Nikkei. At first glance it looked like sushi, but silky whipped potato replaces the rice, creating a lighter, creamier foundation for the delicate flavour of smoked trout.
Another tasty accompaniment, the corn, quinoa and feta cheese with jalapeño, was earthy and mildly spicy
Josper-grilled sea bass with Tom Yum adobo, tomatillo, fennel, and cilantro.
After so many standout starters, we wondered whether the main dish could maintain the momentum. The answer was a resounding yes. One of the evening's many highlights was the signature fish a la talla.
We got to build our own lettuce tacos, layering the perfectly cooked flakes of sea bass with jalapeño salsa, lime, marinated onions and colourful accompaniments. Fresh, interactive, fun: perfect for sharing.
We took the team's advice on dessert, and were very glad we did.
Built around Peru's distinctive purple corn, the restaurant's chicha morada sorbet layers purple corn coulis and crispy quinoa tuile. A mini masterpiece.
The Josper-grilled pineapple was equally accomplished. Pineapple mascarpone, caramelised coconut, cashews, mango, peppercorns, tepache gel and a restrained touch of chipotle created a deft balance between sweetness, acidity and gentle spice.
Few restaurants achieve such harmony between setting, service and cuisine. Romantic, imaginative and thoughtfully executed, El Clo delivers an experience that lingers long after the final course.
Book your table online via https://elcloibiza.com/.
