Set within the protected natural park of Ses Salinas, NoHo Beach Club feels like an extension and a celebration of its beautiful surroundings.
Here, they have crafted a relaxed and comfortable haven that bustles with people, the number of busy tables and seafront sunbeds showcasing the popularity of what’s been created here.
This is no mean feat; just stepping into their second summer, they seem to have successfully carved their names into this corner of the sands already.
Designed in waves, the rustic, open-terrace dining space flows down onto the beachfront, where plump daybeds and parasols are lined, before the glistening seafront and views of Formentera grab your eye.
On the sands, guests are attended to by barefoot staff who move effortlessly between them, setting up tables beside their daybeds and serving dishes fresh from the kitchen. Upstairs, the beach life is never far away, as diners finish their meals and leave their seats for a palate-cleansing dip, whilst others stroll back up with the sea still in their hair.
Everything moves in a lovely rhythm here; the stone pathways, natural textures and white walls encourage you to relax and be at ease, while the crisp, fresh and invigorating views can’t help but awaken your senses.
There was even a small fashion show that paraded through the tables, the models showing off the on-site boutique’s special pieces.
On the upper restaurant terrace, our table offered a prized view over this stunning scene, as cool music floated through the air and chatter drifted from the tables next to us. Groups of friends and families were our nearby dining companions, all seeming to order something different from the menu, which you can’t help but have an envious peek at. Luckily, our time was soon to come.
On such a hot summer's day, Granbazan Etiqueta Verde Albariño could not be refused. Fresh and fruity, its tropical tones were the perfect pairing alongside the flurry of fresh fish soon to be laid before us.
Large and rugged, the Tudela tomato is a prized heirloom variety from the Ribera region of Navarra in northern Spain. It grows with total indifference to its perfectly round counterparts, and rightly so; exploding with beautiful, juicy flavour, its taste was simply divine.
Smothered in organic olive oil and crunchy chunks of black salt, it was then perfectly sliced and diced tableside by our attentive waitress, Laia.
Next to be placed: a bursting plate of 100% acorn-fed Iberian ham. This style of dish may be considered a Spanish staple, but at this high quality, the taste goes above and beyond. Delicious enjoyed alone, but even better alongside a chunk of authentically tasting Tudela tomato.
A starter so moreish we almost wished it was a full-sized main dish; the Shrimp tempura with kimchi mayo was our first step away from delicious simplicity and into the kitchen's realm of seafood mastery.
Wrapped within a slightly crisp tempura, the warm shrimp was soft and fresh, playing its part to allow the creamy kimchi mayonnaise and its spicy, slightly tangy and sweet flavours to bring the whole dish together. Finished with black and white sesame seeds, chives, and delicate sprigs of dried chilli.
It's not always the case that octopus is prepared and cooked with the precision it needs, but kudos to the chef behind this, because this was skillfully executed. Plump, meaty, and cooked to the perfect bite, the smoky, paprika tones acted as its perfect playmate.
After such an impressive introduction into NoHo’s seafood menu, we were elated to see the theme continue for our main course. However, it's safe to say that our taste buds were blown by the second stage of our journey.
Firstly, we must offer some praise to this dish's serving platter. It was completely on trend with its tropically tantalising contents. Now for the sea bass - but not as you know it.
A truly outstanding dish, each delicate fillet had been removed and encased in the lightest tempura, allowing the tender fish to be held, but not overwhelmed by its surroundings. Paired with a lightly curry-infused sauce that was zesty, fresh, and slightly spiced all at the same time. The team’s concluding remark - an insanely good dish.
Just when you think something has already stolen the show, simplicity steps up - albeit served to you in the most fabulous of fashions - and makes you question your decisions.
Decorated with NoHo embellishments, Nicolás brought the stylish drama to the next dish, which was prepared barely dressed and beautifully uncomplicated. Filleted with finesse by Nicolás’ expert hands, the Sole was lightly grilled, its blackened skin delivering a smoky taste which aided the fresh flavour of the fish to come into its own.
Once again, it was a resounding yes from the team.
After a momentary pause, the closing sweet treat was served in the form of Paco’s Spanish French Toast, and oh boy, did Paco do well. Encased in a burnt caramel, crunchy crust, the warm, sweet pillow-like centre was a spoonful of pure pleasure.
The mammoth helping of dulce de leche ice cream and crisp, dried raspberries completed it to perfection.
As the final wrap, some of the team cooled down with a dip in the crystal-clear waters that were simply too inviting to ignore. The remaining found their own refreshment in a rich glass of Bloody Mary and the house special, the NoHo Passion.
NoHo’s light and breezy attitude is a breath of fresh air for any island day. Here, they have perfectly captured the essence of Ibiza through its natural wooden interior, laid-back atmosphere and outstanding fresh cuisine.
Open year-round, we recommend reserving a table to ensure your seat.
