Situated in Vara de Rey, Jara, The Standard Ibiza’s ever-popular, street-level restaurant shifts into the winter season with a new menu that we were delighted to be invited to try.
The indoor space, designed by Oskar Kohnen Studio, has a 1970s-style modern brasserie feeling that shifts dramatically from day to night. Typically, we encountered a few locals and friends, and the open spaces are perfect for a drink and a chat before settling into your meal.
Our set menu was designed for sharing and we did just that. Joined by our lovely hosts Laura, Ana and Edu, we chatted, drank wine and soon became immersed in the atmosphere, food and company.
First, some starters. The matrimonio of white anchovy and vinegar-cured boquerón is the classic Spanish marriage of the two fish, and it is sharp and clean.
The grilled sea bass collar comes with pil-pil sauce and caviar.
Exquisite, smoked Almadraba bluefin tuna flatbread, topped with truffle and piparra peppers.
For mains, the rigatoni with morel mushrooms in a cream sauce will warm vegetarians in the colder weather. Whereas, the grilled Angus skirt steak with Provençal potatoes (fries) was tender and perfectly cooked for meat lovers.
Dessert was chocolate with sea salt and extra virgin olive oil and...
...a rum babà with vanilla ice cream. Steamy, creamy and sublime.
The kitchen team - Arnau Frances, Marc Marí, Daniel Ruiz y Jenifer Pamela
Didac Ortega leads day-to-day operations as head chef, but for our visit, the talented youngster Marc Marí (second from the left) was at the helm.
Jara is open all winter. Every day from 8 am until 1 am. Pre-booking is recommended for premium nights when events are held.
