Ancient olive trees, fruit trees, Mediterranean gardens and an orchard of plants and spices surround Ca Na Xica, in Sant Miquel de Balansat.
It is in this landscape that we find Salvia, a restaurant that transfers the richness of the Ibizan countryside to a gastronomic proposal marked by local produce, the season and the constant search for flavour.
Pablo Carrizo and a cuisine that begins in the environment
At the helm of Salvia we find the Argentinian chef Pablo Carrizo, whose career has taken him to kitchens such as El Bulli, El Celler de Can Roca or Carme Ruscalleda, as well as working with names such as Paco Roncero, Martín Berasategui and Quique Dacosta.
After different projects between Barcelona and the Pitiusas, he found in Ibiza the place where he could develop his most personal project together with Ca Na Xica.
Its cuisine is based on two pillars: flavour and product quality. To do this, Carrizo works hand in hand with local producers and adapts its proposals to what the island offers at any time of the year.
The surroundings of Ca Na Xica also participate in this philosophy. The olive trees on the estate allow you to have your own oil and its fields, fruit trees and orchard bring the cuisine even closer to the surrounding landscape.
From Salvia's dining room, open on both sides like a large terrace, this link is especially visible: the gaze extends over the Ibizan plain, the spice orchard and the gardens of aromatic plants and flowers.
Huerto Ibicenco: when the vegetable becomes the protagonist
The importance of the land is clear from the first part of the menu, baptized precisely as Huerto Ibicenco. Here, the vegetable ceases to occupy a secondary role to become the center of elaborations where product, technique and creativity coexist.
Grilled leeks with Mahón cheese, Josper aubergine with feta, tomato jam and Ibizan sobrasada or beetroot accompanied by Ses Cabretes goat cheese are some of the proposals. We also find cauliflower with coconut ajoblanco, almond and black garlic or carrot marinated with Josper, examples of how apparently simple ingredients can take on new dimensions.
The selection of seasonal and local products allows the cuisine to evolve alongside the countryside. The aim is not to transform the ingredient to the point of making it unrecognisable, but to understand it and enhance its flavour while respecting its identity.
A way of cooking that combines contemporary techniques with others deeply linked to fire, such as working with the Josper oven.
From the countryside to the Mediterranean, a letter to share
Although the plant universe occupies a prominent place, Salvia's journey continues through other products from the island and the Mediterranean. The menu is designed to be shared and brings together signature tapas, meat and fish under the same philosophy: respect for the raw material and clean flavours.
Among the proposals from the sea are the almadraba tuna tartare with miso and escalivada ponzu, sea bass with Josper or cod accompanied by pil-pil of roasted pepper on the vine shoot. In the meats we find elaborations such as matured picanha tartare or different cuts worked on the grill.
Even the sweet moment maintains the link with the countryside. Aubergine, pumpkin and sweet potato become the protagonists of unexpected desserts, such as the sweet potato cheesecake with liqueur ice cream from Hierbas Ibicencas or the pumpkin millefeuille with yuzu and kumquat from the farm itself.
In this way, Salvia proposes to travel around Ibiza without leaving the table: from the vegetables that are born in the land to the products of the Mediterranean, through the fire that transforms each ingredient without making it lose its essence.
Book your table at Salvia
We hope you are encouraged to enjoy everything that this charming restaurant in Ibiza has to offer.
You can book your table by contacting their lovely team:
- Visit website
- Phone: +34 629 67 67 81
- Email:
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For more information about this or other restaurants, you can check out our guide to restaurants in Ibiza.
Bon Appétit!
