The addresses where Sergio Herman eats in Ibiza
If it's good enough for Sergio, then it's good enough for us. So if you're planning a late summer visit to Ibiza (which you can definitely justify to yourself), you should join where Sergio joins. Our neighbors from online food magazine FavorFlav were sharp as always and saw not only recipes but also the addresses in his latest book. Enjoy them, okay?.
“An important address for me as a chef. At Can Caus, they make their own cheeses and sausages, and everything I've tasted from them so far is very delicious. Moreover, they sell beautiful olive oil and simple, but good wine. And if you don't feel like cooking yourself: they also have a restaurant where you can eat well.”
Carretera San Miguel, Santa Gertrudis
Mercat Nou
“When we're in the city and Ellemieke goes shopping, I always go to this covered market. You can literally find everything you need to cook from this book. I usually buy a few bottles of caldo for the paella here, which is excellent.”
Carrer de Castella 30, Ibiza-stad (Eivissa)
Pescadería Sant Joan de Labritja
“A small and friendly fish shop in an old village. The selection is limited, but everything they have is top-notch. Beautiful octopus, super fresh shellfish. I first see what they have and then think about what I'm going to make.”
Plaça Espanya 2, San Juan Bautista
Bar Anita
“The most authentic bar in Ibiza is located in the heart of Sant Carlos. If you're nearby, you should definitely stop by for an aperitif and a tapa, if only because time here seems to have stood still since the seventies.”
Lugar Barri San Carlos, Sant Carles de Peralta (San Carlos)
“The very first time I came to Ibiza, I was totally unprepared. I had no idea where to go, let alone where to eat. Through the owner of the hotel where I was staying, I ended up at Es Torrent. It was my first dining experience in Ibiza and still remains my favorite place. Just the drive there: you go down a mountain and see in the distance a small bay, the sea, the beach, and that idyllic terrace. And then the food: you call ahead to let them know what you want to eat, but whatever you order: the fish is super fresh, everything is refined and as simple as it is flavorful. I've been going there for 21 years and it’s still my favorite spot on the island. I regularly have lunch there and if possible, I stay the whole afternoon: because if there's one ultimate sobremesa place in Ibiza, it's Es Torrent.”
Cerretara Sant Josep-Eivissa, 07830, Sant Josep de sa Talaia
Camí de Balafia
“In this grill restaurant run by three sisters, you sit in a beautiful garden. Everything that comes off their grill is tasty, but I mainly come for their huge bowls of tomato salad with sweet onion. So simple, but so delicious that no other salad can compare. Also very tasty: their potato slices with aioli. The latter is made from hand-cut garlic.”
Lugar Venda de Balafia de Dalt 25, Sant Joan de Labritja
Bar Costa
“At this classic spot, you eat the best Ibérico ham. Everything is still exactly as it used to be, and that’s what makes it so beautiful.”
Plaza de la Iglesia, Santa Gertrudis
“Casual, authentic, and always full of locals. At Can Pilot, everything is grilled over an open fire. I've been going there for years and nothing has changed during all that time – and thankfully so.”
Carretera Eivissa a Sant Antoni, Sant Rafael
“Santa Gertrudis is one of the prettiest villages in Ibiza. It's full of nice shops and restaurants. Whenever I'm there, this wine shop is a regular stop.”
Carrer Venda de Can Llàtzer 9, Santa Gertrudis
Bar Can mestre
“Every morning I drive there especially for: ensaimadas. These spiral-shaped, sweet rolls made from yeast dough originally come from Mallorca, but nowadays you see them all over Spain. They are a bit like the coffee cakes of the Balearics; many supermarkets sell them too. The taste may not be super special and you can even still taste the yeast well, but the mystique for me lies in the texture. The dough is extremely airy and fluffy. By the way, not everyone agrees on the origin of ensaimadas. Therefore, it’s not entirely certain whether they have an Arabic or Jewish origin. There are also stories about the use of lard in the recipe: that would have started when the Spanish church enforced the use of pork products, as part of the expulsion of Jews and Arabs. Fortunately, the taste of ensaimadas is much more neutral than the history. I eat mine in the morning at Bar Can Mestre in Es Cubells. Always according to a fixed ritual: I first do my shopping and then order a café cortado. I always have an ensaimada with it. It doesn’t get simpler than that, but I don’t know a better way to start the day.’
Carretera San Jose, Es Cubells
