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IbizaFoodie | April 20, 2019

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The new menu of Sa Brisa Gastro Bar 2018

The new menu of Sa Brisa Gastro Bar 2018

Located at Paseo Vara de Rey under the number 15, in the heart of the city of Ibiza, Sa Brisa Gastro Bar is one of the essential places of the Pitiusas. It has two terraces, a modern decoration and very stylish and a family service, that makes you feel at home.

Sa Brisa Gastro Bar offers a fusion of traditional Ibicencan cuisine with cuisines and tastes so contrasted like the Mexican and Indian cuisine. A place where you eat with the 5 senses: smell, touch, hearing, sight and above all taste. Each plate is carefully designed, so that at the end, it forms a plate of  the highest note.

The foundation of Sa Brisa is its team: young, international, very qualified, dynamic and with a lot of experience in the kitchen. The attention to every detail, an attentive service and the quality of the product are the recipe that has led Sa Brisa to the great success.

Today Pere and Esther invite us to try the novelties of the menu 2018. They start surprising us with their new creation titled: “Nuestras Locuras”. At first glance, the original presentation of the dish attracts our attention. On a mannequin head we find a kind of crescent-shaped spoons with “bocados” that should be eaten by just one bite.

“Nuestras Locuras” in Sa Brisa

We try:

  • Grilled artichoke, pickled Gerret d’artet fish, almond paste and kimuchi.
  • Cornmeal pancake, quail egg cooked at low temperature and Ibizan Sobrasada sausage.
  • Ibizan “Ramellet”  variety tomato, parmesan whey and basil.
  • Quince, Can Rich vermouth and stilton cheese.

“Nuestras Locuras” in Sa Brisa

Pere explains how we should eat it to get the most out of each bite. Eating with your hands undoubtedly makes the experience much more intense. The combination that we liked the most was the artichoke with Gerret fish, a fusion of flavors that fits perfectly.

“Nuestras Locuras” in Sa Brisa

The affection, which the chef Gonzalo shows to each product is of the highest respect. Behind each plate there is a very extensive research work to get the best quality.

Another of the new contributions of this year’s menu is seafood: the grilled Ibizan octopus with its nimono broth, red onion from Ibiza, tapioca pearls and citrus caviar.

The grilled Ibizan octopus with its nimono broth, red onion from Ibiza, tapioca pearls and citrus caviar

The chef tells us, that to prepare this dish, he spend 2 years collecting all the necessary information to get this product, so little known. A crawfish octopus is native and slightly smaller in size than the common octopus.

The cuisine of Sa Brisa Gastro Bar is characterized by a traditional Ibizan cuisine offering new techniques, flavors and creativity. The tradition is mixed with avant-garde dishes to delight an surprise in all palates during the dinner. The cuisine of Chef Gonzalo is based on affection to the product, taking care of every detail and in trying to get the maximum flavor of each one of the elements that make up his dishes.

We continue with a dish of earth: Sofrito Payés potato stuffed dumplings.

Sofrito Payés potato stuffed dumplings.

The Chef tells us that in order to achieve the authentic taste of the Sofrit, they follow the traditional recipe of a cook from the island. The ingredients are also all from the island, such as the lamb from Ibiza, the potato, the Sobrasada sausage and the Ibizan botifarró.

Sofrito Payés potato stuffed dumplings.

The mass of the dumplings is made of a very thin layer of potato, the spheres of Sobrasada  sausage and botifarró Ibicenco, which all together creates an explosion of flavors at the first bite.

Sofrito Payés potato stuffed dumplings.

The combination of a traditional dish with an oriental technique like steaming, creates a very interesting fusion in the whole dish. The preparation of this dish requires many cooking techniques and great precision in cooking time.

And we get to the sweet part, Foodies! The new proposition for 2018 doesn’t stop to surprise us. They delight us with a sweet moment full of tradition. It is a “torrija” with goat cheese, fig ice cream, and some crushed, toasted almonds.

“Torrija” with goat cheese, fig ice cream, and some crushed, toasted almonds.

In this dessert the chef wants to take us to the past, remember the cuisine of Ibiza a few years ago. Finishing with the food, the “traditional” way was to continue with the dessert made of some bread, goat cheese, dried figs and some almonds.

“Torrija” with goat cheese, fig ice cream, and some crushed, toasted almonds.

With this original mix of traditional flavors, the chef wants us to get back to the roots and the most deeply rooted combinations of the island of Ibiza.

Sa Brisa offers an avant-garde cuisine at very affordable prices, with great creativity and high quality products.

And if you want to make a gift or surprise someone, offer them the “Menú Degustación”, an extraction of representative dishes of the current menu in half portions. Success guaranteed.

Once again, Sa Brisa Gastro Bar manages to surprise us and leave us with a good taste. Don’t miss the news of the new 2018 menu, all a big success!

Address

Passeig de Vara de Rey, 15, 07800 Eivissa, Illes Balears

Phone: 971 09 06 49

info@sabrisagastrobar.com

 

 

 

 

 

 

 

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