La Barrita Ibiza — Restaurant in Ibiza

Finally, let’s escape the tourist area of Ibiza where English and German lads are wasting money on expensive and eccentric theatrical overpriced pseudo restaurants, let’s get back to basics. And here comes ‘La Barrita Ibiza with José Ángel Sánchez chef who used to be in 2017 in London (yes LDN !!) at Barrafina. So of course, the best is to expect here.

Ok (1) the french as I am need to revise our way to lift the pig trotter, the brioche was Insane. The contrast of coriander, pepper, with the ultra amazing quality of the ‘porc noir de Majorque (Black Pork from Mallorca) was simply a revelation. Could eat ten of those on one plate.

The second were those insane balls, what? Kimchi and Langoutine*? OMG. the Langoutine sweet flavour was there, contrasted with that insane foam of kimchi. That cover with chipotle and sesame seeds? AMAZING.. I want to eat some in PARIS tonight.

Maybe one small point, sometimes too much aioli/mayo can overpass the amazing quality product (such as on the gyoza), maybe a bit less or fresher condiment would lift the overall.

*One second small point: technically (and maybe in Spain a Lagoustine is called a Ciagalla) though in principle those are two different species; and a Cigalla (Cigalle de mer) if more rare and pricier than even a Langoutine. So better to call a ‘cat..a cat’. Check WIKI

Overall, thanks to the amazing waitress, thanks to the robot chef (it’s an analogy as he was gorgeously impressive running the full kitchen on his own).

If you’re looking for more locals, get there, otherwise stay in the middle of the city's overpriced and tacky center theatrical...

Google reviews pointed us to the small restaurant that we would've probably overlooked if we hadn't read the very helpful detailed reviews. We were lucky and managed to reserve a table for our first visit, José proved his culinary skills exactly as the best reviews here promised - the tapas were delicious works of art, creative takes on more traditional tapas always with the special little extra touch. Just watching him work was a real show - extreme concentration and dedication and speed reminded us of sushi master chefs we'd seen in restaurants in Germany und in Japan. And then José told us of his experience in Tokyo, Kyoto, and Nara. Candela served us everything with a wonderful smile and always had time for a few charming words even when the place became really busy. Our tip: make sure you reserve since this secret tip isn't the big secret it...

Delicious fresh tapas in a quaint setting. Unfortunately our experience was tainted slightly due to a rather hostile welcome from the chef. Unfortunately, we had taken a wrong turn on our way to the restaurant and were 10 minutes late for our reservation. When we arrived I apologised for this only to be told the table was already sold and we would have to find somewhere else to go. Due to being almost 6 months pregnant I went to use the bathroom and upon returning we did get offered a seat at the bar. Despite being grateful for this, I struggled to enjoy the evening after the manner in which I was spoken to when we arrived. Overall, food was great and Jose who served us was very attentive. Perhaps the chef was busy and we caught him at a bad time but I don’t think this justified how he...