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La carta
Seis pequeños capítulos editoriales — tapas, entrantes, principales, ensaladas, postres, bebidas. Hiperlocal cuando podemos, sourcing intencionado en lo demás.
Seis platos firma
Desplázate en horizontal por los seis platos que definen la mesa — paella, Tomahawk, hamburguesa, curry, cordero, hojas.
01 / 6
Catch of the day · Cala San Vicente
Bomba rice, the morning's catch from the cove (typically grouper, monkfish, langoustines, calamari), sofrito made the day before from cove-farm tomatoes and onions, finished with parsley and lemon at the pass. Slow until the pan whispers — for two minimum, never less.
29,50 € / per person
02 / 6
Galicia · partner butcher of forty years
Galician Friesian beef, single-source from a partner butcher we have used for four decades. Dry-aged fifty days in the in-house chamber. Finished over olive wood from Sant Joan de Labritja, salsa verde from cove-farm herbs, smoked sea-salt flakes. Carved table-side, for two minimum.
90 € / kg
03 / 6
Boat House signature
Wagyu shoulder ground in-house every morning, brioche bun from a single bakery in Sant Antoni, aged Mahón cheese, caramelised onions cooked in beer, our own pickle, smoked aioli. Crisp on the outside, served pink. The plate that gets ordered most often by guests who said they didn't come for the burger.
32 €
04 / 6
Bangkok roots, Mediterranean catch
Lieke's signature from her Bangkok years, retold for the Mediterranean. Local sea-bass, prawns from Formentera, mussels, kaffir lime and lemongrass from the cove farm, coconut, palm sugar, fish sauce. Served with steamed jasmine rice. The curry that travels from Gaggan back to the cove.
28 €
05 / 6
Estate-raised · finished with cove herbs
Lamb shoulder slow-cooked seven hours in red wine and cove-farm rosemary, finished under the salamander, salsa verde with mint and parsley from the morning cut. Falls off the bone; the salsa cuts the fat. Comes with confit potatoes from the same farm.
34 €
06 / 6
Zero-km · from our farm five minutes away
What's growing this morning, dressed lightly with sherry-wine-vinegar emulsion, segmented citrus, toasted nuts, edible flowers picked at 11:00 for service at 13:00. Walks to the kitchen the same morning. Different every week of the year — read it as a seasonal newsletter.
12 €
01 · TAPAS
Marinated olives, citrus, fennel
7,50 €
Pan con tomate, Mallorcan oil
6 €
Padrón peppers, sea salt flakes
8,50 €
Iberian ham, 24-month aged
14 €
Anchovies de Cantábrico, butter, sourdough
12 €
Roasted almonds, smoked paprika
5,50 €
02 · STARTERS
Burrata, heritage tomato, basil oil
15 €
Tuna tartare, avocado, sesame
18 €
Local octopus, smoked paprika
17 €
Soft-shell crab, lime mayo
16 €
Beef carpaccio, parmesan, rocket
17 €
Steamed mussels, white wine, parsley
15 €
03 · MAINS
Paella melosa
seafood & fish — for two minimum
29,50 €
50-day dry-aged Friesian beef loin
46,50 €
Frisian Tomahawk steak (Galicia)
/ kg, for two minimum
90 €
Wagyu Boat House Burger
32 €
Thai Fish & Seafood Curry
28 €
Slow lamb shoulder, salsa verde
34 €
Catch of the day, market price
ask the captain
s/m
Vegan yellow curry, cove farm vegetables
24 €
04 · SALADS
Cove farm leaves, citrus, sherry
12 €
Watermelon, feta, mint
13 €
Niçoise, tuna confit, anchovy
17 €
Roasted beet, goat cheese, walnut
14 €
Caesar with anchovy dressing
13 €
05 · DESSERTS
Lemon tart, Eivissa basil
9 €
Dark chocolate, sea salt, olive oil
10 €
Crema catalana
8 €
Sorbets — three scoops
8 €
Tarta de queso, cova-farm berries
9 €
06 · DRINKS
House negroni
14 €
Hierbas ibicencas, soda, lime
12 €
Local rosé, by the glass
8 €
Mediterranean Sour
13 €
Espresso martini, vanilla
14 €
Mahou Cinco Estrellas, draught
5 €
Reservar
Aceptamos reservas de 12:30 a 23:00. Para grupos de más de seis, contáctanos directamente para preparar la esquina adecuada del deck.
Reservar mesa