Avenida Cap Martinet S/N – 07819 Sta. Eularia del Rio (Ibiza)
destinoibiza.com/restaurant-destino-ibiza
So, it’s not an under-the-influence opinion on the experience of Destinos. It just happens to have been one of those perfect afternoons. Four of us had plenty of room on a long table, sat on a terrace, with bright whites and creams of the tables in the sun and the walls of the restaurant. Crisp uniforms and table cloths. Glasses look nice in the sun. So does cutlery. Everything looks good in the sun. Especially me.
Samuel G Caldón is Michelin starred, a proper gentleman and a really damn good chef. He’s got an absolute machine in the manager, Alexandra, plus a crew of knowledgeable characters that definitely know their wine. REALLY good wine. Liked that a lot. Caldón’s created an’Experience Menu’ – 14 small plates to recreate a trip around the world – I’m up for that.
A large crayfish with a spicy dressing followed. Deep and musky undertones of good old British gravy packed with a punch of European mainland spice. Strong, creamy mushroom balance to it; pretty sure there’s a snippet of pork fat in there too. A thick, fresh, sweet crayfish laid on top and a seasoning sprinkle on top. One of those you dissect with a scalpel so it last longer rather than gobble like a troll.
Caldón’s black cod is thick, flakes off in thick slices and has a much lighter seasoning than I’ve had in the past. It’s not the same glaze that I remember, previous black cod encounters left me a bit, underwhelmed, wondering how people could bark on about something so much when the glazing and seasoning were so overpowering. This is light and has a coffee-based cream sauce laid out in front. That in itself removes the grease and glaze and lifts the fish. Seriously enjoyed this one.
A chocoholics dream of a dessert. A zillion different ways of chocolate, arranged like some Dali painting. Micro meringues, crisp biscuit thins, holed chocolate chunks and a strip of moose. Chocolate’s made it’s way back into my menus recently, this is one of those desserts that makes you appreciate it and regret turning your back on it ever since you swore off chocolate following a mass mars bar binge. Welcome back chocolate.
Before you go and start thinking that I’m some typical Ibiza hipster on mushrooms, I’ve only ever spent 7 days there and the mushrooms I bought were duds. So, wind your neck in. Destino’s is a brilliant, five-star resort, packed with ultimate luxury and the icing on the cake is the skills of Caldón and his formidable crew. Even if you don’t stay at Destinos, you ought to take a little trip to Robata. Go for the utter tranquillity, stay for the impeccable food.