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It is clear that eating at Casa Jondal is another story. The quality of the fish and seafood of this reference beach bar is unmatched. And with your feet in the sand, yes, as it should be. Under the baton of Rafa Zafra and Ricardo Acquista, this place of reference for food and sea lovers has been one of the protagonists of the III Forum of the Autonomous Academies of the Royal Academy of Gastronomy, held these days in Ibiza.
The cooking points of the kitchen are close to perfection, bringing out the best of each of the products in a menu that, in appearance, is uncomplicated, but in the mouth it reveals each of its nuances. Nothing is a coincidence.
Anyway, how was the menu? It was composed of grilled toast with butter and caviar, oyster with tapioca and trout roe, scallop with Iberian ham broth and tomato water, clam with bay leaf and lemon vinaigrette, red shrimp carpaccio, anchovies and anchovies in vinegar, clam with seafood and grilled squid with black butter.
In addition, they continued with grilled fish with bilbaína, roasted piquillo peppers with sherry vinaigrette and leek with olive and dried tomato sauce. For dessert, a delicious Catalan-style pineapple, cookies with whipped cream and creamy flan. All marinated with the best wine of Ibiza and Formentera.
In the end, a common coincidence: you have to come back for sure.
