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Why go? Location, location, location! To soak in the uninterrupted sea view, while relaxing with a party of friends and family.
What kind of food is it? The menu is predominantly salads and seafood, bursting with Eastern Mediterranean flavours, but with some essential beach-club staples.
Who is it for? For groups who love to fill their table with a fine spread of dishes to share within the bright, sunny beach-club vibe.
Best table? In winter, reclining on the deep, comfortable sofas of the front line tables, or pampered at your sunbed in the summer sunshine.
The Venue
Chiringuito Blue is a cute, perfectly formed oasis at the quiet end of Santa Eulalia's promenade. On its own small section of sandy beach, diners sit practically at sea level, with amazing views from every angle. Through the open-fronted restaurant, the blue sea and brilliant sky dominate the eastern horizon, making it a delightful location to relax the eyes whilst feasting on dishes inspired by the Levant.
Inside, the dining terrace is nice and cool for sun respite, when needed. Outside, there are sumptuous sunbeds and a kiosk serving refreshments such as beer, coffee, juices and snacks to take away and enjoy on the beach or a stroll along the promenade.
Kids are very well accommodated. They will love the freshly made ice creams from the kiosk and the small play area inside. Children can run about on the sand or in the play area, never far from the watchful gaze of their parents. Local child-minding experts, Kids In Ibiza, are on site at weekends during the winter and all throughout the peak season to take the little ones off your hands and engage them in arty activities, such as face painting, sandcastle building or large-scale games.
The Ambience
Even a quick coffee takes on a new dimension
This place is a cool marriage between classy joint and relaxed, rustic-style beach shack. Light streams in from all sides and the layout has been designed to maximise the unending vistas - no diner is ever far away from that stunning view.
The decor is smart and the furniture solid and comfortable. All seats have soft and simple cushioning and the front-line sofas are large and inviting. Sackcloth drapes hang from ceiling, forming patterns reminiscent of the waves of shifting desert sand dunes and bold signature blue glassware brings the outside colour in to your table.
Its clientele is a blend of tourists - some quite well-off - and local movers and shakers, who appreciate the highly professional and courteous service that overlays the smooth and efficient kitchen. The atmosphere is relaxed and informal with an unpretentious mix of mellow pop tunes playing in the background.
The Food
The wonderful tahini mayonnaise, crudites and pitta with the tabbouleh and warm chick peas
Settling down for lunch, the menu immediately reminded us of a smart cafe in London, with all food on one broad sheet. The clear layout makes selection a breeze and there is a lot on the menu to satisfy hungry vegetarians and vegans.
Chef, Haim Cohen has designed the cuisine to reflect his love for fresh Mediterranean produce, with heavy influences from his native Israel where he has regularly appeared as a judge on the Israeli version of Masterchef. Ingredients, especially the fruit and vegetables, are all sourced as locally as possible for maximum freshness.
Yellowtail tuna sashimi with a citrus infused oil
The emphasis is on sharing and the fun began immediately with the arrival of crunchy carrot and radish crudites and magically fluffy pocketless pitta bread to dip into some smooth tahini mayonnaise. It made a nice change from the usual bread and aioli and everyone started tucking in with gusto.
In no time the sharing plates began to flow; soft, smoky chargrilled aubergine baba ganoush, an interesting bowl of warm chickpeas, like an unblended hummus, and Nablus style tabbouleh, packed with bulgur wheat and very finely chopped fresh herbs. All were quickly devoured with more of that delicious bread and tahini.
Araies - grilled parcels of minced lamb, with fresh tomato salsa and spicy chillies
The quality of the preparation was instantly obvious. Even the simpler dishes, such as the tomato and avocado salad or the cherry tomato gazpacho with almonds, were executed with care and precision, letting the sweetness and crispness of the fresh produce speak for itself.
We all sampled a selection of appetising main dishes from the menu. The delicate yellowtail tuna sashimi, which seemed more like a ceviche as the soft fillets had been cured in oil and citrus. Another eastern delicacy, Araies, was grilled pitta parcels of minced lamb, accompanied by a fresh tomato salsa and spicy chillies and the classic local champion, Mediterranean octopus, was soft and tender and served atop a baked potato dressed with homemade alioli.
Bitter chocolate made sweet in a Viennese-style chocolate tartlet
A take on the essential beach club burger is made from chunky ground Galician beef, well presented in a light, soft bun and served on a wooden platter with a brown paper bag full of salty fine cut fries (is it just me or are Ibizan potatoes the best?). The quality of beef was very good and not over-seasoned: the flavour could be adjusted by a selection of Wilkin and Son sauces: mayonnaise, ketchup, grain mustard or with a large dollop of any leftover tahini.
After such a hearty spread, our dessert was a Viennese-style chocolate tartlet - homage to the classic tarts of famous Austrian patissier, Sacher. A butter biscuit and a crunchy rich, hazelnut chocolate wafer were delicately piped with dark, velvety Tainori chocolate and topped with a quenelle of apricot sorbet. As the spoons dived in, the combination of the textures transported us to a chocolaty paradise.
When you come here, treat yourself to a stroll along the promenade to build up your appetite, before settling down to a nice, long lunch. Also, if you're up and about early in summer, it is also a great location to take breakfast while enjoying the bright morning sunshine.
Chiringuito Blue is open almost all year round, there is nowhere else quite like it in Santa Eulalia and we think you'll agree.
Top tip
Try the “On Thyme” cocktail, a sharp blend of Bulleit Kentucky Bourbon, lime juice and a homemade blackberry and thyme syrup. It comes served in an icy metal goblet and topped with fresh mint and blackberries. Pure summer cool.
