In keeping with the upgrade to restaurants in Ibiza Town´s port in recent years, Puerto Fino serves up only the finest-quality fare. The brainchild of partners Annika and Joaquín, it occupies a spacious terrace in the square known as Plaza de sa Riba, at the quieter, more exclusive end of the port.
Located directly overlooking the port, where those taking a pleasant evening stroll stop to admire the impressive mega yachts lined up, it's a fantastic place for people-watching. The glorious views over the port and the surrounding hills only add to the ambience.
The above factors make it the ideal location for those in search of a gastronomic experience that´s high-end while unpretentious.
The large, shaded terrace provides an ideal setting for a cosy and intimate dining experience.
Its devotion to serving meat of this standard is evident. From the use of a grill fired with encina - a variety of dense oak typical in the Mediterranean - and Argentinian quebracho charcoal, which browns the meat while sealing in the flavour, to the choice of the best breeds and cuts of beef from around the world, no detail is overlooked.
We began with sourdough bread and smoked black garlic aioli. Our friendly, attentive and knowledgeable servers proceeded to explain to us the dishes we were about to savour.
To drink, we selected a glass of full-bodied red wine, a Bloody Mary and some refreshing cañas of beer.
Exuding melt-in-the-mouth moistness, the strips of Wagyu cecina were perfectly offset by the crispness of the wafer-thin traditional Sardinian bread known as carasau.
The ideal accompaniment was a seasonal mix of no less than three different varieties of tomato with silky Italian burrata in a refreshing, bright-green pesto sauce.
Our next starter was a steak tartare of American Black Angus beef with confit egg yolk, cooked at a low temperature. Perfectly seasoned, it hit the sweet spot between the rich, velvety texture of hand-chopped raw beef, creamy egg yolk and tangy capers, piquant Dijon mustard, and fragrant herbs.
Duly inducted into the world of beef haute couture, we were ready to explore further.
Next up was a Wild Tuna tartare, served on grilled bone marrow. The latter - buttery and nutty with a lovely velvety texture - simply seeps up into the succulent fish, giving it a unique taste. Honestly, this has to be experienced!
More culinary magic ensued with the arrival of a 60-day-aged Frisona beef bone-in ribeye. To our amazement, it came with a hot stone made of a block of Himalayan salt. The mini megalith was the perfect way to get our steak just the way we each preferred it.
It came with a plate of mildly spicy, homemade Spanish-style bravas potatoes & grilled aubergines in a colourful, finger-lickingly good Romesco sauce.
Weighing in at a full 500g, it kept us busy for a while as we battled one another to finish off our slivers of ribeye steak on the pink slab.
Our head waiter then appeared to ask whether we’d liked the pièce de résistance of the night. “Like” didn’t even begin to cover our reaction to this culinary highpoint!
Dessert consisted of a grilled dulce de leche crêpe with scoops of yummy homemade pistachio ice cream.
Bidding farewell to the staff and owners, we stepped out into the balmy summer evening, heartily satisfied with the fare we’d been served at this temple for carnivorous connoisseurs.
Table reservations at Puerto Fino Ibiza are advised, though the friendly staff will always try to accommodate walk-ins as quickly as possible.
