It's not every day that you discover somewhere like WOM Radio Cafe. Why? Because it offers a nice, front-line location at the quieter end of the promenade in the resort of Santa Eulalia and it serves up delicious international street food at very reasonable prices.
WOM is fast gaining a name for its music, above all on Wednesday nights when there is a live radio show in conjunction with Openlab. So we headed down to find out what all the fuss is about.
We arrived at lunchtime to find it already quite busy. Our waitress, Josephine, quickly seated us and brought out glasses of zingy homemade lemonade followed by some tasty cocktails and mocktails. The views over the bay and the refreshing, cool sea breeze were a welcome bonus on a hot summer day!
Thanks to the Chilean chef - Benjamin - who trained in the Basque country - it's no surprise to find plenty of classic Latin American dishes prepared with creative touches. Using local produce - much of it from leading organic farms on Ibiza - the food simply exudes the goodness of the earth. When was the last time you sampled baby carrots that looked and tasted like carrots should?
We perused the menu and dove in with two starters.
The typical Mexican street food dish, King Korn with feta and lime, and an aguachile inspired by the cuisine in Baja California.
With their authentic flavours and both being visually stunning, they exceeded our expectations, It's one thing to eat Mexican specialities on Ibiza but quite another to be transported to their country of origin from the very first bite.
Josephine expertly guided us when it came to choosing our mains.
The beef and lamb kofta - a Palestinian favourite - was a winner, served on Lebanese flatbread with a delightful smoked aubergine labneh.
Equally yummy was the colourful and wholesome miso free-range chicken prepared over charcoal.
The payés potato - served with superb sauces - charcoal chimichurri and black garlic - was an outstanding reinvention of a local classic.
After a brief pause, the desserts arrived. In keeping with what came before, they didn't disappoint. The brioche doughnut was a stand-out: topped with a scoop of pistachio ice cream and filled with creamy dulce de leche, it was a lesson in what you can do with a humble confection such as brioche and heaps of creativity.
With an intriguing base made of almonds, dates and chia seeds, and strawberries redolent of fresh, organic summertime fruit, the vegan strawberry cheesecake was yet another highlight.
Rest assured, we plan to return very soon for a sundown cocktail accompanied by the best in chilled sounds and some more of this exceptional, nourishing gastronomy. Stay posted!
Residents take note: WOM stays open on weekends throughout the winter, offering special events, a menu that changes regularly and a Sunday roast.
We recommend you reserve a table, especially on days with special events.
