Part of the W Ibiza group, Yellow Fish Beach Club sits proudly in a front-line position on the palm-lined promenade of Santa Eulalia. It offers a nice range of tasty appetisers and wholesome mains, made using fresh local produce and highlighting typical delicacies of Mediterranean cuisine.
There's an expansive terrace that affords customers a splendid vista of the bay, and the service is prompt, knowledgeable and welcoming.
In the evening at weekends, Yellow Fish Beach Club has an excellent entertainment programme with live music accompaniment.
On Fridays, it presents a fun mix of live soul, funk, and electronic fusion performed by the local duo, Louie Lion, made up of Pere Navarro and Antonio Blakstad.
As the evening was very warm, we decided to forego wine, choosing sparkling mineral water and cocktails and mocktails instead. The latter were eye-catching, refreshing and delicious. The mezcal cocktail was particularly noteworthy.
The experienced Italian executive chef Martino Carillo certainly knows how to coax the best from his charcoal grill, producing a plethora of tasty fish and meat dishes along with a nice range of Spanish-inspired appetisers.
The starters consisted of a lightly seasoned, freshly prepared beef tartare served in a brioche bun.
Wrapped in newspaper - à la fish and chips - the squid rings - battered in chickpea flour - came with lashings of thick, dark squid ink. Crispy and scrumptious, they made the ideal entree in this seaside setting.
They were followed by two plates of nicely presented, firm croquettes: ham and cheese - topped with a dob of mild alioli, and pungent cabrales cheese, topped with caramelised onion.
After a short interval, the mains arrived. Served on an attractive hot plate, the entrecôte - made using the finest Galician beef - was garnished with a bowl of chimichurri sauce and accompanied by a plate of grilled courgettes, red onion, tomatoes and asparagus. It was succulent and delicious.
Equally tasty was the charcoal-grilled sea bass. Crispy on the outside, the flesh was nice and tender.
The accompanying padrón peppers, some piquant, were a match made in heaven.
Dessert was a nice surprise, an ingenious fruit salad of forest fruits with lemon, set off by scoops of tequila sorbet.
Yellow Fish welcomes daytime diners. It also offers paella and other rice dishes, all of which can be brought to the loungers out front.
So, if you would like to check out the scene down at Santa Eulalia Bay, click here to book a table or sunbed today.
