The Es Ventall Restaurant was created as a result of the constant and tenacious work of a whole family, more than 35 years ago. Throughout all this time has gone through many changes, but the ultimate goal has always been that all people who pass through the restaurant get a good memory.
Since its inception, the restaurant has dedicated its work to being a reference in traditional Ibicencan cuisine. With the arrival of José Miguel Bonet (today’s head chef) at the Es Ventall stoves, they wanted to evolve in traditional dishes, maintaining traditional roots and generating a new trend.
In Es Ventall we use products from our garden and seasonal, which we cook to the wood, getting a unique flavor in our dishes.
Our mission is the constant evolution of Ibicencan cuisine, without forgetting the identity of the restaurant. Thus, in Es Ventall you can taste dishes from the traditional Ibicencan recipes, such as the Bullit de Peix, the Sofrit Pagès, or desserts as typical as the Graixonera, with more “innovative” signature dishes.