seen from China
seen from Spain
seen from United States
seen from United States
seen from United States
seen from Maldives
seen from United States
seen from Türkiye
seen from China
seen from United States
seen from Russia
seen from United States
seen from Poland
seen from Maldives
seen from United States
seen from United States
seen from China
seen from Sweden
seen from China
seen from Poland
Adventures in Paradise will be hosting a little poolside party at Boutique Hostal Salinas, Ibiza on Wednesday 7th June, from 3pm until late. With Joe Lye and Christopher Rees joining residents Katie Barber and Michelle Kelly, it's sure to be an adventure of Balearic proportions. So if you find yourself in Ibiza then why not show your face and share the love 💜
Tomorrow night... The Tribe Ibiza Reunion takes place at the amazing #boutiquehostalsalinas https://www.facebook.com/events/884307791617552/ #house #techno #tribal #dance #music #djs
New menu at Boutique Hostal Salinas
I was invited to sample the new menu at the Boutique Hostal Salinas and meet chef Daniel Gastalver.
Boutique Hostal Salinas (or BHS for short), is in the heart of Salinas, just behind the beach on the main road (near the car parks and the bus terminal). It has 11 rooms, an outside bar and a restaurant. The restaurant is open every day from 2.30pm and has an A La Carte menu and also a Daily Menu (served from 2.30pm-5pm) from which you can choose between two first and two second courses, plus dessert and coffee for a set price of 15€. You can choose to eat inside in the cosy, stylish restaurant, or outside on the terrace, which has both shade and sun to cater for everyone and every season.
Chef Daniel Gastalver has been at BHS since 2010 and is part of the new generation of Spanish chefs, creating dishes using traditional Spanish ingredients but with simplicity and a modern twist. He was practically brought up in the kitchen of his Michelin Star-winning family restaurant ‘Don Jose’ in Seville, before going on to work as a pastry chef in the army, and preparing dishes for dignitaries and international presidential convoys. He then moved back to Spain and took a different route, working at a number of 4 and 5 star hotels on the mainland before moving to Ibiza.
The new menu that Daniel has created takes the classic elements of the Mediterranean kitchen as its base, using only the finest ingredients, sourced from local markets and suppliers. The dishes have surprising, distinctive flavours with no hidden additives or need for fancy garnishes. Some of the dishes on offer include Tuna Tartar with seaweed and ginger, salt-baked fish using salt from the nearby Salinas Mill, Fillet steak or Cod in a tomato and mint sauce, all of course cooked to order.
The menu is complemented perfectly with a wine list from Bodegas Ochoa, a family run firm from Navarra.
On arrival we were served a glass of prosecco in the bar area next to the pool, and were introduced to the three owners of the Hostal: David Phillips, Duesi Wolfmeir and Anita Dey.
Duesi Wolfmeir and David Phillips.
Whilst we chatted under the shade of the palm tree, the staff brought round the starters to whet our appetite. First up was Tuna Tartar, then Red Bean Hummus with an edible pansy garnish, Scallops cooked in butter and Caviar with Wasabi, finishing off with Foie Gras sauteed in fresh orange juice. They were all beautifully presented, and I particularly liked the scallop with the tangy wasabi and the foie gras was delicious.
Red Bean Hummus.
Scallops cooked in butter and Caviar with Wasabi.
Foie Gras sauteed in fresh orange juice.
Then we sat down at our tables in the shade on the restaurant terrace, and were served water and either white or red wine. Chef Daniel came outside and was introduced to us, and spoke about the menu and the food we were about to try, and how several of the dishes were devised by him and his father.
A selection of starters were brought for us to try: Broad bean Salad with Iberico ham and mint, 'Cohuse' Salad (Tomato, Basil and Iberian Ham, Green Gazpacho (made with fresh melon) with Brochette of Tomato and Mozzarella and Marinated Iberian Pork Carpaccio. Again, all were beautifully presented and tasted amazing. The broad bean salad was wonderfully fresh with the mint, the gazpacho was the best I've ever tasted and had a delicate flavour of melon and the jamon in the 'Cohuse' salad had so much flavour, and went perfectly with my glass of rioja.
Broad bean Salad with Iberico ham and mint and 'Cohuse' Salad.
Marinated Iberian Pork Carpaccio.
Green Gazpacho (made with fresh melon) with Brochette of Tomato and Mozzarella.
And the second courses didn't disappoint either: Cod baked in Ibizan salt with a tomato and mint sauce, Grilled Ibicenco Prawns and Galician Sirloin Steak Strips. They were all cooked to perfection and delicious.
Cod baked in Ibizan salt with a tomato and mint sauce.
Grilled Ibicenco Prawn.
Galician Sirloin Steak Strips.
Fortunately we had room for some desserts, because they were gorgeous too. First Chocolate and Raspberry Mousse followed by Lemon Sorbet with dark rum and basil. They were both lovely, but the lemon sorbet served in a glass was tangy and refreshing and cleansed the palette. A perfect ending to an amazing meal.
Chocolate and Raspberry Mousse.
Lemon Sorbet with dark rum and basil.
All the dishes we tried were exquisite, both in their presentation and taste, and I particularly liked the skilful blend of flavours and ingredients, such as the wasabi caviar with the scallop, the melon in the gazpacho and the mint in the broad bean salad. The food is fresh and tasty, the environment is lovely and the staff are friendly and efficient: perfect for lunch before going to the beach or for a post-beach snack or later on for dinner.
Also check out MyBest5 suggestions for Where to eat and drink @ Salinas: http://bit.ly/14G44bg
