Sa Capella

The dining room occupies the chapel's nave, with candles, stone walls, and ceiling height that create a setting that has no direct equivalent on the island. An outdoor terrace framed by palms and bougainvillea offers a garden-like alternative to the interior, with mountain views and a cocktail bar alongside. The venue carries a long history of high-profile guests, from Freddie Mercury and Montserrat Caballé to King Juan Carlos I, and has maintained a consistent presence in Ibiza's dining landscape across nearly five decades. Reservations are essential throughout the season.

The kitchen focuses on premium ingredients treated with restraint, allowing the grill to define the character of each dish. Meat selections include Australian Wagyu sirloin, Nebraska flank steak, and Spanish fillet, all grilled over wood and charcoal and served with roasted potatoes and grilled vegetables. Seafood covers line-caught Balearic sea bass, Ibizan lobster, and Sirvia carpaccio. Starters include lemonfish carpaccio, fresh Poget oysters, steak tartare, grilled island squid in its own ink, and Josper-grilled aubergine with cherry tomatoes and truffle. The wine list covers Balearic labels alongside international selections. The meal traditionally closes with a bottle of house-made hierbas ibicencas, a signature of the venue since its early years.