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Argentine Restaurant in Ibiza: Where to Find a Real Parrilla
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If you have arrived here looking for an Argentine parrilla in Ibiza, you probably already know what you want. And you have probably also discovered that the island has plenty of restaurants with meat on the menu, but far fewer genuine parrillas.
The difference is not the nationality of the owner. It is the method.
The fire is wood-fired and visible. Not a griddle, not an oven. Embers that someone has to light a couple of hours before the first customer arrives and keep feeding throughout the night.
The cooking times are long. A rack of ribs can spend two and a half or three hours on the grill. That shapes the entire kitchen: you have to plan ahead, you cannot improvise and you cannot speed things up when the dining room fills.
The cuts are Argentine. Tira de asado, vacío, entraña, bife de chorizo. They are not the same cuts you would find in a Spanish butcher’s shop because the animal is butchered differently.
The meat gets nothing but salt. Coarse salt before it goes onto the grill and nothing else. Chimichurri is served on the side and is optional. If a menu offers meat covered in sweet sauces or marinades, you are in a different kind of restaurant.
You eat in stages. Chorizo first, then achuras, then provoleta, with the meat arriving at the end. It is not one dish: it is a sequence.
Any restaurant can put an entrecôte on the menu. Maintaining everything above every single day is something else, and we explain it fully in what a real Argentine asado is and how we work with the grill.
We are an Argentine parrilla and wine bar in Ibiza, in the municipality of Sant Josep. We also have music, a terrace and plenty of atmosphere.
That last part is worth saying upfront. We are not a quiet dinner restaurant. There is the sound of people talking, there is music and tables tend to stay occupied for a long time. If you want a calm evening where everyone speaks in whispers, there are better places on the island and we are happy to recommend them.
If what you want is grilled meat, wine, a long table and somewhere to stay late, then yes.
We are open Monday to Sunday, from 13:00 to 02:00, all year round. The “all year round” part matters more in Ibiza than it might seem: between November and April, a large part of the island’s hospitality offering closes.
You will find us at Carretera de Sant Josep (San José), km 2, 07817 Ibiza, just a few minutes from Ibiza Town and on the way to the coves on the west coast. Reservations on +34 655 654 219 or at [email protected].
To start: provoleta cheese with peppers. Italian provolone with three-colour peppers cooked over the embers, watercress and toasted Pan Cristal. And homemade Argentine empanadas filled with hand-cut beef.
If you are feeling adventurous: grilled heart sweetbreads with lemon and Maldon salt. It is the cut that separates those who already know from those still learning. We also have a mixed selection of grilled sausages with chorizo criollo, morcilla and lamb merguez.
Meat if there are two of you: Nebraska entraña or Argentine Black Angus vacío. The first is more intense, the second more balanced. If you want something larger, go for the 400-gram Argentine Black Angus ojo de bife.
Meat if you are a group: the Argentine parrillada, available from two people. It includes tira de asado, vacío, boneless chicken thigh, secreto ibérico, chorizo criollo and morcilla. It is the logical way to eat this food.
To drink: Malbec from our selection. Argentina’s signature grape, with enough body to stand up to the fat and smoky flavour of the grill.
You can check the full menu before you come.
It might seem like an unusual combination: a Mediterranean island known for fish and rice dishes, with an Argentine parrilla in the middle. But it fits better than you might think.
Ibiza is an island full of people who came from elsewhere and stayed. Argentines, Uruguayans, Italians, Germans and people from mainland Spain. A long table filled with people from different places all talking at the same time is a very Ibizan scene, and it happens to be exactly the kind of scene an asado was made for.
There is another, more practical reason: asado is food for gathering. You do not make it for one person. You make it because people are coming together, and it lasts as long as the conversation lasts. On an island where social life often revolves around getting together to eat, that works.
A parrilla is not the obvious destination if you do not eat meat, but in a mixed group it can be a deciding factor. We have vegetarian and vegan burgers with Beyond Burger, grilled vegetables, grilled asparagus, burrata, salads and side dishes that can work as a main course. If you have any intolerances, let us know when you book.
In summer, book ahead. From June to September the island is busy and turning up without a table is risky, especially if you are a group or want to sit on the terrace.
In winter, there is more flexibility, but it is still worth calling. For us, it is actually the best season: the grill makes even more sense when it is cool outside and nobody is in a hurry to get to the beach.
For lunch, we open at 13:00. A late lunch after the beach, around three, works very well and tends to be quieter.
If there are a lot of you, it is best to speak to us in advance. We organise group lunches and dinners, celebrations and corporate events, and when there is an asado involved, planning ahead is not optional: the meat needs time.
You can see the options under celebrations or contact us directly.
Book your table and we will see you there. The embers have been burning since early in the day.
Live however you want.