C/ Capella s/n – Sant Antoni de Portmany
Sa Capella, a 16th century chapel that first opened as a restaurant in 1978 and welcomed the era’s bohemian jet-set – from Freddie Mercury and Montserrat Caballé, to King Juan Carlos I – is now open again.
Located in the rural hills above San Antonio, diners will find a menu that focuses on using the best quality ingredients, alongside preparation and cooking techniques that place their natural flavour first.
Locally caught seafood including Sirvia is served as a carpaccio, and Wild Balearic Seabass and Ibicencan Lobster, are simply grilled over an open fire. Time and care have been taken to source and secure the highest quality local and international meats. Australian Wagyu Sirloin, Nebraska Flank Steak, and Spanish Fillet Steak are seasoned and grilled over wood
and charcoal for flavour, then served with rustic roasted potatoes with local rosemary and thyme, Mediterranean salad, and farm-fresh grilled vegetables.
The open kitchen adds atmosphere and a captivating sense of theatre to the intimate, candlelit dining space, and its accompanied by a sensitively compiled soundtrack. The design celebrates the natural beauty of the chapel with exposed stone walls, an original olive wood statue by local artist, Hormigo, and the addition of air-conditioning for comfort.
Outside, the palm-edged terrace feels like a private garden with a rustic cocktail bar and a handful of dining tables. An innovative cocktail menu follows the same ethos as the kitchen, where provenance and technique are championed. And the wine list features bottles from Balearic vineyards, and contemporary, world wineries, as well as international classics from the most celebrated winemakers.