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Alma Tadema adThis was our second meal at Ibiza’s new and only Greek restaurant. Our first visit took advantage of their fabulous special menus offered every day and a perfect way to sample a range of Greek cuisine at an excellent price. Tonight promised even more at Alma Tadema’s second special Greek themed evening including entertainment and a special selected menu. We arrived early to have a chat with the always attentive Munir, a chap passionate about his country’s food and absolutely insistent on sourcing every last ingredient directly from his homeland. We started our evening with the house white wine, Retsina Tsantali, a Greek wine first made over 3000 years ago. Firstly we were served with home-made Greek bread accompanied by Tzatziki – a well known cucumber and yoghurt dip, Taramosalata – codfish caviar with mashed potato dip and Melitzanosalata – an aubergine and herb dip. Then came four more starters of Dolmadakia Avgolemono – stuffed vine leaves with mince, rice and raisins, Spanakopulo – a Greek pastry stuffed with chicken, eggs and spices, Greek croquets of squash and Tzatziki, as well as Atenas – small breaded balls of Monkfish. It is worth mentioning here that when you select one of Alma Tadema’s menus, be it at the special night or any regular booking, you do not choose one of the listed starters, all menus which range from 9.90€ to 14.90€ have a minimum of six, and you get all of them—see what we mean about the value?Alma Tadema photos

For our mains we ordered the Gyros – small pieces of slightly spiced pork served in Pitta bread with lettuce, tomato, cucumber and a yoghurt style dressing served with chips, and Souvlaki Mixta – skewers of Pork, Chicken, Beef and grilled vegetables served with chips. New main courses that have been recently added to the menu are Souvlaki de Cordero (skewered Lamb) and Yevetsi Kritharaki (Lamb), and for those who know Greek food you will be pleased to hear that Pastichio (oven-baked pasta with mince, tomatoes, cheese and béchamel) is also available on the menu. The flavours of the Greek food are amazing. Subtle yet individually discernable combinations of herbs and spices that are a welcome and delicious treat for your taste buds, and though unfamiliar they could not be described as challenging to those with conservative tastes—a particularly good choice of ethnic food for those who do not enjoy the more common spicy counterparts. We do have one criticism—the chips. They were fine as chips go, but we felt unnecessary and they took away from the superb quality of flavours in the Greek food. If you need more to fill you up, and you probably won’t after all the starters and a generous basket of Greek bread, we’d prefer some more of that wonderful home made bread as a more fitting compliment to the quality of the food. It’s not a big issue though—just do what we did and push them to one side of the plate particularly if you want to get through the speciality puddings to follow.

Our desserts were a trio of Greek delights which consisted of Kapuoia – Greek pastry with honey and nuts, Yiaoupti – Greek yoghurt with mint and walnuts and Ravani – Semolina tart with almonds. Whilst we dined, Veronica San Juan sang live to a full house. It was great to see a new restaurant so busy, even calling for emergency seating from the bar next door, and everybody helped out in good spirit to ensure as many as possible could enjoy Munir’s special menu.

In keeping with the Greek tradition, you can also smash your plate (well a blank anyway). The tradition is said to dispel all your worries, though feeling perfectly sated after a wonderful meal I can’t say I had any.

The restaurant is open daily 11am until late. Booking is helpful all times but advised on special nights. Located just down the hill from the Ship square on C/Bartolomé Vicente Ramón, 17, San Antonio, (was Rita’s/Refuel). Tel 602 505 479.

Top Tip: I’m a fan of Dolmadakia—but have never tasted any so good as Munir’s—Superb.

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