World Class Chef, Djs and Location
Quite aside from the fact that Sands is on the most having-it beach on Ibiza and is part-owned by Carl Cox, one of the world's best and most loved Dj's, the kitchen is now presided over by passionate master chef and reluctant celebrity, Mr. Tim Payne. Tim has been executive chef for both Marco Pierre White and Hell's Kitchen'. His pedigree is faultless. His passion for only the best and freshest locally sourced, sustainable ingredients is doubtless. This chef is the real McCoy.
You Get What You Pay For!
Bear this in mind when at first, looking at the menu you may be shocked to notice that a club sandwich comes with a €16 price tag. "Jeepers!" You may gasp (as we did). However, this is not any old club sandwich! This is gorgeous home-made bread stuffed burstingly with an entire, 200g chicken breast, happy eggs, home-made mayo and omg, proper English bacon. It's served with perfect hand-cut fries. It's big enough for two. Hell, it's good enough for Carl Cox!
Their serving platters are a great option, especially as you lounge on over-sized Ibiza beach beds with friends, taking in the stylishly chilled sounds and sipping delicious cocktails. Perhaps during the day, getting those rays in and watching the constant party parades, beautiful people and island characters dance by. Or perhaps at sunset, waiting for the perfect time to nip over the road to Space or next door, to Ushuaia. Friendly efficiency and unpretentious quality seem to be the hallmarks of Sands beach restaurant.
The Food and Service
We were shown to a table by our lovely waitress Maria and were immediately offered water. We took the deliciously refreshing coconut water and were presented moments later with bread, olives, ali-oli and boquerones in olive-oil with fresh lemon and herbs. Everything was not only delicious, but home-made, fresh and locally sourced. We perused the menu and after a quick chat with the chef (who, we noticed, chatted to all the tables) we made our selection. The dishes arrived in 6 minutes, just enough time for the attentive manager Pedro to ask what we had ordered and chat about a suitable wine from their impressive and varied wine-list. We settled on a wonderfully light Pinot Noir.
Luxury with Ethics
I began with the mozzarella and tomato salad, my companion with the crispy duck salad.
"How's your Duck?" I enquired. "Um yum umm yum oh boy mmm" came the enthusiastic reply!
As for my dish, well, the mozzarella is hand-made right here on the island. The tomatoes are locally grown, organic and delivered fresh off the plants to the restaurant. It was the best mozzarella salad of my life, dear readers. Eating it on the beach, in Ibiza, listening to Carl Cox made it pure pleasure.
Take the Chef's Recommendations
Two almost embarrassingly clean plates went back to the restaurant kitchen and were followed, 8 minutes later with our mains. I had the grilled, yellow fin tuna and my companion the burger and chips. My tuna came medium rare, as recommended by the chef, as did my companion's burger. I was a bit nervous about the medium-rare thing, as I usually have everything well-done, but you just don't argue with Tim Payne. And good grief I'm glad I didn't!
My tuna was spectacular! Tender, moist and flavoursome and wonderfully complimented by the Pinot Noir, I polished off the lot! The burger? Well, I could bang on for ages about the ingredients (all of the utmost quality) or the taste (sublime) or the size (large). But the best advice this reviewer can give is to go try it yourself! Only if you want the best blessed burger on the island, mind!
The Final Conquest
Next came dessert. Apricot cheesecake for me and the Ibicencan cheese platter for my companion, complimented perfectly by a vintage sweet sherry. The cheesecake was smothered in sumptuous apricots from Pedro's garden. The cheesecake was a creamy but not too heavy. The fresh strawberry coulis, divine. The cheese plate was a gorgeous selection ranging from mature and tangy to incredibly smooth and creamy.
Finally, Salvatori (Decko - Es Vive's brilliant ex-cocktail manager) prepared for us some wickedly fresh, decadent after-lunch cocktails (this IS Ibiza guys). After a 'side-car' (I felt like I'd been hit by one) and an 'espresso martini' (stops your tiredness, increases your happiness) that was me completely K-Oed! I almost couldn't take any more pleasure. Go now, intrepid Ibiza diners! Enjoy!
Quick Facts:
What? Sands Beach Bar
Where? Playa den Bossa, Ibiza
When? From May to Oct for breakfast, lunch and dinner. International cuisine – vegetarians catered for.
Why? One of the best chefs and locations in the world. Unparalleled
service. Disabled friendly (toilets might currently be an issue – carer needed if wheelchair bound)
Parking – simple – aim for Ushuaia Tower and then stroll through to the beach.
Average Spend per head? Around €40 per head incl. drinks
Top Tips: Look out for Carl Cox and friends who eat and play there regularly. 7-8 July they're hosting a huge open air cinema with headphones on the beach.
To book or more information - Sands Restaurant, Ibiza
