With impressive views gazing down upon the San Antonio Marina, Aragma Ibiza has bagged a prime position to deliver San Antonio the missing piece on its culinary map.
The sister restaurant to the famed Tapas Ibiza, owners Tony and Bex have used their many years of experience to expand the family. Noting a gap in the market for Greek-inspired Mediterranean cuisine, and with the passion and expertise of Executive Head Chef Alex and his Greek origins, Aragma was born.
Aragma (a—ra-gma) translates as ‘the act of chilling and enjoying life’s simple pleasures with friends’. This translation has been seamlessly executed not only in the menu but also in the decor and ambience throughout the restaurant.
The large outdoor terrace, framed in lavender and with the glistening lights of the marina behind, is the perfect spot for friends to meet and share stories and plates. With the fairy lights twinkling overhead and the sunset dipping in the distance, it's hard not to order just one more Ouzo and stay on for the night.
Inside, the Greek Odyssey continues. The deep blue walls, mosaic tables and wooden notes whisk you away. It feels comforting and serene as if you’re on a beautiful Greek island surrounded by blue seas and sandy beaches.
As evocative as the dining experience is, it's the food that's the talking point of the town. Designed by executive Head Chef Alex, he has created a menu that pays tribute to his Greek origins, uniting it with Mediterranean-inspired dishes. His experimentation has taken Mediterranean and Greek classics to a whole new level, combining unexpected flavours and textures on small plates (so you can really explore the menu) and creating brand-new masterpieces.
Aragma may be new to Ibiza this summer but it has fast become one of the town's most acclaimed dining destinations.
To whet our appetite, the house cocktail list could not be resisted. The Forest Harvest, was a mix of sweet and sour flavours, with gentle basil undertones that were perfect against the sparkle and depth of the ginger beer. The Child of the Island was a sweet and smoky treat, with coriander adding an interesting but not overpowering flavour. Mixing fresh herbs is really another league in cocktail making.
It’s worth noting that a range of Greek drink options are also on the menu, for those who want the whole experience. Greek beer and wine are available, along with Ouzo and Metaxa, which is not dissimilar to brandy.
We began our journey by tucking into the extensive selection of dips. After much debate, we opted for the Tirokafteri and Tzatziki, both served with warm toasted pitta bread and sourdough slices. The tirokafteri came with chunky feta, smoothed with chilli and topped with jalapenos if it's still not hot enough for your taste. To cool off, the creamy Tzatziki was lightened and freshened with cucumber and mint, along with generous swirls of olive oil.
Our cold Mezze selection soon arrived, delivering two dishes of very different but equally exciting flavours. A play on textures and taste, the Ceviche delighted with meaty and zesty squares of fresh corvina combined with crunchy red onion, red chilli and coriander. Laid upon a smooth sweet potato puree, with added crispy wontons that allowed us to scoop moundfuls of deliciousness, into one bite.
Alongside it, the Avocado and Fig Salad felt like the rich alter ego. With rocket leaves and avocado slices as the base, the combination of both fresh and crunchy dried figs played perfectly together. Drenched in a slightly sweet balsamic reduction, which immediately tied together the simple, fresh ingredients and created an indulgent and incredibly moreish dish.
Despite our bursting order of dishes, we just knew we had to add the Grilled Halloumi, and oh boy, it was the right choice. Such a simple dish, but when the quality of the ingredients is there, they shine through. Of course, generous heaps of the homemade sweet fig jam could not be resisted.
Before we’d had a chance to scoff the final slice, the next sensations were placed at the table.
There was no scrimping with the Prawn Saganaki. The bountiful juicy prawns swimming in spicy tomato sauce were a real treat. The crumbly dollops of feta cheese were the perfect creamy compliment to the slightly smokey undertones of the sauce and fried basil leaves on top were a lovely, delicate finish.
The Duck Breast certainly got our attention next. Again the meat was allowed to do its thing and become the shining star here. The all-spice and peppercorn sauce complemented the juicy duck breast perfectly, not adding too much intensity to the dish but also not distracting from its natural flavour.
If we had to choose our last meal in life, this would be a contender - the Braised Beef Shank was truly out of this world. Succulent, tender, and melt-in-the-mouth, it was divine, and despite our tummies aching from what had been devoured before, we had to finish the entire plate. Laid on a bed of smokey aubergine puree and marinated in a tomato and black tea sauce, the dish felt cosy, comforting, and made with love.
Head Chef Alex notes this as the dish he is most proud of, and we can certainly see why.
A work of art in itself, the Deconstructed Baklava was not only a treat for the eyes but also the belly. With delicate, wafer-like caramelised filo pastry delicately placed upon pistachio cream, besides a generous helping of Kataifi and yoghurt ice cream, it felt like a Greek tragedy to tuck into (excuse the pun). Nevertheless, we got to work, and the sticky sweet dish was a triumph.
That’s not to overshadow the Tahini Chocolate Torte. Smooth and rich, with a slightly crumbly tahini base to soften, and berry compote to sweeten the deal. A divine duo to finish our feast.
If you love Greek cuisine and would like to give Aragma Ibiza a try, click here to reserve a table today.
