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Modern Mediterranean food

About our food

Amante serves modern Mediterranean food for lunch and dinner. The stylish but sophisticated menu works perfectly with the beautiful view and the rustic cliff terrain. Contemporary Spanish and Italian dishes are complemented by simple fresh fish and meat cooked in the Josper oven. Our deserts are bring back customers year after year!

Whether you want a light lunch or a long afternoon of eating and drinking, the Amante menu will complete a perfect day at the beach. Food is served until 12:30am and we have a full children’s menu for the little ones. We have a comprehensive selection of wine, cava, champagne as well as our own Amante cocktails and fresh juices.

A la carte

Starters

Amante’s speciality monkfish and prawn croquettes with yuzu mayonnaise

Thinly sliced raw beetroot folded & filled with cream cheese, raw spinach, pine nuts and dressed with lime and an agave reduction (V)

Peruvian “causa” (ibizencan potato terrine), Kalamata olive, local avocado, cherry tomato, huancaina and oil pearls (V)

Salmon filet gently smoked and marinated with Mediterranean herbs on a bed of avocado and mango. Served with a kimchi and wasabi mayonnaise

Galician clams chard-grilled in a classic way. White wine, garlic and parsley

White gazpacho (ajo blanco) with hint of coconut, served with augergines and smoked sardines on a crisp toast

Red prawn tartare with Baeri Caviar, lemon pearls and passion fruit drops

Grilled scallops served with wild asparagus, green beans and puree with ibizencan “Guanciale”

Kale salad with homemade chlorella seitan and organic spinach from the garden (VG)

King crab with organic salad and green apple served with Dijon mustard and kimchi mayonnaise

Summer salad of organic tomatoes infused with basil, cucumber in oregano, red chard and roasted pinenuts. (V)

Ceviche with oysters and sirvia (local fish), green apple, coriander air and spice pearls

Vegetables and Side Dishes

Padron peppers (VG)

Sautéed potatoes with green and red pepper (VG)

Broccoli and fresh chili (can be served without chilli) (VG)

Wild rocket salad with cherry tomatoes (VG)

Roasted carrots served with a touch of ginger

Rice

Pasta bucatini with pesto made with, basil, ricotta and fresh spinach, sautéed with cherry tomato and served with crispy parmesan crust (V)

Oven baked mushroom risotto with black truffle oil served with Parmesan crust

Spanish style rice (‘cremoso’) with char-grilled lobster (minimum 2 people)

Traditional Spanish squid ink risotto and a light ‘alioli’ crust

Cannelloni filled with “rotja” (local fish from Ibiza) and prawn with a sea urchin emulsion served with lobster tail tartare

Main Dishes

Whole slow-cooked aubergine with Moroccan spices (Ras el Hanout) and served stir-fried with green soy bean(VG)

Monkfish tail grilled in our Josper oven with Romescat dressing (tomato, almond and extra virgin olive oil base) and selection of local vegetables

Fillet of local John Dory fish with roasted endive salad, a touch of agave honey, served with “picada” (typical Spanish marine dressing)

Formentera squid roasted in the Josper, served with mashed potatoes, sobrasada (traditional spiced meat from Ibiza) and salicornia seaweed

Whole baked sea bass filleted at the table and served with roasted sliced potatoes, padron peppers and vine cherry tomatoes

Bluefin tuna steak with diced tomatoes, mango and red onion, served with Teriyaki reduction

Roasted glazed celeriac hearts, with a Greek style yogurt with a hint of coconut and chopped Pecan chestnuts (V).

Local free-range rolled chicken, slow-cooked and filled with caramelized apple and roasted shallots

Galician veal chop served with steamed tenderstem broccoli and Amante’s chimichurri dressing

Picaña (rump steak) of Spanish Waygu beef with cherry tomatoes, roasted shallots and edamame beans served with sweetcorn and parmesan velouté

Dessert Menu

Creme bruleè on a bed of caramelized banana and lemon sorbet

Chocolate “buñuelos” tempura with artisanal pumpkin ice cream

Tartare of roasted pineapple served on a light sponge with coconut ice cream

Lemon tart topped with light organic honey and thyme cream

Refreshing summer Mojito sorbet.

Amante 10th anniversary chocolate mousse served on a cocoa crumble with wild berries.

Amante’s classic fresh cheesecake served with passion fruit.

Tropical and seasonal fresh fruit plate

Wine Menu

Red Wine

Raimat Boira, Garnacha (D.O. Costers de Segre) Ecológico

Carramimbre Roble, Tinta del País (D.O. Ribera del Duero)

La Montesa, Garnacha, Tempranillo y Mazuelo (D.O.Rioja) Biodinámico

La Escucha, Mencía (D.O. Bierzo)

Moulin de Gassac Pinot Noir (Pys d´Oc, Francia) Ecologico

Prunotto Dolcetto d´Alba, Nebbiolo (Piemonte, Italia)

Viña Pomal 106 Barricas, Tempranillo, Garnacha, Graciano (D.O. Rioja)

Conde de San Cristóbal (D.O. Ribera del Duero)

Marques de Vargas, Tempranillo (D.O. Rioja)

Cair, Selección de la aguilera, Tinta fina (D.O. Ribera del Duero)

Clos de los siete Malbec, Cabernet Sauvignon (Mendoza, Argentina)

Hacienda Monasterio, Tinta del País y Cabernet Sauvignon (D.O. Ribera del Duero) Biodinámico

Cava and Champagne

Anna de Codorniu, Blan de blanc

Anna de Codorniu Rosado

Raventos y Blanc reserva de la finca

Titiana Brut Rosé

De Nit de Raventos y Blanc (rosado)

Ayala blanc de blancs

Bollinger Special Cuvee

Bollinger rose

La Grande Annee de Bollinger

Dom Perignon

Louis Roderer Cristal

White Wine

Excellens, Sauvignon blanc (D.O. Rueda)

Intramurs, Chardonnay (D.O. Conca de Barberá)

José Pariente, Verdejo (D.O. Rueda)

Ventada, Garnacha blanca (D.O. Catalunya) Ecológico

Can Rich d'Anfora, Malvasia (Vino de la tierra, Ibiza) Ecológico

Polvorete Godello (D.O. Bierzo)

Pazo San Mauro. Albariño (D.O. Rias Baixas)

Tomàs Cusiné Auzells, Macabeu, Sauvignon Blanc y Riesling, (D.O.Costers del Segre)

Weingut Mayer Grüner Veltliner (Austria)

Abadia de Poblet, Macabeu y Parelllada (D.O. Conca de Barberá)

Bott-Geyl Riesling Les Éléments (Alsace France) Ecológico

La Mision, Verdejo (D.O. Rueda) Ecológico

Vincent Grall Sancerre (Francia)

Herencia Altes La Serra, Garnacha blanca (D.O. Terra Alta) Biodinámico

Scala Dei Massipa (D.O. Priorat)

As Sortes Godello de Rafael Palacios (D.O. Valdeorras)

Joseph Drouhin Chassagne Montrachet (Borgoña, Francia)

Corton-Charlemagne Grand Cru Domaine du Pavillon (Borgoña, Francia)

Rosé

Ramon Bilbao, Garnacha (D.O. Rioja)

Cara Nord, Trepat (D.O. Conca de Barberà)

Mirabeau Pure, Grenache, Syrah (Provenza, Francia)

Peyrrasol Lou (Provenza, Francia) Ecológico

Scala Dei, Pla dels Angels, Garnacha (D.O. Priorat)

Chateau Saint-Maur l’Excellence (Provenza, Francia)

Chateau de Selle, Domaines Ott (Provenza, Francia)

Cocktail Menu

Hot Oaxaca

Mezcal, grapefruit, lime, jalapeño pepper, tonic

Chaparrito

Tequila, lemon, tomato, red wine, Amante’s mary mix

Nina champagne

Champagne, passion fruit, strawberry shrub, vodka, crème de cassis

Posta del sol

Vodka, Aperol, fresh pineapple and rosemary. Shaken with a touch of rose syrup

Ibiza affair

Gin, passion fruit, strawberry and ginger

Wildness mule

Scorched Rosemary vodka, strawberry, lime, ginger beer

Fresh Juices and Detox Drinks

Amante Detox
Carrot, celery, lemon. A powerful drink. Contains lots of vitamin A for healthy skin and vision

Sol den Serra
Beetroot, pineapple, strawberry. Perfect combination with vitamins B1 and B6 from pineapple and folic acid from beetroot

Rejuvenator
Green apple, beetroot, celery and ginger. Healthy juice rich with vitamin C, potassium, folic acid and magnesium

Ibiza Sunshine
Carrots apple orange ginger. Anti septic and anti inflammatory effects in this gentle cleanser. The cleansing and digestive benefits of the ingredients will protect you

Green Goddess Detox
Green apple, cucumber, celery and ginger. Loaded with potassium, magnesium, calcium, and iron

Add to your healthy juice: wheat grass or spirulina.