Pablo Carrizo's cuisine continues to grow at Salvia
The chef, born and trained in Argentina, has a long career in Spain, where he received his professional training. His resume includes restaurants such as Quique Dacosta, Celler de Can Roca, El Bulli, Berasategui, and Sant Pau, the latter being one of his most recent haute cuisine benchmarks, where he rose to the position of chef de partie under Carmen Ruscalleda.
He also opened his own restaurant in L'Hospitalet, This & That CO, a brand from which his current catering and restaurant consulting company was born.
The two menus are called Nord and Terra. The first is structured conventionally with nine courses, while the second has no more than seven and is entirely plant-based. Both menus are complemented by an à la carte menu that emphasizes local fare, focusing on a selection of signature tapas and dishes to share.
Salvia, with a capacity for 40 people, is open on both sides like a huge terrace, so it enjoys views of the Ibiza countryside, its own spice garden and the garden of aromatic plants and flowers.
The chef aims to deliver a unique gastronomic experience, adhering to Ca Na Xica's philosophy of understated luxury. “It's a project with soul and a strong essence, whose values—such as passion, respect, honesty, luxury, attention to detail, and a commitment to excellence—are reflected in every dish. Here, the beauty of the place is translated onto the plate, creating a journey for the senses,” he explains. The restaurant is open Monday through Sunday until October.
