Ibiza Restaurant is a sleeper of a Spanish restaurant located on High Street in the heart of downtown New Haven, Connecticut where Executive Chef Manuel Romero is the creative talent in the kitchen. Nestled amongst Yale University buildings, the restaurant has vibrant energy and style. Combined with an excellent wine list, and attentive professional wait staff, Ibiza Restaurant is a winner on the New Haven wine and dine scene.

The décor at Ibiza Restaurant features exposed brick and lemon colored walls graced with paintings and artwork, cross-back metal chairs with upholstered seats flank attractively dressed tables with double overlays of ivory linens with matching napkins, and the crystal sparkles brightly from the recessed lighting and from the tea lights in glass holders. A large-scale mural defines the lounge area, and low background music completes the upscale ambience. 

Ibiza Lounge

Edward F. Nesta and I had dinner at Ibiza Restaurant in September 2010, where we had the Tasting Menu highlighting the vision and nuances of Executive Chef Manuel Romero. Our first taste of the evening, consisted of three delectable amuse bouches that were presented on a rectangular white plate; a Boquerone, a marinated fresh anchovy on toasted bread with avocado-cilantro puree, a Croqueta de Cabrale, which was a crisp bleu cheese deep-fried ball that provided a delicious mouthful of pleasure; and a perfectly seasoned and slightly spiced traditional Gazpacho served in a shot glass.  

Amuse Bouches

We continued with a sensational Ceviche made with marinated shrimp, bay scallops, mango, red tomatoes, red onion, cilantro, and guacamole presented in a coupe rocks glass that was fresh and refreshing.  

Ceviche

Next was Pargo, which was grilled red snapper presented on a bed of judiones De La Granja beans, green peas, chopped porcini mushrooms, and red tomatoes, that was topped with straw-thin baby white asparagus and crowned with Manila clams, and was pure artistry in a bowl. The flavors meshed beautifully and the white asparagus added texture to this inspired and tasty dish.  

Pargo (Grilled Red Snapper)

Edward and I went our separate ways for the next tasting; Chef Manuel Romero sent him Raviole, homemade foie gras infused with sweet potato ravioli topped with chopped, crispy bacon, and  nestled on a bed of baby carrots and sugar snap peas that were brushed with butter and thyme. While foie gras and sweet potato may seem like unusual pairing, it was actually delicious, the flavors harmoniously melding with one another. This course was well paired with a Cataregia Gran Reserva 2001, Terra Alta D.O.C., Spain, 13% alcohol by volume, made with a blend of 70% Tempranillo and 30% Cabernet Sauvignon, and aged in French and American oak, with its deep ruby color, rich earthiness, and dark fruit aromas on the nose and continuing on the palate. 

Foie Gras Infused with Sweet Potato Raviole

For me, there was Bacalao, which was home salted codfish confit, with squid ink risotto, green peas, Club Ranero sauce, and topped with a baby squid. The colors in this attractive presentation first caught my eye, followed by the delivery on the palate made this another exceptional dish. Paired with Paco & Lola, 2008, Albariño, 12.5% alcohol by volume, from Rias Baixas, in the Galicia region of Spain, it was lovely. Made from 100% Albariño varietal grapes, the wine elicited green apple, pear, and light citrus notes on the nose, with a crisp, clean finish with refreshing green apple, lemon, pineapple, and light acidity on the palate.  

Bacalao (Codfish Confit with Club Ranero Sauce) 

Risotto de rabo followed, which was a wild mushroom risotto with shredded braised oxtail crowned with crushed almond crispy sweetbreads. I had the risotto minus the oxtail and the sweetbreads, so Edward had the opportunity to sample both versions. Although both risottos were nice, the meat version won hands done, which was much more flavorful, and the crushed almonds on the crispy sweetbreads added texture and another layer of flavor.  

Risotto de Rabo (Wild Mushroom Risotto)

We ended the tasting with a selection of Postres, (desserts), Savarin de chocolate accompanied with a mixed berry salad made with blueberries and strawberries topped with muscatel snow, which was a lovely yin yang of hot and cold. Rich, dark, hot chocolate melted cake paired well paired with the cool fruit salad kissed with an orange reduction sauce and topped with ice-cold granite.

 
Savarin de Chocolate 

Croquetas de chocolate, almond crusted chocolate croquettes presented on spoons with lemon gelatin, and coconut foam, were another standout. Mousse de chocolate blanco was also a winner  its visually appealing crispy "tulip" topped with rhubarb compote, and accompanied by house made strawberry sorbet. 

Croquetas de Chocolate

Mousse de Chocolate Blanco

Our grand finale dessert was the Membrillo, a delicious "wow" made with cinnamon rice pudding with an orange reduction sauce that was topped with small, diced Granny Smith apples and sandwiched between two semi-frozen triangles of quince paste on a passion fruit cream cheese cake.  

Membrillo 

In typical Spanish style, we followed dessert with cups of espressos before making our way back to reality; yes, we were still in New Haven, Connecticut and not traveling somewhere in Spain. 

Ibiza Restaurant

Ibiza Restaurant is open for Lunch Fridays from 12:00 pm until 2:30 pm, and for Dinner   Monday through Thursday from 5:00 pm until 9:00 pm, and on Friday and Saturday from 5:00 pm until 10:00 pm. The restaurant is closed on Sunday.  

Ibiza Restaurant
39 High Street
New Haven, CT 06510
United States
Telephone:   +1-203-865-1933 
Email:          www.IbizaNewHaven.com 

Read other articles on the Connecticut Wine Trail in the Destinations and Wine Cellar sections.