THE CONCEPT
TAPAS TAVERN IN THE HEART OF IBIZA CITY
The well-known chef David Reartes, captains this tavern of urban spirit, along with Matías Kelly, where homage is paid to the creative tapas and tapas of a lifetime.
David maintains the same line of work and is his hallmark of his kitchen; simple but elaborate tapas with local products.
Thus, on the menu you will find traditional tapas such as ham croquettes, Andalusian squid, a dish of Iberian ham or Sobrasada Ibicenca, which coexist with other more creative tapas, which provide a cutting-edge air and that surprise: the egg upside down with creamy potato and sobrassada skin or the low grilled loin Smoked Café of Paris are some examples.
Reart is a warm tavern, to which you come to enjoy with the five senses, to enjoy tasty tapas in a dynamic, informal and fun environment, where the kitchen is open to all and you can witness the great work of David and his team.
A MENU THAT ADAPTS TO EVERY TIME OF THE YEAR ACCORDING TO SEASONAL PRODUCTS
Ibiza, its flavors, its products and its essence are present in each and every one of Reart’s dishes. For this reason, David Reartes participates with the brand Ibiza Sabor, promoted by the Consell d’Eivissa, whose objective is to publicize the products of Ibiza. In this way, our proximity raw material, also marks our menu, which adapts to the products according to the season of the year.
From our own garden in summer, the pantry is filled with tomatoes, eggplants, peppers. In autumn brings us figs and pickles, winter is spoon time. Thus each station sets the pace of the menu, which continues to be filled with surprising novelties.
And to pair everything, a good wine like the “Cocinillas”, a blend of syrah and Grenache made by David in collaboration with the Jiménez Landi winery.
Ambiente agradable, cómodo e informal con tapas y platos elaborados por David Reartes con productos ibicencos de gran calidad y su impronta.
Un gastrobar de estética urbana-industrial en el que se cocina a la vista del cliente. Su atrevida propuesta combina el producto local con sabores de influencia asiática.
David Reartes es catalán pero lleva años afincado en Ibiza, donde se ha convertido en uno de los grandes defensores del producto local y de la gastronomía tradicional.
El último, un salmonete de buen tamaño, me lo cené en el nuevo bar cañí de David Reartes, Re.Art, ubicado en el centro de Vila (Ibiza). Había pasado de ser pez a ser pescado esa misma tarde… Y en cuestión de minutos pasó de pescado a bocado memorable
También probamos Re Art, donde David Reartes ofrece una selección de verduras y hortalizas procedentes de huertos orgánicos de la isla: el tomate con bonito, la berenjena asada con salsa garum o la patata roja ibicenca a la brava. Sin olvidar la sobrasada de 'porc negre', una raza de cerdo autóctona; la tortilla abierta de huevo payés; el calamar de potera con calabaza; y el cuello de 'porc negre' a la brasa con cantonesa, maíz asado y pico de gallo.
