Stay at the Holiday Village Seaview Ibiza on your holiday. With a First Choice all inclusive holiday we do all the hard work so you don't have to.

The chicken-fried steak sandwich at Turkey and the Wolf in New Orleans is not so much a food you eat as it is a shape-shifting beast you wrestle into submission. Two thin slices of white bread can barely contain the torrent of ingredients roaring between them: ripples of pounded New York strip encased in crackly batter, a mound of coleslaw and a ragtag row of dill pickle coins, and slicks of pepper jelly and a spicy mayo dubbed 'bird sauce.' After you've picked up a half of this monster, it's hard to put it down — for reasons of practicality (it threatens to implode in your hands) as well as pleasure. The sandwich is olympian in its excess, and it yet somehow furthers the notion of balance in the universe: For every creamy bite there is an opposite but equal crunch; despite the deluge of condiments, the vital beefiness never gets swept away. Chef and co-owner Mason Hereford brings a certain Dr.

Frankenstein glee to every dish he makes, though it's the chicken-fried steak sandwich that arguably ranks as his greatest creation. His 'bird sauce' riffs on a spicy mayo dip served at a New Orleans fixture called McHardy's Chicken & Fixin' in the Seventh Ward: Hereford's version combines Duke's Mayonnaise, Worcestershire sauce, Tabasco's chipotle pepper sauce, and gochugaru (Korean chile flakes). But the real secret, he told me over the phone, is that when he pulls the battered beef from the fryer, he sprinkles it with chicken seasoning powder which imparts, he says, a 'je ne sais quoi' poultry flavor.

The effect is so profound that, according to Hereford, some repeat customers have come in asking for the 'fried chicken sandwich' they had last time. He doesn't bother to correct them. Hereford and his business partner, Lauren Holton, opened Turkey and the Wolf this past August, and New Orleanians have taken to the place straight away, welcoming its particular sort of quirkiness to a city that has long thrived on idiosyncrasy. Serving a short menu of magnificently aberrant sandwiches and frequently changing miscellanea (raucous salads, eccentric tacos and tostadas, Americana nibbles), the restaurant sits on an otherwise quiet corner in the Irish Channel. It's a traditionally working-class neighborhood located south of the Lower Garden District, perched along one of the Mississippi River's many serpentine bends through the region. Here, the surrounding buildings sit low and the Louisiana sky looms large.

Turkey and the Wolf's iceberg wedge salad, dressed in a flurry of everything-bagel spices If you're visiting New Orleans and staying in the French Quarter or the Central Business District, as many visitors do, lunch or dinner at Turkey and the Wolf is well worth the 13-minute drive. Holton oversees a playful cocktail program; there's one rum-fueled zinger called 'When I was 10 I Went to School as a Dead Cheerleader for Halloween.' Every one of my local friends separately referred to Hereford's food menu as 'stoner food.'

When one of his star creations is a fried bologna sandwich crowned with molten American cheese and a handful of potato chips, it's an easy label to concede. Link's muffuletta, built from house-made charcuterie on a sesame-flecked bun, is a marvel of contrast and nuance.

His breakthrough work of genius, though, is the bacon melt — thin layers of chewy-crisp cured pork stacked with stewed collard greens, pepper aioli, and Swiss cheese on buttered toast. It hearkens to the South without referencing Louisiana food culture specifically. You can also find a Cubano, a barbecued pulled pork number, and Moroccan spiced lamb with cucumber and tzatziki on flatbread.

Link brings the flavors home again with Butcher's must-have side order:, Acadiana's magnificent, funky pork and rice sausage. Part of the restaurant's appeal may be how effortlessly the tone of the cooking slides into the lexicon of casual New Orleans dining Link obviously didn't invent the idea of mixing and matching international flavors and serving them between slices of bread. But in New Orleans, where culinary traditions run deeper than anywhere else in America, I'd argue that the success of Cochon Butcher directly encouraged the imaginations of other local cooks. I think, for example, of Killer PoBoys on Dauphine Street in the French Quarter (opened in 2015), where the eponymous sandwich comes in variations like salmon and cream cheese; chorizo, eggs, avocado, salsa verde, and black beans; or the restaurant's finest innovation, a shrimp po' boy that doubles as a banh mi, dressed with daikon, carrots, cucumber, and Sriracha aioli, an homage to the on NOLA's dining landscape. Turkey and the Wolf locates itself clearly in this sandwich lineage, though Hereford's idiosyncratic creativity carves a distinct niche. So does the cozy quirkiness of the restaurant's physical space, which combines 1950s kitsch (laminated, chrome-line dining tables fill the room) with practical industrial minimalism (painted concrete walls recall the pale chartreuse of elementary school hallways, reclaimed woods comprise the bar). Hereford's brother, William, is a photographer; for the restaurant, he shot beautiful stills of iconic New Orleans dishes.

At one meal, I sat under a portrait of the lofty, golden fried shrimp po' boy at legendary Domilise's. The artful gesture frames such standard-bearers as esteemed forebearers rather than business rivals.

Among the restaurant's sandwiches, the chicken-fried steak is the undisputed star, standing tallest literally and figuratively. Hereford told me he's threatening to take it off the menu (he's tired of pounding all that New York strip down to linen-napkin thinness); we'll see how loudly his customers protest. Plenty of other treasures warrant digging deeper into the menu: He makes a collard greens melt that strikes me as a vegetarian response to Link's bacony showpiece; Hereford heaps his take with Swiss cheese and pickled cherry peppers and adds a center slice of bread to separate a layer of coleslaw. I might miss the pork, if I weren't so distracted by every other zigzagging element crammed into this crazy stunner. Turkey and the Wolf's pot pie hand pie Veer from the trippy Southern-Americana vagaries into a Indian-Middle Eastern mashup territory: a golden griddled roti strewn with long-simmered lamb neck (its texture akin to the tenderest pot roast), lemon yogurt, cucumber, sliced onion, and torn herbs like mint and dill. For the more conservative of palate, there is a sandwich of smoked ham, cranberry sauce, herbed mayo, aged cheddar, and arugula on a long, lithe roll.

I admire the campfire perfume of the ham, which Hereford and his crew painstakingly smoke in-house, but compared to the rest of the big personalities on the menu it offers the least interesting magnetism. Salads, following suit with the sandwiches, are generous and lovably kooky. Shards of pig-ear crackling fleck a garlicky pile of cabbage thrumming with lime and roasted chile vinaigrette, with sunflower seeds adding an earthy echo of crunch. Everything-bagel seasonings (poppy seeds, sesame seeds, and dehydrated garlic) join tomatoes, minced bacon, and blue cheese dressings to pummel a hunk of iceberg lettuce, adding up to a memorable wedge salad. These leafy piles should be shared: Their flavors are almost too intense as a standalone meal. The most soothing thing to eat at Turkey and the Wolf is a pot pie transformed into a fried hand pie filled with the gentlest stewed chicken and served with a side of buttermilk-tarragon dressing for dipping. The weirdest thing?

That would be the 'Double Decker Boomtown Freedom Tostada,' two fried tortillas adhered by refried red beans and French onion dip and finished with 'shrettuce' (Hereford mentioned he's very proud of his shredded lettuce portmanteau), cheese curds, and a triumphant wallop of crushed Doritos. Okay, I get it; pass me the blunt.

TALKING TURKEY Turkey and the Wolf: 739 Jackson Avenue, New Orleans, (504) 218-7428,. Open Monday and Wednesday-Saturday 11 a.m.-9 p.m., Sunday 11 a.m.-5 p.m. Closed Tuesday. Sandwiches $9-$13, salads and other starters $6-$10, desserts $4-$7. Full bar; fun, smartly made cocktails $8-$10. Is Eater's restaurant editor, roving the country uncovering America’s essential restaurants. Read all his columns in.

Want to keep up with Bill Addison’s cross-country food travels?

I want to write this review as a way of helping others but also to help the management congratulate some of the truly amazing staff we met - I'm gutted we didn't get photos of them for our boys as they still talk about them and our holiday! What can I say apart from if you have young children (or old) then you must visit the Sirenis seaview. I can honestly say this has been one of the best holidays we have travelled on.

Myself, my husband and our 2 (nearly 3 year old) stayed at Sirenis with my husbands elderly parents. We had a fabulous time! Food really good for an all inclusive. Plenty of variety and caters a lot for British travellers. I would be very surprised if you didn't find something you like.

We all agreed what a great selection there was. We were given rooms in the hibiscus block with a seaview and they were fantastic.

Really great view over the infinity bar and the sea and you couldn't hear any entertainment if we fancied an early night. Nokia 5030 Mcu Ppm Cnt Flash File Free Download here. Rooms were really clean with extra facilities such as microwave, fridge. Excellent size and a safe balcony, ideal if you have toddlers because the balcony is secure (no gaps etc-solid wall). If we were to stay again we would ask for these rooms again.

Staff are an asset to this hotel. So friendly, great with the kids, hard working, just lovely people. I honestly can say I didn't see any member of staff not working.They were all running around making everyone's holiday amazing! Would stay here for the staff alone!

Facilities at the hotel are 10/10. We didn't use the kids club just the pools and the water park. Had a great time in all. Infinity pool was our favourite and is a must if you stay here. Really relaxing and less busy than the other pools.

Our little girl loved the small pool there so we were able to spend plenty of time there. Definitely my favourite! Waterpark is brilliant and even better that it's free to use if you're staying at the hotel. We went a few times during our stay to use the toddler section which she loved. The hotel was so clean. The public areas were jet-washed early in the morning.

Food on the tables was cleared up quickly and empty drinks cups taken away quickly too. Public transport is great and we got the bus into San Antonio and a taxi to Ibiza town. Well worth a trip especially Ibiza town to sit around the harbour and buy gifts and trinkets.

Entertainment at the hotel is really good. The team work so hard and are really talented. Every few days a different act comes on. The 3 African dancers were amazing!

I would have paid to see these guys! Overall I can't fault this place. Would give it 10/10. I read some reviews which worried me before arriving but from experiencing the place myself i know it's a great place. We would be coming back again next year if it wasn't for my sisters wedding in Cyprus.

We shall definitely be back in 2019! We booked a last minute break to Ibiza for the 2nd week in October & what a great week we had. Our daughter will be 3 in January so she wasn't old enough for all the kids clubs apart from a stay and play 12-12.30 each day, but there was so much to do as a family. The hotel is really well catered for children so that gets a big thumbs up!

Rooms were good enough, they did smell a bit damp but I think it's due to the bathrooms not having an extractor fan or window. We had maid service & clean towels everyday apart from Thursday. The food was excellent with such a lot of choice, we have done a lot of ai holidays and the food here is up there!

Drinks and cocktails all ok and ice cream tubs served from the pool bar when you want. We went to the sun set grill & the food & service was amazing, should have gone there twice, the American diner was ok nothing special.

We used the family pool in the mornings and then infinity in the afternoons for a more chilled out couple of hours, it's beautiful sitting on your lounger looking out to sea. The beach is lovely and literally takes 2 minutes to get to. Then you've got the water park on site with something for every age. Entertainment was pretty good for the kids and adults, the team work so hard & there was a few outside acts, if your room is near the main pool I can imagine it being loud, not much chance of an early night.

We walked into San Antonio and it took about 45 minutes. We wouldn't go in the school holidays as it would be heving and you would struggle to get a sun lounger, but we had a great week and were so lucky with the weather 26' most days.

Would definitely go back if we found a good deal again.