Planet Sushi, Restaurant in Ibiza, Spain
Sushi lovers need no introduction to Planet Sushi - the über stylish chain has been serving its discerning and devoted clientele with sensational sushi in over 20 restaurants worldwide for a decade.
Their brand new Ibiza restaurant has taken the Planet Sushi concept and given it a uniquely Ibizan twist. The result? B.For, a stunning restaurant-meets-lounge bar serving mouth-watering Japanese fusion food that’s been attracting the island’s movers and shakers since the very first day it opened in July 2008.
Once you enter B.For the reason for its runaway success is apparent. With a beautifully laid out interior, it creates an ambience that is both intimate and convivial at the same time - think ultra stylish white egg chairs, lacquered wood floors, sumptuous sofas, multi-coloured comfortable cushions, seven projector screens boasting entrancing visuals and a gorgeous sail-covered terrace. Add to that attentive service, atmospheric lighting and you’re onto a very good thing.
Above and beyond its stylish surroundings, ultimately it’s mouth-watering food and expertly prepared cocktails that are the stars of the show at B.For. The extensive menu is a sushi and sashimi lover’s dream, with many a scrumptious alternative selection. Try the roasted salmon skin salad with garlic and spinach followed by red snapper sashimi or beef teriyaki made with Argentine fillet steak as a main. For dessert, the yummy Banana tempura gets our vote.
However, if you just want to relax in the lounge with a drink then the extensive cocktail list – packed with classics and exclusive creations alike - is enough to keep you occupied all night.
If you’re a night owl (and aren’t we all in Ibiza?) never fear. The kitchen is open in summer until 2am on weekdays and 3am on weekends. With a home delivery service planned to start very soon and new winter opening hours, B.For you know it, you’ll be addicted like us.
Starters: 10€ - 22€
Mains / mixed plates: 8€ - 149€
(Up Close & Personal interview with Ana Cabo)
This story was published on September 17, 2008