Ibiza Prawn Carpaccio at Experimental Beach Ibiza

Inspired by the kitchen of his Catalan grandmother, Experimental Beach Ibiza head chef Alexander Larrea describes his own cooking style as ‘cocina de verdad’ – real cooking. “I believe in preserving the essence of the best quality ingredients,” he says, excelling at relaxed, authentic food that is expertly made and suited to the Ibiza climate. There is no finer example on the beautiful beach club’s menu than the Ibiza Prawn Carpaccio with vinaigrette and shisho – rather than serve up the chunky prawns in the same style as most other Mediterranean restaurants, Larrea experiments with the texture of the meat, slicing it oh-so-finely yet preserving the delicious flavour and complementing it with a delicious dressing based around Japanese herbs.