Oyster in Tempura at La Gaia
The original cuisine that gives meaning to the word ‘fusion’ is known to gather its seafood from the salty waters of the Pacific, its vegetables and grains from the Andes, and its exotic and mysterious fruits from the jungles of the Amazon. It’s no surprise this addictively fresh and delicious cuisine concept has swept – if not invaded, the white isle in 2016!
Head chef Óscar Molina and the kitchen masterminds behind Ibiza Gran Hotel’s slick new restaurant La Gaia, situated in the exclusive seaside neighbourhood of Marina Botafoch, has created an exquisitely designed little package of ‘Japeruvian’ finesse. Taking a plump, creamy and premium Gillardeau oyster and enveloped it in a lightly golden and crisp tempura coating, they finish it off with a dollop of rich, flavoursome Japanese mayo and a zing of tasty, sweet tsume sauce. The perfectly prepared oyster comes resting in a gorgeous oyster shell ready for consumption.