Ibiza restaurants: TATEL Ibiza – A true Spanish star
It’s the mixed collection of superstar pedigree that gives TATEL Ibiza its immediate impact. Owned by tennis titan Rafael Nadal, pop superstar Enrique Iglesias and NBA champion Pau Gasol, who’ve all teamed up with local business masterminds Abel Matutes and Manuel Campos Guallar, it drips with A-list dynamite, and that’s before you set foot in the venue itself.
Set on the shores of Playa d’en Bossa, beneath the monolithic Hard Rock Hotel Ibiza, TATEL Ibiza epitomises lavish elegance. The third of its kind – there are additional outposts in Madrid and Miami – it stays true to the opulent TATEL restaurant style while still maintaining a character all of its own.
There’s something deliciously Art Deco about the TATEL Ibiza décor. Burnt rust furnishings offset moody turquoise walls while chairs are various shades of fawn accented by rose gold finishes. Glitzy flair is visible throughout thanks to mirrored posts and a gleaming speakeasy style cocktail bar. Close your eyes and you can picture F. Scott Fitzgerald and a glamorous pack of flapper girls drifting among the tables.
TATEL Ibiza’s aesthetic is the work of internationally acclaimed architects, Il Mío Disigne. Their incredible eye for detail and expertise in their field, alongside the spectacular views out to sea and towards Dalt Vila, that place TATEL Ibiza at the top of the island’s must-visit destination ladder.
Behind every great restaurant, of course, lies an exceptional chef, and at TATEL Ibiza, it’s the much-lauded Nacho Chicharro stoking the flames of the Spanish-inspired menu. Fanatical about food from a young age, he was desperate to get into the kitchen from the moment he was permitted to work. “In Spain, you have to be 16 before you can work,” he explains. “I turned 16 on July 19 and two days later I was in the kitchen!”
It’s this passion to hone his craft and an unmistakable talent that’s led him to some of the world’s best restaurants. He served at the Michelin-starred Zuma in London for four years before moving back to Madrid where he was instrumental in orchestrating the success of the original TATEL, before relocating to Miami to help with the launch of the brand’s next venture.
Now based full time in Ibiza, Chicharro is considered a rising star of the Spanish culinary scene, a figure who spearheads a quality approach to fine dining. “The food speaks for itself here,” he says of TATEL Ibiza’s menu. “It is simple, but of the highest quality.” This is clear from the very first glance at the extensive menu.
With a focus on Spanish favourites, the TATEL Ibiza menu remains largely the same at all of its international locales; nevertheless Chicharro is encouraged to put a personal stamp on his dishes. “About 20-percent of the menu is me being creative – I am allowed to make what I want,” he says of this freedom. “The remaining 80-percent is the same in every restaurant.”
As a result, you’ll see Spanish classics mixed up with Nacho’s personal favourites including a decadent Spanish omelette infused with truffle, thinly sliced Bluefin tuna drizzled in TATEL’s own olive oil and served with traditional padron peppers, and avocado and garlic-sautéed prawns – a dish tenderly inspired by the chef’s mother.
There’s also the traditional cured Iberian ham – carved expertly in front of you, seabream ceviche with mango marinated in homemade ‘leche de tigre’ for 24 hours, and vegetarian options including organic quinoa served with vegetables and feta. The food is delicious but revels in simplicity, the ingredients allowed their own space to shine.
Main meals are divided into sections including traditional Spanish rice and pasta boasting its own page, in addition to ‘from the sea’ and ‘from the land’. Again, you’ll find the same classics but with a gastronomic twist. There’s the much-loved baked black cod with miso (inspired by the now iconic Nobu favourite) and grilled filet mignon cooked at low temperatures and then seared with smoky charcoal.
Another TATEL Ibiza staple is the veal Milanese, drenched in truffle and slathered with a slow-poached egg. Portions here are large, so remember to save space for the mouth-watering desserts on offer, with star dishes being the crispy sweet Tart Tatin and a dulce de leche brownie. There’s also a wine list including 270 wines, predominantly Spanish, of course, and a sommelier on hand to talk you through them.
To maintain its captivating ambience, TATEL Ibiza is only open between the hours of 7pm and 3am, which makes a visit here extra special. It’s when darkness descends that the dimly hued lighting within the venue really comes into its own. Live music is also provided every night courtesy of a crew of talented crooners.
If it’s privacy you’re search of, it’s well worth enquiring about the restaurant’s exclusive private room. With a secret entrance from within Hard Rock Hotel Ibiza and its own standalone bathroom and even a whiskey bar and DJ booth, it’s an exceptional little cavern ideal for sharing with friends and family until the small hours. Just like its owners TATEL Ibiza and its glorious menu are true Spanish shining stars.