Japeruvian fusion

The evolution of the innovative La Gaia restaurant at the island’s only ‘Five-Star Grand Luxe’ rated resort, Ibiza Gran Hotel, has seen it grow into sleek gastronomic hotspot showcasing conceptual Japanese-meets-Peruvian cuisine.

Head chef Óscar Molina has based the new La Gaia menu on the unique style of ‘Nikkei cooking’ – a special blend of characteristic flavours and ingredients from Peru and Japan, adding his own creative twists inspired by the current culinary trends. Each of the personally selected chefs in his kitchen specialises in Peruvian or Japanese cooking to ensure authenticity, quality and originality.

Start by sipping on Wasabi Martinis or Pisco Sours, while sharing delicate light bites such as Amélie oysters with granny smith sauce and wild rosemary, scarlet shrimp tempura or truffled tofu to start. For mains, the Nikkei Parihuela stew and Tataki style beef sirloin are standout dishes, but if the choice is too difficult, try the exceptional tasting menu or some of the finest sushi on the island.

The sophisticated dining space also boasts an exclusive ‘Gin & Vodka Club’ with an extensive menu of creative signature cocktails and exceptional wine list, surrounded by an edgy exhibition capturing the 1970s Ibiza hippy spirit by Mallorca-based Danish artist Katrin Kirk. Fusing cuisine, cocktails and culture, there is even an all-new valet parking service for diners between 8pm and 1am so you can arrive and leave in five-star grande luxe style.

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