Truffle season in paradise

Collette, the writer and provocateur, was quite partial to truffles. She, with her much younger husband Maurice Goudeket, would indulge in these aromatic tubers with great delight every autumn. It was Maurice who said: “Anyone who does not declare himself ready to leave Paradise or Hell for such a treat is not worthy to be born again.” Luckily islanders don’t have to leave paradise in order to declare themselves worthy thanks to Italian fine dining restaurant Can Domingo and their annual truffle tasting menu. The white Alba truffle found in the Piedmont region of Italy is considered the most delicate and delicious of all. Naturally they’re the ones Can Domingo Head Chef Beppe Vivacqua features on his tasting menu. The truffles are delivered with great care directly from the hunters to Can Domingo, which deserves acclaim as the place that introduced Ibiza to the delights of the Alba. Bravo e grazie!

Beppe’s connection to the Alba truffle could be said to have started at birth. His hometown, Turin, is the capital of this stunning province known for its never-ending source of culinary delights. Over the years Beppe has befriended several trifulau – truffle hunters – and their extraordinary and highly trained dogs. These lovely canines are carefully taught to seek out the bulbous delicacies hiding under chestnut trees. The trifulau digs out the truffle with a special tool called a sapin before gently dusting off the ugly yet oh-so-tasty morsel of food gold. The rituals and process of truffle season suits the contemplative Beppe and his personal connection to the natural world. With a deep respect for tradition, wild food, and his homeland Beppe and the truffle seem to be intrinsically unified. This year he’s been doing overtime in the inspiration and imagination department and come up with the best tasting menu yet. Combining his love of innovation and tradition plus his refined palate there is nothing like it in Ibiza.

Starting off with leek millefeuille layered with Raschera cheese and Alba truffles, the richness of the Alpine cheese compliments the heady aromas of the truffle. Next up is homemade tagliolini with Alba truffle, French butter and 36 months cured DOP Parmesan Cheese. The following dish joins the classic combo of egg and truffle with a smooth, creamy potato mash and a sumptuous beef jus. Dessert marries the nutty flavours of chestnut mousse with a sweet persimmon sauce and a sprinkling of truffle. The ingenious Coravin system allows a glass of wine to be poured without opening the bottle and means diners can design their own wine pairings. Alternatively, leave it up to owners Andrea Sanarica and Alessandro Barni Spadacini to recommend something from the expertly curated list. No doubt Andrea and Alessandro have put a lot of thought into the best wines to go with truffles especially during their yearly pilgrimage to Italy’s best vineyards. Rely on their expertise; they’ve had a lot of practice!

Can Domingo has somewhat of a cult following amongst the cognoscenti of the closing party season, coming to indulge one last time before winter sets in. The charming restaurant – x hidden away in a secret patch of pristine countryside – is the go to place for end of season celebrations, especially when it involves truffles. Well-known Ibizaphiles, locals and workers flock to commemorate the passing of the summer sun with what is arguably the culinary world’s most treasured, adored and exulted ingredient: the Alba Truffle. Reservations are recommended – book now to ensure you don’t miss out.

Secret laboratory

Step through the wide glass doors and you will see a bright, airy space where people sit and chat over delicious meals and drinks. Laboratory, you might ask? Doesn’t look like a lab. There’s no straight-faced people in white coats. But deep in the kitchen, and even deeper in the origins of Wild Beets, is science. Food science has been a happening thing since humans emerged from the primordial murk and started figuring out what to eat. It took a while for it to morph into today’s global industrial machine and like so many things, it’s clouded by misinformation, hidden agendas and money. Wild Beets founder Cliff Grubin cuts through all that in order to provide the best possible food options, both environmentally and health wise. How, you may ask?

He reads. A lot. While the rest of us binge watch forgettable television, Cliff sifts through mountains of studies, books and papers written by scientists from all over the world. He deciphers information, cross checks it with other sources and adapts this knowledge to fit the Wild Beets ethos, which is to serve cruelty-free, plant-based, raw, gluten-free and organic cuisine. It requires vigilance, constant adjustment and a firm dedication to ethical and moral foundations. Even the most health conscious person could not dedicate the time required to achieve what Wild Beets does. It’s a herculean task and one that the Wild Beets team tackles with gusto. “It is the path less travelled, but it does end up with the perfect fusion of health and flavor,” says Cliff. “It’s all based on the evidence.” Take one look at anything coming out of the Wild Beets kitchen and it’s soon apparent that the hard work is worth it.

In nature, nuts, seeds and grains employ nutritional inhibitors and other toxins as protection from being eaten before they get a chance to germinate. When there is enough precipitation, these protections are washed away and the nut or seed can sprout. Wild Beets mimics this natural process by soaking nuts, seeds and grains for up to 24 hours to allow the nutritional benefits to become readily available. All the milks at Wild Beets are made from scratch, which means nobody is drinking anything that has been stored on a supermarket or health food store shelf. It also means that you cannot get a fresher almond matcha latte or Bullet Proof Coffee anywhere in Ibiza.

Cliff is currently researching the best alternatives for takeaway cups. Right now, he has sourced biodegradable plastic cups made from vegetable matter. It’s not a perfect solution but Cliff accepts that many people cannot manage to bring in their own reusable cups. Which is why he will soon be stocking a range of gorgeous bamboo reusable cups for sale – just as soon as he has found one that meets the strict Wild Beets guidelines. Naturally, this intense attention to ethics is not limited to just the biodegradable and compostable take away containers. All the food served at Wild Beets is organic. Further, everything is vegan and chemical-free. Everything is made in-house, right down to the condiments. Homemade ketchup, mustard, mayonnaise is so much tastier

Cooking oil is likely one of the trickiest health and food science topics for lay people to get their heads around. Study after study has proven that canola, corn, sunflower and are high in polyunsaturated fats, which are detrimental to heart health. They also contain dangerously high amounts of 6, which is essential but not at these levels. Unfortunately, these oils are used in huge quantities in the food industry – almost anything you find at the supermarket will contain one or more of them. Over consumption can be a factor in the most common diseases such as heart disease, cancer, arthritis and diabetes. “All the evidence available indicates that this is a huge problem,” says Cliff. “Not just for our health but environmentally too. We only use organic olive oil, sesame or coconut oil at Wild Beets.”

When it comes to science the critical ingredients are curiosity and adaptability. As new knowledge emerges, the way we eat will change. However, Cliff himself puts it best when he says: “There is the science. We use that to back up everything we do here. But in the end, I always turn back to food writer Michael Pollan, who said it the best. ‘Eat food, not too much, mostly plants’.”

Home of health and happiness

Passion Café was the first of its kind in Ibiza, offering holidaymakers healthy alternatives to burgers and fry-ups in an otherwise touristic zone. The Passion ethos being love all, serve all meant meals were presented in a healthier manner – think burgers with gluten-free bread, vegan mayo and organic ingredients. At the time, the appearance of a veggie burger on the menu was something totally new to Ibiza. Passion Café filled a much-needed gap in the market and quickly earned a reputation as the place to get your health fix in Ibiza. Fast forward to 2017 and there are now six Passion pit stops on the island’s gourmet map, spanning the entire island. It has evolved into a full-service breakfast, lunch and dinner destination, and no longer serves red meat in any of its locations for ethical and environmental reasons. Over the years, Lana has continued to pioneer the introduction of superfoods and healthy ingredients to Ibiza – she was the first to add quinoa, açai, raw cacao, maca, matcha and turmeric lattes to her menus (not to mention many more – the list goes on), long before they were ‘buzzwords’ – and others were quick to follow. The most recent addition to the Passion stock room is CBD oil, served up in the lovely calming ‘Legalise Happiness’ drink, designed to help to ease stress and anxiety, in addition to easing and preventing a variety health issues.

With the 2017 season in full swing, Lana is now up to her elbows – quite literally, if you see her at work in Passion Pantry, surrounded by tubs of superfood powders – in health and happiness. Passion has already gone through 100 kilos of raw cacao, 100 kilos of chia seeds, 50 kilos of maca powder, 30 kilos of goji berries and 20 kilos of bee pollen this summer and still counting – a sure sign that islanders remain devoted to the brand for their daily or weekly dose of health and wellness. And the constant smiles on their faces as they walk out of their chosen Passion – Marina, Santa Eulalia, San Jose, Playa d’en Bossa, Bfit and Passion Pantry – are evidence of the happiness element, plain and simple. Passion is renowned for its extensive menu selections, with the philosophy of offering something for everyone lasting to this day. It’s important to note, despite some beliefs, Passion does not only cater for vegans and vegetarians. Meat eaters and fish lovers will also find many options to sate their appetites. It’s all about finding the perfect choice to suit your mood and your dietary requirements. “The passion menus have been designed with people on their holidays in mind,” explains Lana of the epic A2 doubles sided menus that greet diners in vibrant colours. “The options tick so many boxes. We have plenty of amazing things for meat and fish eaters, but a lot of attention and love has gone into catering to those who have strict dietary requirements, health issues, are vegan or vegetarian – we’re never going to just offer a green salad of friend potatoes as options!”

Starting the day right has always been a priority for Passion clients – after all, it’s the most important meal of the day, right? “Breakfast at Passion is not something you quickly grab on the way to work,” explains Lana of the concept. “It’s more like the brunch style indulgence you’d have on the weekends.” After all, in summer, every day is like a weekend in Ibiza. “Passion breakfast is more like a ritual,” she continues. “The menu is so extensive and complex it’s like going out to lunch or dinner in a fancy restaurant – it’s a high-end breakfast. The preparation of some of our dishes is so complex, especially compared to say, a grilled steak with mashed potato!” Whether you opt for a luxe avocado toast creation or a dish complete with Haloumi, salmon or indulgent pancakes, each dish is chock-full of goodness and made using the very highest quality ingredients on the market and designed to keep you going throughout the day. The Açai bowl is currently winning the award for ‘most Instagrammed dish in Ibiza’, with Lana seeing her beautiful creation tagged in more posts per day than anything else. “We’re really known as the place to go for breakfast in Ibiza,” says Lana proudly. “From early in the morning, right through until lunch we’re serving breakfast and brunch. Of course, you can get the typical tostada, croissant or coffee if that’s what you want, but the beauty of the menu is it’s not like other places. It’s not necessarily something you’d eat every day – but then, we do have people who come for breakfast every day and they can never eat the same thing twice in a week.”

Lunch by the sea, lunch in the hills, lunch after your workout, lunch over your emails or lunch before you hit the beach – all of the Passion Cafes can cater to all these midday cravings and much more, with special attention paid to vegans, vegetarians and the health conscious. “There are so many beautiful restaurants in Ibiza,” says Lana. “But unless you eat meat, chicken or fish, sometimes it’s hard to survive on side dishes alone. At Passion, we offer really great things for meat eaters, like our famous burgers, chicken salads and shwarmas among other things, but I find those people who are following a certain lifestyle or diet – whether for health reasons or by choice – are always so grateful at the options they find at Passion.” It’s important to note in addition to variety and quality, freshness is 100-percent guaranteed when you dine at Passion. The fast-paced nature of the venues means there’s no chance of eating a day-old sweet potato or grain – as fast as the fresh fruit and veggie deliveries come in to the restaurants, they are prepped, cooked and sent out on your plate. “You can really taste the freshness in our food,” says Lana. “Everything is prepped and made to order daily.” For Lana, the most appealing thing on the Passion menu for lunch is being spoilt for choice. “I get told off by my chefs and management for the menu being so big,” Lana laughs. “But it works. The variety is at the core of what the Passion concept is. We understand vegetarians and vegans still want to be presented with options, and to leave feeling full, after eating nice big a plate full of flavours and textures. A lot of thought has gone into the menu. It’s like a matrix behind the scenes here, with such a huge amount of ingredients – fruit, vegetables, grains, tempehs and tofus, Haloumi, herbs – being prepped and stored. But there is something for everyone and on the rare chance you can’t find something you want, you could curate your own dish with everything we have available.”

Each and every Passion has a different ambience by night, but the one thing they have in common is food that feeds the soul. At Passion, you can grab an early dinner after you’ve been on the beach all day or tuck into something healthy and light that won’t make you tired before you hit the dance floor later. Sit beneath the stars in front of the sea and soak up the romance in Santa Eulalia or in the Marina, dine on clean and healthy cuisine after a luxurious afternoon in a spa or grab a takeaway meal – served in environmentally friendly vegware of course – if you just want to get home fast but don’t want to compromise on quality. “One of the things people really appreciate at Passion for dinner is the abundance,” says Lana. “You get a great sized portion for the price – you very rarely need to order three courses as our mains are so big. It becomes very affordable for a night out. It’s also a lot lighter than a lot of other restaurant food – our meals won’t make you feel tired before you go out. You’ll feel satisfied.” Organic wines and beer are available however Lana says most of Passion’s after-dark clientele aren’t looking for a boozy dinner. “People come to us to get the things they can’t get anywhere else – they still drink green juices and protein shakes with their dinners!” Over the years, Passion has become famous for its delicious desserts and if you are still peckish after your meal, the carrot cake or decadent chocolate brownie with ice cream are perfect to split between a few friends… or take home for later! “We’re starting to see a lot more people come to Passion for dinner this year,” says Lana. “Passion is no longer just considered a breakfast or lunch destination. A meal at Passion is like a special event, no matter what time of day.”

It would be remiss not to give a special nod to the Passion drinks menu – with two pages dedicated to amazing beverage concoctions (a whopping 150 drinks in total across the venues). Drinks at Passion can range from a lush, fresh juice to wash down your brekkie with or a meal replacement style protein shake. Superfood smoothies, cutting-edge hot drinks and health-boosting shots are all part of the Passion package. “The menu would be even bigger if I could fit more on there,” Lana admits sheepishly. The scope for delicious liquid refreshment is endless in her eyes. “When I first opened Playa d’en Bossa, we had an A4 menu of drinks, but it was mostly juices and smoothies. Over time, it’s evolved to include elixirs, what I like to call ‘trendy lattes’, hot superfood drinks, healthy shots, parfait shakes and so much more. This year we’ve also introduced a new range of Passion cold-pressed juices that have 1.5 kilos of fresh organic fruits and vegetables in each serving, and due to the high-tech machine they are made with, they last for up to 30 days because all the bad bacteria has been eliminated in seconds during the making.” This means Passion lovers can now stocks up their villa or boat fridges, or curate their own detox without having to drive to the restaurant each day for their health fix. You can also enjoy them at Agroturismo Atzaró, whoe were so impressed with the new Passion cold-pressed juices that they are now serving them as refreshing, healthy drink alternatives for their guests. Impressive. Last of all, Passion’s own coffee blend – a custom roast by the island’s own organic coffee masters Café Mekes that was presided over by self-confessed coffee addict Lana – has become somewhat of an institution around the island. “I almost can’t get my head around the insane amount of takeaway coffee we sell these days,” says Lana in disbelief – thankfully her takeout containers and cups are all eco-friendly so this increase is sustainable. “We only use organic milks – you’ll never have a GMO soy with a fake vanilla taste here – and we go through cartons so quickly (every couple of minutes), there’s no chance of the milk spoiling.” The Passion coffee machines are also state-of-the-art, and are cleaned and maintained with the precision of a Formula One car to ensure total coffee perfection.

The Passion promise goes beyond just offering healthy eating options. Lana is also passionate about creating awareness within the Passion community, which tends to also be made up of like-minded conscious souls. Takeout is served in the aforementioned sustainable veg-ware, vegan and vegetarian options are a plenty and fruit, veg and meat is all organic where possible. Quality, above all, is premium. Large portions, exceptional produce and creative taste sensations are accessibly priced – offering value for money is another of Passion’s practices. On an island where healthy-based gimmick restaurants are popping up like mushrooms after a rainstorm, it’s good to know there is one (or six, as the case may be!) you can always trust. With 16 years of experience to draw from, it’s not about trends or fads – it never has been. Everything on the Passion menu has been researched thoroughly, sourced ethically, and tried and tested passionately before being added to the menu. Open from 9am until midnight daily, that’s all the more reason to indulge your Passions, my dears…

A love letter to San Juan

Set in the heart of the area are The Giri Café and The Giri Residence, two contemporary establishments that have been uniquely shaped by the spirit of San Juan and are now intrinsic to life in the village. It wasn’t always so, of course. San Juan existed – going about its daily business – without the Giri for decades. The structures of each property had former lives; the hotel, was a dilapidated, centuries-old building that once housed the local girls’ school, while the restaurant was two adjoining terrace houses, whose original owner still lives in the village to this day. Around 12 years ago however, there was a stirring in San Juan, as some foreigners came sniffing around these properties, initiating the start of a long-standing love affair…

In any small town, anywhere in the world, newcomers are eyed with a combination of suspicion, intrigue and genuine interest. San Juan is no different, and when the team behind The Giri brand appeared on the scene, the locals were wary. A little-known fact about the hotel and restaurant name is that it originated from the Spanish slang for foreigners: guiris. Rather than try and fight their newfound reputation, the new business owners simply rolled with it, respecting their roles in the village hierarchy. Plus, it made it easy for any early deliveries to be made, with a simple hand gesture pointing suppliers to the ‘the guiri hotel’. At the time of acquiring the land on which The Giri Residence now stands, most property developers in Ibiza were firmly focused on the south, where business was booming and tourists were flocking. Yet the team behind The Giri were captivated by the north of the island, feeling a strong connection with its sense of identity – an identity that was already so different from the rest of Ibiza. They were attracted by the raw, unspoilt rustic charm of the area; the overall tranquillity and feeling of space; the feeling of truly being away from it all. There was something special about San Juan…

As construction and development started – first on The Giri Residence, which opened in 2009 followed by The Giri Café in 2010 – life went on as normal in San Juan. The strong local characters, some of whom have spent their entire lives in the village, had their own livelihoods to maintain: farmers tended to their crops and animals, the fishmonger sold the best catch of the day to his loyal clientele, the pharmacist kept villagers healthy and the tobacconist not only kept people in cigarettes but also served up glasses of homemade Hierbas at the end of a long workday. Abuelos (grandparents) would get the grandkids dressed up and take the family out for a pre-dinner stroll in the village square and weekends revolve around the beautiful whitewashed church – be it a wedding, a mass, a funeral or a local festival, always celebrating life. Fast forward to 2017 and not a whole lot has changed in the village. The neighbouring farmer holds up traffic each evening, as he pulls his tractor to the side of the road as he dashes into the fishmonger to pick up supper for the family. Kids play football in the cobbled square until they’re called in for dinner, and families on their nightly walk are a common sight. Men sit in the Tabacs, smoking and sipping beer and Hierbas as they put the world to rights before heading home for the night and a group of elderly ladies converge on the lovely park bench beneath a giant tree to comment on life as it goes on around them.

As all of this unfolds like clockwork every day, The Giri contributes its own type of magic to the landscape and culture of San Juan. As their desire to respect the ethos of the location and preserve the heritage of each building became apparent to the locals, The Giri were soon enveloped into the San Juan fold. The connection between the two is a proud one; The Giri have proven their loyalty to San Juan and in turn, San Juan has grown fiercely loyal to The Giri – these days, you can’t have one without the other. In the restaurant, the fish comes directly from the fishmonger next door. Organic veggies are grown in their own backyard, or bought directly from the same farrner who holds up traffic in his tractor. The meat, where possible, comes from local farms and eggs, of course, are collected from happy hens running free in nearby fields. Nature is in abundance in San Juan, with rolling green hills everywhere you look, beautifully contrasting with pretty whitewashed houses and apartments on cobbled streets and in the surrounding forest.

Mornings in San Juan emerge like a clean slate. Everything is new again; clean, quiet and laidback. Breakfast is served in The Giri Café garden and it’s easy to feel connected with nature – flowers vibrantly burst forth from the earth and the air is sound-tracked only by pretty little birds tweeting in the treetops. The pace picks up to a buzz after midday, as the village slowly wakes from its slumber. The restaurant attracts a mix of locals, hotel guests, parents after the school run, those looking for a pre-beach fuel up and visiting foodies who know The Giri Café purely by reputation as a place who creates cuisine from the heart. Nature really turns on a spectacular display from about 7pm – sheep from the adjacent farm come to the fence and bleat, as if to announce cocktail hour. At the same time, the sun begins its descent behind the hills in a display of magical golden hues that later turn from pink, to purple and then a blanket of deep, deep blue peppered with twinkling stars. Dinner is a stylish alfresco affair, with an elegant ambience that still manages to fuse with the rustic charm of the village outside. As most diners leave The Giri Café, the view of the church beneath the glow of the moonlight is always a breathtaking sight – devoid of human traffic, just classic Mediterranean beauty.

One doesn’t need to spend much time in the village of San Juan to fall under its spell. Somewhat inexplicably this village has never fallen prey to commercialisation or over-development, becoming so much more than just another pit-stop on the tourist trail. While it does attract free-spirited expats who are looking to escape the trappings of city life, it is always a more alternative lifestyle they seek. There is an unspoken rule to respect local traditions and inhabitants – perhaps this is why as the island continues to evolve, San Juan remains, a micro-climate of Balearic authenticity. Much like the Ibiza of old times, the rich dine next to the less fortunate and no one bats an eyelid at celebrities in San Juan. There are more beat up old bombers than Range Rovers seen on the streets and free parking is in abundance. Superyachts and VIP parties are concepts best left to the south of the island; here, the pace of life is slow, steady and accepting. At the heart of it all, The Giri is found embracing and simultaneously enhancing all aspects of village life. Here in San Juan, truth, beauty, freedom and love abound…

A family affair

A stunning seaside restaurant attracting locals and tourists alike, its magic lies in an unpretentious but delicious menu, overflowing with food made with love. Back when the restaurant originally opened, this was partly thanks to owner, Dani Gonzalez’s mother, who fresh from running a restaurant in Barcelona was the resident genius in the kitchen. Now an octogenarian, she’s passed the baton of responsibility to a new generation, albeit one with which she’s lovingly shared her culinary secrets. The result is a restaurant with ties to the traditional and simultaneously one foot in the future, offering the best of both worlds to present diners.

Found overlooking the vast strip of golden sand at Es Cavallet, La Escollera is set in a 150-year old building once used by Salinera Española, the same company that to this day, harvests salt from the salt flats you drive past en route to the restaurant. With an expansive interior space plus a capacious alfresco terrace, the stylish beach restaurant is the perfect spot for whiling away a long, lazy afternoon with good company, great food and an unbeatable view. Indeed, it’s this winning combination that’s made the restaurant a firm favourite with residents, some of whom have been visiting since it first opened in 1994.

“We have lots of regulars,” explains Dani’s stepdaughter, Andrea, who now takes care of events at the venue. “We’ve seen people come with their kids, who then get married here, who then come back with their own kids! And of course, everyone wants the same table,” she smiles. Herein lies the charm of La Escollera – it’s a place where, courtesy of its familial roots and laidback ambience, everyone is welcomed with open arms. This is felt as much in the impeccable, attentive service as it is in the food delivered to each table. “We want people to feel at home,” reiterates Andrea, a palpable sentiment indeed.

Never is this more prominent than on the menu, which is brimming with classic favourites, particularly of the seafood variety – a La Escollera speciality. For die-hard traditionalists there are options like Yaya’s (Catalan for Grandmother, aka, the original queen of the La Escollera kitchen!) lobster paella, a dish embodying generations of Gonzalez history. Full of succulent chunks of shellfish, the rice is perfectly cooked – giving just the right amount of bite while remaining juicy. Then there’s the gloriously exhibitionist sea bass cooked in local salt (kindly donated by Salinera Espiñola, of course), which is brought to your table whole and deconstructed at the table.

The cooking method of this dish is simple – fresh sea bass is covered in salt, sprinkled with water and baked in the oven – but the result is outstanding; truly a must-taste experience for all fish lovers. Elsewhere, the menu is adorned with simple but explosive flavours in the form king prawns, locally-caught Gallo San Pedro (John Dory), and calamari – their binding common theme, unquestionable freshness. “There are so many great dishes on the menu,” explains current head chef, Tino Brasoveanu. “The key to it becoming a favourite is working with really, good fresh fish.”

New dishes are available for the more culinary curious, too – Tino has implemented a modern twist to some sections of the more traditional Mediterranean menu. For this reason, it’s well worth trying the restaurant’s range of sushi, of which the standout option is surely ‘King of the Beach’. A traditional California roll made with salmon or tuna then lightly wrapped in a layer of crispy tempura, each bite is a textural sensation for the tastebuds. The tuna sashimi and Salmon Salinas sushi are also divine, especially when you factor in those dazzling sea-facing vistas and the sound of the waves crashing nearby.

The menu offers plenty of good news for vegetarians and vegans too, as the warm welcome at La Escollera extends to clients with more specific dietary requirements. Vegetarian sushi is available, plus salads chock full of hearty avocado or Burratina, which here, is lightly smoked, creating an unexpected but really remarkable flavour. The star of this section of the menu is definitely the delicious vegan paella, made using Yaya’s famous recipe but substituting seafood with black trumpet mushrooms and rosemary, and adding Tino’s own personal spin. “I’m from Valencia so I’m fairly skilled when it comes to making paella,” he explains emphatically. “People come here especially for it!”

With over 20 years of dining experience behind them, the family and team behind La Escollera have discovered quality food and an authentic experience is what keeps diners coming back year after year. In fact, even Yaya can’t keep away – she still visits the restaurant every Sunday, presumably to ensure her paella is still as tasty as it always was. Remaining true to their past is easy, but what does the future hold for this family enterprise? “My teenage brothers will probably take over at some point,” says Andrea. “They’re only 18 and 16 at the moment but they’re really interested in the hospitality business and they’re great in the kitchen.” And so this culinary story continues…

A magician at work

This is one of the many reasons it continues to draw international talent from all fields, and why it remains a haven for top creative minds, particularly those of the culinary persuasion. Never has this been more true than in the case of the much famed Óscar Molina, a trailblazing Catalonian chef who has made his home on the island, and at La Gaia, the ground-breaking Japeruvian restaurant housed within the Ibiza Gran Hotel. Having travelled the world honing his craft for over 30 years – and winning multiple awards along the way – Óscar became involved in the opening of the Ibiza Gran Hotel in 2008, when he was asked to head up a team of 43 dedicated professionals and to initiate brand new gastronomic concepts across all of the group’s restaurants, including La Gaia, the Ibiza Gran Hotel’s most sophisticated offering of haute cuisine, art, and design. Now, thanks to Óscar’s pioneering techniques and prowess in the kitchen, La Gaia is critically acclaimed; a restaurant with a reputation that precedes it in Ibiza and around the world.

What’s made La Gaia such an unmitigated success can all be laid at the feet of Óscar, of course, and that’s no surprise when you recognise he’s considered one of Spain’s leading chefs and a respected voice among his industry. Having fostered an interest in fusion cooking when he worked with the legendary Mey Hoffman at the Arts Hotel in Barcelona, he went on to perfect his own abilities by approaching food with unrivalled passion and spirit, something he continues to do this day. “I admire chefs who reinvent themselves, who create new concepts and set trends,” he says, and this approach is clear in everything he does. It also goes someway to explaining why this past winter, in spite of his already refined expertise, he embarked on a 40-day culinary journey in Peru, one in which he immersed himself in local culture while plying his trade at internationally renowned restaurants including Astrid & Gaston, considered among the world’s top 50 eateries. Always keen to learn and improve, Óscar says it gave him a new understanding of Peruvian food. “I didn’t go with the idea of mastering the cuisine of a country, as that would be impossible,” he explains. “But what we can learn from trips like this is something about the history of a place and their approach to cooking.”

He carries these newly-learnt methods into his own kitchen, where using a bespoke fusion of Japanese and Peruvian techniques, he shuns traditional ideas of starters, mains and desserts, and instead focuses on single-plate dishes that are packed full of colour and flavour: “Peru is not just about ceviches and tiraditos, just as Japan is not just about sushi,” he says. “We have discovered things that have opened our minds to a new creativity.” This is visible on the five-star La Gaia menu, which promises a journey through two worlds, via the Mediterranean. Dishes include Japeruvian spring chicken roasted with yakiniku sauce, shiitake mushrooms and corn, and Nikkei Parihuela stew with Chilean sea bass, shrimp, octopus, Peruvian stew, yuzu and lime. The contrasting culinary techniques are there for all to see and taste – Óscar approaches each dish with meticulous detail, always intent on immersing the diner in the unique world he aims to forge on the plate. Even the cocktail menu features pisco and sake alongside each other. Try the Chilcano for a combination of Pisco 1615, lime juice, ginger beer and bitters, or the Sake Mate for Macallan Amber, Umeshu Japanese liquor, mate, lime juice and bitters.

Much like the island on which he lives, Óscar continues to reinvent himself, each summer bringing new ideas and creations to his kitchen that keep it innovative, fresh, and unlike anywhere else on the island. His devotion to the Spanish concept of ‘kilometre 0’ also means that only the finest local ingredients reach your plate. “Development and knowledge are an essential element in gastronomy,” he explains, and that’s why when you dine at La Gaia, you can expect a harmonious blend of texture, elegance and knowledge on your plate. Want to witness Óscar working his Peruvian culinary magic? Click here to view his latest artistic creation, a video delving beyond his kitchen and inside his imagination.

Mediterranean magnificence

On an island with so many restaurants boasting beautiful views, Cala Bonita – its subtle palm-shaded chiringuito – really stands out from the rest. With a curved bay of crystal clear water and just the right amount of sunbeds sinking into the sand, it’s impossible not to find a seat that does not look out onto the magnificence of the Mediterranean. Argentinian-born Chef Brian Olocco leads the kitchen, under the wise guidance of renowned executive chef Pau Barba. “It was hard to leave the last job”, says Olocco, who had been poached by Barba from his previous gig. “They were my family for five years. But Pau offered me this job and I couldn’t refuse him.” At first glance, however, one would never know Olocco’s working life started on a completely different track…

As a youth, he played professional football in Argentina, eventually being signed to a team in Italy. An unfortunate knee injury put an end to that trajectory but the young Olocco knew exactly where he was heading next. “I always liked to cook and to eat more healthily,” he says. “After the injury, when I was 18, I went to culinary school. ” It just happened to be Argentina’s most well-known and respected culinary school, Gato Dumas. Dumas himself was a trailblazer in both London and Buenos Aires, opening some of the city’s most celebrated restaurants and becoming one of the world’s first celebrity chefs. His culinary school was hallowed ground for a young ex-footballer from the countryside and Olocco loved every minute of it. By the age of 21, he was working as a chef and in 2017 he has reached a career milestone by taking his first head chef position at Cala Bonita.

Barba’s influence is noticeable in both the menu and the enthusiasm with which his protégé tackles his job. “It is pure pleasure to work with Pau,” says Olocco. “It’s all about the quality of the produce. His cuisine is very simple because he lets the produce do the talking.” Indeed, mornings at Cala Bonita are a flurry of deliveries as every single element trundles down the dirt road either freshly plucked from the farm or the sea. As an Argentinean, Olocco’s natural inclination is for Cala Bonita’s delectable T-bone steak yet his obsession with food makes it impossible to choose a favoured dish. “There is nothing I don’t like. I will try anything,” he says. “I am a fanatic. The mussels are amazing; the watermelon salad is really refreshing. The wild caught fish coming in every day… I can’t choose a favourite!” That said, when sea bass season starts, he’s deliriously happy.

And therein lies the philosophy of Cala Bonita and Olocco himself. “With good produce, you can make beautiful things,” he explains. “I always look for the best, organic wherever possible. Ibiza is so good for that.” It seems it’s not just the produce that Olocco loves about Ibiza. Recently married, he’s now expecting his first child. “It’s the best place to be a kid,” he says, grinning from ear to ear in anticipation. This nurturing side of Olocco is evident in the way he carries himself and communicates with his colleagues. There is an obvious camaraderie between the kitchen team, which consists of a core of four chefs supplemented by summer hires. “If someone is content in their job it shows in their work,” he says. “Here we look after each other as much as possible. It’s important for us and for the food.”

It shows. Pau Barba’s menu, as executed by Olocco, is a masterful selection anchored in Mediterranean flavours. Contemporary techniques meld seamlessly with classics, produced from an open-plan kitchen boasting a custom built charcoal grill. Wild-caught Formentera scampi, traditional Spanish rices, whole chargrilled fish, juicy racks of lamb, local prawns and more; Cala Bonita offers an abundance of deliciousness, made with a whole lot of love in a setting that is nothing short of island perfection.

A tale of two kitchens

When it comes to ‘best restaurant’ lists about Ibiza, The Giri Café is oft-referenced and highly regarded. The taste of authenticity, a true farm-to-table ethos and exceptional service are at the heart of the restaurant’s philosophy –as the hand-painted sign above the kitchen pass states, they firmly believe ‘cooking with love provides food for the soul.’ Now, in 2017, The Giri brand adds an additional culinary string to its bow, with the introduction of exclusive private dining experiences at their San Juan luxury boutique hotel, The Giri Residence. To those who have had the pleasure of spending their precious holiday time within the sanctuary of The Giri Residence, its in-house kitchen concept is nothing new. An insider’s secret perhaps. As a matter of fact, it’s been there longer than its famed, neighbouring sister restaurant, however until now, has been exclusively reserved for the use of the hotel’s guests. With only five suites in the hotel, the cuisine offering is ultra-personal; think only the best the seasonal, local and organic ingredients whipped into amazing bespoke meals to suit each individual diner’s tastes and dietary requirements.

Due to the hotel’s intimacy and discretion, the all-new private dining experience is limited to just a few tables per night throughout high season. Dine in ‘The Living Room’ at The Giri Residence – the elegant interior dining space or in a private Balinese hut on the pristinely manicured lawn by the swimming pool, nested next to a rustling wall of bamboo. The choice is yours, but chances are you’ll have the space to yourself, for the ultimate in romantic dinner dates or the most exclusive of small group dinners, with a maximum of six people per table. Meanwhile, the setting at The Giri Café is quite the opposite. As the sun sets, the place is illuminated softly and the buzz builds to a delightful crescendo while people from all walks of life flock to the famous eatery to try its signature cuisine, check out its stylish setting and be a part of the northern nightly culinary scene. People watching is all part of the process. Outside, beautiful rows of rustic wooden tables are lined up against walls of tall bamboo – just like the huts next door – that become part of the restaurant’s soundscape.

When it comes time to order, the sky really is the limit at The Giri Residence – head chef Carlos has a blackboard menu of specials written up, but this is merely a starting point. Getting to know his clientele, their likes and their dislikes, is all part of his job description – and then fusing his knowledge with the ingredients he has sourced that day to create the dinner of their dreams is the challenge. It is recommended to leave yourself in his highly skilled hands – yet if there is a specific desire you are craving on any given day, be sure to let him know prior to arrival and he will ensure it arrives on your plate. Over in The Giri Café, the a la carte menu has been lovingly honed over seven years of service. This is the only place where you can try signature dishes such as the avocado cheesecake (read more about its legendary status here), the scallop tartare (and more on that here) delicately eaten from a lime wedge or the elegant wakame salad. New seasonal dishes are added as ever-changing specials on a nightly basis, and with each new year, come new additions to the menu guaranteed to win hearts with every bite.

There is a reason The Giri Residence‘s legions of loyal fans return year on year, trusting chef Carlos to interpret their tastes – his intuition is so spot-on, it is like having your own personal chef who has worked with you for most of your life. After designing your perfect menu, Carlos cooks it with passion and delivers it to your table the very second it is ready: ultra-fresh, ready to impress. He will talk you through the flavours involved in each dish, should you wish to know more. If not, he is more than happy to allow you to sample for his approval. Within The Giri Café, the multi-staffed kitchen runs like a well-oiled machine, with everything being prepared ‘just so’, each and every time. There is a place for everything, and everything in its place. Every dish must be presented and garnished to The Giri high standards – delivered to your table by a slick, well-trained (but happy and smiling) team of professional waiters. Your glass is expertly topped up before you’ve realised you need it; your every whim is expertly catered to.

For those seeking an ultra-personalised experience, dining at The Giri Residence is like being in the home of an old, well-travelled and stylish friend – without the obligation to bring a great bottle of wine or your best banter! What was once a secret, is now open to the public – but with very limited availability, advance reservations are essential. This laidback yet luxurious experience will obviously appeal to VIPs and those seeking romance or discretion, there is another on-island group who may find it ultra-appealing: hard working locals. After all, when you’ve spent your entire week with clients, customers, students, suppliers or guests, sometimes you just want a wonderful night out in a cool restaurant minus the air kisses associated with some of the more social hotspots of the island. The Giri Residence gives you all the culinary satisfaction, minus the need to socialise or schmooze.

However, there are always those diners who thrive on the action. On seeing who is there to see and be seen. On socialising with friends, or spontaneously making new ones. On who is wearing what, who’s sitting with whom and what’s on the specials menu tonight. For these people, it’s all about dinner at The Giri Café. Both restaurants offer truly fantastic gourmet experiences and are must-tries for any foodie worth their Salinas salt. It’s the tale of two kitchens – all the more reason to visit The Giri my dears…

Wine, music and romance unite

Every summer the co-owners of Ibiza’s revered Italian fine dining restaurant return from unique fact-finding missions, looking for delicacies and deliciousness to add to the Can Domingo experience. While Chef Giuseppe Vivacqua spent time refining his skills at the Europe’s only Michelin starred vegetarian restaurant, the two front of house maestros Andrea Sanarica and Alessandro Barni Spadacini turned their focus to Italian wines and French Champagne. This year the pair were able to set their sights on expanding their wine list, thanks to an ingenuous mechanism that allows guests to enjoy a glass of wine without removing the cork from the bottle. “We have regulars who come just to see what we have brought back from Italy,” says Alessandro.” With the Coravin system, they can enjoy a high-quality wine without having to buy the whole bottle.”

An American medical inventor developed the Coravin system in 2013. The simple machine has the appearance of a fancy corkscrew. A medical grade needle is carefully inserted into the cork while a gas capsule is employed to help draw the wine into an internal canister. A lever gently releases the wine into the glass. The elasticity of the cork allows the tiny hole to reseal almost immediately, protecting the wine from oxidation, keeping it fresh and clean until the next glass is required. “Our clients love to try new wines,” adds Andrea. “This system means people can enjoy something they might not ordinarily order. They can treat themselves to a quality wine.” And because the Coravin allows the integrity of the wine to be maintained for longer, the Can Domingo team have been able to expand the wine list to include drops from Italy’s most exciting regions.

As well as a suggested list of 20 wines by the glass, diners are free to choose from any bottle on the menu, which includes drops from Piedmont, Alta Adige, Tuscany and other Italian regions plus a selection of Spanish and French wines. “At the moment, I like the 2015 Schweizer Pinot Noir from Alta Adige,” says Alessandro. “The 5 Stelle from Valtellina is also lovely.” When it comes to whites, he says the Terre Alte from Felluga is beautiful. “It’s the best region for white wine in Italy,” he explains. The team is clearly excited by the prospect of continuing to develop Can Domingo’s carefully curated cellar. The Coravin system is opening new opportunities to delve deep into wine culture. “We love to discover new wines ourselves, and to be able to bring that experience to our guests is a real pleasure,” says Andrea.

Can Domingo continue its role as Ibiza’s unofficial patron of jazz, blues and soul music in 2017. What better way to enjoy quality wines by the glass than accompanied by the honeyed tones of jazz? Until the end of August, the Can Domingo resident band takes to the terrace on Saturday nights from 9.30pm. Vocalist and Alessandro’s wife Chiara Croce serenades diners with a selection of classic jazz in the vein of Ella Fitzgerald and Sarah Vaughn. Tuesdays from July sees the highly regarded Muriel Grossmann Quartet spread their cool tunes across the gardens. Muriel is a multi-talented saxophonist, singer and composer. With Radomir Milojkovic on guitar, Salvatore Licitra on the double bass and Uros Stamerkovic on drums, Muriel plays tracks from her latest album Momentum in addition to a selection from her eight previous releases.

The terraces and gardens of Can Domingo form one of the most romantic venues on the island. Andrea has lost count of the number of marriage proposals they have helped to arrange. There is something about the feeling of being tucked away in secret garden, sitting under the stars, listening to beautiful music, eating fine Italian cuisine and supping on the best wines available that bring out the romantic in all of us.

Made with love

The interior dining room glows with an antique chic, a dash of modern colonial and laidback Mediterranean style. Head chef Lucia Ferrer has spent the winter travelling and percolating ideas for the new season menu, which is as fresh and exciting as ever. “I love to travel,” says Lucia. “Every place I go I always bring something back with me and add our own Mediterranean touch, or really, I should say an Ibicenco touch.” The 2017 La Veranda menu is testament to her imaginative cuisine and illustrates her deep respect for the produce of the island. “When it comes down to it, I just love it here,” she says of her role in the restaurant. “Everything is made with love.” Which also pretty much sums up what Agroturismo Atzaró is all about.

New dishes on the menu this year cover the gamut of everyone’s preferred local ingredients. Grilled octopus has been a favourite of Mediterranean fishermen for millennia and Lucia’s version brings it full circle into the Atzaro vibe. Juicy, locally caught octopus sits on a bed of mashed yellow potatoes with tender vegetables, all of which are suffused with a smoky, chilli piquancy. It’s a classic dish brought to a whole new level. Another of Lucia’s favourites are the chicken tacos, a dish inspired by her travels through South and Central America. “We are very particular about the provenance of the chicken we use,” she says. “It is always free range, country raised. The tacos are so simple yet so tender.” They’re served with tomato tartar, fresh avocado and the sweetness of pineapple to bring out the flavours.

Sweet and delicate Santoña anchovies served with Arbequina infused tomatoes are another delicious example of a Spanish classic done to perfection. Lucia describes the Bluefin tuna from Galicia as “spectacular” and is particularly enamoured with this year’s local red prawns, which she sends out with potatoes and suquet. “We use produce from the island – a lot of it from our own gardens,” she says. “My inspiration comes from the natural flavours of local, seasonal produce. I love simple things.” This is Lucia’s fourth year at the helm of the La Veranda kitchen and she is as enthusiastic as ever. Overseeing the two daytime menus, plus events and fine dining offerings in July and August, she has developed a keen sense of what people are looking for. “It’s very intuitive,” she says of evolving the Atzaro menus. “This is my place. I instinctively know what is going to work”. This year, that means creating a new daytime menu that reflects the changing ways clients’ view food and wellbeing.

Working with Oliver Morgado Alfonso, a long-time friend and now collaborator, Lucia has launched a new daytime menu available on the terraces, in the pool area, spa and for delivery to the private villas of the hotel. The theme is based on the principles of Ayurveda, an ancient Hindu system of medicine that balances the body using food, herbs and conscious intent. It may sound complicated but the culinary results are completely sublime. “We put a lot of intention behind the preparation and development of each dish,” says Oliver. “Each ingredient carries a healing property and acts as preventative medicine.” Despite, or perhaps because of, this intention the menu is brimming with healthy, light and incredibly delicious dishes. “We wanted to continue on from the theme of wellness that stems from the Atzaró Spa,” adds Lucia. “Its about people relaxing, sharing a plate by the pool or on the terrace and knowing that it is good for them as well as being tasty.”

Contrary to preconceptions, Ayurveda does not mean vegetarian and the menu features a Vitamin C Antiox salad of langoustines with wakame seaweed, pomelo, edamame, spouts and chlorophyll alongside Oliver’s favourite Revitalising Cold Soup made with coconut, turmeric, garlic, ginger, avocado, and hemp salt. “It’s probiotic,” he says. “All the ingredients are in harmony both at a health level and a taste level.” Regular La Veranda diners can still get their classic Atzaró dishes, such as the juicy Hamburger Duo – one made with legumes and the other with ‘happy’ Wagyu beef. And the Peruvian Ceviche remains a lunchtime pleasure, as are the popular Beef Tacos and Falafel Royal. As always behind the innovation and imagination at La Veranda lies a Mediterranean heart and soul. Lucia sums the Atzaro concept perfectly: “In the end, people do want to try new things as well as their favourites. For me it is always about fresh, quality ingredients and love.”