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Meet the chef – Stefano Righetti

Discerning travellers arrive in a new city with the intention of roaming under the radar, always seeking out that spot where true locals go. Restaurateur Tito Piazza took this concept one step further when opening Locals Only, his recent Ibiza venture. Situated in a prime position overlooking the newly reformed Plaza del Parque in Ibiza town, the name invokes the idea that we are all part of a global community. The motto is ‘where citizens of the world gather’. A recycled wood map on the wall is a symbol of our interconnectedness – everyone is welcome, we are all locals, this place is your place. With the terrace now reopened under the gorgeous Ibiza sun, Locals Only is the jewel of the plaza. Locals Only serves up a menu of fresh, organic dishes imbued with an Italian soul. Sustainability is as high up on the list of priorities as the mouth-watering flavours and beautiful colours that arrive at the table. When searching for the perfect person to head up the kitchen, Tito sought out an old colleague from his days as executive chef for the Cipriani Group. It took some time for Stefano Righetti to become available but he was worth the wait. “He’s like a painter when he cooks,” says Tito. “It’s like he is drawing on the plate. Of course, I waited for him.” Softly spoken, with piercing eyes, there is no doubt this mild-mannered chef manages to control his kitchen with a subtle yet demanding presence.

Who inspired you to become a chef? My family had a restaurant in our village in Brescia so I basically grew up in the restaurant. The passion comes from my family, for sure. Tell us about your experience as a chef? I’ve worked as chef for a long time, in five star hotels and also in restaurants with one or two Michelin stars such as Antica Osteria del Teatro, Vecchia Malcesine and Combal Zero. Then I worked at Cipriani in Abu Dhabi with Tito – he talked to me about this project here in Ibiza but it was three years before I was finally able to join him here. What was it like as a young chef working at Michelin level? In the start, it was really hard – long hours and lots of pressure but now I handle that much better. It was a really macho and aggressive atmosphere, but I have to be grateful to those chefs because they helped me so much. Being in that environment helped me to build character and pushed me to keep going.

What’s your style in the kitchen these days? I can be quite strict in the kitchen – the team has to be attentive at all times to be able to help me to create good dishes. I like to control the kitchen, of course. But I can also be patient and teach people new skills – you must if you want to build a good team. What fuels your passion for cooking? It comes from within me. I always want to get better, to learn more. I try to put what I feel on the plate; to convert my passion to the plate. It’s not a job, it really is a passion. What are your thoughts on the produce available in Ibiza? Before I came I thought Ibiza here was all about the nightlife but I found a totally different world. The produce here is another thing that surprised me – the quality is excellent. We work with organic producers from the island. Of course, it changes with the season and even with the day. Tomorrow we might have zucchini and the next eggplant. Working with seasonal produce makes the creative side of cooking much more exciting.

How would you describe the cuisine at Locals Only? It’s an international Mediterranean menu with an Italian flare – a modern osteria. Our message is clean, fresh food with respect to the earth and especially to the island. We respect our ingredients 100-percent. Which are your favourite dishes on the Locals Only menu? I love all the dishes on the menu! It’s hard to choose a favourite but I think I have to say an amazing risotto made recently with organic coffee, crispy turbot and black garlic. It’s very fresh and different. It has a bit of a crunchy texture. What do you cook when you are not working? I like to cook to surprise people. At home it’s more relaxed, of course, but I like to experiment. My family are happy with that – my dad likes to try new things but he still tells me you need to do this, do that, this way, that way!

What do you like most about working and living in Ibiza? I like the life I have here. It’s really relaxed, there’s no agitation. I live very healthily here. I buy food from the famer’s market and it’s all very natural. And I love the beaches here – no single one is the same. What other cuisines are you interested in exploring? I would love to go to Japan. It’s a cuisine that’s simple but with deep flavours. Also, the sous chef here previously worked in Peru so now I am really interested in the cuisine of Peru – the mix of cultures there makes a really interesting combination.

Warming up the winter

Set in the year-round village of Santa Gertrudis, the stylish modern eatery is known for its nutritious and creative menu, fresh juices and smoothies (it’s also the home of the renowned iPurify juice cleanse program) and spacious set-up, which now includes the addition of a roaring fireplace. This new cosy atmosphere, combined with some winter warming menu additions, makes Wild Beets the kind of place you can pop in for breakfast… and then stay for lunch and afternoon tea!

From its inception in 2014, Wild Beets always intended to cater to island residents and holidaymakers 12 months a year – not only serving up healthy and nutritious dining options but also providing valuable year-round jobs to locals. Rather than shutting up shop when high tourist season is over, the restaurant simply switches into a more appropriate winter mode. Think less raw dishes (because let’s face it, when it’s chilly outside, you naturally want a steaming bowl of goodness under your nose!) and more hearty, healthy bowls and delicious warm drinks. Breakfast (served from 9am until 12pm) has been given a winter upgrade, with hot oatmeal, warm grain bowls and quinoa blends now appearing as specials alongside the classics. Lunch service begins at 12.30pm with new additions for winter 2017 including the Buddha Bowl, Dragon Bowl, Protein Bowl and Macro Bowl – vibrant, colourful and above all, nutrient-dense dishes designed to sate all appetites and dietary requirements. Whether you’re looking for an energy boost, a post-workout protein replenishment or a completely macrobiotic meal, these new warm bowls showcase a variety of different grains, quinoa and rice mixtures ideal for winter climes.

Hot drinks become the star of the show in winter with Matcha being one particular specialty of Wild Beets. Owner Cliff Grubin has scoured the globe for the very finest Matcha, and personally brings in the high quality, health-packed tea blend from small specialist producers in Japan. “It’s an amazing product,” he says emphatically. “No other Matcha anywhere else comes close to this. It’s out of this world.” Above and beyond the silky taste and texture – choose between tea or a latte, created with Wild Beets’ homemade almond or coconut milks – the health benefits are extraordinary, chock full of amino acids and boasting powerful cancer fighting properties. Another buzz-drink on the Wild Beets winter menu is Golden Milk Tea, another wonderfully warming drink ideal for winter, made with the natural anti-inflammatory and health boosting turmeric. Just because it’s cold outside however, doesn’t mean the Wild Beets juice bar slows down – in fact, Cliff says these past few weeks have seen the iPurify juice detoxes increasing in popularity – perfect for treating post NYE indulgence or those New Year’s resolutions kicking in! Juices can be snapped up as single doses, daily packages or more intensive weeklong programs – enquire within to find out more.

Open daily from 9am until 6pm (kitchen closes at 5pm), Wild Beets welcomes one and all to pull up a pew by the fire and make the space their own. With the international school nearby and a local school practically next door, it’s the perfect place for a post-school run catch-up, or to grab a healthy snack or meal between Pilates and yoga classes (with plenty of studios and teachers in the area). Large tables make it great for long lunches while quiet corners are perfect for more intimate dates and on a sunny day, you can even enjoy the open-air terrace – there really is something for everyone at Wild Beets. Also famed with the island’s digital nomads for its high-speed WiFi connection and ample table sizes, Wild Beets has also become a hotspot for meetings and popular mobile office that’s always nice and cosy, with a warm ambience making it easy to be productive… especially when you don’t have to get up and boil the kettle yourself every time you crave another warm drink! Photography by Maria Simon

Visit the White Ibiza restaurants guide to read more and reserve a table at Wild Beets
Meet the chefs – Babylon Beach

Babylon Beach chef duo Simone D’Elia and Filippo Alberi both hail from the magnetic city of Florence, Italy in the beautiful hills of Tuscany. The two have known each other since early childhood days, and it was here they fell in love with the culinary world and decided to chase their dreams in the kitchen. From kids to burgeoning chefs working their way through the London trenches (aka kitchens) to making the leap to continue their career in Ibiza, they’re no strangers to hard work. Today Simone and Filippo create magic in the kitchen of beautiful Ibiza beach restaurant Babylon Beach on the outskirts of Santa Eulalia. Rest assured when dining at the east coast destination, you’re in good hands. Diners experience first-hand the Babylon Beach ethos of heart, soul and passion injected into each dish coming out of the kitchen. Simone and Filippo don’t make good food and exceptional produce complicated – what they do is make simple food pretty darn close to perfect.

Tell us about your working relationship? Filippo: We have known each other since we were children; we grew up in the same neighbourhood, went to the same school and our families are good friends. We left Italy together and went to London for five years and even there we worked together in the same restaurant. Simone: We split up for a while to gain experience in different restaurants, but it wasn’t the same. We grew up together and we started this career together. We went through the stresses of becoming a chef together and now we are here creating food together in Ibiza. It’s just something that works. What is your connection to Ibiza? Filippo: We were working with a good friend who is Ibicencan, and she suggested we check out Ibiza, that there could be a future here for us. Simone: We came here for Filippo’s birthday and instantly fell in love with the island, saw the possibilities and here we are. We moved straight away and we’ve been at Babylon Beach ever since.

What is your first memory of food? Filippo: I remember when I was a small child, all I wanted to be when I grew up was a pastry chef – my parents recently reminded me that’s all I ever talked about. Simone: My family is the stereotypical Italian family. Food was everywhere and I basically came out of the womb cooking. My mother is a chef, my sister is a chef and my two brothers are chefs! I actually tried to choose a different career, but in the end, the kitchen is where I am happy and feel most comfortable. How different is Ibiza life from London life? Filippo: In London, you work very, very hard – and it is a good thing because you learn a lot! But it’s a tough job, double the hours and no quality of life. I remember when we were first starting out we would meet and have a cocktail every night and talk about our mistakes, our fears and what was happening. Simone: It’s very different; we worked by seconds. If you needed a plate in three minutes and it was ready thirty seconds later it would be a mess in the kitchen. The stress and attitudes were very different. Training was hard, our leading chefs were hard on us, but now we look back on those years as a funny period of time. I have memories of meeting Filippo for a cocktail, and our hands and arms would be burned and cut from our shift. We would share our experiences of being shouted at, by forgetting this or that, and the stresses. But we got through it and learned. Now we are in Ibiza living the dream, but it’s been hard work.

Talk us through the culinary concept of Babylon Beach? Filippo: The concept is that it’s not a formal restaurant and our food is not complicated. What we really are is an amazing chiringuito. Laidback and on the beach, but we base absolutely everything around quality. When we create a dish, we study a recipe to try and make it the best that it can be. Afterwards, we test it with the owner, then close friends and customers before finally putting it on the menu. Every dish you taste here has a very detailed story behind it. Simone: The concept is this: create something simple, play with its simplicity, but make it amazing. Our burger could look like a normal burger, but the meat is well-marbled rib eye, the bread is fresh brioche baked in our on-site bakery and the vegetables are picked from our organic farm. We want to create simple dishes that people love and provide a taste sensation for whoever is eating it. Sometimes food is overcomplicated and its perfect simplicity is lost you know? We want to reach a very proficient level of execution with our own contemporary twist and indeed some of our own traditional dishes, or at least come as close as possible. Why is it so important to use produce from your certified organic farm? Filippo: You see and taste an incredible difference – our tagliatelle with tomato sauce in which the sauce is made with seven different types of farm tomatoes and all different colours – I mean, wow, the flavour is intense, rich and beautiful! Simone: In many restaurants, even as a chef you never really know what you’re getting or where it’s from. We live and work in paradise and Ibiza has so much to offer regarding meat and produce. Working so closely with the farmers and suppliers makes a difference. We respect the animals, the land and the process and hope it is experienced through the eating of our food. Filippo: Sometimes people think organic needs to be complicated. It’s not. You plant a seed and watch it grow. Sometimes, what you’re growing will look different; maybe because it’s not genetically modified. But it’s so delicious, free of chemicals and full of nutrients.

How do you describe your style in the kitchen? Filippo: Our secret is that we’ve worked together for ten years. Simone is an amazing butcher and controls the business side of things. My skills lay in creativity, attention to detail and presentation. We complement each other perfectly. It’s like we do a dance in the kitchen. Simone: We actually fight like husband and wife! Sometimes we clash – but for me, this is the perfect working relationship because in the end, we have our way. It’s important to work with people that have the same philosophy as you; complementary but also people who challenge you and your ideas. What is your signature dish? Filippo: The fillet of beef on the menu. We use an inka oven to cook it, sealing the juices in and grilling it to perfection. The acid from the apple cider on the pickled vegetables cuts through the creamy foam of burrata, and it’s a delicious flavourful sensation. Simone: Swordfish with mango, papaya, ginger and courgette. An Australian inspired dish!

What is your favourite food to eat? Filippo: French and Italian. If I were to die tomorrow, I would want a French baguette with Pata Negra and a French éclair. Simone: Arancini, I’ve eaten all my life. If I die tomorrow, that’s what I want to eat tonight. What are your favourite places to eat in Ibiza? Filippo: La Paloma for lunch. I love the chilled atmosphere and the garden environment. The food is not over exaggerated or fussy, much like here in Babylon, but they do good food that’s well done and the passion shows. Simone: Amante Ibiza is a great location with great food. What do you love most about working and living in Ibiza? Filippo: Working and looking at the sea. When you open a door in London, there is another door. Here I open my door to the sea. When I get to work at 8am, I come here for ten minutes to look at the sea and all is okay. Simone: One kilometre from here is gorgeous countryside. If you want to chill, there are incredible beaches. If you want to party, there are exciting clubs. You can have everything you want and the quality of life is much better. People in Ibiza are nice, the sea is in front of you and life is simple and slower – just how life should be.

Visit the White Ibiza beach restaurants guide to read more about Babylon Beach
A passionate, pure and professional philosophy

In the early days, it was a fiercely guarded locals’ secret, but as with anywhere serving up high quality home style cooking in a gorgeous surrounding, word started to spread and its reputation grew. And why wouldn’t it? A gorgeous contemporary interior, fusing modern Ibicenco style with Indonesian chic and natural materials; a breezy, sun-drenched garden dining space, where sunflowers shoot up towards the sky and bamboo rustles in the wind; views across the campo and a laidback atmosphere that makes anyone feel at home.

But the secret of The Giri Café’s success goes way beyond aesthetics. Danish restaurateur Rosa Pil Hidebrandt is behind The Giri Café, possessing a passionate, pure and professional philosophy when it comes to food and the overall dining experience. “I believe great food should be enjoyed without pretentiousness,” says Rosa. “This is truly the spirit of Mediterranean cooking, where we have our roots.” First things first with food. Focusing on sustainability and locally sourced produce is The Giri Café’s number one priority. The fresher and closer to HQ, the better, with a carefully tended vegetable garden taking pride of place in the terrace area, with ingredients plucked just hours (if not minutes) before they make it to your plate. If it’s not grown directly onsite, it’s come through a carefully developed relationship with local farmers or producers in mainland Spain, all engaged in organic, ethical and responsible farming methods.

Once the ingredients hit the kitchen, the magic really starts to happen. “The best ingredients allow recipes to be simple and straightforward, bursting with nutrients and life,” says Rosa of their food philosophy. Seasonal dishes are carefully designed to be feelgood and healthy, unpretentious and pure. The Giri Café menu is a delight to the senses. “We want to eat good food with honest tastes that our great grandmothers would recognise,” says Rosa. In addition to the natural goodness packed onto each plate, every dish is a feast for the eyes in addition to the stomach. “We aim for a rustic yet polished presentation,” says Rosa, as colours collide and bright vegetables decorate beautiful plates. Forget nouveaux or molecular cuisine – here, the chef simply works with what he has on his doorstep in terms of decoration. No fancy gimmicks; just a sprinkling of edible flowers, fresh herb, truffles, roasted nuts and more.

Once the dish arrives to your table, this is where the true Giri dining experience comes into play. It’s all about biting into different textures, breathing in the delicious aromas, tasting the honest-to-goodness, great home made food. “Our food is about fragrance, crunchiness and letting natural flavours combine,” explains Rosa. “Different textures have to work together, either unifying or juxtaposing their differences, but always with an aim to bring pleasure to the palate.” Flavours are enhanced rather than masked, leaving each natural ingredient to shine in its crunchiness or its special flavour. Food from the heart – each new mouthful is truly a delight. The icing on the Giri cake is the exceptional standard of service. Each and every team member pours pure passion into whatever they do, from beautifully setting the tables in the mornings to the warm welcome each customer receives as they step over the threshold – The Giri team are definitely not restaurant robots on autopilot! “All staff members have their own personality, smile and sparkle,” Rosa says.

The Giri Café occupies an almost sacred space in San Juan – once a free-for-all hangout for the bohemians and hippies of the 60s and 70s – and it was important to the owners that its new incarnation to keep this warm and welcoming vibe. “We look at everyone who walks through our doors as either already a friend, or one soon to be,” says Rosa. “By embracing that idea, we know every guest will have exceptional service, outstanding food and hopefully will know that whenever they walk into our restaurant, that they are coming home.”

Visit the White Ibiza restaurants guide to read more about The Giri Cafe
Meet the chef – Elements Ibiza

He grew up there working with his father in the family’s hotel and restaurant along a golden beach situated within a protected nature reserve. Life there was quiet and ran according to seasonal rhythms. The town doesn’t even posses one set of traffic lights. It was here Mauro learned the hospitality trade and more importantly where he discovered a life long passion for foraging fresh produce and fishing in the crystalline waters of the Tyrrhenian Sea. For the last 15 years Mauro has called Ibiza home. Now the head chef at acclaimed Benirras beach club Elements Ibiza, he has transferred his love for the natural world from one paradise to another.

What brought you to Ibiza? I was looking for a change but I knew I needed to live somewhere similar to where I am from. To be near the beach with a lot of nature around. Ibiza is very much like that. I can’t live without the sea or nature. I don’t like cities. So, this place was perfect for me. Where did you get your start as a chef? My family had a hotel and restaurant on the beach. We lived in the hotel and I worked in the all capacities, in the kitchen or cleaning or as a waiter. I was always around hospitality. But I loved the kitchen. My mother never bought me cupcakes, everything was homemade and I always helped her. She cooked everything in the traditional way and I learned from her. She encouraged me to cook and make up my own dishes. At what point did you realise you wanted to dedicate your life to cooking? I worked in the hotel, but I think when I came here to Ibiza, when I left home I realised that cooking was what I really wanted. Before then it was a family business. You do everything. Now, here, it has a different value for me, I realised that I was good at it, that I loved it and I wanted to follow that through.

What is your inspiration for the Elements menu? For sure, it’s my personal experience. For me where you live is important. If you can go out and find wild rocket, asparagus, mushrooms… I used to go out almost every day to fish, to forage. I like to work with produce that’s right on your door. So here in Ibiza it’s the same for me. It’s about what is in season, like making marmalade from Ibiza oranges or local apricots with rosemary. The natural world inspires me. We have a small piece of land here where we grow tomatoes, basil, and other things we have planted just for the restaurant. Everything is as local as possible. For example our olive oil is made in Benirras, the salt is from here – it’s all local. What’s your style in the kitchen? I’m not one of those crazy chefs. I like to be with the people I work with, I spend ten hours in the kitchen with them every day. To spend ten hours with a hard face is not my idea of good work. I sing in the kitchen, I like to create a calm environment for everyone. The energy you have transmits to the food. People can taste it. What is your signature dish? Well, I’m Italian, so it’s pasta. We make everything here; none of our pasta is bought – it is made fresh everyday. We use different flours. And of course the seafood, and combining the fresh pasta with the local seafood. We have a fixed menu and then lots of daily specials depending on what is in season. Each month there is something new because there may be a certain fish in season, or certain fruit or vegetables that are particularly good at that time and we create a dish around that produce. We are never bored here.

How do you describe your cuisine? Even the simplest pasta can be influenced by how the chef cooks it. For example, pasta with clams in a simple sauce, within that you put your own voice and style to it. Or pasta with tomato and mushrooms, so simple, but there are no two tomato sauces the same. For me, the more simple the better it is and it depends a lot on the produce. What kind of tomatoes? What kind of mushrooms? Herbs are very important, the oil, the basil, it all must be right. All of that can change even the simplest dish. I like to have a simple, light, touch. My cooking is very Mediterranean. It might seem limited but it’s all about the flavours, keeping it humble and flavoursome. 90-percent of what I know comes from my DNA. I do small courses here and there but it’s what’s inside that counts. I’ve been around it all my life, it’s instinctive. What is your favourite dish to eat in Ibiza? The truth? I spend all my life in a restaurant. When I am not here I don’t want to be in another restaurant. I like to cook at home for friends and family, to have a barbecue at home is the best thing. What is your favourite food? I love fish. I like it raw too; if I know where it had come from and that it’s good. And of course my mother’s food! What do you love about working in Ibiza and living in Ibiza? The simplicity of life here. The beach, the forest, the sea.

Visit the White Ibiza beach restaurants guide to read more about Elements Ibiza
Music and the food of love

Italian fine dining restaurant, Can Domingo, have perfected this trio of life’s joys by hosting live music every Tuesday, Thursday and Saturday nights from June until the end of summer in their beautiful garden space in the hills of San Jose. The band performs a selection of classic jazz standards, the work of Italian singer-songwriters of the 1960s and rhythmic improvs, riffing off timeless funky beats of yesteryear.

Tuesdays see Chiara take the mic to serenade the stars with songs from some of her jazz idols such as Ella Fitzgerald, Billie Holiday and Julie London. The ambience couldn’t be more suited for this homage to the dames of jazz. On Thursdays the band take Can Domingo on a journey through the pantheon of Italian singer-songwriters. Be romanced by the likes of Paolo Conte, Mina and Gino Paoli. Saturdays is when the band let loose in a free styling improv based on ageless funky.

Chiara had little choice but to let music into her life. Her grandfather was in the chorus at the world famous La Scala Opera House. Growing up was a melange of family sing-a-longs and from a very young age she had music in her soul. “We sang together always,” she says. “Classical, vintage, all the music I love is old. It must be my grandfather’s influence.” Her first visit to Ibiza was in 1995 and from the moment she touched down she wanted to live here. It took a while to make the dream come true. She met her husband, Alessandro Barni Spadacini, in their hometown of Milan, fell in love and created three beautiful children. They both had the dream to one day live in Ibiza and finally the dream came true. Can Domingo was born when Alessandro teamed up with Beppe Vivacqua and Andrea Sanarica to craft Ibiza’s most romantic fine dining Italian restaurant.

There was a band already providing ambient music a couple of nights a week and Alessandro, having witnessed Chiara’s talents encouraged her to join in. “Alessandro said to me, ‘This is a family business, sing with them!’ so I overcame my shyness and now it fits so perfectly. I love it.” The jazz and blues scene in Ibiza is a small eclectic community of excellent musicians and Chiara was soon enveloped within the local music scene. This year the Can Domingo house band is made up of pianist Luis Garcia Lillo, a child prodigy who has worked all over the world, Giovanni Perez, a bassist who brings a sultry sound from his Cuban homeland to the island and Fabio Capelli, saxophonist and composer whose work has featured in film scores and well-known ads.

For Chiara and the Can Domingo team music is something that envelops the ambience and complements the experience. Science tells us that smell, taste and music are essential in creating memories. We all have songs that invoke a moment in our lives and the foodies among us can recall meals of importance at the blink of an eye. “It has to be somewhat refined, like the cuisine. Music that is in tune with everything else, the wine, the food, the atmosphere. Nothing matches a fine wine better than Ella Fitzgerald,” says Chiara. We think The First Lady of Song would definitely agree.

Visit the White Ibiza restaurants guide to read more and reserve a table at Can Domingo
Meet the chef – Ferial K

Ferial K is one such chef, showcasing her North African inspired cuisine concept with her guest chef residency every Saturday at the iconic Pikes at Ibiza Rocks House. Upon biting into Ferial K’s delicious cuisine, you’ll instantly realise it’s full of passion and creativity. Having crossed the globe during her travels, she has amassed the very best spices, flavours, colours, textures and cooking styles known to gastronomy and has the ability to wow anyone who’s lucky enough to be a guest at her dinner table this summer.

Tell us a little about your experience? I haven’t always been a ‘chef’, but I’ve always loved to cook. Even when I was doing another job, I was always been the first one to cook for my friends, even 20 to 30 people, and I was never afraid of this. I love to travel, and from living in Africa and backpacking for pleasure I totally fell in love with local markets because of the colours, the food, the smells, the spices – it all inspires me and I am so curious. I completed some cooking courses, and I worked some internships, but the best cooking course I ever did was stay in the homes of local people where my hosts were cooking, so I could learn their style and their flavours. I’ve never been to school, but I’m self-taught from all over the world. Is it true you were a guest at Freddie Mercury’s famous birthday bash at Pikes? It was the best party ever! Oh la la, it was fantastic! By luck, we were invited, and there were around 200 guests at Pikes, and at the end of the party my friend and I were invited to stay for a drink so I got to meet Freddie away from all the crowds. He was so sweet and friendly, and as I was a teenager at the time, this was a big deal. What’s the story behind being invited back to guest chef so many years later? I was cooking a dinner for some guests and [owner] Dawn Hindle had been invited. After the dinner, she asked me to call her the next day, and she proposed I do Cous Cous Club at the restaurant at Pikes at Ibiza Rocks House.

What is the inspiration behind the cuisine concept? Cous cous is an iconic food where I am from, and I am proud to create this food coming from my North African origins. I get to play with my creativity and I always love to experiment in my cooking. I play with texture, taste and smell so I created this menu – it was originally for fun, but after certain people had sampled the food, I was asked to expand and return to the concept. Any special flavours or tastes that standout? Because I’ve always been curious about food and going to markets, being creative is so important to me. If a vegetable is talking to me, I will create something very interesting. You see, I am an artist – I draw with my food, I draw the texture and the taste because it is all an inspiration. You’ll experience the freshest vegetables served in a variety of ways, fragrant spices, the freshest herbs, different adaptions using coconut and sweet flavours like vanilla. It’s my imagination and it is my art.

How do you describe your style in the kitchen? First of all, I draw my food. I do creation by drawing, you will see this on my menus [The Cous Cous Club menu in showcases illustrations of the dishes by Ferial]. I’m a pleasant and passionate chef. It is all about professionalism, smiling and a positive attitude. Also, silence in the kitchen with no shouting, unless we receive or speak an order. I must give a special mention to the team at Pikes, it’s been a pleasure to work with them, everyone is always smiling and very talented. What is your signature dish? I don’t have a signature dish. I try to know my clients so well and understand what they want and cook according to this. I create an amazing menu that my clients will love – this is my signature. A menu that always fits them and that they will enjoy.

What do you love about working and living in Ibiza? Obviously because it is paradise. Yes we fall in love with the island, but more, we fall in love with the atmosphere and energy. This is why I’ve been here such a long time. I am so happy that my family brought me here when I was little because to grow up here, and now to work and live here, is a big, big privilege. I am also a private chef, so I work on yachts, in villas, and at big events. I love this because I get to meet such amazing people, and characters. Particularly, I have a group of clients who have supported me since the beginning, who have grown with me and supported my creativity as an artist and are always there when I create something new. This is so special for me. What is your favourite place to eat in Ibiza? Can Balafia! It is simple but always so amazing. I’ve been coming to this place for so many years. Everything is fresh from the garden, and the meat always perfectly cooked. It’s simple and Spanish, and this is why I love it. But of course… the island is full of places; it’s hard to choose just one!

Visit the White Ibiza restaurants guide to read more and reserve a table at Room 39 at Pikes
Homegrown goodness

In 2016 however, the chef doesn’t have to look any further than the restaurant’s own backyard (so to speak), as Amante Ibiza introduce their very own 1000 square metre organic vegetable garden. Working alongside experienced Ibicenco farmer Guillermo Ferrer – who boasts over 30 years experience cultivating organic fruit and vegetables on island soil – chef Carlos can now expertly curate his menus with inside information on seasonal vegetables, with daily reports on the progress of each crop allowing him to be totally in tune, and hands-on, with nature’s developments. While most diners are familiar with Amante’s exquisite seaside setting, what many don’t realise is that inland, on the opposite side to the cliffs, are miles of wonderfully fertile farmland. As much of it was unused, it made sense for the restaurant to cultivate their own crops, acquiring their own patch of land in late 2015 (after all, fruit and veggies don’t grow overnight!) and began to watch the organic garden take shape. Ensuring the garden is 100-percent organic is a passion for Guillermo and Carlos, with absolutely no pesticides used on their soil. The ‘farm-to-table’ concept has perhaps never been quite so literal, with the fresh and healthy produce delivered daily to the kitchen, just a hop, skip and jump from the restaurant – the garden is adjacent to the parking area at the front of the restaurant. At present, there are over 40 different types of fruit, vegetables and herbs thriving in the lush, Mediterranean soil – and that’s just the beginning, with plans to adapt the garden as the seasons change. “The varieties grown in the garden have already exceeded our expectations,” says Amante Ibiza owner David Piccioni. “We’re looking forward to adding more crops in the future.” Right now, the earth is abundant with plump, juicy watermelons, lush tomatoes of all sizes, shapes and colours, courgettes complete with their delicious flowers in tact, hefty sized aubergines, hearty, deep red beetroot, crisp celery and more. Rows and rows of enormous lettuces and zesty rocket are complemented with fragrant Mediterranean herbs such as basil and rosemary, ready and waiting to be harvested and transformed into the freshest salads on the island. The healthy, superfood-based quinoa salad is given an extra punch with mixed veggies and fresh rocket, the vegetarian risotto utilises the best seasonal Mediterranean vegetables as does the goat cheese salad and an absolute must-try is the organic rocket salad with tomatoes plucked straight from the vine that day. Most dishes incorporate produce from the garden, while cocktails make the most of the fresh fruit and herbs available, as does the delicious juice menu. In addition to the health benefits for its clientele and the ability to guarantee the highest level of organic produce in their menus, embracing sustainability, reducing its carbon footprint and ensuring as little waste as possible are additional environmental benefits to the Amante Ibiza organic garden. After all – when the food is this good on your doorstep, why would you go anywhere else?

Visit the White Ibiza restaurants guide to read more and reserve a table at Amante Ibiza
Meet the chef, Wild Beets

Food awareness is emerging as the boldest direction the culinary world has taken since, well, sliced bread. Leading the way in Ibiza is Wild Beets in Santa Gertrudis, the latest venture from Cliff Grubin of Sejuiced juice bar on Benirras Beach and iPurify juice cleanses. Pepe Costa heads up the innovative and wholesome kitchen that pumps out a menu of mostly raw dishes that defy any fixed ideas of vegetarian cuisine. Matching the skills and techniques gleaned in culinary school with years of working professional kitchens, Pepe creates beautiful dishes that bring the palate alive. And almost as a side note, each plate is supremely healthy, carefully calibrated to deliver a dense nutritional boost. Luckily for residents and visitors alike, Wild Beets is open all year round. We stole a moment with Pepe to talk food, life and, food.

Tell us a bit about yourself? I was born in Valencia, the city of the paella. My inspiration was my mother. She said to me “Do you want to study or work?” and I said work so she sent me to the kitchen! I went to culinary school in Valencia and afterwards went to work in a classic Basque restaurant. The Basque food is just… well, it’s one of the best cuisines in the world. What brought you to Ibiza? I came here around four years ago, to work. For me, as a chef, it’s a good mix of cultures and ideas. Ibiza is a meeting place; I’ve learned so much in my time here. I worked for two years in a rural spa hotel then came here to Wild Beets. At what point in your life did you think ‘Yes, this is the job for me’? I realised it working here at Wild Beets. When I got the job I was in a moment of doubt about where I was going and then when I came here, Cliff was so open. I really liked the health aspect of the concept, that’s what convinced me. I am learning so much here. It takes a lot of effort to break old habits but it gets easier to be healthier when you start to understand the processes and routines of the body.

How do you describe the type of cuisine at Wild Beets? The simplest way is to say it’s healthy cuisine. It’s a system of life and there has to be a consciousness – about the environment, the body. Food is a way of transmitting harmony via a plate. It is about balance and of course, enjoyment. How do you describe your style in the kitchen? Very free, lots of creativity and passion. And calm, no shouting, no stress, if you are stressed then the food notices it. Each product needs the time it needs to taste its best. Above all the base must be solid, the techniques are very traditional but from there we can create. What is your signature dish here? That’s really hard to answer because we have lots of very popular dishes. I suppose that the Macro Bowl is one that represents Wild Beets quite well – it’s a complete plate, very healthy and very tasty. For desserts it has to be the superfood cake – no one can believe it when they see it. It’s a beautiful deep turquoise colour and so smooth.

What are your thoughts on food having curative properties? When you make food for your friends or family it sustains your body and mind, it’s nurturing those things. It’s all love. It all passes to the plate, between the cook, the plate and the eater. If it’s done with love it will be received with love. That’s what I aim for in my work and in my life. What do you like most about living and working in Ibiza? For me it’s the freedom. In life and work. Wild Beets is a very collaborative kitchen. I am just learning so much here. I love the tranquillity of winter too. The restaurant is open but we have a bit more time. We create new dishes, we try a lot of things, it’s all about exploration and investigation. It’s great!

Visit the White Ibiza restaurants guide to read more and reserve a table at Wild Beets
Citizens of the world

Set in the bustling square of Plaza del Parque is the stylish urban eatery Locals Only, a breakthrough Osteria and wine bar created by restaurateur Tito Piazza, whose distinguished career as a chef spans over 30 years, including time spent honing his craft in iconic restaurants such as Harry’s Bar in Venice before working his way up to the esteemed position of corporate chef for the Cipriani USA group. Most people who find themselves plonking their toes into the sand of Ibiza to live have a story – Piazza and Locals Only are no different. “You know, there’s actually a funny story behind my head chef,” Tito divulges as he leans back into his chair and begins to explain that he’s known the man in question, Stefano Righetti of Capovalle, for over ten years. They’ve collaborated in the kitchen on different endeavours in the past and while Tito was projecting the Locals Only concept for Ibiza – the dream of Stefano at the helm of the kitchen was always at the forefront of his mind.

But it wasn’t meant to be – at the time Locals Only was becoming a reality, with Stefano slated to be the Chef de Cuisine at the launch, an incredible opportunity came through as he was proposed a work experience position at a Michelin star restaurant, Combal.Zero in northern Italy. Tito wouldn’t let his star chef and valued friend miss the chance to develop his craft at the famed restaurant and while it was a good move for Stefano, Locals Only was left without a star chef and Tito rearranged his plans. Under Tito’s expert guidance and experienced hand, the kitchen team forged ahead and the restaurant launched to much fanfare. But two years down the track, his dream of working together with Stefano was still on his mind, which leads us to 2016 and the restaurant today. This new summer season is a special time for Locals Only, undergoing a ‘second opening’ phase as it may be described. Tito’s dream is now being realised, as after two years of sharpening his skills in the kitchen and working under Italian Michelin maestros, Stefano is back to where the vision began, ready to add his passion and flair to the beautifully simple, delicious dishes being curated from the kitchen, here in Ibiza.

Simplicity, sophistication and a passion for providing an authentic experience is the heart of the concept at Locals Only. Stemming from Tito’s desire to create his own ‘Osteria’; an origin of the Italian word ‘oste’ – meaning to host; or an owner offering his own homemade products and wine in a simple and inexpensive way. “No matter where we had opened a restaurant – it would be like my home,” he muses. Hanging on the wall in the restaurant’s chic interior space is a beautifully bold, prominent wooden structure of a world map. With 30 years of extensive travel under his belt, Piazza wanted to represent the concept that we are all citizens of the world, walking this planet, and to create a space where ‘locals of the world’ would feel at home. Isn’t the best way to travel by diving into a culture with no reservations, to absorb a proper education of the different personalities, traditions, customs and tastes you may come across? Tito believes this is so, and this is how he travels. Thus welcoming like-minded travellers and islanders to Locals Only.

The menu reflects an international mentality with an emphasis on honest and local Mediterranean cooking where fresh, high quality and locally sourced ingredients is the ethos. Think freshly picked seasonal fruits, vegetables and herbs daily, meats from nearby farms, and only the best extra virgin olive oil and salt coming from the island – even the craft beer being served comes from a brewery in San Antonio. The sustainable restaurant is committed to supporting the island, but also providing a local retreat for all international visitors and residents alike. Visit Locals Only like you would a genuine and original Osteria, sample Tito Piazza’s simple, authentic food and feel like a true local – a local of the world!

Visit the White Ibiza restaurants guide to read more and reserve a table at Locals Only