It’s beginning to look a lot like Christmas in Ibiza town, as the festive lights have officially been switched on, the winter market stalls in Vara de Rey are now open and the jingly sounds of carols float across the airwaves as islanders gather to celebrate in the square every night of the week. Sitting right smack bang in the centre of it all is The Standard, Ibiza, the capital’s hippest hangout, and the place where the silly season action is sizzling, thanks to a host of special events, a new winter menu, happy hours (yes, plural), and much more. There’s even a special room rate (from 179€) for residents, meaning there’s no need to draw straws for designated driver duties.
Whether you’re breezing in for a long weekend, spending a sun-drenched Christmas and New Year in Ibiza or are planning a longer winter sojourn, the 53 sleek and stylish rooms and suites at The Standard, Ibiza make the perfect home away from home. Just steps away from the buzz of local bars, restaurants and shops – not to mention just a speedy elevator ride to the hotel’s own vibe-packed restaurant and bar, Jara – and boasting all the mod-cons (including a mini-bar to-die for) a discerning traveller could wish for, you’ve got the best of Ibiza at your fingertips, 24/7.
Jara at The Standard, Ibiza is the heartbeat of the hotel, open to the public for breakfast, lunch, dinner and every snack or sip in between. It’s here you’ll find international guests mingling with local characters, while watching the world go by on the sunny terrace or rubbing shoulders with the island’s cognoscenti at the low-lit bar after dark. Make the most of Afterglow Happy Hour, where you’ll get two expertly shaken or stirred cocktails for the price of one from 6pm until 8pm daily and stick around for soundtracks curated by the island’s best resident DJs until late on Thursday, Friday and Saturday nights.
It’s also the perfect place to fuel up between bouts of Christmas shopping in Ibiza town, or to indulge in dinner after your day of retail therapy is done and dusted. The new winter menu at Jara at The Standard, Ibiza features sharing-style starters like melt-in-your-mouth char-grilled aubergine with miso, carob syrup and caramelised walnuts and zesty corn ribs with lime and hot spices. Mains include the winter warming entrecôte and bone marrow rice; a creamy mushroom and truffle risotto; the decadent escalope Marques – veal in panko with poached egg, truffle and parmesan – plus roast cod with aji parmentier, pistachio and crunchy sweet potato. Just remember to save room for the sweet torrija with caramelised popcorn, toffee and ice cream for dessert.
O come all ye faithful to The Standard, Ibiza, where a host of holiday events, festive feasts and spirited soirees are planned this Christmas and New Year.
On Wednesday nights in Jara at The Standard, Ibiza, it’s anything but a silent night, as the most talked-about event of last winter returns for another cool season spell, bigger, better and ballsier than ever before. Not Your Standard Bingo sees the good old-fashioned game turned on its head, as the ground floor restaurant space is transformed into a hedonistic playground complete with dance-offs, raucous ball-calls – hosted by Spanish comedian José Boto and Ibiza’s own songstress BLONDEWEARINGBLACK – musical interludes, surprise shots and most importantly, whopping prizes to be won. The games begin from 9pm every week, and you’ve got to plan ahead, as it’s sold out in advance with a waiting list and queue out the door every week.
While the Christmas market stalls outside The Standard, Ibiza have chestnuts roasting on an open fire, you’ll find far tastier treats being roasted inside the Jara kitchen on a Sunday afternoon. The all-new new Sunday Roast is a weekly ritual that brings together island locals and clued-up foodies on tour over fab food, great music and as always, up-for-anything Jara vibes. It’s like going back to mum’s place for a roast only (dare we say it!) better – think charcoal-roasted rib-eye, succulent roast chicken, slow-cooked pork belly with crispy crackling, or a hearty veggie pie, served with all the trimmings: Yorkshire puds, piles of spuds, sweet heritage carrots and parsnips, buttery peas, creamy cauliflower cheese and lashings of gravy. Comfort food at its finest, served from 1pm to 6pm.
If all you want for Christmas is a stress-free celebration, then Jara at The Standard, Ibiza is the place to be on Christmas Eve. Book a table with your chosen family and tuck into a gastronomic festive feast designed by Jara’s executive chef for 100€ per person, starting with delectable treats like duck and foie gras croquettes, green seafood ceviche and classic Iberian ham. In the spirit of Christmas, mains are served family-style and include chargrilled octopus and slow-cooked suckling pig, or mushroom and ricotta ravioli in sage butter for vegetarians, and there’s free-flowing wine throughout dinner plus a dessert degustation platter too. And whether you’re in the mood to be naughty or nice, feel free to stick around for après-dinner cocktails, with no fear of being coerced into washing up!
Wrapping up the holiday season festivities at The Standard, Ibiza is the not-to-be-missed New Year’s Eve soiree – an excuse to get frocked up in your finest and fling caution to the wind as you sip champagne and dine on the most decadent three-course set sharing menu that includes queen scallops in beurre blanc with caviar; fresh red prawns; and beef carpaccio to start, followed by grilled lobster with caviar and Hollandaise; and a luxe sirloin with vanilla demi-glace and potato gratin, plus plenty of after-dinner sweet treats. Then, dance your way into the new year with live DJs spinning into the early hours of the first day of 2024 – places are limited and cost 235€ per person, so booking early is recommended.
Eat, drink and be merry at The Standard, Ibiza this holiday season and start the New Year the way you mean to go on.
Finally, if you’re looking to host your very own private Yuletide event – whether for family, friends, or colleagues – The Green Room at The Standard, Ibiza shines like the star on top of the tree. A chic, underground space that can be transformed for any kind of private event, from meetings and cocktail receptions to private movie screenings (Christmassy or not) and even a spirited game of ping pong, it’s a blank canvas just waiting for you to unleash your Chrimbo creativity and sleigh, baby, sleigh. With its inclusive vibe, array of events, and fabulous festive feasts, there’s no doubt The Standard, Ibiza is the island’s hottest (and coolest!) holiday hub.
A quest for perfection – Tsuma IbizaGood things come to those who wait. Patience is a virtue. Work hard, be kind, and amazing things will happen. These phrases truly sum up the journey that led Polish power couple, Magdalena Kasprzyk and Piotr Perzynski, to launch Tsuma Ibiza – a high-end, year-round sushi hotspot near Ibiza town. Within a year of opening its glamorous doors, the fine dining destination has become synonymous with the finest sushi, sashimi, sake and caviar this side of Tokyo, and boasts a well-deserved reputation among discerning island foodies, one the duo is extremely proud of.
The road to Tsuma Ibiza began in Poland, where Magdalena and Piotr met at university, while studying to become engineers. Life seemed certain, until a fateful holiday overseas saw Piotr develop a fascination for the art of sushi. Suddenly, a new world opened up – one that could take the couple all over the world. University degree completed, Piotr broke the mould to follow his new passion for Japanese cuisine and began working in a sushi restaurant. To an outsider, this may have looked like a risky decision, but to Piotr and Magdalena, it was a new horizon.
First stop: London, where Piotr had been offered a 12-hour trial shift in a renowned Japanese restaurant. Dropping everything and flying across the continent, the trial was a success, prompting a rapid move to London to undergo the strict training required of a classical sushi chef. Magdalena joined him a few months later to embark on her own journey of Japanese discovery – achieving the highest level of sake sommelier qualification attainable. A stint in Manchester followed as the duo finessed their skills, however the weather was less-than-enjoyable – sunshine was calling. Tenerife came next, and then Mediterranean island of Ibiza came into the conversation.
Magdalena and Piotr boarded a plane to Ibiza in 2017 with a small amount of luggage and huge dreams, although it would be some time before Tsuma Ibiza would materialise. By day, they pounded the pavements seeking work and accommodation, and by night, they slept in hostels, while waiting for the right opportunities to arise. Piotr’s perseverance and persistence landed him a coveted sushi chef position in an A-list destination, and a turning point came the night Magdalena spent all night contemplating life and the future on a bench in Vara de Rey. “We have always been optimistic,” she says. “But with only one of us employed, it was starting to feel like we might have to go back to Poland. Then, I got a call offering me a job in a restaurant – finally, we were on our way.”
Winters were spent honing their skills in five-star hotels in the UK and running a successful sushi restaurant in St Barths while summers saw them rise through the ranks of the island’s culinary scene, mastering their language skills in addition to restaurant management, front-of-house prowess and seeking out the best suppliers in the industry. The entrepreneurial seeds for Tsuma Ibiza were being sown – then along came the pandemic. “Opening a restaurant was always our dream,” says Magdalena. “At this point, the thoughts became louder. We had so much time to think, to put pen to paper. We drove all around England, talking, planning, dreaming. Listening to a lot of music. And making a lot of notes.”
A plan was emerging, even without a premises. “Ibiza made sense,” says Magdalena. “We love the sun. We needed the positive energy. Ibiza is a place where people don’t just work to live, they really live and pursue their passions.” The island’s proximity to Poland was also a plus, and the final clincher was its abundant nature. “We came with a little car packed full of stuff,” remembers Magdalena. “We were ready to go. We hadn’t wasted any time in Poland. We’d already bought custom-designed furniture that accommodates the right amount of sushi plates, chopsticks, glasses and menus, we had menus and logos ready – we were in the thick of it all, even without a locale.”
Tsuma Ibiza initially began life as a catering company for private villas and events. “Step by step, we were building up our future clientele,” recalls Magdalena. “We had so much positive feedback which was beautiful. We loved being able to talk with people in an intimate atmosphere, explaining the food and sharing stories about sake. Our vision was always super clear. We wanted to bring high quality, classic Japanese cuisine to Ibiza – not just sushi.” They found the location that was just right at the beginning of 2022 – a new-build on the outskirts of a residential area near Ibiza town, where they could design and build the restaurant of their dreams from the ground up.
Their engineering backgrounds gave Piotr and Magdalena an advantage when deciding on kitchen, storage and interior layouts, the locations of fittings and much more, but it was the hands-on painting, fitting drywall, and building the stunning bar that forms the centrepiece of Tsuma Ibiza that truly imprinted their DNA throughout the beautiful space. Within just six months, the building husk was transformed into the chic restaurant you see today, where Magdalena’s own photography lines the wall, urban design elements contrast with industrial fittings and emerald-green velvet curtains and chairs add a touch of high-glamour to it all.
Piotr’s respect for tradition combined with a flair for contemporary Ibiza fine dining is what makes diners return to Tsuma Ibiza time after time. Every flavour combination is complementary – no one ingredient ever overpowers another. Take the pairing of truffles or Parmigiano Reggiano with silky sashimi; the squid with black sea salt boasting endless umami; or the shrimp tempura teamed with matcha – combinations that fascinate diners, who get to watch Piotr prepare their cuisine across the open bar. “I love when people start by ordering a classic, then let us recommend something and say: ‘Wow, I didn’t expect that to be so good!’” says Piotr. “That’s the ultimate compliment.”
Absolutely every dish is made fresh to order, using traditional methods gleaned from the Japanese chefs he trained with, and 97 of the products used at Tsuma Ibiza come directly from Japan to guarantee authenticity. “Quality, timing and temperature are key,” Piotr says, referencing fish, shellfish, Wagyu, rice and caviar – specifically, Antonius Caviar. Tsuma Ibiza is the brand’s exclusive Balearic distributor, supplying restaurants, hotels and villas across the islands. Piotr first encountered the company while working in London, impressed by its exceptionally smooth and clean taste. Upon visiting the farm, where Siberian sturgeon are bred in artisanal waters that are neutral in aromas, he felt a strong connection with the family behind the product. “They reminded us of ourselves in their pursuit of quality.”
The catering arm of Tsuma Ibiza continues to run, with sushi and sake pairings offered along with personalised caviar tastings, as a speciality. With over 20 sake flavour profiles in her portfolio, Magdalena is adept at easing newcomers into the world of fermented rice wine, whether in their homes or in the restaurant. “I start by asking for flavour preferences,” she explains. “If you like something light and fruity, perhaps you’ll like a ginjo style sake. If you prefer more full-bodied, you could try a classic, junmai sake. Some people ‘get it’ straight away – others take time. We start gentle!” Perfectionists by nature, they strive to elevate the experience as Tsuma Ibiza now enters its second year of business.
With Tsuma Ibiza, the couple have created a blissful and stylish air-conditioned reprieve from the summer heat and humidity; a respite from the autumn rain; and a cosy haven in the wintertime with the sounds of vintage vinyl floating over the airwaves and a sophisticated ambience (plus convenient parking) that has won them a very loyal local clientele. “We know this is not a touristic location,” says Magdalena. “We have so many regulars, including other business owners, so when tourists discover us – which is more often lately – we know they are foodies. They’ve done their research. It’s nice to be recognised for our quality.”
A bohemian beach haven – El Silencio IbizaHugged by towering, rocky cliffs and lapped by water so clear you can see your toes through it, Cala Molí is a bastion of unspoilt, wild Ibiza. A pebbly cove where the clued-in come to escape the chaos of the island in midsummer, it’s bohemian to the core; the gem planted at the end of the long, winding road. Perched atop its shores is El Silencio Ibiza, a louche and laid-back beach club that’s cut from the same cloth, and by the same hand, as the famous Parisian nightclub of the same name. It’s a place where nature and art interact freely, unbridled by typical boundaries.
Born from the minds of French tastemakers Arnaud Frisch and Antoine Caton, El Silencio Ibiza is now in its third season, already entrenched as a must-visit on the island’s culinary map. Effortlessly intertwining gastronomy, service, music and art, to while away time here is to surrender to the elements, and in doing so to enter another realm of relaxation and creative inspiration. Whether dining in the stylish beachfront restaurant that’s enveloped by the sea breeze; reclining and dining around the laid-back swimming pool beneath palm-fringed parasols; or checking out of reality in the innovative installation space, exploration of the moment is encouraged.
To help guests into that distinctly unparalleled groove, El Silencio Ibiza has enlisted Argentinian chef Mauro Colagreco, previously of highly decorated restaurant Mirazur on the Côte d’Azur, which was awarded three Michelin stars, to run the busy kitchen. Colagreco has designed a simple, seasonal menu inspired by the beach club’s convivial atmosphere; by the Spanish way of life, which whisks him back to the warm embrace of his home country; and by the crystal-clear sea, which while crashing gently into sand and shingle, somehow interweaves with the deepest depths of his imagination, reemerging as a deliciously formed plate.
Typical Spanish traditions such as sharing are dutifully honoured at El Silencio Ibiza with a range of flavour-packed tapas and hearty salads that can be delivered to your table, or your daybed by the pool. Try the now-famous heritage tomato salad — made with Ibiza’s homegrown produce — plus peach, verbena, candied lemons, ginger, almonds and pistachios, or for refreshing respite on a warm summer’s day, tuck into the lush watermelon salad with cucumber, avocado, feta cheese, red onion and coriander. For something indulgent, there’s nothing better than the creamy burrata salad, served with tomatoes, cherries, anchovies and pine nuts. All classics reinvigorated with flourish, these dishes taste best with the sun’s golden rays slicing through the restaurant’s straw-topped canopy.
Raw ingredients are treated with precision delicacy at El Silencio Ibiza. Think classic Peruvian ceviche made with catch of the day, then served with tiger milk and cancha corn; pert oysters served simply with red wine vinegar and shallots; and hamachi sashimi accompanied by local herb ponzu gel, gomasio and toasted sesame. Decadence continues at the grill, with flamed Ibicencan lobster served simply with alioli sauce, salt and lemon so that its natural sweetness shines through, and wood-fired king crab legs served luxuriously with brown butter, trout roe, chives and zesty sudachi sauce.
Continuing his passion for clay-pot cooking, Colagreco uses an ancient-inspired clay oven to breathe a certain smokiness into other parts of the El Silencio Ibiza menu. Sicilian aubergine is baked and served with smoked Scamorza foam, tomato, basil and sweet fried shallots; veggie lasagne is bursting with tasty fillings like spinach, tomatoes, onions, aubergine and mozzarella, and pizza is luxuriously adorned with truffle, fior de latte mozzarella, and spring onions. Toes dug deep into the sand beneath the table, eyes looking out toward the horizon, dining on these dishes, amid the aromas of salt and flame, is like stepping back in time.
Moving onto main courses, fish dishes include grilled turbot with pil-pil sauce, mashed potatoes, olive oil and chives, and extravagant linguini with lobster, with a luxe lobster and saffron fricassee. Cuts of meat El Silencio Ibiza are of the finest quality – try the melt-in-your-mouth lamb shoulder served with Basquaise sauce with olives, meat jus, espelette pepper and fresh herbs, or the butter-soft Wagyu beef sirloin steak with Creole sauce, romesco and shallot jus. Pair with an abundance of sides like grilled sweet potatoes drenched in herb butter, and the mouth-watering spring onion gratin with chunky chorizo and Parmesan.
It shouldn’t need to be said but be sure to leave room for dessert because El Silencio Ibiza boasts one of the most extensive selections anywhere on the island. The churros with dulce de leche, chocolate sauce and whipped cream are hard to beat, but the hibiscus and lemon infused melon carpaccio with Batak’s black lemon sorbet is an invigorating alternative. There’s a touch of Argentinian heritage in the dulce de leche fan, made according to Colagreco’s traditional family recipe – a comforting nod to the past to those who grew up with this sweet treat. Alternatively, sip on a liquid dessert, with a well-curated range of spectacular wines, champagnes and cava also available.
After sunset at El Silencio Ibiza, the lilac skies give way to starlit nights, and guests arrive – whether straight from a hazy beach day or as a pre-party destination – ready for post-sunset dinners in one of the most beautiful destinations in Ibiza. A well-curated soundtrack sets the scene as the venue transforms from day to night – let the Balearic atmosphere and bohemian ambience inspire you. This is Ibiza at its very best, and there’s not a single moment to lose before the summer slips away…
It’s no revelation to the world’s clued-up foodies that Ibiza’s well-earned status on the gastronomic map is now cemented — the white isle is home to some of the most innovative restaurants and forward-thinking chefs on the planet. And yet, one area of the island that’s been gastronomically bubbling away without too much fanfare is San Antonio, the pretty seaside town that’s most renowned for spectacular sunsets. Fortunately, restaurants like Villa Mercedes are readdressing the balance by enlisting talented new executive chef Iván Acquistato push the culinary boundaries and prove that there’s more to this west coast enclave than just mesmerising skies.
That’s not to say that Villa Mercedes hasn’t always been a beacon of great food and excellent dining experiences. Beloved by the island’s born and bred, and always adored by visitors, the restaurant has maintained the kind of low-key but still luxurious atmosphere that appeals to one and all. Boasting a beautiful alfresco terrace and garden dining area right next to the harbour, the whitewashed restaurant building is something of a local icon in itself, built in 1901 and converted into a restaurant by the famous Mambo Group in 1999. Dinners here are sound-tracked by live music and local DJs, not to mention the tinkering of yacht sails in the distance.
While the original essence of Villa Mercedes remains unchanged, a new era is dawning at the restaurant, thanks to the creative vision of executive chef, Iván Acquista. Born in Argentina and with a standout career that’s seen him helm the kitchens of Heart Ibiza, W Verbier, Ocean Drive, Belmond, and alongside his much-revered mentor Rafa Zafra at Casa Jondal, this creative and ambitious young talent has now decided to go his own way. This summer, he has reinvigorated the menu at Villa Mercedes through his use of impeccable local products (treated minimally so natural flavours shine), a touch of local tradition and a side of culinary flair. “You’ll see be a big leap in quality,” he says. “People have known Villa Mercedes for a long time, but now we want to elevate its name again and bring people back to San Antonio for great dining experiences.”
Those grand aspirations are backed by both skill and prowess, and after years of honing his craft, Iván is ready to strike out and create a menu that embodies his own interpretation of fantastic food. “Our new menu at Villa Mercedes is based on contemporary Mediterranean food, with a few tributes to Ibiza’s traditional cuisine,” he says. “We want it to have a very local identity.” Much inspiration has been taken from San Antonio harbour, which almost laps the restaurant’s doorstep – for example, almost all of the fresh fish is sourced from local suppliers and guilds – although there are also a few obvious (and delicious) nods to Iván’s homeland across the menu too.
The evening must begin with a bespoke Villa Mercedes cocktail. The Golden Mercedes is a heady blend of Jack Daniels, amaro, honey syrup, lime, ginger and sage while the Tanit Moon celebrates its namesake goddess with G-vine infused butterfly pea tea flower, lime, and orange. Follow up cocktails with a bottle from the thoughtfully curated cellar of Spanish, Balearic and international drops before considering some of Iván’s favourite dishes. “The caviar empanaditais one of the dishes you really have to order,” says Iván, speaking about his culinary homage to Argentina. “It brings together the flavours of the sea with memories from my birthplace. It’s a dish that reminds me of my mother, because there were always empanadas at home.” A richly layered combination of quality caviar with golden-tinted pastry that boasts just the right amount of crisp, it’s the perfect blend of luxury and nostalgia, and a symbol of what’s to come.
Must-try light bites at Villa Mercedes include perfectly plump oysters, and acorn-fed Iberian ham — two classics reimagined and the rest of the starters follow the same tantalising path — all the favourites are there but with a twist. Think creamy mushroom and blue cheese croquettes; juicy Marinara mussels with homemade sauce and parsley; and red prawn carpaccio (made from the famously sweet and delicious prawns from the island) served with caramelised onion purée and toast. There’s also roasted aubergine carpaccio with Ibiza honey, caramelised pine nuts and fresh cream; Gallega clams with green salsa; and in a twist on Ibiza tradition, broken eggs with sobrasada, local honey and mushroom.
Seafood serves as the stimulus behind many of the main dishes at Villa Mercedes. “I always recommend our fresh fish cooked on the Josper grill,” Iván says. “John Dory, sea bass, sole — we make all our stocks with the residual juices and serve the fish with a Bilbao-style sauce.” Other options are equally mouth-watering. There’s Ibizan crayfish accompanied by fried potatoes and peppers; lavish king crab leg and warm Rocoto (a Peruvian red pepper) foam; and in a tribute to Iván’s mentor Rafa Zafra, fried scorpion fish tacos with corn tortillas and other toppings. And for something truly traditional, don’t miss the Villa Mercedes speciality, a hearty red prawn rice to share.
Prime cuts of meat – like the luxe Black Angus tenderloin, a tender Angus Picaña, and the oh-so-flavoursome Japanese Wagyu – are imbied with a subtle smokiness, courtesy of the Villa Mercedes Josper grill. Meanwhile, boneless chicken thighs are marinated in 30 different spices, and luscious lamb chops (“In Ibiza the lamb is so good!” adds Iván) served with frita Ibicenco – fried potatoes, red peppers and local herbs. Choose your favourite main and load up your table with plenty of tasty sides, including sweet potato chips; candied and grilled piquillo peppers with a Bilbaína sauce; and grilled asparagus, which also gets the Josper grill treatment, and is served with Rocoto Hollandaise sauce.
Finish proceedings with a dreamy dessert like fluffy matcha cheesecake; roasted pineapple and coconut carpaccio; indulgent flan with cream and dulce de leche; and the sweetest strawberries with cream and chocolate. Evenings at Villa Mercedes are designed to be lingered over so there’s no rush here – be sure to take time to enjoy the live music, convivial vibe, great company, and incredible sea views, all fundamental pillars in San Antonio’s resurgence as a foodie destination.
Alongside Villa Mercedes manager Jorge – a San Antonio local who is passionate about the culinary revival of the area – and experienced hostess Marta, Iván is confident that his vision for raising the reputation of this renowned island dining destination is in sight. “San Antonio is on an exciting path,” he concludes. “And Villa Mercedes is at the heart of it.”
Ibiza charisma – Casa LindaFor some families, certain facets are passed down through the generations like treasured heirlooms. Sometimes they come in the form of personality traits, other times as physical attributes, or in the case of the Abellán clan, a propensity for culinary prowess. For acclaimed Catalonian restaurateur Tomás Abellán – the man behind famed Barcelona venues Bar Alégria and Casa Luz, and founder of hip new Ibiza restaurant Casa Linda – there’s no question that gastronomy and hospitality are in his blood thanks to his father, the revered Michelin-starred chef Carles Abellán. And yet, when it comes to entrepreneurial skills and success, it’s quite clear that he does things his own way.
After growing up in restaurant kitchens and dining rooms – working alongside his father from his early teens – Tomás flew the Catalonia coop to spend three years studying at the renowned New York Film Academy, where he developed a passion for aesthetics. He returned home, and began to work alongside another chef titan, Nandu Jubany, before working his way up from waiter and maître d’ to senior management roles in Comerç 24 (awarded a Michelin star during his tenure) and Bravo. Still, despite his career success, Tomás was looking for something to put his own unique stamp on. Something a little more relaxed and perhaps even a little more edgy.
In his first foray into the foodie scene in the Balearics, acclaimed restaurateur Tomás Abellán of Grupo Alégria fame has launched Casa Linda in San José.
Realising he could fuse his meticulous eye for detail and style with the hospitality industry he loved, Tomás branched out on his own in 2019 as he revamped Bar Alegría in Barcelona, which dates back to 1899. Even the name hinted at his new mindset (alegría means ‘happiness), and the concept centred around an elevated tapas menu – ultra-luxe but nostalgic. The branding was fun, in keeping with Tomás’ light-hearted spirit and vision, and the restaurant quickly became a success. His drive saw Tomás expand his restaurant portfolio (Grupo Alegría) in 2021, with the opening of rooftop restaurant Casa Luz – a sun-drenched spot in the heart of the city serving up his now signature good vibes and spot-on cuisine from morning until night. And then, Ibiza came calling…
The same way he’d felt compelled to leave his father’s restaurants and forge his own career, Tomás was once again feeling itchy feet. City life was wearing thin, and opportunities in Ibiza were tempting. With his father now living just a zip across the Med in Formentera (where he opened another Tapas 24 outpost), Tomás knew that the quality and abundance of fresh produce in the Balearics would be a dream to work with and a concept began to take shape in his head. When a good friend recently acquired and renovated the gorgeous boutique hotel Jardines de Palerm, nestled in the rolling hills of San José, he offered Tomás the opportunity to run the restaurant space and in 2023, Casa Linda was born. “I was ready to start a new adventure in a new place,” he says.
The seemingly remote location of Casa Linda belies its proximity to the bustling western village – although completely secluded, it’s just a few minutes to the main road. Exclusive and chic, the Mediterranean Sea glistens in the distance while at dusk, the light from Ibiza’s pastel-shaded sunsets sweeps in through the boughs of trees strung with twinkling fairy lights. There’s a sense of magic in the air here, and it’s easy to forget that anyone else is around as you revel in the ambience of what feels like your very own secret garden that blooms at night – this was always Tomás’ intention. “I want people to feel at home here,” he says. “To taste local products and natural wines in a unique environment, and to enjoy the energy of the island.”
Relishing the challenge of opening an Ibiza restaurant from scratch, while embracing a lifestyle that’s slightly more chilled out (Tomás still travels back and forth to Barcelona each week to remain hands-on with his businesses), clearly agrees with the charismatic restaurateur. “I love to see the sea every day,” Tomás says, gesturing through the trees of the stunning pine-clad garden. “Even if it’s just for five minutes in the car. I love being on the island, surrounded by nature.” Casa Linda is testament to that admiration. Rooted in the quality of local products and built on foundations that depend on a network of Ibiza’s best fishermen and farmers, the menu is a parade of the island’s daily bounty, and every dish is bursting with the purity and flavour of Ibiza’s soil and seas.
Casa Linda is located in an exclusive garden setting that truly blooms at night, under the light of the moon and strings of sparkling fairy lights.
Focaccia and sourdough are made daily by lauded local chef David Reartes, olive oil and honey from Ibiza are kitchen staples, and the man in charge of transforming it all into the ever-evolving delights on offer at Casa Linda is Mexican-born executive chef, Mariano Segura. Already well decorated after stints in some of the world’s best restaurants – including Albert Adrià’s Ticketsin Barcelona, Máximo Bistrot in Mexico City and Bar Alegría with Tomás – Mariano brings much experience and creativity to the restaurant.
The Casa Linda menu is simple, honest and delicious fare inspired by the typical comida casera (which roughly translated means homemade) of Catalonia. Every seasonal ingredient is beautifully prepared, imbued with love, and delivered to the table by staff who regale the tale behind each dish. An homage to the spaces that once characterised Ibiza’s ancient farmhouses, the menu has been designed to take your tastebuds on a tour of the cold store cupboard (la fresquera); the pantry (la despensa); the garden and henhouse (el huerto y el gallinero); the grill (los fogones); and the wine cellar (la bodega).
Start with the ultra-fresh tomato tartare – scooped into nasturtium leaves with wasabi guacamole like tiny tacos – or the Catalan classic, anchovies with smoked butter. The Ibiza-inspired bikini is a toastie filled with bubbling sobrasada and mozzarella, then drizzled with local honey; the king crab salad is at once light, fresh and creamy. Mains include the smoky, local catch of the day – often snapper, mullet and scorpion fish from Ibiza – or the succulent Middle Eastern style lamb ssam. Don’t leave Casa Linda without sampling dessert, including creamy Basque cheesecake; the ice cream twist on Carles Abellán’s iconic chocolate with bread, olive oil and salt, best enjoyed with an an ice-cold cocktail from the bar.
Charmed by the island, Tomás’ famous eye for detail abounds, from personally curated playlists, to live music on Tuesday nights that conjures the perfect, romantic ambience. Much of the décor at Casa Linda has been repurposed – upcycled from Tomás’ and his father’s restaurants – with Tomás himself involved in every step from painting chairs and tables to hand-selecting vintage tableware. The Abellán family connection continues through Tomás’ sister, Jùlia Navarro, who also relocated to the white isle to join her older brother and mentor in his new venture, as maître d’ and restaurant manager. Casa Linda may be his first foray into the foodie scene of the Balearics, but Tomás Abellán is no stranger to attention-grabbing venues and exceptional gastronomic experiences – island gourmands should take note and book now!
A new chapter for Playa d’en Bossa – Playa SoleilFor some time now, the buzzing beachside town of Playa d’en Bossa on Ibiza’s southern coastline has been undergoing a resurgence. While it’s always been a popular tourist hotspot, it’s now transformed into a slick seaside destination that draws a jet-setting crowd – think Miami but in microcosm form. The success of open-air venues like Ushuaïa Ibiza and its late-night sister nightclub Hï Ibiza – along with their accompanying bevy of eponymous hotels and restaurant spin-offs – undoubtedly have a lot to do with the area’s regentrification, and the brand’s expansion on those golden shores looks set to continue with the launch of all-new luxury beach club Playa Soleil.
Set on the seafront at the very centre of the beach (the location was home to Bora Bora in its heyday), this prime piece of frontline real estate has been given a glamorous reinvention, shaking up Bossa’s golden shores for the better. A collaboration between some of the island’s most influential hospitality pioneers, Playa Soleil is a summer oasis where sunshine, sophistication and style effortlessly entwine. The spacious beach club is divided into a series of distinct spaces, each with its own characteristic mood designed to ignite the five senses. Whether you’re chilling out and sunbathing on luxe daybeds, dining with friends and family in one of the many restaurant spaces, or dancing barefoot in the sand to world-class music, this is a place for new memories to be made.
With famed island nightlife promoter The Night League (the brand behind Hï Ibiza and Ushuaïa Ibiza’s signature parties) curating its events, Playa Soleil has been popular with the high-glam party set since day one. There are three unique spaces to enjoy spectacular soundscapes within the venue: beachfront restaurant Playa Chica, covered terrace dining space Le Restaurant – described as the beating heart of Playa Soleil, where the vibes pick up around dusk with some of the best international and local DJs – and Maison Musique, the venue’s divine indoor club space where an inspiring selection of electronic musical talent perform behind the stunning carved stone DJ booth with the state-of-the-art sound at the venue’s flagship events all summer long.
Wednesdays belong to the All I Need crew, fronted by island favourite Andrea Oliva, who is joined on a rotating basis by the likes of Nico de Andrea, Cristina Tosio, Afshin Momadi and more. On Fridays, Israeli maestro Guy Gerber returns with his much-loved Rumors party, alongside superstar DJs like Nic Fanciulli, Shahar and Talón. And on Sundays, end the week with Palmarama, where dancing atop sand comes courtesy of an eclectic bunch of invited DJs, with special appearances by big names like Luciano, who kicked off the opening event, and none other than the revered Sven Väth, who’ll be spinning the Playa Soleil soundtrack on Sunday, August 20, 2023.
The beauty of Playa Soleil is that it’s much more than just the sum of its parts. Simultaneously a hub for carefully curated music, food, art and holistic practices, the gorgeous beach club offers a multi-sensorial experience designed to nourish mind, body and soul. It’s a must-visit for the world’s free-spirited creatives, who instantly feel at home in its surrounds. While dusk-till-dawn dancing is de rigueur, it’s the quieter areas of the venue where you’ll discover the new soul, spirit and serenity of the venue, starting with the palm-fringed paradise of Les Palmiers. Here, heavenly Balinese beach beds are designed for pure relaxation – ideal for couples or groups of friends alike – and all you need to do is lie back and order cocktails.
Nearby, Les Dunas is an intimate, shaded premium bar designed to encourage deep conversation and the forging of new friendships, thanks to its concave design and shaded, handcrafted seating. By day, it’s laid-back luxury – by night, firepits add a sizzling ambience. Knowing not all beach days are alike, Playa Soleil also boasts the ultimate beach club hangout dubbed Playa Grande, where hammocks are strewn between palm trees, 80 stylish sunbeds and 50 luxurious double daybeds are lined up to ensure unobscured Mediterranean views, and laid-back tunes spun by talented selectors waft among the sea breeze. Beach kits and safety deposit boxes allow you to relax in style, while the service is no less than impeccable.
Head to Oasis for a peaceful and relaxed dining experience, surrounded by exotic cacti and succulents while gazing out to sea, or for a feast with high vibes, head to Playa Chica, where world-class gastronomy is served beneath bamboo parasols and billowing sails. The beautifully curated menu is an ode to the finest quality, locally sourced and organic ingredients, prepared with precision craft. Snacks at Playa Soleil include decadent treats like plump oysters with caviar and vinaigrette; squid Andalusian style with zesty lemon mayonnaise; and gourmet sandwiches piled high with luxe fillings like Stracciatella and caviar, and Japanese Wagyu with red cabbage and barbecue sauce. Don’t miss the expansive sushi platters or the hearty, traditional paella to share among the table, just add lobster for a luxurious twist.
For the ultimate Playa Soleil gastronomic experience, reserve a table at Le Restaurant, a shaded terrace dining room where Imperial Caspian Osetra Caviar is served with arepas and crème fraîche; marinated Galician rubia beef is sliced thinly like a fine ham; and silky-smooth grilled aubergine is brought to life by cool tzatziki, pomegranate and caramelised hazelnut. Sushi makes the perfect interval on a day spent splitting time between sea and sun, and the Playa Soleil selection is hard to beat. The classic California rolls, made with sweet crab, mango and cucumber are irresistible; the flambé tuna tataki is tender and served with serranita sauce; and the tasty salmon nigiri is a melt-in-the-mouth morsel you’ll never forget.
Days spent lazing on the silky sand are thirsty work so to satiate guests’ thirst, Playa Soleil boasts a menu of exquisite signature cocktails. Mediterranean Dreams pays homage to Ibiza’s abundant flavours, blending Bacardi rums with star anise, orange, cinnamon and pear; the Caletta Express reinvigorates the classic Ibiza drink café caleta by combining it with Zacapa 23 rum, herbal liqueur and fragrant vanilla; and the Fiero Spritz is a refreshing concoction of Martini Fiero, elderflower liqueur, Prosecco and mint. A fine selection of Champagne is also available, as well as fruity-fresh jugs of Sangria, and non-alcoholic smoothies and juices.
Be sure to stop off at Le Boutique, where a veritable treasure trove of hand-picked pieces from island designers and bohemian brands sit alongside hand-crafted organic products – an elevated type of souvenir that certainly eclipses the sarongs and beaded bracelets of Bossa in years gone by. And if you have little ones in tow, they’re also welcome to enjoy the sights and delights of Playa Soleil at Mini Playa – a kids’ club like no other in Ibiza. Open daily from midday until 6pm, children aged between four and nine years old are welcome to take part in face painting, arts and crafts, games and much more as they make new friends from all corners of the globe under the watchful eyes of the expert team.
As Ibiza’s famous sunset begins to take hold of the skies and the horizon blushes, an altogether different atmosphere settles over Playa Soleil. Relaxed vibes make way for excited anticipation, as the line-up of world-renowned international DJs, special guests and exceptional performers take to the stage beneath the Balearic stars. The sound waves rebound across Le Restaurant and Maison Musique – which also features exclusive VIP areas and services – and continue well into the night. A space in which to rest, eat, dance, and soak up all the elements that continue to make the white isle completely unique, Playa Soleil is reimagining Playa d’en Bossa in a new light.
Clandestine encounters – El Silencio Ibiza CabaretIbiza morphs into a different beast after dark. The crisp blue lines of the horizon become hazy; sea salt clings to the body, prickling the skin; and a hush-hush, clandestine atmosphere is ushered in. Anything can happen on a hot Balearic night, when every second brings fresh opportunities to the fore and the air crackles with possibility. These are unequivocal facts at chic Ibiza beach club, El Silencio Ibiza, on Cala Molí. Set on the sands of a usually quiet cove on the island’s southwest coast, come twilight, it twists and transforms into El Silencio Ibiza Cabaret, where world-class performers contort and writhe for the sensorial pleasure of a select few.
Hidden behind a heavy green velvet curtain that shrouds the spectacle still to come after dinner, El Silencio Ibiza Cabaret unfolds in a low-lit space on the beach club’s upper terrace. Walls and ceilings are painted in lucid tones of turquoise, purple and orange, and in the centre of it all rises a giant, phallus-shaped installation adorned in mirror ball tiles, glistening in the kaleidoscopic light. Tight-knit tables are peppered across the floor, a low ceiling evokes the feeling of being in a slightly sleazy, Parisian backstreet bar, and the stage sits at eye-level, within touching distance of eager and excitable spectators.
First brought to life from the wildly vivid imagination of Rodolphe Salis, who unleashed the now infamous Le Chat Noir on to the streets of Montmartre back in 1881, the concept of cabaret was initially deemed too off-the-wall for the well-to-do residents of Paris. But for the city’s slew of bohemian-minded artists, writers, poets, and philosophers, it promised a kind of exoticism that was hard to resist. Providing a nightclub experience where contemporary music entwined with performance, erotica and shadow play, it was the beginning of a new era for entertainment – one that would play out in Ibiza, at El Silencio Ibiza Cabaret, over 100 years later.
Today, creative powerhouse and multi-hyphenate Ali Madhavi has reimagined the idea in the creation of El Silencio Ibiza Cabaret. Artistic consultant to celebrities including Dita von Teese, Karl Lagerfeld and Kylie Minogue, as well as high-end fashion houses like Balmain, Thierry Mugler, Jean Paul Gaultier and Agent Provocateur, he cites a fascination with the human body and the exuberance of beauty, as well as the fantastic and subconscious realms, as influences. Respected across multiple genres, including photography and filmmaking, each visual element forms a pillar of the captivating show that unfurls at the legendary beach restaurant.
A groundbreaking production in which tradition and modernity collide, El Silencio Ibiza Cabaret plunges spectators into an immersive world conjured by Madhavi and his right-hand man, Djanis Bouzyani. Whisked on a journey that merges the ambience of Le Chabanais, a luxurious French bordel, with the seedy, post-Franco underground of Spain’s La Movida, every night, six sensational performers take to the diminutive stage in six distinct productions. No two nights are ever the same, as world-class artistes improvise and respond to stimulus from the crowd, weaving their way from stage to floor to aerial hoop in fluid motion to the hypnotic sounds of a soundtrack that wouldn’t be out of place in an episode of Euphoria.
The night’s proceedings are led by the divinely dramatic performance artist Mina Serrano, whose slinky, figure-hugging gown is painted with vignettes of intertwined body parts (mirroring the evocative prints on the ceiling and the floor), and whose playful ribbing of the crowd deepens as the night darkens ¬– be warned: she speaks multiple languages, so no one is safe from her suggestive soliloquies. Drinks flow freely as Mina meanders through the maze of tables at El Silencio Ibiza Cabaret, introducing an ever-evolving parade of performers whose talents range from pole dance and flamenco to classic burlesque striptease and daring acrobatic feats – each carefully crafted movement more sensual and intriguing than the last.
Though the staging at El Silencio Ibiza Cabaret is minimal — all eyes here are on the voluptuous curve of a silhouette or the sky-high heel of a stiletto thanks to expertly wielded lighting – abstract visuals can transport the crowd to something akin to a David Lynch set. Picture a veiled cinema screen with a live action film noir scene being acted out in the moment. Two magnificent burlesque dancers appear, dressed in classic French trench coats; cigarettes languidly hanging from their mouths as smoke snakes around their necks. They begin to strip, slowly, removing one item of clothing at a time, until eventually, just the dewy reflection of skin glowing beneath the light remains.
On other occasions, El Silencio Ibiza Cabaret plays host to solo performers, with dazzling artists defying gravity as they fly through the air, limbs wrapped seductively around an aerial hoop or strategically placed pole. One statuesque beauty sports a towering pair of perspex platform heels and heads out on stage to tempt the crowd with a trance-like simulation of sensual self-gratification, before reaching a breathy, hypnotic climax, while another performer, glistening in equal parts body oil and silver shimmer, dons a diamante-encrusted g-string before swinging up and down a pole with deft. At other times, trios take the spotlight, a jumble of mesmerisingly entangled body parts symbolic of the salacious acts that usually take place in secret.
When they’re not performing, members of the beautiful cast pop up in unexpected places – at behind the bar, in the crowd, at the tables – before graciously heading back to the stage to take a well-deserved bow at the end of the night. The crowd is kissed, embraced and thanked, and as the curtain falls, they snake their way out onto the terrace to mingle with their now adoring fans – sheer stockings, high heels and red lips silhouetted in the moonlight. Exclusive but never exclusionary, there are two showings at El Silencio Ibiza Cabaret each night at 9.30pm and 11.30pm, and though everyone is welcome, seating is limited.
Bringing flashes of ebullience to the island in the style of Crazy Horse or Moulin Rouge, El Silencio Ibiza Cabaret is a dazzling addition to Ibiza’s cultural line-up, and a fine example of the unique creative vision of the beach club’s founders, Parisian tastemakers Arnaud Frisch and Antoine Caton. While you’re there, be sure to check out DJ and producer Dan Ghenacia’s immersive installation, The Oracle, a 15-minute sensory journey guided by unique soundscapes and frequencies that conjures similar emotions to a psychedelic trip – the perfect pre-amble to your cabaret experience. A slice of sultry Paris on Ibiza’s pristine shores, open minds will relish this prismatic experience.
Sizzling hot – STK IbizaCelebrity sightings are common in Ibiza during the baking hot summer months. The A-List descend on the island’s shores for the same reasons as other tourists — to bask in the sun, swim in the sparkling sea, and to feast on exquisitely prepared meals at the best restaurants. Even so, with such an incredible array of venues on offer, the coveted celebrity seal of approval can be a rarity. That’s why when jet-setting Hollywood royalty Eva Longoria decided to celebrate her birthday with a group of friends at STK Ibiza, the event set tongues firmly wagging.
An internationally renowned brand with restaurants scattered all across the USA’s biggest cities, as well as in buzzing metropoles like Dubai, London, Mexico City, Toronto and Milan, STK Ibiza is the perfect blend of modern steakhouse and chic, exclusive club-lounge. Adored by the glitterati and quite often, stylish groups who gather for celebrations within the restaurant’s sleek surroundings, this is where exquisite food, world-class entertainment, and an unrivalled convivial atmosphere collide. More than just a place to wine and dine, it’s an entire dinner-disco experience, which means dancing on tables is never far away.
STK Ibiza in Marina Botafoch is adored by celebrities and anyone looking for an excuse to celebrate in OTT style Ibiza.
Suitably, STK Ibiza is located in Marina Botafoch, one of Ibiza’s glitziest destinations. Superyachts glimmer atop the water, the world’s most glamorous jet-setters saunter back on to terra firma for bundles of land-based fun, and the dazzling lights of Ibiza town’s iconic skyline twinkle in the distance. The same shiny aesthetics are mirrored within the restaurant itself, where sophisticated decor meets spectacular costumes and disco balls spin beneath multi-coloured lasers. Meanwhile, staff deliver cocktails alight with sparklers to every table, ensuring that even a simple sip of a drink comes with an added side of sass.
Before the party really gets started however, we eat, because that’s what STK Ibiza is about first and foremost – exquisite quality produce that’s prepared with precision excellence. And although it may seem like STK Ibiza is carnivore heaven, there’s something available to suit every taste. Start the meal’s proceedings with milky burrata served with roasted vine cherry tomatoes and basil pesto; bite-sized Lil Brgs, made with prime Wagyu beef and truffle mac’n’cheese and served on a sesame seed bun; or crispy oysters, with pickled vegetable salad and citrus mayonnaise. Tasty quinoa kale salad or creamy beetroot hummus with feta and oranges tick the box if you’re on a health kick.
Over at the Raw Bar, there’s plenty of encouragement for indulgence. Plump oysters are served with Champagne mignonette and a wedge of lemon; a silky selection of ceviche is hand-picked and sliced by the chef each day; succulent lobsters are served with a simple accompaniment of dijonnaise; and of course, it wouldn’t be an STK Ibiza celebration without Calvisius Prestige Caviar, which can be piled high on buckwheat blinis alongside whipped sour cream and chives. For a taste of all of that, dive straight into the decadent seafood platter, which offers a sample of every course.
To the main courses now, where more delights await for every kind of palate requirement. Seed-crusted salmon with citrus and curry sauce is fabulous for fans of the freshest fish; peri peri jumbo prawns with hot sauce and charred lemon are perfect for seafood lovers, while sweet-as-you-like butternut squash ravioli with butter sage, grapes and aged balsamic, or the juicy Beyond Meat burger with confit tomatoes, roquette pesto and plantain chips are the ideal fit for vegetarians and vegans. Nevertheless, what many diners head to STK Ibiza for is its unparalleled selection of prime steaks, and here, they won’t be disappointed.
The sleek Ibiza restaurant offers prime cut steaks and exquisite food alongside an upbeat atmosphere and world-class entertainment.
Showcasing a menu of the highest quality USDA steak cuts, this is a celebration of all-things American cuisine, enlivened with a dash contemporary flourish. Tuck into the flavoursome rib eye; the butter-soft Chateaubriand; or the dry-aged tomahawk, so tender that it melts in the mouth. STK Ibiza classics like sirloin and fillet options are a given, naturally, but for something truly memorable, don’t miss the speciality cuts, including Snake River Farm American Wagyu NY Strip, or the Gold Label Marbling, both chosen specifically for their intense taste, flavour and texture.
Add rich lobster butter; spicy chimichurri, or a traditional Béarnaise sauce that’s been whipped to perfection, then pair with bountiful sides like truffle and parmesan French fries; sweet potato fries with cajun spices; creamed spinach with crispy shallots; or comforting mashed potato with a delicious parmesan crust. No STK Ibiza feast is complete without dessert, so plunge into the strawberry cheesecake with sorbet, almond and basil; the chocolate chip cookie with vanilla ice cream, or the fresh fruit platter with boozy sorbet, all served in typically spectacular fashion.
Once dinner is dusted, it’s time to ramp the evening up to the next level. Start with a signature STK Ibiza cocktail like the Black Beauty, made with Tanqueray Ten, cucumber, lime cordial and activated charcoal; an XO, made with Hennessy, cherry heering, orgeat and cynar; or if you’re really in a party mood, a supersized version of unbeatable classics like espresso martinis, frozen fruit daiquiris, and pornstar martinis, available in 1.5-litre glasses designed to share. Drinks sorted, turn your attention to the incredible array of international performers, DJs, and live artists igniting the venue every week.
Singer and songwriter Mimi Barber delivers a spectacular live show every Monday at STK Ibiza, showcasing talent that’s seen her perform alongside Laura Pausini and Barbara Tucker in the past. Spanish-born vocalist and natural-born performer Rebeka Brown takes centre stage every Wednesday throughout summer with her powerful voice bringing new life to popular house classics, while the high-energy revelry of the instrument-toting Disco Bandits can be experienced every Thursday and Sunday. A sophisticated dining experience that erupts into a vibrant after-dark party, a night at STK Ibiza is best enjoyed in the company of your very best friends (and whatever celebrity happens to be passing through that night).
Have yourself an Omakase Christmas – Cotton Sushi LabThe Japanese phrase omakase (お任せ) has become somewhat of a buzzword on the international sushi scene in recent years, as discerning diners have come to understand that loosely translated it means ‘I’ll leave it up to you’ – that is, chef’s choice. Much more than just a culinary trend however, omakase allows sushi chefs to be innovative and creative, to work with the freshest and finest ingredients available on a day by day (and indeed, hour by hour) basis, and to interact with diners as they proudly present their creations piece by piece over the course of an evening. Here in Ibiza, the all-new Cotton Sushi Lab is an omakase-only experience – the first of its kind on the island.
Step inside the big wooden doors of Cotton Sushi Lab in the heart of Ibiza town and you’ll enter a world dedicated to the perfect omakase experience. There are just 24 seats available – 14 of which are at the bar, where you can watch the magic happen, and just five tables of two on the floor – in the stylish space, where a candlelit air of mystery hints at the special experience that lies ahead. Reservations are essential, and there are two sittings per evening: 7pm and 9.30pm. Guests are asked to adhere to their seating time in order for the sushi masters to prep ingredients and ensure optimum freshness and flavour the very minute they are served to you. Here, Instagramming your meal is eschewed for immediately consuming each morsel – such is the passion for precision and perfection.
Much more than just a culinary trend, omakase allows sushi chefs to be innovative, working with the freshest and finest ingredients available.
The philosophy behind Cotton Sushi Lab is simple. Only the finest fish and seafood – wild where possible – is sustainably sourced and the produce is allowed to speak for itself. All the produce that comes into the kitchen must comply with the restaurant’s high standards and environmentally friendly ethos. Fresh wasabi is grated at the table, ginger is pickled in-house and the soy sauce is completely homemade. Short-grain rice is prepared and vinegared specifically for each table and each piece of fish is carefully selected and stored according to traditional Japanese customs, wrapped in three different types of paper to prevent drying, maximise flavour and preserve texture – sliced just before serving to maximise flavour and texture alike.
As diners sit at the glossy blond wood bar, they watch the chefs quietly slice and dice with intense concentration, dispensing completely of a written menu. There is something for all appetites at Cotton Sushi Lab, with three menu options to choose from: the signature omakase, a vegan variety or the shojokase – a menu designed for guests who may prefer to stick to more traditional fish such as tuna or salmon, and not delve into the creative depths of the sea. Sushi aficionados will put themselves in the hands of the masters however, knowing that no two omakase experiences will ever be exactly alike.
As each piece of sushi is served at Cotton Sushi Lab, the intimacy of the experience means plenty of interaction with the chefs as each piece of sushi is served. A fascinating fine dining experience for foodies, you’ll hear about the origins of each piece of fish, the way it has been handled and prepared, along with recommendations on how to best to eat it – for example, dipping fish-first or rice-first into soy sauce can completely change the way the flavours are experienced. And yet, despite the personalised presentation this is not ‘show cooking’, rather, it shows a respect for the cuisine and ingredients. Humility is one of the facets of a master sushi chef; the ego is tamed to make room for the ultimate goal of simplicity and purity.
In the 2011 smash hit documentary Jiro Dreams of Sushi, the 85-year-old taciturn patriarch of the tiny restaurant and unlikely recipient of three Michelin stars situated at the bottom of a Tokyo subway escalator says: “Once you decide on your occupation… you must immerse yourself in your work. You have to fall in love with your work. Never complain about your job. You must dedicate your life to mastering your skill.” This dedication to the craft is obvious at Cotton Sushi Lab, where the roots of this ancient culinary tradition become apparent, echoing Edo-era Japan while redefining the assumptions diners have about sushi in the modern world.
Cotton Sushi Lab is a must-try experience for lovers of gastronomy and a very welcome addition to the year-round restaurant scene in Ibiza.
The dedication to creating high-end cuisine is matched by a wine list brimming with the finest white, rosé and red wines, plus Champagne and sparkling wines that have been selected to pair with your meal, as islanders and holidaymakers have come to expect from the renowned Cotton Lifestyle Group. Premium green tea and sake are also on offer, in keeping with Japanese tradition. Cotton Sushi Lab is so much more than just a fine dining restaurant or a sushi bar – it is a must-try experience for lovers of gastronomy and a very welcome addition to the year-round restaurant scene in Ibiza.
Open nightly throughout the holiday season (from December 22 to January 2, 2021) in addition to Wednesday to Sunday all year round, Cotton Sushi Lab is the perfect place for a post-Christmas shopping indulgence, for an alternative festive meal, for a mid-week celebration, for date night with a difference, or to ring in the new year in style. Reservations are essential and an unforgettable experience guaranteed.
The persistent image of the furiously ambitious, red-faced, white-hatted head chef is as sticky as liquid toffee. Thankfully, a shift in consciousness has emerged in recent years, as new generations cast aside the arrogance of the auteur to embrace collaboration and cooperation in their quest for culinary nirvana. Even so, the boss is the boss and one expects a certain level of aloof authority from a head chef – especially if that chef is in charge of one of the most innovative kitchens in Ibiza and slated to soon enter the pantheon of culinary greatness.
If you met Óscar Molina in a casual social situation, his status would not come up in conversation; such is his humility and grace. In real life, just as in his kitchens, this extraordinary chef is a genuinely nice guy. At just 42 years old, he oversees an enormous operation – Ibiza Gran Hotel is a glittering five-star mecca overlooking the glamorous Marina Botafoch. In addition to the challenging day-to-day logistics of his role as the resort’s executive chef, Molina also ensures its signature restaurant, La Gaia, constantly delights, intrigues and challenges.
The story begins, as so many chefs’ stories do, in the family kitchen. Molina was raised in San Andres, a working-class neighbourhood in Barcelona, where he spent weekends in the kitchen of his father’s small restaurant. “That’s where everything started,” he says. “I discovered it was more fun to work than study.” He was 14 years old when his father, also a chef, handed him an apron and pointed towards a sink of dirty pots. “My father didn’t want me to end up as a chef, because it’s a job where you sacrifice a lot,” confesses Molina, who refused to be deterred.
Molina’s father sent him to the coastal town of Blanes when he was 17 to spend the summer working in a hotel kitchen. Here, Molina, the boy began his transformation into Molina the man. “It was my first time away from home,” he says. “It was full of self-discovery and freedom.” In 1996, he moved to Hotel Rey Juan Carlos l in Barcelona – a beacon for ambitious young chefs. It was there he worked under the greats, Serafin Bueno and the late Jean Luc Figueras, and it was in the hallowed grounds of that magnificent hotel that Molina was introduced to a type of haute cuisine and a disciplined creativity that would act as the catalyst to where he is now.
Unfortunately, the Spanish military interceded and in late 1998, Molina left to complete his obligations to the state. After military service, he again found himself immersed in the world of Spain’s greatest chefs, specifically; Mey Hofmann. She was known as la aristócrata de la alta cocina (the duchess of haute cuisine) and had founded a culinary school in Barcelona back when nobody paid attention to who was cooking in a restaurant’s kitchen. A string of businesses across the city cemented her reputation as an astute entrepreneur but it would be her culinary creations, discretion, rigour and passion that her colleagues and students would remember fondly. To be under the Michelin-starred chef’s tutelage at Favaritx was considered the equivalent of having Rembrandt as an art teacher.
Molina was with Hofmann for just one year but it was a year of breakthrough. “Until then, I was cooking traditionally,” he says. “She showed me gastronomy in a totally new way. It was a full change of direction for me.” A role at the famous Hotel Arts was next, where he worked his way through the ranks, honing his skills and making contacts. “It was a tremendous team,” he remembers. “I was like a sponge – I learned so much. I consider myself a very lucky guy.” No doubt luck played a role, but it could only have been Molina’s in-born skills that saw him accepted to his next position.
Joan Piqué is one of the founding fathers of the movida catalana, which culminated in a surge of gastronomic creativity that captured the world’s attention and ignited a trend in food that still sizzles today. It was within this movement that the Adrià brothers gave us exploding olives, Arzak served seabass on an iPad and Etxebarri redefined barbecue with chef Victor Arguinzoniz’s handmade, steam-punk grilling contraptions. At Piqué’s Ruccula restaurant, Molina refined his vanguard tendencies and became more comfortable in the realm of Michelin-starred kitchens.
He was only 26 years old, but the foundations of his reputation were cemented when he was chosen to represent Spain and placed fourth at the Fifth International Chef Competition in Bari, Italy. It was the first of several awards that would dot his career in the coming years, including first place at the 2001 Annual Competition of Catalan Cuisine and first position in the 2004 National Gastronomy Competition among others. By this time, he’d been promoted from second to first chef at the venerable Hotel Casa Fuster in Barcelona. “Then the 2008 crisis hit,” he recalls. “There were a lot of interesting projects on offer but it was impossible for anyone to start anything new.” His good fortune continued despite the grim economic times, and he was headhunted for a new project in Ibiza.
It was February 2008 when Molina landed at Ibiza airport with his wife and children. The effects of the crisis reverberated through all parts of society in Spain, yet here in Ibiza, the aftershocks barely appeared to leave a ripple on the surface. Islanders visiting the mainland at the time would return with tales of middle class homelessness in the streets of Barcelona and quiet desperation along the boulevards of Madrid. But in Ibiza, daily life appeared wholly unaffected. It seemed the cranes over Marina Botafoch were swinging to the beat of their own drum and out of this global hand-wringing, Ibiza Gran Hotel emerged as a triumphant example of perseverance, gleaming and full of potential – not unlike its soon-to-be executive chef Oscar Molina.
Molina is responsible for all culinary services at the hotel, but it is the resort’s in-house fine dining destination, La Gaia, that heightened his reputation as a culinary innovator. “La Gaia’s style was an idea born from necessity,” says Molina. Originally, it was simply the lobby bar but when the hotel’s main restaurant was commandeered by HEART Ibiza – the Adrià brothers’ former collaboration with Cirque du Soleil – the space needed an upgrade. With no direct connection to the existing kitchen, which was located on the opposite side of the lobby, Molina was inspired to introduce a sushi bar to La Gaia. He added a selection of ceviche the following year to provide guests with delectable dishes without needing the infrastructure of a kitchen. Refurbishments ensued to turn La Gaia into a fully functioning restaurant and then came another stroke of genius.
An insatiable curiosity had Molina investigating the cross-cultural culinary traditions of Latin America and Asia. “My style of gastronomy had been primarily Mediterranean,” he says. “I started to study and learn more about Japanese and Peruvian cuisine.” It was a natural progression for the chef whose signature restaurant had migrated from sushi to ceviche; there was much to be discovered about how these particular two dishes and cultures had coalesced into a whole new cuisine. What Molina was doing at La Gaia was not Nikkei – that ubiquitous catch phrase popular in the early and mid-2000s. It was neither Japanese nor Peruvian but something within the spectrum that had emerged directly from Molina’s imagination. “That’s when we came up with the term Japeruvian, which best described the food at La Gaia in those early years,” he says.
The desire to learn is deeply rooted in Molina’s psyche and so a trip to Peru was organised. Under the guidance of internationally renowned, award-winning chef Gastón Acurio and his restaurateur wife Astrid Gutsche, the boy from San Andres immersed himself in the art of Peruvian haute cuisine. “That trip inspired me,” says Molina. “Peruvian cuisine is so deeply layered and I wanted to interpret it into a Mediterranean style. I saw that I could do more and break many more barriers. It allowed me to become more experimental within the Ibiza food scene.” A research trip to Japan followed where he became enamoured of the Kaiseki method. “I fell in love with Japan immediately,” he continues. “Everything about their culinary traditions is amazing: the fermentations, the processes, the flavours.” Molina took the immersive encounters of these two journeys back to the test kitchen, experimenting, concocting and transforming his experiences into Kaiseki-inspired dishes with the La Gaia imprint.
In 2017, Molina’s rise through the ranks of the country’s best restaurants and his unbridled creativity was awarded a Sol, Spain’s equivalent of a Michelin star. In 2021, a long held dream came true. After years of hard work and determination, La Gaia was finally awarded a Michelin star. This much coveted honour not only propels the restaurant, hotel and chef towards global fame but also bestows its gifts on the island’s growing reputation as a gourmet destination. And yet, despite joining many of his mentors among the most celebrated chefs in the world, Molina’s unpretentious reserve remains. Balance and inspiration comes in many forms for Molina, from memories of his father to moments spent with his family and the loyalty of his team.
“I think about him a lot,” he says of his father, who sadly passed away when Molina was just 25 years old. “He saw the beginning of my career and even though my training sent me on a different trajectory to him, he is always in me, in my memories and in how I interact with my kids.” Molina’s oldest child already expresses interest in becoming a chef at just eight years old. Together, the pair often end up in the kitchen cooking. “It’s beautiful,” he says.
Living in Ibiza has allowed Molina a kind of liberty that he had not experienced in Barcelona. He still works hard, dedicating much of his mental and physical time to his job, but there is a peacefulness he believes comes directly from the island. “Ibiza let me discover another way to live,” he explains. The island provides a backdrop of natural tranquility and freedom, while his work delivers excitement, challenge and inspiration. “Our objective is to keep reaching for the sky,” he says, hinting at the new plans and projects that keep his energy propelling forward. “I’m here for the long haul. I want La Gaia to become a reference for others.”
With the announcement that La Gaia has just received its first Michelin star in 2021, there’s no doubt that he has already succeeded in cementing its place in Balearic culinary history. Contentment is an attribute seldom associated with chefs but Molina exudes the self-confidence of a man who has found his place.