Celebrating life

Walking through the palm fronds towards the restaurant terrace is always a shock to the senses, as the Mediterranean stretches out towards the horizon in a never-ending ripple of silvery blues. It is simply divine. While Babylon Beach is open to the public, one of the specialities of the house is bespoke events. Themed children’s parties are hosted in the Babylonitos adventure playground and organised by the in-house events team. While the kids are entertained by superheroes or princesses, the grown-ups can enjoy a glass of something in the adjacent bar. Everything from the decorations to the birthday cake is taken care of, relieving parents and ensuring the best birthday ever. The rear dining room with its rustic beach chic styling and dedicated bar can host informal drinks and canapés for up to 120 people and sit down dinners for 65. Pre or post-wedding gatherings, birthday parties, Christmas or maybe just a celebration for no reason at all, whatever the occasion, the spaces at Babylon Beach are dripping in romance and fun and the kitchen can accommodate even the trickiest requests.

Working in collaboration with the Babylon Beach chefs, party-givers can choose traditional paella, barbecue, canapés, tapas or a formal sit down three-course meal. Be sure to discuss wine lists and the creation of a unique cocktail for your special event. For those celebrating everyday life, the shaded, naturally formed terrace is a prime location for breakfast, lunch and drinks. A row of sunbeds crowns the terrace’s tables providing a lovely spot for sunbathing with benefits – that is, the benefit of being served by the friendly faces of the Babylon Beach team. Freshly squeezed juices and smoothies, homemade granola, and eggs any way followed by a pot of tea or espresso are just a few of the ways one can start a day of pure indulgence. Lunch is all about choices. Naturally, there is a lot of seafood from the delicious steamed mussels marinara or with the Thai-influenced aromas of Tom Ka sauce. Juicy, plump garlic prawns vie with tender fried calamari with tart blood orange. Salads are fresh and refreshing with the tuna poke bowl an instant classic alongside the spicy green papaya salad and creamy Burrata with heirloom tomatoes. Mains move into the realm of culinary art with dishes such as the chicken waffle with maple glaze and the whole or half roast chicken.

The Babylon Burger is famous amongst locals and while meat eaters are well looked after, Babylon Beach is also a haven for vegans. The vegan mac and cheese is indulgently healthy and the vegan falafel sub is more than just a sandwich – it’s a wonder. A relaxed vibe and a unique style create a tranquil spot to allow yourself to really sink into the island lifestyle. A focus on sustainability informs the menu. Fresh and innovative with nods to everybody’s favourite dishes, the Babylon Beach ethos is to provide a space where diners can feel right at home. The magnificent view, however, really reminds you that you’re on holiday or if you’re a local, reminds you of what a great place you’ve chosen to live. It’s the perfect place to celebrate a special occasion, or simply every day life…

Five-star perfection

This is the exact reason La Gaia at Ibiza Gran Hotel – the island’s only Five-Star Grand Luxe rated resort – is held in such high esteem, because here every little detail is flawless. A dining experience taken seamlessly to levels beyond excellence, thanks to star chef Óscar Molina, diners can be confident they’ll be immersed in sensory heaven, and time after time – without fail – that’s what they get. Perhaps the best way of discovering all the delights of the inspired Japeruvian cuisine is by diving into the tasting menu. More than just dinner, this experience takes you on an exhilarating journey through flavour designed by the true mastermind of Japeruvian cuisine, Chef Óscar. A unique fusion of Nikkei and Peruvian cultures brought alive by state-of-the-art techniques, Japeruvian joins two worlds harmoniously, in the process creating a brand new style of gastronomy that frequently leaves guests stunned and foodies in a frame of total bliss.

This masterpiece of cuisine naturally has roots in years of Chef Óscar’s experience and of course, a smidgeon of his creative genius. A chef who initially plied his trade alongside his father, he has now accrued over 20 years of experience in world-beating restaurants all across the globe. It’s at Ibiza Gran Hotel however, that he chose to unfurl his one-of-a-kind vision, and fortunately for islanders and visitors alike, his exclusive Japeruvian style. With the Japeruvian tasting menu, diners are encouraged to really sample his acumen, while fortunately for all involved, digging into first-class plates of food renowned as Ibiza’s very best. On arrival at La Gaia, guests are greeted with a welcome cocktail – think pisco sours or Yuki Fujis, seated in the stunningly bright, natural space, and then given an appetiser to whet the palette before embarking on further courses. What follows is a whirlwind of delight. Guests are then presented with a specially selected Amélie oyster, followed by Croaker fish tiradito with basil and jalapeño flavoured sauce – the perfect balance of sweet and spicy, and then pickled baby beetroot with coconut textures, horseradish tartare and watercress. A dish that’s as beautiful as it is delicious.

Moving into the second half of the menu, more hearty, wholesome dishes begin to appear. The chef selects a plate of mouth-watering nigiri – using only the finest fresh fish, of course. This is followed by barbecued monkfish cheeks, or cocotxas, as this specially used part of the fish’s face is called in the Basque country, from where it hails. The final savoury course is Ibizan lamb belly, which harks back to Chef Óscar’s passion for using locally-sourced ingredients where possible. Dessert is two-fold. First: chilled, exotic fresh fruit, and second: a richly-delicious bowl of chocolate and peanuts – with a twist, naturally. It’s highly recommended to accompany this Japeruvian-inspired feast with the specially curated wine tasting menu, and of course, to ask questions where required – the highly-trained staff are more than willing to explain the meaning of certain ingredients that feature on the menu. Ponzu, for example, is a refreshing dressing made from yuzu and rice vinegar, often found in Japanese cooking, while chica morada is a Peruvian variety of purple corn grown in the Andes mountains. In fact, an awareness of what’s featured on the menu brings a whole new level of admiration for the chef and kitchen.

It’s fair to say that La Gaia is unlike any other dining destination on Ibiza and what you get with the Japeruvian tasting menu is just a small sample of one man’s enchanting culinary vision – an opportunity to dive into two stunningly rich flavour cultures. “I’m a person who likes to see things done properly, with passion and spirit that is transmitted via the senses,” says Chef Óscar. “I admire chefs who  reinvent themselves, who create new concepts and set trends on the basis of new ideas.” And therein lies the secret of success.

Sunday rituals

Start with a quick dip in the azure Mediterranean and give a little wave to the Hand of God rising up rockily out of the water before settling in at a table or on a lounge – the choice is yours. Those with a booking at Elements Ibiza can skip the new Benirras park-and-ride options and head right down to the beach in their own car. Pick out a detox juice or superfood smoothie with a booster shot on the side; relax with a freshly-baked pastry followed by coffee and let the Sunday scene on Benirras unfold in front of you. The lapping of waves and the gentle chatter of people soaking up the rays accompany the smooth tunes of the restaurant. Summer has well and truly arrived.

Be sure to book in for a massage in the cute healing room and relax under the professional hands of the Elements Ibiza masseuses. Mums will delight in a one-hour Mother Life massage, while anyone and everyone can get into a Thai Fusion, Osteo-Flow, Four Hands, Deep Connection or the signature one-and a-half-hour Elements massage. Lunchtime rolls around quicker than you think at Elements Ibiza and surely it’s time to indulge – after all, you’ve worked so hard and it’s Sunday. Grab a few starters to share such as mussels marinara, burratina with rocket, caramelised cherry tomatoes and basil, sea bass Carpaccio with pesto, radish and lemon vinaigrette or fried baby squid served with a tangy yoghurt and lime sauce. And then, wash it all down with a crisp white or natural beer.

Mains feature fresh seafood and delectable meat dishes plus a range of hearty salads. The homemade made spaghetti in an aromatic sauce topped with juicy local lobster is sublime. Opt for a mixed fish grill for two or more people or choose a succulent entrecote served with grilled green peppers and slow-cooked potatoes. Follow up with a heavenly cheesecake topped with fresh strawberries and a sweet berry coulis or a meltingly indulgent chocolate fondant with mango sorbet. While the Elements Ibiza food menu is bursting with flavour sensations, the cocktail menu is truly a work of art. Cocktail hour is never far in Ibiza and as the sun begins to sink, casting its golden glow across the beach, there’s nothing better than a colourful, icy drink in a tall glass. The setting sun marks the beginning of the Benirras Sunday ritual – an experience that is not to be missed.

The Elements Ibiza audio-visual team bring together artists from across the globe to create pockets of surprises throughout the restaurant. There’s no apparent schedule and no obvious theme but guests can be guaranteed astonishing theatrics in the shape of music, performance, circus and art. The anticipation of the unknown is almost as good as the happenings themselves, harking back to the days of creative abandon. Benirras is, of course, famous for the group of Sunday drummers who convene on the sand to commune with the natural beauty of the bay through the beat of the drums. It started as a peaceful anti-war protest in the 1990s and has morphed into one of the defining events of the Ibiza summer. Stroll over from your perch at Elements Ibiza and take in the vibe as musicians from all over the world jam and spontaneous dancers weave in and out of the crowd.

Back at Elements Ibiza (following a quick evening dip), it’s time for the final meal to round off the ritual of a Benirras Sunday. Don’t forget to pick up a memento at the Elements Ibiza Boutique before you leave. Wine, cocktails, delicious food, excellent company and that striking view of the sea encapsulates island life. Carefree excellence is the Elements Ibiza vibe and it’s ready and waiting each and every Sunday throughout summer.

Food for the soul

One place that manages this seemingly effortlessly, however, is Las Dos Lunas, a restaurant now in its fourth decade with no signs of stopping. Consistently delivering dishes rooted in its hearty Italian heritage, while simultaneously infusing an international twist, it’s no wonder this restaurant has become a favourite among the A-list, and is now ranked among the island’s true culinary gems. Located just outside San Rafael, within walking distance of both Amnesia and Privilege, Las Dos Lunas has been casting an ineffable spell over diners for years. Tucked away behind towering rustic walls, shaded by bountiful bougainvillea and drenched in a shameless cloak of romanticism, there’s just something about the setting here that sets it apart from other restaurants. That’s all part of its unique appeal, because while trends come and go, Las Dos Lunas remains true to its identity, and that’s what draws people back like magnets each and every summer.

Someone who’s played a pivotal role in the restaurant’s continuing allure is head chef Luciano, who has been at the helm of the creative kitchen since 2000. Hailing from Italy but with long periods spent in Germany, Scotland, and of course, Ibiza, he is proud to have created a menu that has stood the test of time, while also being able to showcase his natural flair for the craft. “The plates at Las Dos Lunas look very simple,” he explains. “But actually, they’re not simple at all. Our plates have taken inspiration from some of the world’s best restaurants.” The deliciousness of each dish can in part be attributed to first class, organic ingredients, some of which are sourced from a local, ecological farm, but primarily what makes them sing is the chef’s passion for authenticity – all the dishes you eat at Las Dos Lunas are the real deal – there’s no need for fancy trickery when the recipe speaks for itself. “Everyone thinks that a Milanese is just breaded meat, but it’s not,” he smiles. “This is the only place on the island where you can eat a truly authentic Milanese. Or a risotto, or fresh pasta, or tomato sauce.”

For Chef Luciano, creating magic is all about the products used and the original spirit of a recipe. “We try to work without transforming too much, without changing the essence” he explains. “A fish needs to taste like a fish. Money has never been an issue when it comes to buying products, and this is reflected at Las Dos Lunas.” But he’s modest of course, because a menu’s success also lies with the aptitude of the chef. “I’ve been here for so many years that what’s on the menu now has been chosen out of 500 dishes,” he says. Nevertheless, two or three specials are still added to the list every day. “It comes from inside of me,” he adds. “I suppose it’s like an art.” This all feeds back into the Las Dos Lunas ethos of purity. Here, they’re not chasing fame and fortune. It’s just all about the experience; the craftmanship. With this in mind, this year Las Dos Lunas has launched a menu in memory of the famous 19^th century composer Gioachino Rossini, who was a well-known gourmet enthusiast. This one-off menu features an exquisite selection of carefully curated dishes: Meat Cannelloni, Tournedó Rossini, Chocolate Cake with lemon sorbet and mint, to be paired by Las Dos Lunas’s iconic Cocktail Rossini, a bubbling combination of champagne and strawberries.

Even this uniquely designed menu is rooted in Italian gastronomy. “The thing is, these are all things that my family at home would make,” explains Luciano. “My grandmother and mother would be in the kitchen making these dishes. I’ve grown up with these flavours.” He continues: “What’s important for us is to stay classic and traditional. We have no plans to modernise what we’re doing.” What you get at Las dos Lunas is food for the mind, body and the soul, and there’s nothing more iconic than that.

A precision science

In the view of foodies all across the globe, Ibiza has become a gastronomic destination that’s simply not to be missed. A world-beating combination of innovative cuisine, Michelin-star chefs and outstanding service has secured this reputation, and nowhere excels more in all three of these categories than La Gaia at Ibiza Gran Hotel, the island’s flagship ‘Five-Star Grand Luxe’ property. Under the esteemed expertise of head chef, Óscar Molina, La Gaia has set the benchmark for a menu of genre-defying dishes that while defying categorisation, evoke instant adulation and praise. One element that really ushers the culinary offering at La Gaia to the very highest level is Chef Molina’s exclusive style of Nikkei cooking. A unique amalgamation of Japanese and Peruvian flavours, he takes the best elements from both styles of cooking and combines them with his own extraordinary creative flourish. Widely considered a trail-blazing master of his art, Óscar is particular to the nth degree, and consequently only employs highly-trained chefs with specialisms in one or the other styles of cuisine in his kitchen. The result is a selection of haute dishes, unrivalled anywhere on the island in both taste and style.

Chef Óscar has been influenced by flavours from all over the world during his career; in fact, he makes it his personal mission to travel in search of inspiration each and every winter, which is one of the many reasons he’s considered one of Spain’s leading chefs. He demands a similar level of immersion in food circles from his staff, and that means every dish is constructed with the same level of precision, love and flair as you would expect from an avant-garde restaurant. There is no room for error – a few seconds here or there can make all the difference between a perfect and an almost perfect dish. Take the broiled monkfish cheeks as an example. Served with black garlic sauce, sake and garlic scape confit, every step in preparing this dish is carried out with an extreme level of accuracy. First, the best cut of fish (the fish’s jowls – called kokotxa in Basque cooking) is vacuum packed. It’s then boiled for three minutes at exactly 60 degrees, before being opened and then broiled on both sides. Meanwhile, 20g of sake is brought to the boil to eke out its strong alcoholic flavour. It’s then combined with soy sauce and black garlic mayonnaise (homemade to the highest specification, naturally) and the monkfish, and placed back on the heat. The fish is then placed in a deep dish with a few dots of freshly-made black garlic gel and garlic scape confit and decorated with watercress.

The bonito tataki served with homemade kimchi and pickled tomatoes requires similarly intense levels of detailed preparation and execution, especially with three unique components to create the final, delicious dish. The kimchi includes exact amounts of Chinese cabbage, fine salt, hot paprika, oil, yellow chilli paste and cumin. The pickled tomatoes are made with soy sauce, mirin, icing sugar, fine salt and dashi – a kind of stock used in Japanese cooking. While the bonito is cured with sea salt and rice vinegar. All of these ingredients are then combined. So first, one-centimetre thick slices of tuna are placed on a plate, each one on top of a pillowy bed of kimchi. They’re then sprinkled with flax seeds and decorated with ice plant shoots. In a separate bowl, the pickled tomatoes are placed with a small amount of pickle juice and then combined with shallots and diced coriander. The two plates are then served side by side, and eaten together for the optimum mouthful.

Such definite instructions and measurements come from a combination of Óscar’s experience, skill-set and curiosity. To create recipes in which every ingredient sings while combining to make the perfect forkful of food is no mean feat. It takes years of practice and an innate awareness of flavours that can’t be taught, but rather, has to be felt. This is what you get at La Gaia – cuisine that you see, feel, and taste – delectation for all the senses.

Where the curious are indulged

Such is the legend surrounding Pikes Ibiza that it’s begun to defy definition. A place that shamelessly indulges the esoteric while simultaneously inspiring wild, madcap fantasies; a utopia rooted in physicality of sorts – in this case, the bucolic rolling hills of San Antonio, where it sits atop a makeshift throne casting unshakable spells over its incumbents. Always evolving and forever inviting guests to venture further into its enchanted rabbit hole, this summer the famed hotel has added another string to its bow in the form of the Curiosity Shop in Room 39, a louche hangout where the curious are indulged and the indulged are curious. Once known as the upper level of the Pikes Ibiza restaurant, Room 39 has undergone an exquisite transformation in which a selection of the world’s most peculiar objets d’arts have been collected, curated and presented within the walls of what’s now known as the Curiosity Shop. Part late-night lounge bar, part musical hub, part meeting place of the eccentrically minded, it’s also home to a trailblazing range of cocktails inspired by each trinket that’s journeyed around the globe before coming to settle (temporarily, for each object is for sale) on its shelves.

The mastermind behind the bar’s magnificent cocktail menu is mixologist, Tanja Mašić, whose mother was also in the serious business of mixing spirits. She passed on the intuitive baton for intriguing combinations to her daughter and Tanja traversed the globe honing her skills, before eventually turning her hand to the job of bar manager at Pikes, where her peerless knowledge and dedication to the cause has resulted in the most inventive cocktail list on the island. Inspired by the bits and bobs collected by Pikes owner, Dawn Hindle, she takes us on a journey through flavour, but only for as long as the object remains unsold – once it’s found a permanent home, its accompanying cocktail is taken off the menu and replaced by another new creation.

As a result, there’s only a limited time to sample drinks like the Legless Indian, named after a teapot because it fuses gin, lemon juice and hibiscus green tea, or the bright pink Crystal Dildo, which includes mezcal, blood orange, coconut puree, lime and agave, and the Captain of the Night, so named by Pikes frontman Mika Jarosz who was asked: “If you were a cocktail, what would you be?” The result is a combination of mezcal, sweet sherry and tobacco syrup. The recipes may sound simple but of course, their true nature is shrouded in secrecy, with Tanja often scribbling down creations when she least expects it.

So take a pew in the newly-decorated space that’s alive with the depths of petrol blue and sleek, gold-rimmed chairs, and it wont be long before you’re making your way through every cocktail, getting lost in a world that’s been woven by new taste sensations. Then, if you’re feeling peckish, you can dig into the gastro-inspired recently upgraded menu, which is laden with options for every culinary leaning. From vegan to vegetarian to meat-loving, there’s something for everyone, and under the guidance of head chef Lee Milne, a guarantee that every plate is gastronomic bombshell.

Music is the final piece of this pleasing riddle. Described by Dawn as mirroring “sleazy, late night Berlin sounds”, each Pikes resident DJ has curated a playlist that will float through the bar and into the Balearic darkness until the magic hour of 4am. Nevertheless, we expect time isn’t something you’ll be paying much attention to here. ’How long is forever?’ asks Alice to the White Rabbit in Lewis Carrol’s Alice in Wonderland. ‘Sometimes, just one second,’ he replies.

Evening oasis

Against the sparkling, star-lit sky owners Alex Piella and Carla Espinosa have created an unparalleled dining experience – one that simply needs to be experienced to be believed. The focus on creating a relaxed, natural environment is one of the driving passions that has pushed the success of Salvia forward, alongside its strong ethos on quality service, high-grade ingredients and creative, thoughtful dishes. While the emphasis is on allowing the freshness and natural flavours of the produce to shine through, head chef Sergio Zubiadut also likes to bestow a contemporary, Ca Na Xica twist on each and every plate.

As night falls, a sense of magic envelops the fields surrounding Salvia at Ca Na Xica. Cicadas sing in the distance, while birds circle around the trees at sunset before settling in for the night. Hundreds of candles create a romantic atmosphere within the restaurant and trees light up thanks to stylish wicker pendant lamps strewn from the branches. On Saturday nights throughout summer, Ca Na Xica also hosts live music nights – further adding to the alfresco ambience – with local artsists including Island Thrills, Matteo Crocetti, Elena Tovar, Aránzazu, Rafa Peletey and Oh La La among others showcasing their talents. Once you’ve taken your seat, the biggest dilemma at Ca Na Xica is what to order! Spoilt for choice doesn’t even come close. Start with hand-crafted starters such as the light and crispy Kataifi crayfish with sweet mango chutney to plump vegetable gyozas served with soy and chilli sauce. For those looking for healthy options, the salads at Salvia are taste-sensational, with much of the produce coming from the onsite garden and orchard, or from local Ibiza farms. Think of fresh and flavoursome bowls of goodness such as the fluffy quinoa, vegetable and nut salad with agave syrup vinaigrette or the marinated chicken salad with mango and crunchy pappadums.

If you have a hankering for something more hearty, the Ibiza country chicken is marinated in juice from the abundant island lemons and topped with local herbs; steak tartare is served atop health-boosting marrow and tobiko roe is an amazing twist on the French classic, while the certified Black Angus loin is slow-cooked to perfection in the Josper oven to create a melt-in-the-mouth taste that is nothing short of sublime. The grilled croaker ‘à la meunière’ also puts another surprising twist on a famous accompaniment while the wild seabass in red wine sauce with homemade gnocchi is simply divine. A homemade seafood Paella (served in single portions) embraces the restaurant’s natural Spanish spirit, with the added twist of kimchi mayonnaise to create a delectable contrast. To accompany the culinary creations, an expertly selected wine list has been designed especially for Ca Na Xica, with the restaurant priding itself on offering rare and unusual drops to its clients. “We don’t offer wines that can be found just anywhere, or in the supermarket,” Alex explains of this ethos. “We use our expert sources to find recommendations that are unique. When word gets out, and those wines start to be seen around the island, we upgrade our wine list again. We always want to bring our guests something different and unique.”

As the night deepens, the dessert menu starts calling, and once you’ve tasted the incredible homemade lemon meringue cake or the signature Piña Colada dessert – a pineapple and custard combination that tastes like a tropical holiday – you’ll see why loyal Salvia fans always leave room for indulgence at the end of their meals. As you stroll out through the fields of beautiful tall, wild grass, the soft Mediterranean breeze in the air and the sounds of Bossa Nova or jazz floating on the airwaves, it’s a certainty you’ll be planning your return visit, because one trip to Salvia at Ca Na Xica is never enough.

Happy food, happy people

It’s a finely tuned balance that allows coexistence of ideas and reality, and it’s ever-changing – our island is all the better for it. Bambuddha, the much-loved gastronomic haven in San Lorenzo, is a fine example of this. Because despite its longstanding reputation among foodies, this summer, the popular restaurant is adopting some culinary, ecological and service-inspired changes that promise to make it an even more spectacular dining destination than ever before.

The man spearheading Bambuddha’s evolution is Jonjon Moon – now moving into his second year as general manager of the restaurant. Last year he began the process of seamlessly introducing subtle changes – the bar was completely refurbished and highly-trained staff were hired – but this year he’s in a position to really impose a cultural revolution at the restaurant, one that’s going to benefit everyone. “My first year as general manager went very well” says Jonjon, who basically grew up in the restaurant – which was founded by his father John Moon – and knows it like the back of his hand. “As a result, this year we opened without needing to recruit any new staff. I want my staff to be happy, and I want our guests to have a good experience at Bambuddha, I especially want them to leave with a smile and feeling happy.”

This upbeat ethos isn’t just being applied to people. The very same approach is being extended to every ingredient used in the creation of the mouth-watering MediterrAsian menu. “The biggest change at Bambuddha this year is that we’re becoming a lot more conscious of where our food comes from, and also aware of how it’s farmed or grown,” says Jonjon. “And now 90-percent of the vegetables we use are now grown on demand, on the island, for us.” Anything outside that remit is still carefully sourced, grown with attention and love, and used because it’s an essential element of flavour not practical to cultivate here. Wasabi root is sourced from Japan, for example, while hydra lettuce is grown and transported in water from Holland, so it’s still living when it arrives.

It’s clear that for Jonjon, using the best produce, creating delicious dishes, and being kind to the environment are all intrinsically connected, and that’s why every change implemented at Bambuddha is a move towards greater positivity. “A lot of my inspiration has come from the vegan movement,” he explains. “I want the animals we use to have a good life. I want the cows to be happy! Because you notice that in the quality of the food as well. I also want to buy locally as much as possible because that reduces our carbon footprint.” This doesn’t mean Bambuddha ever compromises on quality, just for the sake of saying they buy locally. Much of the ecological and outdoor-farmed meat comes from the lush terrains of mainland Spain (as close to Ibiza as possible), while fish is sustainably farmed and fed what it would normally eat in the wild, thus allowing for optimum nutrition.

The quality of food at Bambuddha has never been in question – the menu is outstanding – but the difference now is that you can eat knowing everything on your plate has come from a good place, and that adds an extra element of pleasure to the dining experience. The Nikkei beef carpaccio, for example, is made with Japanese and Peruvian flare, so the meat is super tender and served with passionfruit for a fruitier kick than what you might be expecting.

The brand new spicy beef salad is also a highlight, with meat marinated for 48 hours, then cooked American barrel style, giving it an oaky, caramelised flavour with a Korean kick. Elsewhere, you’ve got not-to-be-missed, sustainably farmed dishes like Oriental ceviche made with corvina, Yuzu Hamachi made with yellowtail, Japanese plum sauce, yuzu juice and fresh basil, the amazing soft shell crab bao bun served with a heady combination of Indian spices, shiso, pico de gallo, pineapple, coriander and paharganj sauce. The Fusion BBQ short rib is marinated in Korean sauces and smoked, and Jonjon’s personal favourite is the delectable Kowloon King Crab.

Other MediterrAsian components of the menu include dim sum, curry and sushi, which are all dizzyingly delicious, and of course, organic and sustainable. “The menu is a sharing concept,” explains Jonjon. “We recommend two or three dishes per person, but it depends what you order. Our waiters will never push you to have more than you want – our priority is to guide our guests and ensure they have the best possible experience. We want everyone to be comfortable with what they’re spending.”

The restaurant’s location in San Lorenzo is surprisingly central – just 15 minutes from almost anywhere on the island by car. At Bambuddha, there is a policy of equality, so those stopping by for a snack and a cocktail are treated the same as those diving into the full Bambuddha experience – Jonjon is aiming for everyone to have a good time, so customer satisfaction is paramount. Clients are encouraged to stay after dinner for drinks and Bambuddha offers a complimentary valet service, to allow a seamless door to door service. Happy clients, happy food and a happy environment – is there any better reason than that to book a table?

Pizza night with a twist

Grazie Italia! Now, what if you could eat the planet’s favourite dish in a setting that was so lovely, so romantic, so divine that people have been known to weep with joy (okay, maybe not weep but you get the picture)? Welcome to Mimì Pizza Bistrot & Cocktails by Can Domingo. The team from the celebrated Italian fine dining restaurant in San Jose have opened their delightful terrace and garden to bring a whole new pizza experience to the island. The menu features everyone’s favourite classics plus a list of toppings served separately, almost like tapas. Each member of your party can create their perfect pizza at the table and best of all you get to try combinations you might never have thought of before. Actually, best of all are the cocktails, which have been perfectly paired, like fine wine, to the pizzas.

Naturally, the philosophy of quality seasonal produce is followed as rigidly as in Can Domingo’s fine dining menu – which is presented alongside the new concept for those who cannot resist the delicate and delicious offerings. The mozzarella is delivered from a small producer in Italy every week; the sausage is handmade in the Can Domingo kitchen; the rocket and herbs are plucked directly from the garden and the cocktails are created from scratch using various homemade syrups, tinctures and flavourings. Toppings include home-grown grilled vegetables, Parma ham, Cetara anchovies, Salina capers, homemade sundried tomatoes, fresh rocket, Taggia olives – the list goes on and on. Order a classic Margherita, Bianca, Marinara, Quattro Formaggio or Spicy Salami and go to town on the toppings of your choice. Each slice designed by you. Or of course, you could do as the Italians do and simply enjoy the pizza in its simplicity. There are no rules at Mimì Pizza Bistrot & Cocktails by Can Domingo. There’s also a selection of focaccia with everything made to be shared, including the view stretching out in a kaleidoscope of greens and blues across the gardens to the sea.

Every month, Chef Giuseppe Vivacqua adds his own creations to the menu with four or five bespoke pizza combinations. The homemade dough might be topped with roast potatoes, smoked Scamorza and Guanciale bacon; buffalo stracchino cheese, mortadella and lemon zest or fresh tomatoes with avocado, buffalo mozzarella, olive oil and basil. There is also a refined list of everyone’s favourite Italian dishes such as Caprese salad, melanzane alla parmigiana and a seriously impressive lasagne. On Thursday nights at Mimì Pizza Bistrot & Cocktails, pizza comes with very accessibly priced champagne – a culinary match of pure genius that blends perfectly with the smooth tunes and the sparkling stars above. And during July and August, an extra dose of magic is added to the happenings at both Mimì and Can Domingo, as the resident jazz band brings harmony to the stunning location with everyone’s favourite jazz, blues and soul classics.

Pizza night isn’t really pizza night if it’s not followed up with a classic Italian dessert (and a glass of Italian dessert wine or another cocktail, if you insist). Local strawberries with creamy vanilla ice cream, traditional pannacotta that melts on the tongue, sgroppino sorbet with vodka for a grown-up sweet treat, and a range of homemade ice creams and sorbets. However, the Mimì tiramisu is truly mind-blowing – the perfect concoction of creamy mascarpone, velvety cocoa, uplifting brandy and coffee to end the evening. Mimì Pizza Bistrot & Cocktails is set to become an Ibiza institution, creating a new island tradition amongst families and friends, locals and visitors alike. There is nothing better than pizza night – especially when the pies are made with so much love and come with cocktails and champagne served under the glittering Mediterranean skies.

An icon in the making

Thanks to a busy central square, cosmopolitan vibe and chicly-dressed crowd, visitors tend to characterise it as Ibiza’s very own version of Notting Hill. Locals on the other hand, refer to it as ‘the village’, largely because everyone knows everyone, and it’s impossible to walk from one place to the next without bumping into a friendly face. But, what everyone agrees is that Santa Gertrudis is an unequivocal culinary hub, and this fact has recently been cemented by the opening of brand new restaurant, Finca La Plaza.

Set back off the buzzing, main square, Finca La Plaza is signposted by a rustic, wooden gate that’s shrouded by the glow of twinkling fireflies. Step through it and you’re met with a world of hopeless romanticism – an alfresco terrace shaded by palm trees, globe lights strung loosely between them, and the sweet sounds of jazz floating over the airwaves. Inside the main restaurant, you’re entranced by cosy corners and patchwork terraces, chill-out areas and lush, green plants – a stylish space that’s been restored to its beautiful former glory by chic Parisian interior designers.

In keeping with this cosmopolitan vibe, the menu has been designed to offer something to suit all appetites and dietary requirements. Falling under the guidance of head chef Antonio Laruso, every dish is imbued with the flavours and senses of the Mediterranean. From Italian and Spanish to French, each plate sings with the sunshine synonymous with the region. Take the ‘para picar’ menu, for example, which features small bites designed for those with less time to spare. Snack on a selection of homemade croquettes, grilled artichoke with lemon, spinach, mint and rosemary, or sautéed baby squid. Naturally, these should all be accompanied by a cocktail whipped up by the resident mixologist. Starters too, are equally as delectable. Choose from green herbs and crunchy salad – all organic and grown locally, of course – and succulent, organic chicken salad served with potato, red onion confit, avocado and rosemary, soft boiled organic egg served alongside grilled chorizo, endive, and balsamic vinegar, or the intriguing Ibizan red prawn tartare with lemon and scent of lavender. This is first-class food but without the stuffy atmosphere – here, the primary concern is enjoying the plate of food you’re presented with. Substance is rated as highly as style.

This ethos is visible across the entire menu, and quality can be assured thanks to the inclusion of a world-class Josper oven in the kitchen. A must-have piece of equipment for all world-class chefs, the Josper oven infuses any ingredient placed within its charcoal-heated walls with a smoky flavour. Try ingenious-sounding dishes like octopus with kumquat confit, or opt for barbecue favourites like corn-fed baby chicken, lamb ribs, the Angus burger – a La Plaza special – or the matured Galician T-bone steak. Seasonal vegetables are also available for vegetarians, and every dish is served with warm, buttered potatoes to complete the taste sensation. Elsewhere, the mains menu demonstrates Finca La Plaza’s determination to immediately be ranked among the culinary highlights of Santa Gertrudis. Think richly-flavoursome dishes like lobster risotto (for two to share), the melt-in-your-mouth macaroni and Mahón cheese with seasonal black truffle (the owners’ favourite dish), and Burrata ravioli with creamy courgette and lemon sauce. If that hasn’t whet your appetite, try wild seabass fillet, classic beef tartare with French fries, or tender shoulder of lamb with potatoes, green peppers and fragrant rosemary. It’s a menu that’s been designed to please, and will draw praise as a result.

Wine has been left in the very capable hands of the ibizamylove group sommelier. So, once responsible for the selection at BEACHOUSE Ibiza and new hotel, Mikasa, she now adds Finca La Plaza to her cap, and to mark the occasion, a range of unbeatable wines has been carefully curated. From sustainable and organic wine, to drops from all over the world, each bottle perfectly complements every dish on the standout menu – with food and drink working beautifully in harmony, as they always should. Any doubts about wine pairings and take the time to speak to the manager, Ivania, who, after more than 16 years in the business, is more than willing to share her unparalleled expertise. Try not to get too carried away with the good life though, because dessert is still to come and you’ll want to save space for this. There are nods to traditional Ibicenco heritage with the inclusion of flaó – a pastry crust filled with a cheese-based filling and hints of peppermint and aniseed, but also favourites including Tarte Tatin with vanilla ice cream, seasonal fruit, a selection of ice creams, and a silky smooth, chocolatey Gianduja, served alongside hazelnut ice cream. For those looking to expend the experience at Finca La Plaza, the aforementioned dedicated cocktail bar in the garden – a rarity in the village – provides all the liquid reason you need to stay late, and those not looking to dine are also encouraged to stop by to satiate their alcoholic kicks.

While all this sounds like a foodie’s delight – and it is – families should note that Finca La Plaza has an early opening time and that means absolutely everyone is welcome. Bring the kids (if you’re quick enough to catch them on their adventures in the square), have an early dinner like our northern European neighbours, or go Mediterranean and dine long into the night. Anything goes here, as long as it’s based in the simple pleasures of quality food and drink and great company in a laid-back setting. Try it once and you’ll be hooked – Finca La Plaza has all the marks of becoming an iconic Santa Gertrudis favourite.