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Mediterranean cuisine with Ibiza roots

From our kitchen, we offer a selection of dishes to discover the world of textures, colors and flavors that offers Mediterranean cuisine. Besides the menu our maître Vicent Tur offers a selection of suggestions that may vary by season.



Tuna carpaccio with citrus soy vinaigrette

Our reinvented veal carpaccio, with mountain celery shoots, red pepper jus and cured Mahón cheese

Duck foie-grass mi-cuit with apple and caramelised goat’s cheese and toasted seaweed bread

Green aubergine in two textures with smoked sardines, mussels and an Ibizan seawater and beer foam (v)

Salad of roasted peppers, rabbit in marinade, savoury biscuits and lamb’s lettuce

Blackberry ‘salmorejo’ (cold soup) with green tea and orange bread french toast with king crab


Raviolis stuffed with blood sausage with boletus edulis sauce (v)

Scrambled eggs with “sobrassada” and, sautéed wild mushrooms (v)

Scarlet prawn and cuttlefish rice with black garlic aioli.

Low temperature candied bacon with “Malvasia” teriyaki, sea cucumbers and green peas hummus

Ibiza squid fry-up with smoked ‘gató’ (fish from the island),carrot foam and crispy potatoes

Grilled octopus on a bed of creamy orange-infused, bergamot foam and lemon grass


Slow-roasted lamb filled with spinach, black chanterelle mushrooms, nuts and a touch of Malvasía Can Rich

Suckling pig confit in Hojiblanca oil flavored with orange

Fillet of beef with foie gras in a Scotch bonnet and truffle sauce, accompanied by a dual-colour Ibizan potato lasagna

Iberian pork stuffed with goat’s cheese and mushrooms, raspberry sauce and potatoes “revolconas” with an Ibiza touch “

Duck maigret with Pedro Ximenez sauce, pecorino polenta sautéed peaches and flambé apples


Bluefin tuna fillet in crispy corn, begonia leaves and a soya and sweet wine sauce

Skate fillet confit with samphire on a yellow gazpachuelo with hints of saffron

Roast turbot on a citrus and carrot caramelized cream flavored with white truffle

Squid with sobrasada (tipical sausage), pig’s trotters, rock of its ink and smoked touch


Strawberry and Chocolate. Two chocolates cake with textured strawberries roll

Caramelized “torrijas” on custard sauce and honey ice-cream

Greixonera with caramel biscuit and frigola sorbet

Tribute to goat’s milk: semi cold, foam and ice cream with figs

“Flaó” in two concepts, tradition and modern revision

Caramelized pinaapple with passion fruit mousse and coconut with rum ice-cream

Irish coffee iced accompanied by a chocolate coulant

(v) Vegetarian version also available