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

Ox tartare with yolk cured in soy and mustard ice cream

Caesar salad with peasant chicken, crunchy rashers of black pork and spice bread

Special salad with potato, farm egg and amber jack

Cold peas soup with mint, salicornia curd and crunch smoked dried veal(v)


Croquettes with the flavors of Ibiza: “sobrasada” (local charcuterie), goat cheese and flower honey (6 units)

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

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

Green rice of cuttelfish with confined monkfish and a citrus foam of garlic

Grilled octopus over creamy romescu with orange and smoked quenelle with potato and aubergine


Stuffed lamb roasted at low temperature on a parmentier of fennels, touh of malvasia and red rice cracker

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

Hake “de pincho” (caught one by one, with hook) with sauce of roasted vegetables of our garden flavored with 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


Mousse of three chocolates with their textures

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

Tart of our lemons in its unstructured format

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

Tiramisu in a cup with carob sponge cake and “Café caleta” (tipycal coee with liquors) foam

(v) Vegetarian version also available