El Silencio Ibiza kicks off the summer season with a new Japanese izakaya

Starred chef Mauro Colagreco will return to lead the menu for the new summer season.

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The fashionable Ibiza’s beach bar welcomes the summer for the fourth consecutive year with iconic Argentinean chef Mauro Colagreco, who will take the reins of its gastronomic proposal for another year.

In this inspirational sanctuary on the island, which is also notable for its design by the architectural studio Moredesign, Colagreco will once again demonstrate his culinary talent for the SS24 season with a renewed menu -in constant connection with nature- composed of refreshing dishes such as Peruvian ceviche, prawn carpaccio, grilled turbot, as well as salads, vegetarian dishes, tapas to share and grilled meat.

In the proposal of this restaurant located in the heart of Cala Molí, which fuses the avant-garde with tradition, the local produce and the catch of the day will once again vibrate; as well as the art of the embers intrinsic in the DNA of the haute cuisine chef. All this will be paired with a cocktail menu designed by Rémy Savage, one of the best mixologists in the world, as well as the sounds of its resident DJS who will liven up the evening until the sun sets.


El Silencio Ibiza’s novelty this season also includes the addition of Urusai, a Japanese tapas izakaya that will open its doors on 14 June, in collaboration with the Parisian group Onii.

This Asian-inspired restaurant is the result of a joint trip to Japan by Arnaud Frisch – creator of Silencio – and Arthur Cohen – creator of the Onii Group – who took on the challenge of creating an “izakayaiberica” based on Ibiza and the menus of the Japanese restaurants in Paris, Ojii and Onii-San.

The chefs of the establishments Taku Yuji Mikurya (Ojii) and Romain Littière (Onii-San) will serve their shared vision of izakaya-style cuisine at the tables of this space through different dishes to share, such as the carpaccio of bull and akami ikejime, Onii-san’s famous toro saando, sobas with red shrimp and pistachios or a sirloin of Galician blonde matured for 6 weeks and roasted with binchotan.

Its elevated interpretation of Iberian izakaya will fuse the island’s produce with a liquid menu featuring unique sakes, cocktails with Japanese notes and a selection of wines by AnabelleBerthelemot.