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The Third Forum of Autonomous Academies of Gastronomy, organized by the Royal Academy of Gastronomy (RAG) together with the Academy of Gastronomy of Ibiza and Formentera (AGIF), kicks off in Ibiza and we join this initiative by proposing a route through some of the best restaurants throughout the island. From April 20 to 22, Ibiza -and also Formentera- will become the gastronomic capitals to promote local products, as well as to discuss the future of the different Spanish cuisines, the Km 0 product and the professionals of this sector. And there is nothing better than to experience it, visiting some of the restaurants that we propose below.
Nudo
Our Ibiza route starts at the restaurant T de Oro of Tapas Magazine in the Balearic Islands. Nudo was last year’s surprise in Ibiza. A restaurant opened in 2022 that is reaping the gastronomic applause of the island. What do they offer? An excellent product cuisine, simple, fresh. Dishes elaborated with the minimum possible intervention, a lot of raw and fermented food. They fuse the sea and the Ibizan countryside: vegetables, aromatic plants, flowers. This experience is the responsibility of four professionals of the kitchen, the dining room and the wines who met at NOMA in Copenhagen and who, after working on other projects in different parts of the world, have landed on the island. The wild scallop tartar in sorrel leaf is spectacular.
By: Antonio Beneyto
Es Figueral (Ibiza). Carretera Club Figueral
971 32 69 91
Carta: 50-60 €
Pescado y marisco / De producto
La Gaia
The gastronomic concept ‘Mediterranean-Kaiseki cuisine’, combines the best product Km 0 and fuses it with nods to the Peruvian Nikkei cuisine and Japanese culinary tradition. Haute cuisine with a creative base so that this gastronomic experience can be enjoyed with all the senses. There is a very personal line of work of Óscar Molina with an evolution of its offer and a marked respect for the local product. Ibiza Gran Hotel also has two new restaurants that add to the gastronomic offer of this 5-star establishment: Asal by Mario Sandoval and Zuma by Rainer Becker.
By: Antonio Beneyto
Ibiza. Ibiza Gran Hotel. Paseo Juan Carlos I, 17
971 80 68 06
Menú Tanit: 150 €. Menú Posidonia: 180 €
Fusión / Creativa
Sushiya Aoyama
Japan in Ibiza. Chef Hideki Aoyama has created an authentic gastro-sushi bar. He makes the most of the fish of the island creating seasonal and market dishes. Perhaps, the best sushi of the island of Ibiza, in a quiet and discreet place. It works with fish so common in the pitiusa gastronomy as the gerret, the cuttlefish, the squid, the shrimp ibicenca or the tuna, and it adds them to the best Japanese products. Good sake menu.
By: Antonio Beneyto
Ibiza. Carrer de l’Arquebisbe Cardona Riera, 4
627 86 15 66
Carta: 50-80 €
Japonesa
Es Gerret
José González, its chef, has demonstrated since he opened this restaurant that you cannot come to the island and not visit his place. Cuisine for everyone, with a fantastic quality-price ratio, where the local produce is taken care of to the maximum, giving it the necessary prominence. A gastronomic experience to share and enjoy. Very good desserts.
By: Antonio Beneyto
Sant Antoni de Portmany. Vara de Rey, 23
971 59 17 52
Carta: 25-50 €
Mediterránea / Fusión
Casa Jondal
Rafa Zafra and Ricardo Acquista have managed to create the perfect beach bar where you can eat barefoot, with your feet in the sand, a product of the highest quality. Fish, seafood and meats are what rule at Casa Jondal. There are no dishes as such, you have the product and you must choose between fried, grilled or Josper. Zafra’s cooking points are close to perfection, bringing out the best in each of the products. In appearance it is an uncomplicated, simple menu, but when the dishes arrive at the table, you know that you will not be able to make any comment that is not positive. We recommend not to fill up and order dessert. The creamy baked cheesecake deserves your attention and devotion.
By: Antonio Beneyto
Sant Josep de sa Talaia. Cala Jondal s/n
699 18 49 54
Carta: 150-200 €
Mariscos / Mediterránea
Es Tragón
It was the first restaurant on the island to obtain a Michelin star. Álvaro Sanz, chef and creator of the ‘canalla’ concept that is enjoyed at the tables of this restaurant, works to offer a complete experience in which the product and its preparations are the protagonists. A cuisine that investigates the culinary traditions of the Mediterranean by applying innovative techniques. Creative and signature cuisine that evolves year after year. The space is a farmhouse surrounded by pine trees, which invites relaxation and tranquility. It has a very good wine cellar.
By: Antonio Beneyto
Sant Antoni de Portmany. Ctra. Cap Negret, s/n
971 34 64 54
Menú Erizo: 170 €
Creativa / De autor
Overall
Open since January 2021, Overall is an atelier of flavors that provides personalized culinary experiences in the form of an exceptional journey for the palates. With the premise of a cocktail bar, although it is much more than that -in fact, one of the slogans is “We are not a cocktail bar”-, in Overall you can enjoy the Omakase Basic, Pro or Expert menu, as well as a pairing according to the chosen option. You can also go just for a drink and opt for their “Bar bites” menu.
Santa Gertrudis de Fruitera. Passeig de Santa Gertrudis, 11, Local 3
683 399 023
Menú Omakase Básico: 85 €. Menú Omakase Pro: 220 €.
Asiática / Fusión
Bar Costa
Pepe Roig’s family opened this place in 1963 and, since then, it has become one of the essential of the island offering sandwiches, portions of sausages and café caleta. Among the different sandwiches on the menu, you can find Iberian ham and loin, cecina, sobrasada, morcón, cheese, bonito and mojama. In addition, the place is full of paintings by painters who have lived on the island over the years.
By: Antonio Beneyto
Santa Gertrudis de Fruitera. Plaza de la Iglesia, 6
971 19 70 21
Carta: 15-25 €
Bocadillos / Española