Over the years, Ibiza’s vibrant culinary landscape has come to attract almost as much attention as its club scene. Top-drawer epicurean pleasures can be found across the island, as well as more pocket-friendly fare. Before you hit the nightclubs of Ibiza, swing by one of these top restaurants for innovative Balearic Island seafood and Spanish fusion delights, washed down with Iberian wine – here are our must-try restaurants in this Mediterranean hotspot.
Framed by lavender fields and fig trees, this 300-year-old farmhouse beautifully interrupts the Dalt Vila skyline as it meets the shimmering Med. Among peaceful Can Palau hills, minutes from the airport, the whitewashed getaway – with preserved oil mill – fuses global gastronomy using ingredients farmed on site. Ditch the device, do a few lengths in the cucumber-cool pool and feast on fresh fish, carrots and corn hung to roast over the al fresco fire above stacked squash and spring onion. Sink your teeth into grilled aubergine with miso emulsion and supporting acts, such as sweet potato spiked with ginger and thyme oil.
You only have to divert yourself from buzzing San Antonio for a couple of kilometres to find yourself among Cap Negret countryside and Cala Gracio coves with enchanting aquatic views. The food at seafront-facing La Torre is tasty and reasonably priced. Opt for lobster rolls or order a shareable spread taking in umami-laden miso aubergine, Spanish omelette with Iberian ham and truffle, padron peppers and mussels with fennel and white wine. Don’t leave without devouring the caramelised milkiness of the dulce de leche ‘volcano’ for dessert.
Making the Ibiza-Denia journey? Es Torrent – namesake of the south coast cove between beaches Porroig and Sa Caixota – is a perfect anchor point. There’s even an auxiliary boat to bring sailors to shore. Hop off and sample sautéed sea cucumber or so-called blind paella (free of bones/shells). Es Torrent is a lifetime’s experimentation with seafood – be it spiny lobster, razorfish, sea snails or monkfish. As for dessert, put a call in for the pineapple ‘au gratin’ with Cointreau and Catalan custard, or greixonera (bread pudding) made with day-old ensaïmada pastry, eggs, milk and raisins. There’s even a cigar menu.
Beside Talamanca’s stretch of golden sands and azure marina, Laylah has been built around the universal hit trinity of food, music and connection. Grilled artichokes with parmesan share menu space with crispy, spiced chicken ‘cigars’, delicately made with filo pastry and tahini. Share endives with herb tabbouleh and roasted pecans, or take on silky tuna tartare solo. At the lounge bar – specialising in homemade tinctures and secret spice mixes – the pouring of a libation is full of ceremony. Pick your poison and watch mixologists work magic.
This is an updated rewrite of an article originally by Hannah Rose Symons.