Our menu

Bellini

Peach juice and sparkling wine

Americano

Campari, Red Vermouth, soda

Negroni

Campari, red vermouth and gin

Aperol Spritz

Cava, Aperol and soda

Airmail

Gin, ginger beer, lime juice and cucumber

Sour

Bourbon, pisco or amaretto, white egg, lime juice and sugar

Classic Margarita

Tequila, Cointreau and lime juice

Expresso Martini

Vodka, kalhua, sugar and coffee

Double Fudge

Chocolate liqueur, vodka, Nutella and coconut milk

Appetizer, bread service and oil from our finca

Leek / Mahón cheese

Avocado / masala / coconut

Onion / fenel / beurre blanc / piparra

Pumpkin / duxelle / celeriac

Cod / codium

Suckling pig / strawberry / apple / Sherry

Eggplant / white chocolate / ginger / carob

Orange / yogurt / orange blossom / charcoal

Petit fours

The protagonists of each dish come from Ibiza, except for our wonderful cod.

Potatoes

Patatas bravas in three firings

Leeks

Grilled leeks with cured Mahón cheese

Eggplant

Grilled eggplant with feta cheese, tomato jam, and Ibicencan sobrasada

Beetroot

Roasted beetroot with coconut garlic cream, pickled mango, and smoked eel

Aguacate

Seared avocado, masala, pickled onion and coconut milk in sherry

Carrots

Marinated and Josped carrots with yeast sauce, mirim, soy and passion fruit soil

Pimiento

Roasted pepper, black garlic, Iberian jowl and almonds

Vegetales

Vegetable tiradito with yellow chili pepper and green oil

Shrimps

Homemade smoked shrimp baos, Chinese cabbage, snow peas and kimchi mayonnaise

Ibiza Sirvia

Ibiza sirvia tiradito with soy vinaigrette, olive oil, and sherry vinegar with pickled shallot and tarragon mayonnaise

Aquanaria Sea bass

Aquanaria sea bass on the Josper with Ibiza confit potatoes and romescu dashi

Almadraba Tuna

Almadraba tuna tartare with roasted pepper juice and Asian seasoning

Iberian ham

Iberian acorn-fed ham with coca bread, tomato and olive oil

Beef loin

Dry-aged beef loin on the Josper with pickled carrot puree, hazelnut and spring onion

Beef rib

Smoked beef rib, cooked at low temperature for 52 hours with demi-glace and truffled potato cream

Picanha tartare

Aged picanha steak tartare with mustard mayonnaise, gherkin relish, and triple-cooked fries

Eggplant

Josper aubergine crème anglaise with carob, dark chocolate tile and creamy white chocolate with ginger

Beetroot

Beetroot custard, chocolate earth, apple hibiscus and crème fraîche