Mention Ibiza and the first few images that come to mind are of half-dressed holiday-makers dancing at the beach, with neon lights strobing through the sky.
Here, expect all-night raves with world-renowned DJs like David Guetta in the summer in this ultimate clubbers’ destination. Yet, there is so much more to the island than bejewelled faces and bikini-clad women. When the sun comes up and the music stops, the island-city turns back into a tranquil sea-side city.
In recent years, Ibiza’s dining scene has been gaining traction as the go-to location for sustainable dining. Guilt-free cuisine may be the result of trying to make up for the intense partying sessions that occur daily, but it may also be due to the serious amount of efforts the local government has been putting in for the Spanish island’s green future. Whatever the case is, local and international chefs have been trying to turn the tables on the city’s dining scene to spotlight some of the island’s best produce.
We’ve put together a list of dining spots in Ibiza that prove sustainable dining is not just a trending concept, it’s a lifestyle that forms the basis for a better, greener future.
From the team behind Atzaro, Aubergine isn’t your regular farm-to-table restaurant. The establishment is an organic restaurant, shop and art gallery rolled up in a quaint finca (a rural property adjacent to a woodland), fitted with sunlight-filled dining rooms, airy terraces, and indoor and alfresco lounges. Their seasonal Mediterranean menu offers sharing plates and mains made with ingredients sourced fresh from the surrounding fields. Healthy eating is championed here, with rustic salads featuring a kaleidoscope of wholesome goodness. Classics like the Beetroot and quinoa burger and the Aubergine salad with avocado, mango and buckwheat spaghetti are crowd favourites, and most of the menu remains vegetarian or vegetarian with vegan options. Aubergine is truly a prime example of a farm-to-table concept creating dishes that are not only sustainable for the earth, but also healthy and satisfying for the guests as well.
The brainchild of American-born farm owner Anne Sijmonsbergen, El Poratlon is reinventing traditional Ibicencan cuisine using local, sustainable ingredients. After moving to Ibiza ten years ago with her husband, they’ve took over a 450-year-old farmhouse that supplies local organic produce to top restaurants and private chefs across Ibiza. Now, the farm blossomed to produce dozens of varieties of fruits and vegetables, including over 40 types of heirloom tomatoes. El Portalon was the result of a culmination of Anne’s networks and experience with local farmers that are leading Ibiza’s burgeoning sustainable food movement. Her seasonal menu resonates with the flavours of the Mediterranean island, complete with the freshest ingredients coming from her own garden and the best locally grown food at local farmer’s markets. Guests here can opt for the a la carte menu or two different tasting menus for an elevated experience of Ibicencan cuisine.
Noma alumnus Boris Buono set his roots in Ibizia and opened La Finca, an intimate establishment powered by local, organic produce. Buono sources most of his ingredients from neighbouring farms and markets, La Finca’s own garden and his personal foraging trips. After going through his deft hands, the finished plates are a blend of Spanish, Italian and Danish influences that reflect Buono’s heritage. Rustic tables interspersed across terraces and bay leaf trees set the scene for nourishing meals that showcase thought-provoking ideas and creations. All menus host seasonal plates, but for a truly one-of-a-kind glocal experience, go for the Folklore menu or the curated menu.
Bambuddha is one of the iconic faces of Ibizia’s sustainable dining scene that is committed to sourcing food locally and minimising environmental impact. Not only is the restaurant committed to offering clean eating, it also highlights the improvement of the local agricultural economy and reducing its carbon footprint. Sustainable meats and seafood are also in the interest of Bambuddha — beef, chicken and eggs come from free-range sources on the island and farms in Castille and Leon in Northern Spain, and they only work with wild fisheries and fish farms for their seafood. They also work with grown-to-order vegetables to ensure that they get the freshest possible ingredients they need and the produce is not wasted as well. Taking notes from the zen state of mind in Buddhist teachings, Bambuddha serves up fresh Mediterranean produce to form a unique rendition of traditional Asian dishes.
Amante is an idyllic, relaxed dining experience perched on a dramatic cliff overlooking the stunning Sol D’en Serra bay. From organic beetroot and avocado to chargrilled Formentera squid served with mashed potatoes, Amante’s glocal menu sees a beautiful selection of scrumptious modern Mediterranean plates that are sustainable and nutritious to boot. The majority of its produce is sourced from the restaurant’s in-house organic vegetable garden, and the ingredients for meat and fish dishes are carefully selected from local fisherman and farmers. Cocktails and juices also make the most of the fresh fruit and herbs available. Crowd favourites here include the seriously fresh Burrata with basil-infused cream and the delectable Sirvia, a local Mediterranean fish served with sauteed courgette spaghetti and pistachio vinaigrette.