Asian dumplings filled with a finely chopped mix of vegetables.

Croquettes coated in Japanese Panko breadcrumbs, made with a homemade béchamel sauce and shredded Spanish oxtail, slow-cooked at a low temperature.

Crispy bread served with homemade alioli and traditional Ibicencan-style olives.

A fresh rocket salad with seasonal Ibiza cherry tomatoes, drizzled with a Modena balsamic and honey reduction, and topped with delicate shavings of Parmesan cheese.

Spanish ribeye steak cooked on the Josper grill, a distinctive charcoal-grilling method using white quebracho wood charcoal.

Crispy suckling pig, slow-roasted at a low temperature and delicately seasoned with salt, black pepper, lemon, bay leaf, and a touch of Sherry wine.

Fresh oven-baked salmon served with an Espaldilla sauce made with garlic, parsley, and seasonal green lime.

Mushroom risotto topped with a delicate Pecorino cheese snow and infused with locally sourced white wine.

Locally produced wine from the AB Group family.