Iván Acquista
Contemporary Mediterranean cooking set to the best live music, with DJs and a show. Villa Mercedes is in the heart of San Antonio Port and is one of the town’s most emblematic restaurants. Built in 1901, this beautiful, gardened villa is starting a new era with Argentinian chef Iván Acquista, a disciple of Rafa Zafra, at the helm. And in this fresh chapter, Villa Mercedes is succumbing to the simple pleasures of local, Mediterranean produce with a menu that pays tribute to barbecued fish and other delights of the sea, naturally also featuring other Ibizan influences. We spoke to executive chef Iván Acquista about what’s cooking at Villa Mercedes this season.
Where was Iván Acquista before coming to Villa Mercedes?
I’d been working at Heart Ibiza for three years, since 2017. Then the pandemic arrived, and we opened Casa Jondal, where I also worked for two years, always with Rafa Zafra and my brother, Ricardo Acquista. I’ve also been doing openings everywhere: in Mallorca, Holland, Madrid, Barcelona... Now I've decided to follow my own path, so to speak. So, I was excited to come to Villa Mercedes to create a new project.
How would one of your team describe you?
I think they’d describe me as someone who is approachable but demanding, and as a creative person. I like there to be a good atmosphere in my kitchen, while keeping in mind that we have a tough road ahead of us.
And how would one of your friends describe you?
I think my friends would say that I’m loyal.
What would you say are your important personality traits?
I’m really capable and always want more. I’m very ambitious (in the good sense of the word).
What will this new stage at Villa Mercedes be like?
There will be a big change at Villa Mercedes this season. We want people to return to San Antonio to enjoy a good meal and a great show. The company is investing a great deal of money in it. They’re placing a lot of trust in me and in Jorge, the manager, and Mika, the art director. We want to give Villa Mercedes a shakeup and help it make a great name for itself. Because Villa Mercedes has been on the island for a long time and people know about it, but this year there’s going to be a big leap forwards in terms of quality.
We want people to return to San Antonio to enjoy a good meal and a great show
What is the new menu like at Villa Mercedes?
The food is based on San Antonio Port, where the restaurant is located. We want to give it that identity, and use produce that’s closely linked to the island. Fresh, quality produce that’s cooked with great care. Our cooking is Mediterranean, with a firm Ibizan basis, but I wouldn’t say it’s Ibizan food as such. I’d define it as contemporary Mediterranean cooking.
What type of products would you like to become the emblem of Villa Mercedes?
We'd really like to showcase what comes from the port: grilled fish, all supplied by Ibizan suppliers and guilds. We also have other products, like king crab leg, caviar... And great meat, of course, because Ibiza has wonderful meat, delicious lamb... We also have products like summer truffle and a really good caviar empanadita, in reference to my homeland. Of course, Ibizan tradition will also have a strong presence in our cooking.
What dishes would you recommend when we visit Villa Mercedes?
The caviar empanadita is definitely one of the things you have to order because it brings out the flavour of the sea and also gives a nod to my homeland. It really reminds me of home and of my mother, because we always have empanadas at home. And I’d recommend you order some fish, of course. Our menu will also feature a lot of barbecuing. We’ll have fish cooked in a Josper oven, so when you come to Villa Mercedes, you’ve got to try some grilled fish: John Dory, seabass... We make a stock from its juice and serve it à la bilbaina. I’d also recommend the delicious Josper-cooked king crab leg or the langoustines with Ibizan frita.
This year you’re starting a new stage at Villa Mercedes. What future plans do you have for the restaurant?
Our short-term plan is to establish ourselves and consolidate the team, who are all new. We want to lay the foundations and make San Antonio a place where people come to enjoy a good meal and a great show. And we want Villa Mercedes to be somewhere people come to have fun.
What is the new team like at Villa Mercedes?
We’ve got a great team at Villa Mercedes this year. We’ve got Jorge, the manager. He’s young and from the company (Grupo Mambo). He was head waiter at Casa Maca and manager at La Cava. He’s really trusted within the company. He’s got a lot of drive and a promising future. He’s an ordinary guy and is really motivated, he’s convinced San Antonio is a place with a lot of potential. Mika is the art director. He’s Polish, he lived in Frankfurt and studied marketing. He worked at Cocoon, then at Ibiza Rocks as director of operations and last year came to Villa Mercedes to create a new concept. The head hostess, Marta, who’s Italian, is also really important. She’ll be in charge of gathering customers’ opinions so we can offer a more personal and conscientious service. She’s really excited about the project, like all of us.
How do you think food at San Antonio has evolved?
You can really notice the investment that’s being made into the neighbourhood and town. San Antonio is following an exciting path for those of us who want to make that leap forwards in quality.
