Blue Marlin Ibiza
You don’t have to be an Ibiza regular to have heard of Blue Marlin. But beyond its glamorous image is food that has been prepared with great attention to detail, where each dish is part of a much bigger story. Antimo Di Biase, its manager, spoke to us about a place that understands excellence not as a luxury but as a form of respect for produce and for those who sit at the table.
Antimo, how did you end up in the world of hospitality?
I started out studying law but soon realised that I lacked the passion for it. The change came about when I moved to London. It was there that I felt, for the first time, that vibrant energy that you can only experience in big cities. The positive pressure, the frenetic pace, the constant search for excellence... It was a revelation. I understood that my place was in the world of hospitality, where every day is an opportunity to excite.
What personal values inform your way of leading at Blue Marlin Ibiza?
I lead based on authenticity, consistency and shared vision. I believe in active listening and in empowering individual talent within a team that acts in a coordinated and passionate way. I always say that working at Blue Marlin is like being part of a great play: everyone has their own role and together we create a unique experience. My task is to ensure that every act and every detail is loaded with intent.
King crab salmorejo
How has your professional vision evolved since you came to the island?
Ibiza taught me to breathe deeper. I had come from cities like London, Miami and Dubai, where everything is measured by speed. Here I learned that true excellence comes from a balance between exigency and sensitivity. Ibiza is a hub for trends but it also has a lot of soul. Today my vision is based on leaving an emotional mark on each customer, not just on perfect execution.
What are your day-to-day operations as manager of a space such as Blue Marlin?
My job is to coordinate and oversee all restaurant operations, from shift planning and staff management, to monitoring service standards and customer experience. I make sure that the different departments—dining room, kitchen, reception—work in an aligned and efficient manner. I analyse results, adjust processes and make decisions in real time to ensure everything runs smoothly and accurately.
What have you learnt from Blue Marlin at a personal and professional level?
Professionally, I have learned that excellence requires constant adaptation. At Blue Marlin, everything changes quickly and you have to respond with vision and precision. On a human level, I have discovered the power of bonds. Surrounding myself with people who work with soul has taught me that the extraordinary happens when talent is combined with shared emotion.
The extraordinary happens when talent is combined with shared emotio
How do you ensure that the produce always takes centre stage?
We select excellent raw materials with impeccable traceability. We then prepare them with techniques that enhance and respect their essence. In an environment as stimulating as ours, where everything competes for attention, ensuring that the produce shines requires awareness, respect and commitment at every stage of service.
What sets Blue Marlin’s culinary approach apart from other experiences by the sea on the island?
Our cuisine is a tribute to the Mediterranean with a contemporary soul. We fuse tradition and technique, produce and emotion. But what really sets it apart is the context: live music, sublime views and personalised service. Here, every dish is part of a complete sensory experience. To eat at Blue Marlin is to live.
How would you describe the connection between the kitchen, the dining room and the customer?
It is a harmonious dance. The kitchen creates, the dining room interprets and the customer responds. At Blue Marlin, that connection is almost instinctive because we cultivate fluid internal communication. Service acts as a transparent bridge between the chef’s vision and the diner’s emotion. This is the only way to build an authentic experience.
Which dish best represents Blue Marlin’s culinary philosophy?
Probably the tuna collar. It is an exclusive cut with only four servings per fish, from a tuna weighing 300 kilos. We use three different techniques to achieve a unique texture and a deep flavour. It represents our essence: respect for produce, refined technique and emotion in each mouthful.
What would you like the customer to remember after their visit?
We want the customer to take away a complete experience, where gastronomy, service and the setting combine in harmony. It’s not just about eating but about being part of something bigger. We seek to create unforgettable moments that invite you to come back.
What excites you about the present and the future of Blue Marlin?
I am excited to see how we continue to grow without losing our essence. Each season is a new challenge, an opportunity to evolve. And now, more than ever, we are thinking about the future with global projection. We have spent years perfecting a unique model and we believe that the time has come to share it with new destinations. It is not about replicating but about expanding our energy and philosophy.
Cocktails
