Under the direction of Javier Aranda, Madunia returns this season with a completely revamped concept. Evolving towards even more stripped-down cuisine, the restaurant serves up food centred on maximum respect for the raw ingredients and a shared experience. With a vivid menu, its own vegetable garden and a clear philosophy—in which the ingredients take centre stage—Madunia reaffirms itself as an institution for produce where authenticity and flavour set the pace.
Madunia has been revamped this season. What can you tell us about this new chapter?
Well, you are familiar with Madunia, but the concept has changed completely. This year we’ve transformed the experience from A to Z. We wanted to understand how people enjoy gastronomy in Ibiza. And we believe that people come here to relax, to share, to get together with friends or as a couple. So our concept starts from there: selecting the finest raw materials and treating them with the utmost respect. We don’t want the food to be the absolute focus but an essential accompaniment to those moments of enjoyment.
In a few words, how would you describe Madunia’s new culinary concept?
It is 100 per cent produce-driven cuisine with absolute respect for the raw materials we use. We base ourselves on Mediterranean recipes and on the knowledge we have acquired over time. It is traditional Mediterranean cuisine, but above all it is centred on the produce. We want the customer to see that everything revolves around this.
Where does your love for produce and this stripped-down way of cooking come from?
I am a third generation of restaurateurs. I grew up in the kitchen and what I have been taught since I was a child is to look for the best possible produce and bring it to the table with simplicity, highlighting its qualities without disguising them. I have been lucky enough to train with great professionals such as Santi Santamaría, from whom I learnt to work with both food from the land and sea. I also worked in kitchens that were highly skilled in the entire Basque recipe book. All this has nurtured my way of understanding food.
Á la carte or tasting menu? How do you choose what ingredients to offer each day?
We work with a menu. But beyond the format, what matters to us is selecting the produce. For example, if we have a fish of the day, it is because it is the best thing that the supplier has offered us at that moment. Or if we use an Italian chocolate pepper, it is because it is at its best and has specific characteristics that we want the customer to experience.
We believe in the importance of local produce and in regenerating the agricultural sector. Ibiza has a lot of potential
What local ingredients are must-haves?
The Ibizan red shrimp, without a doubt. It is incredible. But the island also has other very interesting produce. We are also collaborating with farmers on the island because we believe in the importance of local produce and in regenerating the agricultural sector. Ibiza has a lot of potential.
You have your own vegetable garden. What role does it play in your concept?
The vegetable garden is very important to us. We grow aromatic herbs, baby carrots, courgettes, lettuce.... We have planted several terraces of each vegetable so we can offer fresh and unique limited portions directly from the garden to the table. We want the customer to perceive that what they are eating is special, without intermediaries.
Tropical Drea cocktail
What experience do you want the diner to have when sitting at a Madunia table?
We want them to feel at home in the space, with the team and the quality of the produce. We want them to enjoy their company and not have to worry about anything, because what is on the table will make them happy. We also try to go a step further when it comes to service: it is not just about serving a dish, but about explaining its origin, where it comes from, and why we have chosen it.
How is all this coordinated with the rest of the team, especially front of house and the sommeliers?
Toni, who is the alma mater of the project, has put together a great team consisting of dining room managers, sommeliers, cocktail bartenders and us in the kitchen. He is the one who has orchestrated this type of band in which we all play our part, with the end result being Madunia. His knowledge of the island and his sensitivity have been key in shaping everything and giving it soul, an Ibizan essence.
And beyond produce, what in this new chapter makes Madunia special?
The human value. That combination of excellence and proximity. We want each customer to feel like they are in a place where everything is taken care of, to the finest detail, from the wine selection to detailed dish explanations, but with a naturalness that invites you to relax. Basically, what we are looking for is for people to come, enjoy themselves, and take away with them a happy memory, shared around a good table.
