Casa Jondal
Casa Jondal may not serve speeches, but the message is clear from the moment the first dish reaches the table: the product rules here. Without labels or short cuts, what happens every day in this privileged corner of the Ibizan coast is a celebration of flavour in its purest state. To understand how this commitment remains intact in its sixth season, we talked to Ricardo Acquista, co-founder of the project with Rafa Zafra, who welcomes us into the Jondal universe to talk not only about the ingredients, but also about everything that makes this restaurant an unrepeatable experience.
What does the product mean to Jondal?
The product is 90% of what we are. At Jondal, we don't disguise nor hide flavours. Our cuisine is direct and straightforward. The product is presented as it is, with its identity intact, whether it is fish, seafood, meat or even wine. Everything Jondal builds revolves around that.
How has the search for the best product evolved since you started?
We've always worked like this, even before, and also at Estimar. We seek the product's maximum expression. One thing that does change is that every season we find new suppliers or exceptional ingredients, but the philosophy remains the same from day one.
Rotja
How much local produce is included in your proposal?
We try to work with the Ibizan product, of course. But the truth is that there is very little fish available on the island. Even so, the scorpion fish is one of our star products, as is the John Dory. Nevertheless, the belle of the ball is still the prawn from Roses. In terms of size, quality and freshness, it is unrivalled.
Six seasons now... What has changed at Jondal since it first opened?
A lot of things have evolved, especially the diners. Now, people who come to us know what we offer, they have the experience and they trust us. And that shows. The team has also been consolidated; we have had practically the same people since the first day. We take great care of them because they are our image and our voice. You can say that, if the product is the soul of Jondal, the team is its heart.
You can say that, if the product is the soul of Jondal, the team is its heart
How do you manage to maintain team stability in such a volatile sector?
Surprisingly, out of our ten restaurants, Jondal is the one where we have had the least staffing problems. I think the continuous working day (only in the midday service) helps a lot. It provides a work-life balance. We also take great care of the working conditions. That makes a difference.
Zamburiñas
Regarding the dining experience, Jondal has two distinct areas...
Yes, it's like two restaurants in one. There is the main part, which is more complete and spacious, where you can experience Jondal at its best. And then there is the more casual beach area, with a lighter menu, which even includes hamburgers. But in both areas, the product is the protagonist.
And, like every year, the waiting list at Jondal continues to be endless...
Yes. From June onwards, it is practically full. As soon as we open for bookings, July and August are filled in less than one week. That is the best praise we can have.
That praise is much better than a Michelin star...
Yes, that's true. We're always asked this question. But the truth is we don't need stars. We feel accomplished with what we do and how we do it. We've got other things on our mind.
Terrace
Speaking of the future, what's new this season?
There are always small changes. Every year, we renew two or three dishes, such as the scallops. We want our regular diners to experience something new, but without losing our essence.
What about an expansion? When will Jondal cross borders?
We're working on this. We're opening in Monaco this summer, in collaboration with Paul and another person. It'll be our first experience abroad, and there are three more projects on the way... although I can't tell you much more yet.
