Paco Budia
Sharing the delights of each dish with other diners is one of the greatest joys of Mediterranean food culture. Eating in the Spanish style means enthusiastically embracing the idea of splitting small portions between everyone. Lado Ibiza perfectly encapsulates this ethos, and the tapas concept embodies its culinary philosophy in every way. Serving a variety of traditional Spanish dishes with a modern twist, and using the finest Ibizan products as ingredients, Lado Ibiza, in Botafoc Ibiza, is destined to become a must-visit gourmet destination for good food enthusiasts. This year, chef Paco Budia (who won a Michelin star in 2023) has taken charge of the restaurant and turned Lado Ibiza into his most personal project. In this interview, the chef talks to us about his vision and expectations for his new culinary adventure.
How do you feel about your new project, Lado Ibiza?
I’m really happy, to be honest. The truth is I feel like its very much my project, it’s more personal, a place where the customer will find product-based cooking with things done really well. The food will be well prepared, as always, and we’re working with local suppliers and the best Ibizan products. The truth is, I’m in a really happy and creative place right now. Perhaps I needed to break away from what I was doing to create new things again. I think I’m having one of my best times of my life.
Was it hard to change from a Michelin-starred gourmet restaurant to a new project?
In the beginning, the idea was to do both projects at the same time: work at the gourmet one (Etxeko) and only do consultancy for Lado, but in the end I decided to just stick with Lado. The change wasn’t actually that hard. It was time to put some things to one side and set off on a more personal project. Things happen when they have to happen and change is always good. Never look back. Sometimes it’s a case of one step back, two steps forwards. These things are always a bit tough, at the end of the day I’ve worked for Martin Berasategui for many years, Etxeko was also very much my project, but things happen for a reason. I’m happy and can’t wait to start cooking, and that’s the most important thing: feeling happy and content. Ultimately, this job is my passion and, wherever I’m cooking, I’m always going to try to be the best.
What will we find at Lado?
At Lado you’ll find Spanish cooking that is firmly focused on the product. It’s really casual food, with a menu that features ceviche, tartar... And lots of recommendations, so we can always offer our customers new options. We’ve got a Basque grill so we can cook market-bought fish and meat. We cook with passion and joy, and what’s really important is that customers who visit us receive the best possible food and service. That’s what matters most: that everyone who comes here leaves happy, satisfied, and wanting to come back to the restaurant.
