David Frenkel
David Frenkel, chef and co-owner of the restaurant Laylah, is a culinary globetrotter. Born in north of Israel, he began working at just 16 years old and then moved to New York aged 21 to perfect his skills. After working in world famous restaurants such as Noma (Copenhagen) and Mugaritz (San Sebastián), he returned home to open his first restaurant. Five years ago, his sense of adventure led him to Ibiza, where he founded Laylah restaurant with his partners, Oren Heknin and Olivia Fleury.
Laylah, which means “nocturnal beauty” in Arabic, offers diners a unique gourmet experience. Under chef Frenkel’s management, the restaurant combines Mediterranean flavours with hints of the Middle East. Laylah’s eclectic and elegant interior is inspired by nature and diners enjoy delicious dishes that are designed for sharing. What’s more, a carefully curated selection of cocktails and live music complement the restaurant’s vibrant atmosphere, turning each visit into a unique adventure.
Why Ibiza?
I first came here nine years ago and the island’s energy made a huge impression on me. I was also impressed by its nature, food, the fact it has people from all over the world... No one seems to judge you here, like they do in other cities. I’ve lived in New York and Tel Aviv, and I don’t feel under the same sort of pressure here. I don’t know how, but the island makes you feel good about yourself, and you don’t feel as though you have to prove yourself to the people around you.
What was the creative process behind founding Laylah?
Laylah was created by Olivia and Oren, who is my best friend for more than 10 years.
They came up with the idea and I created the menu based on their concept. He was responsible for the architecture, design and production.
When I approached the menu, guided by Mediterranean cuisine , that has plenty of different type of food , the big challenge was to do mixture of many different kind of flavours that will speak in one language.
What do you think about food on the island?
I’m really surprised about the changes to the food scene on the island. I remember when I visited Ibiza for the first time and there was only a handful of really excellent restaurants. Now there are interesting restaurants serving more varied, organic food. There are also plenty of young chefs who are doing brilliant work here. I’m often recommended wonderful places to eat on the island, and I think it’s fantastic.
How do you work with local producers when it comes to designing the menu at Laylah?
Terra Masía is my main supplier of local produce. Unfortunately, it’s almost impossible to work exclusively with local products from the island. The idea of only working with local products and changing the menu every day is a really romantic one... But our restaurant only opens for six months a year and goes from zero to a hundred in an instant, so we need some stability. Having said that, we do really like changing the menu and making recommendations to customers depending on what local farmers have at each time of year.
Laylah is much more than just food, because you have cocktails, live music... How would you describe the experience?
Laylah is its own special world with lots of amazing details. We put a lot of thought into the decoration, and areas like the aroma inside the restaurant, using palo santo to give our customers better energy. It’s a beautiful place, it’s totally unique and different to anything you’ve seen before. Our menu has something new to say. Everything is designed for sharing and having fun. We want our diners to enjoy themselves, and to feel at ease at the restaurant. That’s what matters most to us, and it’s what we teach our staff: we want our customers to feel at home.
What do you like most about Ibiza?
What I really like about this island is the balance between nature and nightlife here. I can get up in the morning and in a few minutes enjoy the most amazing beaches in the world right before I'm on my way to work.
