Ivan Arauz Beusink
Set in the hills above Cap Negret, on the west coast of Ibiza, Madunia wholeheartedly celebrates the fusion between nature and haute cuisine. Its name comes from “Mama Dunia” or “Mother Earth” and the restaurant harmoniously bends into its natural surroundings, offering visitors panoramic views and a remarkable landscape design. Under the management of executive chef Ivan Arauz Beusink, who brings with him a wealth of culinary experience gained in Latin America and Michelin-starred kitchens in Holland, food at Madunia has a micro-seasonal approach, using fresh, local products in its grilled dishes, and emphasising traditional flavours and techniques in a spectacular natural setting.
How does your wealth of cultural knowledge influence your food?
I’ve lived almost half my life in Latin America; I lived in Nicaragua and Bolivia, and in the years I was there, I also travelled around the rest of Latin America. I love the food and way of eating there, which is similar to Spain: eating means sharing, with everyone together. And that’s something I’d like to incorporate into my food. The food I make today also reflects the last 20 years I’ve spent working in Holland and learning to cook in professional kitchens.
And how is your experience in Michelin-starred restaurants visible at Madunia?
I love using all the techniques I’ve learned in the kitchen, as well as having the best products so I can surprise my customers. I’ve been trained in how to serve a full 6 course menu to 120 diners at a Michelin-star level. Now we’re going to be welcoming 250 diners in a shared dining room concept. That will be the challenge, but my training and organisational skills mean I have all the tricks up my sleeve that I need to do my job well.
The Madunia concept is micro-seasonal cooking with a focus on grilling. How do you put that philosophy into practice?
Sometimes it’s really challenging on the island to have lots of products on the menu. That’s why we have our main menu, which features various products from across Spain, and also have daily specials and recommendations, made with products from the island. They don’t stay on the menu for long because they’re seasonal products.
How do you work with local producers to choose ingredients for Madunia?
I like going to suppliers and asking them what they’ve got. Based on that, I start to think about what dishes I can make with those ingredients. I never think “I want to use such-and-such vegetable”, it’s the other way around: I see what the farmers have and then decide how to use those products.
The restaurant pays tribute to ‘Mama Dunia’ or ‘Mother Earth’. How do you go about this?
We have to treat the land we live on better. We have to think more carefully about the products we use: they should be more sustainable. It’s also really important to me that we do better for the people we work with, and also the people who come here to eat. Because people are also the land we inhabit.
How much has food from the island influenced your cooking?
I didn’t know anything about Ibizan food. That’s why I decided that my right hand in the kitchen should be someone from the island. I wanted to include things from Ibizan cuisine in our food. Cristina is my sous-chef and she’s from here: she’s spent her whole life in Ibiza and knows a huge amount about Ibizan food. With her by my side, I can incorporate things from the local cuisine into our cooking. She’s teaching me a lot, and we want to incorporate more things in the future.
What do you expect people to take away with them after their experience at Madunia?
The restaurant is incredible. It’s beautiful with stunning views. That’s the first thing they’ll see. But then they’ll be surprised by how delicious the food is, and the products that we use. The restaurant is remarkable: it’s not the typical white Ibizan farmhouse, it’s a unique space on the island, with a warm, earthy design.
What has surprised you most about the island?
I already knew that Ibiza has good products. So, what’s really surprised me has been the people. How easy they make things for you, how open and kind they’ve been to my family and me.
And what do you do to relax after a day in the kitchen? Do you have a hobby or favourite pastime?
I love going for a run around the island. Another thing I love is that people are very respectful when I run along the road.
