Alberto Bastardo
Between contemporary style and culinary authenticity, Mondrian and Hyde Ibiza have found their gastronomic voice: chef Alberto Bastardo. With Venezuelan roots and a global vision, Bastardo has taken the helm of several concepts that, although very different from one another, share a common philosophy: to offer memorable sensory experiences through local produce, impeccable technique and a sensibility that connects with the diners' souls.
"I'm very empathetic in the kitchen," says the chef, almost as a declaration of principles. That empathy goes far beyond customer service since it reaches a deep connection with the ingredients, the work teams and the culinary cultures he now manages from the heart of the White Island.
NIKO: Contemporary Japan
Niko is clearly the most sober and refined of the venues that he manages. This contemporary Japanese restaurant focuses on the highest quality ingredients and a presentation that borders on the sculptural. The warm palette of its interior design and the noble materials accompany a proposal that avoids excesses in favour of pure taste. "Niko is an elegant Japanese restaurant that is not pretentious," explains Bastardo. "We seek a balance between tradition and creativity, taking great care with the origin of the fish, its seasonality and its cuts. It is a place where everything is designed so that the product speaks for itself."
CUYO: Mexico to the rhythm of the Mediterranean
On Cuyo's terrace, there is a festive and lively dining experience. This restaurant embraces Mexican cuisine from a zero-kilometre approach, combining local seafood with traditional grilled recipes and precise techniques. "Cuyo is taste, music and colour. We want people not only to eat well, but also leave with an emotional memory," says Alberto Bastardo. The tacos share the limelight with vibrant cocktails, local wines and a relaxed atmosphere that does not forego excellence.
The proposal is enhanced by live performances and an atmosphere that turns every dinner into a celebration. "We focus a lot on making sure that all the produce is fresh and organic, and that it has that authentic touch that refers to Mexico, but without falling into clichés," adds the chef.
Tacos
SONROJO: Spanish cuisine with a sea view
Sonrojo represents the more relaxed and hedonistic side of this culinary trio. It is a tribute to the most honest Spanish cuisine and perfect for enjoying by the sea, with a cold beer in hand and the Mediterranean breeze as your ally.
"Sonrojo is our premium beach bar," jokes Bastardo. "It's the place where you can come without rushing, share a good paella and some well-made tapas, and enjoy the day." There, casual style is not at odds with quality, and the menu adapts smoothly to the pace of the Ibizan summer.
Tuna tartare
Local produce, global heart
A constant that runs throughout all the culinary concepts managed by Alberto Bastardo is his love for local produce. The Venezuelan-born chef insists on collaborating with producers on the island: "I put a lot of emphasis on making sure that suppliers work with local ingredients. For example, the fruit fascinates me because of its intensity and because it reminds me of the Caribbean." Although his current proposal does not include explicitly Venezuelan dishes, Bastardo does not rule out adding touches of his heritage in the future. "In some details you can see where I come from, although in a subtle way. But yes, I would like to do more fusion over time," he confesses.
Despite his recent arrival at the group (he started in January 2025), Alberto Bastardo already has a clear roadmap: consolidate the restaurants, create a strong culinary identity for Mondrian and Hyde Ibiza, and get the foodies talking about the dining experience as much as the spectacular surroundings. "We are in the process of getting to know each other and growing as a team. The first season and last year were a kind of soft opening, but now we're going all out," he explains enthusiastically. Although his ambition is not loud, it is constant: he wants to turn those venues into culinary references in an Ibiza where the offer is both abundant and demanding.
Perhaps Bastardo's most distinctive feature is not his technique (which he masters) or his creative vision (which he also masters), but his ability to listen: to the diners, the products, his team and the island itself, focusing on its true taste and honest experience. "We want people to know us for our dishes," he says. If the future depends on commitment, sensitivity and consistency, Alberto Bastardo and his team seem to have a lot to say on the Ibizan scene.
