Petunia Ibiza
Having honed his craft at renowned establishments such as Pakta, by Albert Adrià, the Bistró Guggenheim Bilbao, Finca Serena, and DaiCa, Mallorcan chef Baltasar Rigo believed that his time in Ibiza would be short-lived. It didn’t take him long to realise how wrong he was, however. Captivated by the magnetism of the Mediterranean’s most mystical island, he is now celebrating his fourth season at the idyllic Hotel Petunia. With the unconditional support of his team and the vision of director Josep Sastre, the resort is strengthening it culinary reputation by rewriting the history of its two flagship venues: La Mesa de Es Vedrà and La Mirada. The former is characterised by its Balearic roots, whilst the latter boasts a vibrant Nikkei vibe, not to mention the most breath-taking panoramic views on the island.
It is impossible for your senses not to succumb to the spell that Petunia puts you under. You arrive, take a deep breath, and time literally stands still. The conspiratorial silence of nature frames a breath-taking viewpoint with the best views of Es Vedrà on the island. Baltasar Rigo experienced exactly that: an overwhelming connection, and an electric bond with the landscape that, over time, has evolved into a commitment to excellence. Under the strategic leadership of director Josep Sastre, this once well-kept secret has now become an unmissable destination for fans of fine dining in Ibiza.
The concept at La Mesa de Es Vedrà has evolved into a genuine tribute to the culinary heritage of the Balearic Islands. Since Rigo is a Mallorca native, it was only a matter of time before his cuisine embraced that identity. Here, local ingredients take centre stage. The menu is an invitation to share and celebrate the flavours of the land in a setting where the views of the magnificent islet of Es Vedrà resemble a painting.
On Mondays, dinner is enveloped in the sounds of live flamenco guitar, creating an almost mystical intimacy. Dishes such as grilled aubergine with sobrasada and goat’s cheese from Ses Cabretes or the seasonal vegetable frita appear on tables. The bullit de peix (made with the catch of the day, such as sirvia, grouper, or snapper) and its inseparable arroz a la llauna is a tribute to Ibizan tradition, whilst the suckling black pig revisits the chef’s Mallorcan roots. To make all this possible, Rigo relies on two key pillars: Ibizan sous-chef Óscar Planells, who brings in-depth knowledge of the island’s produce, and Rajaa Ennakhli Louza, the head pastry chef, who works her magic on desserts such as the carob coulant and the wild strawberries.
On the rooftop the atmosphere is an entirely different experience. La Mirada has been transformed into a vibrant raw food and cocktail bar serving mouth-watering Nikkei cuisine. Here, the sunsets are a true spectacle and the music makes the perfect backdrop, especially on Fridays, when Balearic DJ sets enhance the experience with a touch of Ibizan sophistication.
Rigo has set out to showcase the talent of Kevin Nieto, head chef at La Mirada, who has masterfully fused his Peruvian heritage with Japanese precision and Balearic touches. The result is a menu of small dishes designed to be shared and enjoyed with a cocktail in hand, from the potato coca with black pork belly to the Wagyu anticucho, the anchovies with butter and anchovy paste, and the scallops with saffron and yellow chilli pepper.
Stepping through the door of Petunia means realising that there are places you never want to leave. It is the triumph of a united team and a chef who fortunately decided that the magnetism of Es Vedrà was reason enough not to leave. It is an oasis where the cuisine transcends the plate, giving you goosebumps, whilst anchoring you in the present as you merge, bite by bite, with the undiminished energy of that stone giant.
