Baltasar Rigo
From the heart of Petunia, with Es Vedrà as a backdrop and the Mediterranean as its pantry, Mallorcan chef Baltasar Rigo leads a culinary offering with sensitivity and consistency across three spaces that share the same essence: respect for the product and Balearic spirit.
Baltasar, how has your journey at Petunia been since you arrived?
This is my third year as executive chef. From the start, the owners wanted to steer the food concept in a new direction. They were after a cuisine that was more rooted in the land, honest, and spoke of the Balearic Islands. I began overseeing the hotel’s three spaces (La Mesa d’Es Vedrà, La Mirada and Los Olivos), and it was a natural fit. The setting, the philosophy and the team all aligned with how I like to work.
Let’s start with La Mesa d’Es Vedrà, the flagship restaurant. What makes it so special?
La Mesa d’Es Vedrà is the gastronomic heart of Petunia. It’s open every evening and its menu is a tribute to Balearic and Mediterranean cuisine, but with a fresh, contemporary approach. It’s not fine dining in the classic sense, but honest, well-executed food prepared with skill and sensitivity. For me, the hard part is doing the simple things well, and that’s the challenge: making a seemingly simple dish exciting.
What kind of dishes do we find on the menu?
We really champion local produce. For example, we serve suckling pig from Mallorcan black pigs, Mahón cheese and common octopus from Ibiza, to name a few. One of our signature dishes is preserved aubergine from the garden with sobrasada, Mahón cheese and wild rocket. Another dish we serve is our amberjack “flower” with roasted peppers, pippara pickled peppers and codium seaweed, or roasted wild turbot with gordal olive sauce. And for something sweet, a carob fondant with ensaimada ice cream. They’re all dishes that invite you to savour the Mediterranean.
And what’s it like working with local producers?
In Ibiza, it isn’t always easy to be self-sufficient, but more and more valuable local initiatives are emerging. We’ve started working with small producers, especially for vegetables. We also maintain our own garden, which brings identity and character to our cuisine. My food needs roots: without a real connection to the land, it loses its meaning.
The team is everything, and having a solid core is the foundation for success
Let’s talk about La Mirada, the rooftop raw bar…
It’s a completely different space. It comes alive at night, with panoramic views of Es Vedrà, lounge music, signature cocktails and a raw menu with a strong focus on the sea. We use Japanese cutting techniques, but dress the dishes with Mediterranean vinaigrettes and escabeches. That’s the soul of the restaurant: a subtle, unforced fusion.
What dishes would you highlight at La Mirada?
Oysters, tuna tartare with Iberian ham and caviar, wagyu tataki with plum vinaigrette, grilled leek, ajo blanco and ginger. A fresh, laid-back experience made to savour and share summer nights in Ibiza to the fullest.
Bluefin tuna tartare
And then there’s Los Olivos, by the pool. What does this restaurant offer?
At Los Olivos, the food is fresh and relaxed, designed to move at the guest’s pace. Croquettes of the day, gazpacho, fresh salads, sandwiches, Iberian ham; everything made for sharing or enjoying in your swimsuit, by the water. And even though the offering is simple, each dish reflects our commitment to quality and care for our produce.
What’s the hardest part of managing three such different concepts?
The beginning was a huge challenge, no doubt about it. But now, in this third season, with the team I’ve got, it’s a different story. We’ve put managers in place at each space, and that changes everything. I’m very aware I couldn’t do it alone. The team is everything, and having a solid core is the foundation for success.
What do you value most about working at Petunia?
The location is magical. Opening the kitchen and seeing Es Vedrà every day inspires me. But what fulfils me most is being able to offer food with meaning, where every dish tells the deep-rooted story of our land. When I travel, I want to taste what’s authentic about each place. And that’s what we aim to offer here: a piece of Ibiza and the Balearics in every bite.
Es Vedrà views
