Raúl Gutiérrez
After six years cooking alongside Martín Berasategui and having won a Michelin star with his team, Raúl Gutiérrez, executive chef at BLESS Hotel Ibiza, is leading the hotel's new gastronomic era with the opening of Lumbre, a restaurant that worships fire, produce and the Mediterranean roots. His cuisine reflects the landscape, smells like the Ibizan countryside and tastes of emotion.
Raúl, you've been in Ibiza and in the kitchen at BLESS Hotel Ibiza for many years now. What has the journey been like?
I've been living in Ibiza for twenty years, and this is my seventh season at BLESS Hotel Ibiza. I've grown a lot as a professional here, and the road to opening Lumbre has been a learning experience. For years we worked with Martín Berasategui, an absolute reference, and we received a Michelin star. It was a demanding but very enriching process.
What is the main thing you take away from that time with Martín?
Absolute respect for the product, the search for excellence in every gesture, and the understanding that a job well done is a path, not a destination. Working with him was a life lesson, not just a cooking lesson.
Ibizan croquettes
This year you are opening Lumbre, a new restaurant that marks a new stage. What philosophy defines it?
Lumbre is fire, roots and sea. It's a cuisine that comes from the land, from local produce and from respecting our surroundings. We use local ingredients such as potatoes, sobrasada and lamb, as well as local fish. We want our diners to connect with the most authentic rural Ibiza, the one that is often overlooked.
How would you define your style as a chef?
I strive for pure flavours so that each product can shine on its own. I believe in simple (not plain) cooking, where less is more. For me, the real complexity lies in achieving balance and emotion without disguising anything.
What techniques do you use at Lumbre to make the most of this philosophy?
Grilling is the soul of our cuisine. We work a lot with the grill and the control of fire, always looking for the exact point. It's a straightforward technique but requires considerable precision. We also balance each dish with ingredients, dressings or subtle hints that respect the product as much as possible.
What type of experience do you want to offer diners?
An honest, relaxed and sharing experience. We want people to enjoy dining by the sea. We are opposite the iconic Cala Nova beach, in a spectacular setting.
Matured sirloin
Which dishes are a must?
The Ibiza sobrasada croquettes are almost a must... as well as the grilled fish and the rice dishes. And for dessert, our version of greixonera or chocolate with carob is surprising for its simplicity and taste. We also have suggestions for sharing and local dishes throughout the menu.
What inspires you as a chef today?
People. The team, who do their best every day, and also the diners, who enjoy what we do. But, above all, I'm inspired by the land: Ibiza's landscape, products and nature. Everything is linked. Cooking here with this energy is a privilege.
But that's not all, in addition to Lumbre, the hotel has other culinary proposals. What else can guests find at BLESS Hotel Ibiza?
Yes, for those who want to relax in a more casual atmosphere, LLUM Premium Pool Club is the perfect place. It overlooks the Mediterranean Sea, has Balinese beds plus a delicious and affordable culinary proposal, and was created so that people could enjoy the pool with calm, style and taste.
The jewel in the crown, EPIC, is our rooftop restaurant with Mexican cuisine. It's a very fresh concept, designed for summer nights, with aguachiles, tacos, mole sauces, ceviches, etc. We started a few years ago with a more Nikkei approach, but it evolved towards Mexican, which is a cuisine we are passionate about. It has identity and power, and connects very well with Ibiza's summer atmosphere.
What is it about Mexican cuisine that has attracted you so much?
It's rich and vibrant, and has many interesting techniques and ingredients. Also, many of the chefs on our team have experience or roots in Mexico, which makes it even more authentic. We feel comfortable cooking this way, and the diners feel this. Grilled fish talla-style or pork tacos, for example, are incredibly popular.
How do such different proposals coexist within the same hotel?
Each area has its own well-defined identity. Lumbre is territory and grill; EPIC is colour and fusion. The experiences complement each other and have a common denominator: the product is well treated, the technique is well cared for and the diners find that lasting moment.
