Sorella Ristorante: The Tradition of Italian Gastronomy Meets the Hedonism of La Dolce Vita
Nestled within the Mongibello Hotel, created by Concept Hotel Group and located at the foot of Es Caló de S’Alga cove in Santa Eulalia, lies this gem that pays homage to the pure essence of traditional Italian gastronomy. Under the culinary guidance of Sicilian chef Francesco T. Leggio, Sorella is celebrating its second season as a dreamy oasis designed to transport you to the Amalfi Coast without ever leaving Ibiza.
If the great American author Patricia Highsmith were to rise from her grave and discover that the fictional town she created for her novel The Talented Mr. Ripley had been brought to life in Ibiza, she would waste no time visiting. The queen of mystery was a hotel enthusiast, often drawing inspiration from them for her writing. Similarly, Diego Calvo (CEO and founder of Concept Hotel Group) found his own muse while traveling along the Italian coast as the concept for the Mongibello Hotel began to take shape in his mind. Returning to Ibiza, alongside his friend and partner Marc Rahola, Calvo transformed that vision into tangible reality. Since its opening in 2023, Mongibello has become one of the island’s most evocative hotels, inspired by the allure of the 1970s Amalfi Coast, the elegance of Gio Ponti, neoclassicism, and the melodies of Gino Paoli. From ceramic testas di moro to fragrant lemon groves, Mongibello encapsulates an Ibizan Dolce Vita while paying tribute to the Ibiza of the 1960s—a timeless essence that continues to captivate hearts year after year.
Gnocchi with pesto
With such a bold declaration of intent, the restaurant couldn’t lag behind. Executive chef Francesco T. Leggio, whose experience includes stints at the renowned Celler de Can Roca and Azurmendi (both Michelin-starred), describes the philosophy of Sorella's cuisine succinctly: “Sorella’s cooking is simple and unpretentious. We are deeply committed to seasonal and local ingredients, as well as the simplicity of the process. Flavor and the quality of the product are the true stars.”
In its second season, Sorella Ristorante has taken things to the next level by introducing elevated dishes such as the delectable pistachio pesto gnocchi with rotja and almonds or the lobster tagliatelle. Classic offerings like the truffle carbonara and tiramisu remain firm favorites, alongside the exquisite pizzas—special mentions go to the pesto and tartufata varieties. The grilled octopus is another new delicacy to savor at Sorella, which masterfully balances a dual identity between daytime and evening dining.
Spaghetto alla carbonara al tartufo
This year, a new space called El Salón has been introduced for dinners. With soft lighting and plush velvet sofas, it creates the perfect setting for a romantic date or a relaxed evening with friends. Sorella Ristorante’s team is rounded out by its F&B manager Jota Moriano, under the close supervision of hotel director Ana Sobrino.
Sorella’s dedication to quality and creativity has inspired a unique gastronomic series: Maestri ai Fornelli. The inaugural event, featuring a soon-to-be-confirmed guest chef, will take place on June 27 and 28, offering attendees the chance to enjoy a four-hands collaboration between Francesco and the guest chef. This new addition complements Mongibello Hotel’s beloved Friday night espetos a la brasa (grilled skewers) evenings, held in La Piazzeta, the hotel’s seaside space. A true Mediterranean dream by the water’s edge.
This summer, Sorella Ristorante is poised to keep making waves from Mongibello with its unmistakable Italian flavors and hedonism. Dolce Far Niente has never tasted so Mediterranean.
Terrace
