Tomás Abellán
Tomás Abellán (Barcelona, 1988) has forged a culinary career that combines tradition and modernity, and that has been firmly influenced by his father, renowned chef Carles Abellán. After almost a decade working alongside him, and consolidating his own style in Barcelona with Bar Alegría and Casa Luz, Abellán brought all his passion and experience with him to Ibiza. In 2023, he opened Casa Linda in the picturesque San José area, a restaurant in a rural villa set amid a wealth of local produce. Casa Linda is a haven of tranquillity and good taste, a place where you can relax and share the typical flavours of the island in a magnificent setting far away from the hustle and bustle.
How has your training and experience with your father and Nandu Jubany influenced your work?
My training with Nandu was very brief. It only lasted 3 or 4 months, and I went because my father sent me to learn from him. While I was there, I focused more on learning about his business model. My father has given me everything. When I worked with him, he was on fire, opening lots of restaurants with different, very contradictory business models. I was in charge of really disparate things, we travelled together a lot and had some spectacular days of going out to lunch, to dinner, drinking really well, spending a lot... Always with a sharing philosophy.
How do you feel now professionally?
I feel fantastic. I’m in a really sweet spot, things are going extremely well after some hard years. When I opened Bar Alegría in Barcelona, the pandemic arrived shortly afterwards and lasted for ages... All that has made us really strong. I’m in a great place right now because the businesses are doing well financially. Knowing that people like what you do also gives you great peace of mind, a sense of calm, and security. I’ve been in weekly therapy for the past three years, and it’s given me lots of training and stability when it comes to managing teams, my personal life... I feel really calm, balanced, happy, and can’t wait to do cool things and enjoy life.
How has Ibiza treated you?
The first year was a really positive test phase. I love it. I don’t want to leave here.... Working in nature is the best. You can be calm... I’m enjoying the craft. I feel more like an artisan... That’s why I decided to move to Ibiza. I can’t be here full-time because I have businesses in Barcelona, but I prefer to spend two or three days a week in Barcelona and the rest of the time here.
What do your restaurants all have in common?
All my businesses share the same genes, but I feel as though I can still do really different things. They are all very Barcelona in style, with a lot from my father. I always design menus with the concept of sharing in mind.
What type of food is served at Casa Linda?
The food is closely based on the island. We use 90% local produce. We draw our inspiration from the island, and starting from that premise, we develop the rest. I’ve been pleasantly surprised by the island’s wealth of vegetables, fish and seafood, oils, olives, pork, chicken, lamb, fruit... You can work with lots of ingredients from here.
When we created Casa Linda, we decided to organise the menu by thinking about the different parts of an old Ibizan house: the pantry, cooler, kitchen garden, hen house, and stoves. We took this structure and then developed all the dishes based on typically Ibizan, home-made, local cuisine.
What do you expect from Ibiza?
I just want to keep on as things are now. Enjoying and living in the moment. I’m having a great time, I’m really happy here. I love the island, its people, and I love living here. I’d like to have another project closer to the sea. But there’s time for that...
What is the team like at Casa Linda?
I put the team together with Peter Cauro, from Cala Bonita, and with Mariana Isaza, as well as my Barcelona team (Nico, Víctor...) It’s a young team that is really keen, very international (Latin American, and from Barcelona...) The team is impressive because of how enthusiastic they all are, and how connected they are to the island, in a good way. They’re really easy-going, lovely people and great professionals.
How do you see the island, from a food perspective?
I think the island still has a long way to go in terms of food. The range here is really disparate. It needs more Casa Lindas. It’s missing modern concepts that charge the right prices. But I appreciate that it’s really difficult to open a business here.
