Teyo restaurant is where culinary craft meets soulful expression; rooted in the Aztec concept of Teyolia – inner fire - this bold Nikkei-inspired restaurant at OKU Ibiza blends Japanese precision with the vibrant flavours of South America and the Mediterranean.

Helmed by Executive Chef Mark Vaessen, and supported by Head Chef Alex Todorov, Teyo champions ethically sourced, high-quality produce, with a focus on refined techniques and unexpected fusion.

The à la carte menu invites discovery, with small and large plates made for sharing: delicate sashimi, Robata-grilled meats, vibrant raw dishes, and inventive Asian-inspired creations.

Open exclusively for dinner, DJ-led soundtracks set the tone for a dining experience that engages all senses as the evening unfolds.