At Teyo Ibiza restaurant, the soul of Japanese cuisine meets the vibrant spirit of Latin America in a Nikkei-inspired dining experience shaped by bold fusion flavours.

An innovator in fusion cuisine, Executive Chef Mark Vaessen  - alongside Head Chef Alex Todorov - brings global inspiration and expert Japanese techniques to the concept, with a menu that champions local produce alongside ethically sourced global delicacies, celebrating both creativity and precision in every dish.

Designed for sharing, highlights include Gambero Rojo paired with yuzu mustard and Royal Imperial caviar, Japanese Wagyu Beef Ishiyaki with miso and fried garlic, and flame-grilled avocado with truffle su shoyu.

A dedicated raw bar showcases expertly prepared sashimi omakase, fresh oysters and more.

Framed by an open kitchen and elevated with tableside finishes, Teyo also features a nightly DJ programme, creating a vibrant, high-energy atmosphere that captures a fresh, modern spirit of fusion dining on the island.