La Gaia, the Ibiza Gran Hotel’s flagship restaurant and the holder of two Repsol Suns, is reopening its doors this season with a firm commitment to Mediterranean Kaiseki, the culinary concept that chef Óscar Molina, and his team were designing and introducing during last year’s summer season.
With this honest, confident menu in which Óscar Molina shows his more personal side, La Gaia remains faithful to its aim of achieving excellence and sophistication through Japanese kaiseki tradition. As always, he draws heavily on his immediate surroundings, with each dish throwing a spotlight on Ibiza, the Balearic Islands and the Mediterranean.
Based on the Japanese concept of ichigoichie, which holds that the person preparing a dinner does so with the care and devotion of someone who believes that this is the last time they will live and enjoy this moment, La Gaia has created a sensual, immersive journey in which every last detail, texture and flavour attains its full potential.
So this season, customers at La Gaia will be able to enjoy this magical ritual created by Molina and his team, which not only captures the best of this Japanese tradition, but which involves a great variety of techniques, ingredients and Mediterranean influences. The result is a perfect fusion of haute cuisine and artistic expression, paying special homage to the finest fresh, local ingredients.