Nudo was conceived when this group of friends started having many ideas, many phone calls and many meetings around many tables. Edo, Jessy, Jose and Francesca reciprocally crossed their roads for the first time in Copenhagen -some years ago by now-, working as chefs or sommeliers, and, overtime, all of them crossed their respective roads with Ibiza. Some stayed, some left. To make it short, as a result of those ideas, calls & meetings they all now live on the island, where they decided to go back at working together.
All of this means Nudo, a restaurant overlooking the beach of Es Figueral, with the island of Tago Mago off in the distance. Nudo has three chefs, all of them well aware that the restaurant will necessarily found its existence on cooperation, team-work and some ego-downsizing. They want to offer something new, fresh, almost raw. Meaning they propose an essential cooking, constituted by few elements but very selected, and a minimum intervention on the ingredients. There will be many fermented foods on the menu, while there will not be any farmed or frozen fish. The only wine available will be natural wine, that is mainly made by small producers, with grapes grown with organic farming and without adding chemical products of any kind. The same approach applies to bier, distilled spirits, sake and cocktails. Quality of the products and sustainable sourcing are the pillars, strengthened by the experiences each of them made from Mexico to Japan, from Italy to Guatemala and Denmark, where it all started. All the rest is in the hands of Ibiza.