Peach and red wine sangría Tuna tartare and osmotised watermelon Chlorella vegetarian rice Boneless chicken wings with yakiniku sauce and hot-and-sour apple Marinated chicken salad with soya mayonnaise Marinated mackerel with a dressing of hierbas ibicencas Smoked aubergine with bulgur wheat, celery, and fresh mint yoghurt Buckwheat with baby vegetables Tuna Tataki marinated in a sweet, acidic, spicy and salty sequence ‘Black and White’ Quinoa Tabbouleh with crudités Lobster with fried eggs and Ibiza potatoes Aubergine tamale Classic ceviche Grilled monkfish cheeks (kokotxas) with green garlic confit, sake and black garlic sauce Crunchy hake in olive soup Grilled rotja fish with controne beans and endives Spaghetti with Vesuvius Tomatoes Chicken and asparagus paella Carob coca (Ibiza flatbread), escalivada and belly of sirvia Passionfruit waffles with chocolate and vanilla mousse Shellfish with Parmesan sauce Steak annatto Nachos with guacamole Melon ceviche with rocoto pepper sorbet Grilled octopus with a chilli and yellow pepper emulsion King crab merus with yuzu Hollandaise sauce and pickled baby vegetables Chili lobster Ravioli zebra with lobster, prawns, stracciatella and tomatoe confit, suquete de peix Squid filled with spinach and sobrasada, inked cracker and sea foam Glazed tuna with almonds and cherries Tuna tataki, home-made kimchi and pickled tomatoes Seitan pie with sweet potato purée 4 Ways beetroot with truffle oil powder


A Mi Manera Formentera A Mi Manera Ibiza Aigua Aire Aiyanna Amante Ibiza BiBo Ibiza Bay by Dani García Ca Na Joana Cala Gracioneta Can Carlitos Can Pasqual Can Pepito Casa Jondal Casa Maca Casa Pacha Formentera Casbah Formentera Chambao ChezzGerdi Formentera Chiringuito Blue Cova Santa El Carnicero El Corsario Restaurant & Terrace Es Còdol Foradat Es Gerret Es Jardí des Marès Es Ventall Etxeko by Martin Berasategui Fandango Formentera HaSalon Ibiza by Eyal Shani IMAGINE by Five Flowers It Ibiza La Cabaña La Cantina Canalla La Gaia by Óscar Molina La Mariterránea La PezQuería Las Dos Lunas Molo 47 Nagai Restaurant Nobu Ibiza OKU Restaurant Pecador Ibiza Pomona Ibiza Restaurante de Gecko Hotel & Beach Club Sa Cova Sa Punta, Pachwork / Ginger Taller de Tapas by Ibiza Food Studio Tapas 24 Formentera The Fishery Umami Ibiza Sushi & Bento Yenuina Laboratorio de Pasta zzz Amancio Casa de Comidas Can Pizza Ibiza LYDIA´S “smoke House” Restaurante Sa Nansa Roto Club Ibiza TATEL Ibiza Janis A Cevicheria Akla Alabastro Alma Eat is Life Alma – Henrique Sá Pessoa Atzaró Beach Aubergine by Atzaró BAHR Bairro Alto Hotel Restaurante Bacalhoaria Moderna Bairro do Avillez Barra Cascabel Be Lisboa Belcanto Big Fish Poke Blue Marlin Ibiza Bocasalina Boi-cavalo Cacio e Pepe Cala Bonita Can Domo Agroturismo Restaurante Can Limo Can Terra Ibiza Can Xarc Can the Can Cana Pepeta Cana Sofía Carmen Restaurant by Blanco Cas Gasi Ibiza CasaPiedra Ibiza Casadela Cantina y Pescado Casanita Cantina y Pescado Cave 23 Cervejaria Liberdade Chirashi Sushi Cisco – Cozinha Tradicional Cone Club Coricancha Coyo Taco D-Lounge en Destino Pacha Ibiza Dois Petiscos Eat is Life El Gioviale Eneko Lisboa Epur Erva Es Caló Es Cupinà Es Mal Pas Es Mercat Ibiza Espada Feitoria Restaurante & Wine Bar Food Circle Fortaleza do Guincho Gave Mx Ground Burger Guilty by Olivier Hard Rock Café Ibiza Hikidashi Taberna Japonesa Hostal La Torre Infame JNcQUOI Asia JNcQUOI Avenida Jangada Japonería Bufambo KOB by Olivier Kais LAB by Sergi Arola La Cava La Veranda en Agroturismo Atzaró La'Era Ibiza Restaurant Ladurée Loco Lío Ibiza Maison Le Vrai Marc’s Restaurante Maxime Restaurante Bar Maymanta Meat Me – Assador Moderno Midori Miguel Laffan at Atlântico Minami Japanese Restaurant Montauk Steakhouse Ibiza Narcissus Fernandesii O Asiático O Ato O Boteco O Prego da Peixaria O Talho Oh! Vargas Olivier Avenida Peixaria da Esquina People Pigro Pizzeria ZeroZero Prado Quimera Restaurant Re.Art Restaurant Sol Cala Saona Restaurant Vogamarí Formentera Restaurante El Hotel Pacha Restaurante Pacha Restaurante Pesca – Diogo Noronha Restaurante Quinta do Gradil Restaurante Sol Post Restaurante Valle Flôr Ribalta Rossio Gastrobar SEEN Lisboa Sa Brisa Madrid-Ibiza Sa Caleta Sala de Corte Saraiva’s Sea Me – Peixaria Moderna Sir Rocco Beach Restaurant by Ushuaïa Soul Garden Soão - Taberna Asiática Suba SÁLA de Joăo Sá Sítio Valverde Taberna Albricoque Taberna da Praça Taberna Ó Balcăo Tapisco – Henrique Sá Pessoa Tarara Tasca da Esquina The Beach at Hard Rock Hotel Ibiza The Beach by Ushuaïa Ibiza The Curry Club Ibiza The Oyster & Caviar Bar The View Tropicana Beach Tágide Yakuza by Olivier Za’atar Ânfora



Paulo Amado, the father of Portuguese chefs Chef Agnaldo Ferreira, drawer of Japanese flavours Chef Pedro Almeida, 3rd generation of Midori Chef Justa Nobre, an intuitive cuisine with a matrix AgroAguiar: Undeniable quality from the field to the industry Chef Carlos Fernandes, desserts on the stage of creativity Chef Luís Gaspar. Focus and technique as basis for gastronomy Chef Alexandre Silva. Fire that burns and can be see Chef Kiko Martins. Servir Portugal com os sabores do Mundo Estrella Damm Henrique Sá Pessoa: Another star shining upon Henrique Sá Pessoa Seame Group: Hospitality spirit Chef José Avillez, a journey through Portugal looking for discoveries Ecofeixes, the first organic cooperative of Ibiza José Miguel Bonet, the chef in charge of Es Ventall Juan Pedro Domínguez, The Winner of the XI Cocktail Competition of Ibiza and Formentera Can Dani, first Michelin starred menu in Formentera Óscar Molina, a trip through peruvian cuisine Albert Adrià: “I don’t sell food, I sell happiness” Tatel lands in Ibiza Interview with Ferran Adrià in Ibiza Zela, the butterfly that chose Ibiza Interview with Paco Roncero, 2 Michelin Stars Interview with Esther and Pere, Owners of Sa Brisa Restaurant José Luis Benítez and Cristian Brown, Manager and President of the Ibiza Leisure Association Gennaro Esposito executive chef of ‘It Ibiza’ Gastronomika 2016. Visit to Donostia My Organic Spirits, organic cocktail bar opens in Ibiza ‘We Are FaceFood Ibiza 2018’, the first International Gastronomic Festival in Ibiza Sa Punta Ibiza. Ode to Ibizan pleasures Angel Leon, the ‘Chef of the Sea’ Frutos Secos Ibiza: 40 years in business Interview with Juan Pardalet. Pescados Consuelo y Pardalet Interview with Javier Marín y Toni Gila. Bedrinks Hierbas Familia Marí Mayans, five generations of tradition Albert Adrià: From El Bulli to Heart Ibiza Tassio de la Vega (Bodegas Oissat): “Architecture and wine are nothing without an underlying concept” Bemed. A passion for the Mediterranean Four hands dinner by José Avillez and Óscar Molina Ibiza Cares Fundation. Let’s take care of Ibiza Richie Hawtin. Sake and Electronic Music Daniel Serra, owner of Can Dani Restaurant in Formentera Gian Paolo Turci, one of the most successful entrepreneurs in Formentera We spoke with Manuela Cavallotti, owner of Japoneria Bufambo Juanma Costa, president of the Royal Academy of Gastronomy of Ibiza and Formentera Martina Cacheiro Alonso, executive chef at the Hotel Casbah Roser Torras, founder of Grup Gsr and of the online magazine 7 Caníbales Seven Pines Resort Ibiza. Ibizan luxury taken to a new dimension A walk among the Ibizan flowers Interview with Sergi Arola, executive chef of Vi Cool Ibiza Linda Di Somma, private chef. A chef who feeds both body and mind Blue Marlin Ibiza. The ‘white island’ is seduce by fine dining El Clodenis has returned with a different restaurant concept Ibán Yarza, the bread guru Paco Roncero is back to Ibiza for the start of the new season Pau Barba, chef of Can Domo Rubén Valbuena, cheese and cooking: a love affair Gastronomika 2018 full swing Chef Kiko Martins: “The most important thing at the table is human contact” Casa Santos Lima, the ‘embassy’ of Portuguese wine Carnes Jacinto, or the pride of being portuguese Culinary getaway: Corinthia Hotel Lisbon Alberto Pires, the man who dreamed about creating the Lisbon Bar Show António Alexandre, the age of sustainable cuisine ‘Pesca’ by Diogo Noronha, a homage to the true flavours of the sea Miguel Laffan and the cod, a love story João Rodrigues, Journey to the centre of the Portuguese product Interview with Martín Berasategui before the opening of Fifty Seconds José Avillez: “Portugal’s biggest challenge in the field of gastronomy is to convey the integrity of our cuisine” Chef Mimi : “The presence of women in the kitchen gives the team a perfect balance” Miguel Rocha Vieira, back to his gastronomic roots Olivier Da Costa From cook to serial entrepreneur Paulo Salvador: “Portugal is an extraordinary example of gastronomic diversity” Rui Sanches, a food visionary Sergi Arola, a Lisboan through and through The chef Dani García is to close his 3 Michelin starred restaurant The Michelin Guide: Everything you wanted to know about the gastronomic guide We Are FaceFood Ibiza 2019. Ibiza’s international gastronomic event has been held for the second time João Rodrigues presents his ‘Materia’ project on ‘We are FaceFood Ibiza 2019’ Borja Beneyto creator of the successful blog ‘Cuaderno Matoses’ Óliver Peña, executive chef at restaurant Enigma Interview with Xevi Ramon and Marc Martí of Triticum Aquanaria: Haute cuisine’s favourite sea bass Albert Adrià, 5 year anniversary Heart Ibiza Martín Berasategui, the ‘eternal’ apprentice Víctor Sánchez – Bidfood Guzmán Ana Jiménez, Quimera Restaurant Interview with Toni Gila – Bedrinks Bocachula. A return to pleasure around the table The last heroes of the hives Oyster Ibiza. Oysters knocking on your door Seahorse Ibiza – The taste of sea Interview with Manu Yebras – Josper Martí Juan Mayans – AgroMartí Carnes Diego, reinventing the concept of the ‘butcher’s shop’ A MI MANERA. The garden of delights Interview with David Piccioni - Amante Ibiza Interview with Charo Val – La Alacena del Gourmet Finca La Plaza, devoted to the product Es Mercat: “Sometimes we are a restaurant, at others a rogue tavern” Antonio D’Angelo: “The gastronomic scene in Formentera is growing at a surprising speed” Carles Abellán: “Tapas are in my DNA” Gee van D. Cuisine with heart Hermanos Meneghello, three decades of continuous improvement Las Dalias, the evolution of Ibiza’s last hippie stronghold Miguel Tur: “I have never been afraid of anything” Paco Alcahud, the ‘sweet’ man from the Ibiza Gran Hotel Sa Paella Club, the secret of the true Valencian paella Vicente Andrío, premium cocktails on the beach Fonda Platé: Formentera’s Heritage Hideki Matsuhisa: “My philosophy is to work, not chase stars” Nandu Jubany. A breath of fresh air Hendrix Vega and Joan Costa, the new generation of Formentera cuisine Reviving the gastronomic traditions of Ibiza: striped watermelon and Xeixa wheat Rosa Hamersma – Vino & Co Xavi Alba: “There’s much more to being a waiter than being able to carry a tray. It is to be a good person” A tour of Ibiza’s best vermouth bars Hans Neuner: The Austrian who reinvented Portuguese cooking The best places for breakfast in Ibiza In search of the best beach clubs in Ibiza The best paella restaurants in Ibiza Ferrán Cañadas Estrada, head chef at Cana Sofía The sweet revolution reaches Ibiza Roberto E. Galarza: new executive chef at the Hotel Aguas de Ibiza La Finesse Truffles – “Truffles are trending” Michelin Stars Spain and Portugal Eneko Atxa, a feted chef sets out to conquer Lisbon Balfegó Chef Bertílio Gomes. Algarve traditions at the capital Can Truy, the restaurant where you “feel at home” Nandu Jubany, the chef who fell in love with the Pitiusa Islands Rafa Zafra, the dream of a summer beach bar Christian and Alan ‘Mambo Brothers’, ambassador of the authentic Ibiza Matheus Porticchio, the Italian chef who brings the flavours of the world to your home kitchen Hermanos Meneghello. The ideal family team We talk to Joost Kruissen, manager of the Gecko Hotel & Beach Club, Formentera Claudio Passiatore, General Manager of ChezzGerdi “I have the heart of a chef” Carnes Joaquín’s great little family Can Pizza: when pizza is haute cuisine Ca Na Joana. The home of good taste Javier Marín & Toni Gila – BeDrinks, 5 years working with Pityusic Island hotel owners Bamberry Foods, the sea in the blood The finest tuna in the world bears the Balfegó name Pure The Winery: Surrender to the pleasure of the first zero-sugar wine Juan Boned, the last knife maker in Ibiza Sant Antoni de Portmany, the foodie capital Vino&Co, deliveries to the doorstep of your villa The “other star” of Henrique Sá Pessoa Chef João Rodrigues. For a democratic cuisine Winemaker Luís Duarte. A vineyard adapted to the best of the region Chef Mimi: A woman always enters a kitchen to win Pestana Palace Lisboa and Pestana Cidadela Cascais, history at the table Marine Plankton: the true essence of the sea in one mouthful Xpepper. There’s fashion in the kitchen Vino&Co at home Hard Rock Hotel Ibiza, MUSIC AND GASTRONOMY Nino di Costanzo, the new executive chef of IT Ibiza Casa Jondal, probably the best chiringuito in the world El Corsario: a tribute to modern Ibizan cooking with the signature of chef José Miguel Bonet The Hermanos Meneghello shop: a paradise for Ibiza’s foodies Ca Na Joana Close to perfection Mark Vaessen. New executive chef of OKU Ibiza Nandu Jubany, more rooted than ever Ibiza Gran Hotel. A luxury foodie experience Consuelo y Pardalet, the king and queen of Ibizan lobster Joan Costa. Sustainable cooking and a commitment to local produce Andrés Fernández. The 7 food concepts of 7Pines Resort Ibiza Balfegó, the bluefin tuna of haute cuisine BEdrinks, the best choice Miguel Tur: Local produce in San Antonio municipality, the island’s main producer Dani García launches BIBO Ibiza The new Chezz Gerdi bodega: another step towards excellence Mari Paz Tamayo. Total passion Iván Chacón: Carnes Diego and I have merged into one Paco Budia, head chef at Etxeko Ibiza Lydia’s Smokehouse an ode to Southern tradition, smoked meat and American culture  Matheus Porticchio. Fresh from the market to your plate Txogitxu. Basque food in its own words Vino & Co. Small wineries, big wines Can Pasqual. Tradition meets innovation in one of Formentera’s oldest restaurants Fonda Platé, the soul of Formentera Meneghello Formentera. The best distribution service for the hospitality sector in Formentera The culinary journey of Ibiza’s most iconic cherries Traditional fishing. A job that confronts the forces of wind and tide Sara Valls. Going back to our origins Simone Masuzzo, tribute to his mentor: Pippo Caprice Carles Abellán, towards catharsis in Formentera


Gee van D. recipe: 4 Ways beetroot with truffle oil powder Interview with the chef Gee van D. Interview with Albert Adrià Henrique Sá Pessoa recipe: Sargo fish miso foie Henrique Sá Pessoa, Alma Restaurant (Lisbon). 2 Michelin stars Interview with Rafa Zafra, 1 Michelin star and 2 Repsol suns Rafa Zafra recipe: Cauliflower and caviar We Are FaceFood Ibiza 2018 Interview with Pau Barba. Chef of Agroturismo Can Domo Interview with Óscar Molina. Executive chef at the La Gaia restaurant in Ibiza Gran Hotel It Ibiza is not only a restaurant, but our daily effort to celebrate beauty taste and simplicity Interview with the Chef José Avillez, owner of Belcanto Restaurant in Lisboa Four hands dinner by José Avillez and Óscar Molina We spoke with Luis Lassa, Head Chef of Pacha Restaurant Interview with Josetxo Arrieta and Jordi Grau. Lío, Club Restaurant Cabaret Interview with Samuel Gutiérrez Galdón, Executive Chef in the restaurant of the Hotel Destino Pacha Resort Interview with Íñigo Rodríguez, Head Chef of El Hotel Pacha Restaurant Mario Sandoval: “I carry the urge to experiment in my genes” Dani García: “We had to come to Ibiza much more earlier” Nino di Constanzo: “the Spanish are so hospitable and accommodating, they treat their customers almost like family” Rafa Zafra and Ricardo Acquista in their purest form John Malek and César Galan, owners of Lydia’s Smoke House Ibiza 4 Hands dinner by Roberto Ruiz and Raúl Gutiérrez at the Hotel Bless Ibiza Oscar Molina and Jonatan Yelamos, present a unique experience in La Gaia ETXEKO by Martin Berasategui Raffaele Misceo tells us what means the concept of The Fishery


Honey from Ibiza: the sweetest taste on the island Ibizan lobster. From the fishing boat to the table Gerret (gerret fish) is a highly prized variety on Ibiza Peix sec. Formentera’s best-kept secret Lamb native Ibiza is in a situation of near extinction Ibiza’s red potato. Reviving the traditional flavours of the field