Ibiza Gran Hotel has a high-level gastronomic treasure inside: the La Gaia restaurant, awarded with two Repsol Suns and one MICHELIN star, the prestigious distinction that the MICHELIN Guide grants to the best restaurants and chefs in recognition of excellent cuisine and service.
Captained by the Chef Oscar Molina,its cuisine is characterized by those intense flavors of the Mediterranean that conquer at the first bite. Molina, with more than 20 years of experience in the kitchens of five-star hotels, transports you to a magnificent sensory tripthat does not stop evoking the Ibizan, Balearic, and Mediterranean traditions in general. Its elaborations are conscientiously thought out and executed with a millimeter precisionin terms of its proportions, textures, and compositions.
Their products enjoy a extraordinary quality, essential for success. 100% local ingredients from kilometer 0that guarantee respect for the land and its resources. The fact is that the cuisine of La Gaia is a honest and responsible cooking with Ibizan producers and their raw materials. An example of sustainability that allows you to get the most out of products taking into account their seasonality.
The aesthetics of the dishes is another aspect that will not cease to surprise you. A decor which also extends to the room, elegant, spacious, and full of art. In it we find 'Life' the work of the Danish artist Katrin Kirk. A set of 29 metal mesh jellyfish with a beautiful play of light and shadow. The American photographer Tony Keeler also has a space in La Gaia. An exhibition with a strong link to the hippie Ibiza of the 70s.
Do not miss the opportunity to contemplate these artistic expressions while you take one of the exquisite signature cocktails that they prepare.
Visiting La Gaia for the first time becomes a unique experience worth sharing. Apart from its à la carte dishes, it has two tasting menus, the Tanit and the Posidonia, both for $185.
A dinner at La Gaia by Óscar Molina always becomes a fabulous evening that you should live at least once in your life.
Recommendation
The sea bass ceviche accompanied by green olives and romesco sauce is one of the spectacular proposals on the Tanit menu. For dessert 'Prados de Ibiza' with apple, flower petals, and jasmine tea.
