The Etxeko Ibiza team is far from resting on its laurels after being awarded a coveted Michelin Star (it’s one of just three restaurants on the island to have received the accolade). This summer season they’re inviting diners to indulge in an exquisite new tasting menu which brings together Ibizan and Donostian influences, inspired by the sea, the countryside and the seasons. Ross from The Luxury Editor recently dined here on a recent visit to Ibiza so read onto discover more.

Striving for Excellence

Martín Berasategui’s restaurant Etxeko at Bless Hotel is directed by Paco Budia which won its first Michelin star in November 2022. “The award is the result of working hard with the same enthusiasm as on the very first day, five years ago, when Etxeko Ibiza opened its doors. The whole team is happy and motivated to continue working hard every day, and this is reflected in the new menu, where we continue to strive for maximum excellence. We want visitors to continue to be thrilled by our cuisine,” says Martín Berasategui. 

From Home

The restaurant’s title can best be translated as meaning “from home”. Etxeko is a Basque word and has been used to express the restaurant’s (and chef’s) roots. Its kitchen showcases the best of Basque and Mediterranean cuisine, with an emphasis on Ibizan produce such as carob, locally grown tomatoes and the island’s famed sea salts. Located in the heart of the picturesque Cala Nova Bay, the restaurant enjoys a stunning setting with panoramic views of the Mediterranean Sea past the underlit pool and palm trees of Bless. There’s an alfresco terrace and an interior dining room; both are elegant and modern, with muted earthy tones and the latter with floor-to-ceiling windows.

Martín Berasategui

With 12 Michelin stars to his name (across his restaurants), Martin is one of the most lauded in the Spanish world. He’s received the National Gastronomy Award in Spain and the Grand Prix de l’Art de la Cuisine from the International Academy of Gastronomy. Berasategui is a member of the prestigious Relais & Châteaux association of luxury hotels and restaurants and is a published author, with several cookbooks to his name. His culinary philosophy focuses on creating dishes that are both innovative and respectful of traditional culinary techniques. Their flavours transport diners to San Sebastián and the market of La Bretxa, oft frequented by Berasategui as a child.

An Authentic Taste Of The White Island

And Martin presented this new menu at an exclusive dinner in collaboration with champagne maison Comte de Montaigne. Following on from prior incarnations, it merged Cantabria’s traditional flavours with the best Ibizan ingredients, while paying tribute to Berasategui’s Basque roots. A gastronomic journey through these destinations, it features authentic foods such as sea bass from Ibiza and Basque chilli served with sirvia, with dishes based on the whims of the sea, the countryside and the seasons. The team works closely with local artisanal suppliers to source the freshest produce on the island, right down to oil and butter, placing local producers front and centre of Etxeko Ibiza’s culinary concept.

Chef Paco Budia is Berasategui’s right-hand man on the island: “I was lucky enough to start working with Martín when I was very young, and every day I continue to enjoy his genius in the kitchen, but also his humility and human quality. Receiving the first Michelin star is an honour, and an encouragement to continue this good path. So, during this winter, we have worked with the same enthusiasm from Lasarte to design this season’s menu and devise changes in the menu together with Martín and his team.”

Nourishing And Joyful Haute Cuisine

Their indulgent tasting menu courses include Berasategui’s world-renowned ham and liquid truffle omelette and tempura hake with amontillado and caviar mayonnaise; lobster carpaccio on an emulsified fennel base (designed to pay homage to the Balearic countryside); ‘The Ocean’, an innovative wild sea bass dish braised with a seaweed liqueur; and ‘The Desert’, a succulent smoked fillet of Iberian pork with touches of oyster taramasalata and mustard ice cream. Dessert provides a surprising and sensory experience with celery ice cream and granulated brandy and creamy mango rock, served with caramelized hazelnuts, coffee butter and vanilla toffee. Many of the courses are finished on the table in front of you, for a visual wow and allowing a sense of active immersion and interaction with the kitchen. 

Dessert provides a surprising and sensory experience with celery ice cream and granulated brandy and creamy mango rock, served with caramelized hazelnuts, coffee butter and vanilla toffee. Many of the courses are finished on the table in front of you, for a visual wow and allowing a sense of active immersion and interaction with the kitchen. 

Basque and Balearic Wines

Wine pairing also plays a key role in the carefully curated dining experience, with Eliel Varela, Head Sommelier, selecting wines from the island, including white, sparkling and fortified wines. Together with Paco Budia he creates the ideal pairings to enhance the flavours of each dish. There’s an emphasis on local and national wines as opposed to international ones. Fitting, given the “from home” ethos woven throughout this establishment.

Our Dining Experience

Basque and Balearic Wines

Wine pairing also plays a key role in the carefully curated dining experience, with Eliel Varela, Head Sommelier, selecting wines from the island, including white, sparkling and fortified wines. Together with Paco Budia he creates the ideal pairings to enhance the flavours of each dish. There’s an emphasis on local and national wines as opposed to international ones. Fitting, given the “from home” ethos woven throughout this establishment.

Final Thoughts

If you’re seeking the best fine dining experience on the island, don’t hesitate to book. Etxeko is open every night, except Tuesday, for dinner service from 7.30 pm to 1 am.  

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