With every new season comes a string of new openings, and 2017 has seen some of the most exciting openings yet. Here are just a few to whet the appetite…
Chambao at Nobu Hotel Ibiza Bay
Nobu Hotel Ibiza Bay was the most anticipated opening of the 2017 season. Sitting proudly on the shores of Talamanca beach, the hotel boasts poolside bars and the expected Nobu Japanese fusion restaurant but Chambao is the chiringuito, bringing a new stylish touch to this iconic beach. Freshly prepared seafood, jugs of sangria, artisanal wines and if you’re up early, they even serve breakfast.
Pershing Bar at 7 Pines Resort
Nestled between the divine beaches of Cala Conta and Cala Colodar, 7 Pines Resort is a brand-new luxury resort. The Pershing Terrace Bar was designed to replicate a Pershing 70 yacht. Think Craig era Bond, with a touch of Ibiza insouciance – signature cocktails, top-notch liquors and an excellent cigar menu.
La Imprenta Grand Café
Located in the 1898 building that once housed the island’s only printing press, La Imprenta Grand Café is a theatrical homage to a certain era of Parisian life that centred on art, philosophy, poetry and wild times. You’d be forgiven for thinking you could bump into Toulouse Lautrec amongst its plush velvets and lusty dishes. The menu reflects the decor – rich, decadent and delicious.
Perched under the walls of the old town, in the bustling newly redeveloped Plaza del Parque, this lovely terrace offers the most incredible Japanese fusion cuisine. Sushi, sashimi and all your Japanese favourites plus some inventions of pure genius are served up with a warm smile and the best sake available on the island. Oh, and they do home delivery and takeaway too!
IZAKAYA Asian Kitchen & Bar
Located in the plush Sir Joan Hotel on the Pacha roundabout, IZAKAYA Asian Kitchen & Bar serves up modern Japanese with a South American twist. The concept is shared plates meaning there’s opportunity to have a little bit of everything. The restaurant’s motto is: ‘It’s always worth trying one dish you’ve never tried before.’ This shouldn’t be difficult, as the menu is full of too-hard-too-choose delicacies.
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