RECIPE FOR SUCCESS
OUR CHEF
MARTIN VAZQUEZ
There is something intoxicating about the way smoke snakes through the air, snaring our senses as it twists and turns skyward. For our head chef, Martin Vazquez, this mysterious essence plays a central role in his cooking method, in which a fiery hot grill is used to infuse ingredients with the faintest whispers of smoke, packing them full of both tenderness and flavour.
But he’s the first to admit that it’s not all about the process, because none of it would be possible without access to the finest, freshest ingredients. We source responsibly with that in mind, fetching eggs from nearby farms and using only grass-fed animals that are free to roam in our dishes. That’s why, as far as Martin’s concerned, he’s found his own slice of paradise here on Ibiza, an abundant island where organic farms deliver their bounty with faultless dependability. It’s an essential quality for his so-called ‘product cuisine’ in which the ingredient is the star of the show.
“Ibiza is the closest thing I’ve ever experienced to my homeland in Patagonia,” he says. Argentina’s loss is very much our gain.
There is something intoxicating about the way smoke snakes through the air, snaring our senses as it twists and turns skyward. For our head chef, Martin Vazquez, this mysterious essence plays a central role in his cooking method, in which a fiery hot grill is used to infuse ingredients with the faintest whispers of smoke, packing them full of both tenderness and flavour.
But he’s the first to admit that it’s not all about the process, because none of it would be possible without access to the finest, freshest ingredients. We source responsibly with that in mind, fetching eggs from nearby farms and using only grass-fed animals that are free to roam in our dishes. That’s why, as far as Martin’s concerned, he’s found his own slice of paradise here on Ibiza, an abundant island where organic farms deliver their bounty with faultless dependability. It’s an essential quality for his so-called ‘product cuisine’ in which the ingredient is the star of the show.
“Ibiza is the closest thing I’ve ever experienced to my homeland in Patagonia,” he says. Argentina’s loss is very much our gain.
Our team
We’ve cherry-picked a team of likeminded, talented folks who are just as invested in our vision for effortless service as we are. That means that friendliness, attention to detail and expertise are all paramount, because our sole aim is to ensure that every single guest feels at home. Let it be known that there’s a seat available at our table for everyone; in dining as in life, as we like to recite.
We’ve cherry-picked a team of likeminded, talented folks who are just as invested in our vision for effortless service as we are. That means that friendliness, attention to detail and expertise are all paramount, because our sole aim is to ensure that every single guest feels at home. Let it be known that there’s a seat available at our table for everyone; in dining as in life, as we like to recite.
Our Grill
According to the wisdom of faith, dancing with the devil on your back is no mean feat. But not so in our kitchen, where the flickering embers of our Josper Grill create a sizzling atmosphere and food to die for. To fire her up, Martin uses a combination of Argentinian white quebracho charcoal — the basis of that quintessential Martin Vazquez flavour, alongside rosemary, pine and thyme foraged from the island. This seals the succulence into meats, fish and veggies, resulting in a smouldering finish with a centre that melts like butter. A heavenly combination indeed.
According to the wisdom of faith, dancing with the devil on your back is no mean feat. But not so in our kitchen, where the flickering embers of our Josper Grill create a sizzling atmosphere and food to die for. To fire her up, Martin uses a combination of Argentinian white quebracho charcoal — the basis of that quintessential Martin Vazquez flavour, alongside rosemary, pine and thyme foraged from the island. This seals the succulence into meats, fish and veggies, resulting in a smouldering finish with a centre that melts like butter. A heavenly combination indeed.
Our crop
Our customers have a taste for quality and so do we. That’s why we source all of our products locally and in season. We have wonderful relationships with our neighbours, and so we’re lucky enough to be able to collect ingredients from just a short stroll away, which means every dish we serve bursts from the plate with freshness. In addition, all of our beef is grass-fed and organic, and our lamb comes to us free range from the surrounding fields. Our vision is circular and bespoke, and so we plough our energies into supporting local businesses and the land they tend. Look after Mother Nature and in return she’ll look after you — these are values we live by.
Our customers have a taste for quality and so do we. That’s why we source all of our products locally and in season. We have wonderful relationships with our neighbours, and so we’re lucky enough to be able to collect ingredients from just a short stroll away, which means every dish we serve bursts from the plate with freshness. In addition, all of our beef is grass-fed and organic, and our lamb comes to us free range from the surrounding fields. Our vision is circular and bespoke, and so we plough our energies into supporting local businesses and the land they tend. Look after Mother Nature and in return she’ll look after you — these are values we live by.
A Feast for the Senses
From local, grass-fed lamb and choice cuts of Argentinian beef, to the salty catch of the day, plump, juicy vegetables that have just burst forth from the earth, all our produce is plunged straight onto the grill to get that distinctly smoky deliciousness. We follow it with delectable desserts that explode with sweetness in your mouth, and a round of chupitos, of course, to polish off the night with a kick. It’ll be one to remember, assuming the rest of the hierbas stays in the bottle.
