Nestled along the west coast of Ibiza, where sun, sea and culture meet, Ibiza’s new restaurant Madunia is set to open its doors on 8 June 2024. The name ‘Madunia’ is derived from ‘Mama Dunia’ or ‘Mother Earth’, reflecting the establishment’s deep connection to nature.
The outside garden restaurant is perched on the hills of Cap Negret, offering panoramic views of the surrounding bay. The indoor venue has a rooftop terrace that serves as a sanctuary to witness Ibiza’s stunning sunsets.
One of the most remarkable aspects of the restaurant’s design is its seamless integration with the natural terrain. The architects have masterfully integrated the challenging hillside location to create intimate dining areas on different levels, preserving the breathtaking views.
Throughout the design and building process, careful consideration has been given to the environmental impact, with the team adhering to strict guidelines to minimize disruption to the surrounding ecosystem. From the composed color palette to the integration of artisan works, every element of the venue reflects a balance between luxury and nature.
Executive Chef Ivan Arauz Beusink, trained at Michelin star restaurants in the Netherlands, and combines his Latin American roots with fine dining techniques to craft a menu that complements the Spanish way of dining: enjoying flavoursome, shareable dishes accompanied by friends and family.
The team at Madunia take its cues from the beautiful White Isle, using the diverse produce to create dishes and drinks that perfectly complement the restaurant’s unique setting. The culinary approach of Madunia revolves around a micro-seasonal approach, where at the base of the kitchen the chefs cook on a Josper grill. This open-fire cooking combined with big flavours results in a menu of bold and surprising dishes, plated in a clean and pure way. The same applies to the wines and cocktails, which are a colourful celebration of local flavours and ingredients.
“Ibiza’s stunning biodiversity deserves to be highlighted on the menu’, says Ivan. “From the exquisite local Gamba Roja to the exceptional quality of Spanish Wagyu. We’re committed to working closely with local fishermen who operate small-scale boats, collaborating with expert butchers to develop dry-aged meats, and partnering with farmer cooperatives to source the freshest local produce. We will use what is available from our surrounding sea, land, and sky. Whatever Mother Earth offers us in each season will find its way onto our guests’ plates.”
Madunia aims to be a celebration of flavours to be shared around the table. The vision is to serve dishes that narrate the story of the island in a beautiful and unconventional venue that gives a nod to a typical Ibicenca finca.
The sample menu can be viewed here, with dishes including gamba roja carpaccio, bone marrow chimichurri tostadas, Spanish Wagyu short rib, tamales with cochinita pibil, artichoke hearts with lavender butter, amongst a wide range of other meat, fish, seafood and vegetarian options.
