La Gaia
Eivissa, Spain
⭐1 Star
The Experience
From Michelin Guide
Here, in the gourmet restaurant of the luxurious Ibiza Gran Hotel, take your palate on a journey of discovery as part of a truly exclusive experience that is an astute symbiosis of design, elegance, sustainability and flavour. At La Gaia, chef Óscar Molina showcases Mediterranean cuisine via a highly creative approach that uses the best seasonal Ibizan ingredients with added hints of fusion. His dishes are full of contrast and environmental awareness and are centred on two tasting menus: Tanit, the name of which pays homage to the most venerated goddess in Carthaginian and Ibizan mythology, and which shines a light on the best ingredients from the island; and Posidonia, which takes guests on a culinary journey that has an equal focus on seasonality and locally sourced ingredients, alongside culinary technique and imagination. During the summer, the restaurant organises “four hand” day-long cooking events featuring internationally renowned chefs.
Unique Things
From Visitor Experiences
- Mediterranean-Kaiseki Fusion: La Gaia combines traditional Mediterranean cuisine with influences from Japan and Peru, creating a unique culinary experience known as Mediterranean-kaiseki cuisine.
- Hidden Location: The restaurant is located within the Ibiza Gran Hotel and is not easily visible on Google Street View, adding to its exclusivity.
- Evolving Tasting Menus: La Gaia offers two distinct tasting menus, Tanit and Posidonia, which feature dishes like ramen broth and lobster croquettes, reflecting the chef's innovative approach.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant La Gaia in Eivissa are:
- Carabinero prawn: Used notably in a mousse, this prized local prawn is celebrated for its intense flavor and is a hallmark of Ibiza’s seafood heritage.
- Peix sec (dried fish): Featured in the crostes salad, this traditional preserved fish ingredient connects diners to the island’s culinary traditions.
- Balearic pork: Central to the trilogy dish paired with spiny lobster, potato, and egg, highlighting local artisanal meat.
- Spiny lobster: A luxurious seafood ingredient that appears alongside Balearic pork, emphasizing the island’s marine bounty.
- Ibizan garlic red shrimps: Used with Béarnaise and black pepper cracker, these shrimps showcase the island’s distinctive seafood flavors in innovative preparations.
These ingredients are significant as they reflect La Gaia’s philosophy of honoring local, sustainable produce and telling the story of Ibiza through its native flavors and biodiversity. Chef Óscar Molina’s menus revolve around these elements to create dishes that are both rooted in tradition and creatively elevated.
Menu & Pricing
Current Offerings & Prices
Menu Options at La Gaia
Set Menus
- Tasting Menus: La Gaia offers tasting menus, though specific names have evolved. Previously, they included Tanit and Posidonia, focusing on local ingredients and seasonal flavors. However, current specific menu names are Illa and Horitzó for tasting experiences.
- Special Events: La Gaia hosts "four hands" cooking events with renowned chefs, offering unique tasting menus. The price for such events can be around €185 without pairing.
A La Carte Options
- À La Carte Menu: La Gaia now offers an à la carte option, allowing guests more flexibility. Specific dishes and prices are not detailed in available sources.
Prices
- Special Events: €185 (without pairing).
- General Pricing: Prices for Michelin-starred dinners in Ibiza typically range from €135 to €295 per person, but specific prices for La Gaia's standard menus are not available.
Menu Descriptions
- Local Focus: Menus emphasize local ingredients, contemporary techniques, and respect for authenticity.
- Seasonal Menus: La Gaia incorporates seasonal ingredients into its menus, ensuring a dynamic culinary experience.
Special Seasonal Menus
- Four Hands Nights: These events feature collaborative menus with guest chefs, highlighting local flavors and products.