For gourmets and discerning travellers from all over the world, the Nobu name is associated with culinary excellence and outstanding hospitality. Therefore Ibiza, the island of superlatives, is a natural fit for the renowned restaurant and hotel brand.  Arriving with a splash in the summer of 2017, Nobu Hotel Ibiza Bay recently celebrated its first anniversary on the White Isle, with founders Robert De Niro, Meir Tepr and, of course, chef Matsuhisa Nobu flying in for the occasion.

With a first Ibiza season under its belt, both the luxurious hotel and its onsite Nobu branch have hit their stride. Effortlessly fusing modern glamour with the easy-going vibe of the Balearics, the famous eatery offers a modern, unpretentious spot to enjoy a sun-soaked lunch framed by breath-taking views of the sparkling Talamanca Bay and elegant sail boats from two sides. Inside the airy dining room, guests can marvel at the handiwork of executive chef Giacomo Notarbartolo’s kitchen team behind the glass encased sushi theatre.

An exclusive selection of sake wines from the Hokusetsu Brewery on Sado Island in the Sea of Japan, an expertly crafted cocktail or a crisp glass of fine grapes from the extensive wine list will set you up nicely for your meal. The mixology team is on hand to help you choose from enticingly named concoctions such as the citrusy English Rose, a martini made with Tanqueray Ten Gin, Chartreuse, fresh berries, yuzu juice and rose liqueur, or The Look, a trendy bitter with a tropical twist mixed from Tanqueray Ten Gin, Aperol, Thai lemongrass, grapefruit juice and a silky layer of passion fruit foam.

Nobu Ibiza Bay’s menu offers a mix of Matsuhisa Nobu’s signature Japanese and Peruvian fusion dishes as well as plates inspired by the White Isle. Loyal Nobu guests who have visited other branches of the world-famous concept will be pleased to find iconic classics such as the Yellowtail Sashimi with Jalapeno – delicate slices of fish with a delightful spicy kick, a recipe inspired by the cuisine guru’s time in Peru – White Fish Dry Miso, a feast of contrasting textures served in a heavenly yuzu and olive oil marinade, and the Baby Spinach Salad with Dry Miso and Yuzu Truffle Oil, a creation that manages to be healthy and incredibly indulgent at the same time.

Of course, the almost legendary star dish of Black Cod with Miso, couldn’t be missing. A master class in the expert preparation of fish and the balancing of flavours, the fillet is served perfectly silky and moist, topped with a crisp skin that graduates in colour from golden to rich brown and bursts with the sweetness of the miso. The final touch, a stalk of pickled ginger sprout aids in cleansing the palette before the next dish. Another standout dish, meat lovers must not leave without trying the melt-in-your-mouth Beef Anticucho Donburi, coated in a delightfully spicy and smoky red sauce and served with a side of fluffy rice, tangy pickles and seaweed salad.

Guests who want to try the exclusive Balearic fusion dishes should not miss the Padron Peppers accompanied by a miso and sesame dip, the perfect juxtaposition of bitter and sweet. The Zamburiña baby scallops are a world-wide exclusive to Nobu Ibiza Bay, while the red shrimp, Ibicencan lamb and Wagyu beef dressed with local hierbas allow the island’s produce to shine.

A light and summery sorbet or an assortment of moreish mochis (Japanese rice cake filled with a variety of exotically flavoured ice cream) makes for the final flourish. With the attentive and knowledgeable staff at hand to guide you through this spectacular culinary journey, whether you’re a Nobu virgin or long-time fan, it’s almost certain that your first visit to the brand’s Ibiza Bay outpost won’t be your last.

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