Blue Marlin Ibiza restaurant lies at the foot of Cala Jondal. Located on a pebble beach amid a natural setting of cliffs, its display of white hammocks and its bar-restaurant zone stand out, inviting its diners to enjoy one of the most idyllic spots in Ibiza.

The restaurant opened its doors to welcome in the new season at the end of April with a pre-opening party that brought together a very wide range of food lovers who were delighted by its new sampling menu where raw dishes were the main features on the menu. “This year we are focusing on the subject of raw food, going from main dishes to desserts made without lactose or eggs that do not exceed a temperature of 47°C”, says Christian Dintl, head of the kitchen. Its fresh salads or the ceviche and sushi that have been part of the menu for some years are evidence of that. What’s new now is the inclusion of such innovative, daring creations as courgette carpaccio with hazelnut pesto or raw cheesecake with raspberries and cocoa.

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A wide range of dishes among which there was room for fish, vegetables, fruit, seafood and meats went down exceedingly well with the diners. “We are trying to provide healthier, more balanced food”, Christian adds. That is why they are also incorporating the concept of ‘dishes to share’, thus offering a more extended menu for those who opt for an alternative to the classic menu.

Needless to say, those options that triumphed in previous seasons including the wide variety of meats ranging from veal, tenderloin steak and free range chicken to—the jewel in the crown—Wagyu T-bone steak won’t be disappearing any time soon. And that’s in addition to lots of fresh fish and seafood. Like this, with opening hours that stretch from breakfast time to dinner time and a large team of waiters constantly taking care of diners’ needs, Blue Marlin can proudly stake its claim to first-class quality and devotion.

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