{"id":9497,"date":"2015-09-22T09:26:59","date_gmt":"2015-09-22T07:26:59","guid":{"rendered":"http:\/\/bsrumybg.myraidbox.de\/en\/albert-adria\/"},"modified":"2022-06-27T15:31:51","modified_gmt":"2022-06-27T13:31:51","slug":"albert-adria","status":"publish","type":"post","link":"https:\/\/ibiza-style.com\/en\/albert-adria\/","title":{"rendered":"Albert Adri\u00e0\u00a0\u2013 Heart Ibiza"},"content":{"rendered":"

A whole range of the most highly varied disciplines coexist in Heart Ibiza: the artistic creativity and magic of Cirque du Soleil along with styles of cooking from all over the world under the unique label of Ferran and Albert Adri\u00e0.<\/p>\n

Heart Ibiza has been conceived to be experienced in a different way every day. It\u2019s all continuously evolving; gastronomic innovations on a daily basis along with different performances and visual stimuli as well as impromptu musical \u201chappenings\u201d create a world of sensations that varies as the evening progresses into the early hours of the morning.<\/p>\n

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Albert was kind enough to make time in his busy schedule to answer a few questions for the readers of Ibiza Style.<\/p>\n

Are you happy with the way things have gone so far? \u00a0<\/i><\/p>\n

Ibiza is a special place and it takes time to establish a rhythm, especially when the season is so short. Considering that we started late, we are very satisfied with how things have gone.<\/p>\n

All chefs place great emphasis on the raw ingredients they use; how important are they for you?\u00a0 <\/i><\/p>\n

For me, they\u2019re absolutely essential. We\u2019ve got a system whereby if the suppliers don\u2019t bring us first rate raw ingredients, they can just take them straight back again. I only want the very best. Both fish and vegetables can be difficult to get at this time of year, especially fish. For example, I would prefer to prepare some really fresh, high quality mackerel than use tuna that is not up to scratch.<\/p>\n

How do you intend to adjust your gastronomy to Ibiza\u2019s diners? <\/i><\/p>\n

That\u2019s a good question.\u00a0 In the end, there\u2019s good food and bad food and that\u2019s true of diners, too. I\u2019m adapting to what clients ask for.\u00a0 Diners are looking for something here that they can\u2019t find elsewhere; they want special things. To give you an example of one recent innovation, upstairs on the Terrace we have just introduced a dish of ramen, or Chinese noodles, served with a frozen sauce and it\u2019s proving really popular. The fact that we\u2019re starting to get repeat diners is very encouraging. It\u2019s a year of trying things out; we\u2019ll keep what works and throw out what doesn\u2019t. So far, in the six weeks we\u2019ve been open, we\u2019ve already gone through seven or eight different menus.<\/p>\n

Are there any local culinary traditions from the island that you plan to introduce at Heart?<\/i><\/p>\n

If you remember, at the opening there was a stew based on an Ibizan recipe. As far as local produce is concerned, our only problem is that, since we require large quantities of fresh produce on a daily basis, not many local farmers are capable of handling that kind of demand.<\/p>\n

Aren\u2019t you concerned that the \u201cperformance\u201d aspect that Cirque du Soleil brings to the enterprise is going to overshadow the cooking?<\/i><\/p>\n

No: quite the opposite. I believe it will stimulate us to raise our game even higher. As I said, this year it\u2019s a case of trying things out. We\u2019re holding meetings all the time to work out how to fuse performance, music and gastronomy and when we manage to get it all absolutely right\u2014by which I mean next season\u2014that will be Heart.<\/p>\n<\/div><\/div><\/div>

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