Ibiza Food Studio

Oysters served with mezcal, cucumber, cilantro, and jalapeno.

Caviar served with vodka, sea essence, and radish.

Steamed soya and daikon prepared with sake.

Nordic dish with horseradish, yogurt, and rye bread.

Spanish gazpacho with basil and paprika.

Spinach tempura served with mayonnaise.

Bruschetta with buffalo mozzarella, cherry tomato, and basil.

Tortilla with truffle and mayo served on sourdough bread.

Korean salad taco with gambas, gochujang, and kimchi.

Souffle made with asparagus, goat cheese, and saffron.

Danish smørrebrød with smoked salmon, horseradish, and rye bread.

Grilled aubergine with tahini, goat cheese, and saffron.

Springroll filled with tofu and glass noodles, served with kimchi mayo.

Smoked salmon served with blinis, sour cream, and dill.

Langoustine with cucumber, horseradish, and tarragon.

Prawn cocktail with celery, tomato, and caviar.

Beef tatar with truffle, quail egg, and onion.

Eggs Benedict with truffle, hollandaise, and spinach.

Avocado toast with poached egg, harissa, and ruccola.