La Gaia is the gastronomic jewel in the crown of the deluxe five star
Ibiza Gran Hotel. The stylish destination dinning experience boasts a
unique Japeruvian cuisine, a menu created by chef Oscar Molina with
inspiration also provided by Josep Maria Rodriguez, winner of the 2011
World Cup Bakery.
In the words of Oscar Molina, executive chef of Ibiza Gran Hotel and
Casino de Ibiza. �The new proposal Gaia, ‘Japeruvian Cuisine’, relies on
the Nikkei cuisine, which combines flavors and ingredients typical of
Peru and Japan adding creative winks and drawing from the latest
gastronomic trends. Dishes are especially designed for snacks and to
share in a friendly and relaxed atmosphere.� The La Gaia kitchen has
been upgraded to give the specialised chefs the best equipment to
deliver a variety of unique dishes from Japanese and Peruvian cuisine.
La Gaia also takes influence from Nikkei cuisine in its range of
desserts, designed from fruits and ingredients typical of Japan and Peru
and drizzled with high doses of creativity. Even the selection of
cocktails has been adapted to the new concept of La Gaia, including
typical spirits and mixtures of these two countries, such as the Pisco
or Sake, among others. While the transformation in the kitchen has been
crucial in this recent menu evolution, the space itself also has a new
look and feel. The addition of a second bar gives the chefs a platform
to showcase their talents to diners as they prepare their tasty
creations in full view.