The season opening of Nobu’s terrace was the ideal occasion for us to conduct a restaurant review at the Ibiza branch of the world-famous fine dining chain. Located by the pool in the 5-star Nobu Hotel Ibiza Bay, the restaurant's terrace looks out over Talamanca Bay to the island of Formentera in the distance.
Given the in-depth training staff receive on the "World of Nobu" platform, it comes as no surprise to discover that service here is impeccable. As if telepathic, the waiters seem to know exactly what you need before you request it: glasses are refilled, napkins replaced, and gastronomic queries answered with the ease of a well-rehearsed ritual.
Then there’s the sommelier: dapper, engaging and passionate about his vocation, he dispenses his encyclopedic knowledge of wines with all the aplomb of a maestro of matching. His ability to identify and recommend the right wine for each plate is an integral part of this exceptional dining experience. His first suggestion, a crisp, biodynamic 2023 Ekam from Castell d’Encus, was the ideal match for the seafood and fish delicacies that followed.
Spicy edamame
The crisp edamame found their perfect match in the shichimi, a Japanese spice blend made of seven ingredients.
Baby corn honey truffle
Nutritious and flavoursome, this tasty appetiser will appeal to meat eaters and vegetarians/vegans alike.
Salmon spicy miso
Served in a crisp taco shell, the dish is enhanced by the marinade, which gives it a rich, salty, and mildly piquant taste.
Tuna dry miso
Succulent cubes of tuna in a signature sauce composed of sake, mirin, white miso paste and sugar.
Having eagerly consumed our starters, we paused to admire our surroundings. The sunset may be behind you at Nobu, but there’s a fleeting moment at dusk when the forested point of Cap Martinet, the cliffs on the far right of Talamanca Bay and the pleasure boats bobbing in the water are all illuminated in a dreamy golden hue.
Yellowtail jalapeño
Served in a yuzu soy sauce, adorned with Jalapeño slices, and crowned with sprigs of coriander to enhance its flavour, the delicately sliced yellowtail sashimi was another Nikkei wonder.
Slightly seared tuna and salmon sashimi
Baby spinach salad dry miso
More umami alchemy in the form of baby spinach leaves sprinkled with strands of baked, fermented yuba soy milk, Parmesan cheese, spring onion and a hint of truffle.
New style sashimi
Featuring salmon in this case, this recent addition to the menu was a revelation. A hot soy sauce is added to the uncooked salmon just prior to serving, thus preserving all its flavour.
Black cod miso
The fillet of prime Alaskan black cod is first marinated for 72 hours in a den miso sauce with yuzu and Jalapeno salsa. It is then baked in the oven and finished in the salamander grill, giving it its glazed finish. The result is a umami triumph to be eaten with a bite of the pungent pink achikame (dwarf ginger) to cleanse the palate afterwards.
Dover sole shiso salsa
Another newcomer this season, the Dover Sole is fried in butter, then coated with a spicy shiso ponzu sauce. The fresh, tender fish was a delight. We'd have eaten the spine but the waiters dissuaded us at the last moment!
Grade 5 Japanese Wagyu
Served with an assortment of pickles, bathed in a bright orange pumpkin sauce and accompanied by three sauces—Teriyaki, Jalapeño and a Peruvian favourite, an anticucho composed of red and yellow chillies—it was another masterstroke. Once more, the sommelier's pairing was impeccable: an organic, biodynamic Gerard Bertrand Cigalus Rouge 2020 from Languedoc-Roussillon.
The nigiri platter, a Nobu classic, to refresh the palate
Selected for us by the chef, the nigiri platter featured eight pieces of mouth-watering nigiri delicacies.
It was now high time for a palate-cleanser and nightcap in one. Nobu's wine curator had one final trick up his sleeve for the digestif, a Sauternes Chateau Laribotte 2020.
Stylish and surprising, the platter of sumptuous desserts
Given Nobu’s reputation worldwide for groundbreaking fusion food, it would be understandable if diners were to approach the dessert menu as an afterthought. Nothing could be further from the truth, however. At Nobu Ibiza, the dessert course is to be relished every bit as much as the preceding courses. It is elegantly presented on a long, thin platter over a bowl of ice.
We were treated to a selection of five sweets. The Bento Box comprises a rich chocolate fondant accompanied by matcha ice cream. Beautifully textured with caramelised pecan and miso cream brulee, the Miso Cappuccino was accompanied by vanilla ice cream. Last on the platter but first to go, the Mango Cheesecake featured a crunchy oat cookie crumble, served with (a first for us) a Thai Sorbet made using Thai basil. Who would have guessed?
True to form, dining at Nobu Ibiza is accompanied by a great musical soundtrack of downtempo organic House + Afro beats. No wonder so many choose it as their launchpad for a night on the town!
Given the popularity of this fine dining destination, we highly recommend booking your table in advance.
