Under the visionary leadership of chef Óscar Molina, La Gaia at the legendary Ibiza Gran Hotel continues to set the standard for haute cuisine on the White Isle, inviting guests to embark on a journey of taste, texture and tradition. With an emphasis on zero-kilometre Mediterranean cuisine that respects the environment and supports local producers, Molina’s vision for La Gaia is deeply rooted in preserving Ibiza’s rich culinary heritage. This philosophy ensures that only the freshest and most flavorful ingredients arrive on the plate while supporting the community and promoting sustainable development.
The heart of La Gaia’s offering lies in its creative tasting menus, designed annually by Molina and his team, which take diners on a sensory voyage from the moment they enter the restaurant. The journey begins with “The First Encounter,” where guests are welcomed personally by the chef and treated to delectable starters. The meal then unfolds with courses served at the bar and culminates at the table, each stage meticulously orchestrated to showcase the beauty of the local bounty.
The restaurant’s interior is carefully curated to enhance the culinary experience with organic shapes, soft tones and natural materials creating a serene and inviting atmosphere. The presentation of each dish is a visual feast, with elegant plating that often incorporates edible flowers and ornaments, served on artisanal pottery. This meticulous attention to detail elevates each course, engaging all five senses and creating a lasting impression.
La Gaia’s reputation for excellence extends beyond its own kitchen. Since 2017, Ibiza Gran Hotel has hosted a series of “four hands” culinary collaborations, inviting renowned chefs from around the world to join forces with Molina. These events have featured culinary giants such as Henrique Sá Pessoa, José Avillez, Mario Sandoval, and Roberto Ruiz, creating unique gourmet experiences that elevate Ibiza’s gastronomic landscape. This season, the series continues with Santi Taura from DINS Restaurant in Palma de Mallorca.
Óscar Molina, who joined the team at Ibiza Gran Hotel in 2008, brings a wealth of experience and a passion for innovation to La Gaia, which has been lauded with a Michelin star and two Repsol suns. Recognized as one of Spain’s top chefs, Molina’s personal accolades include the VI National Gastronomy Award (FACYRE) in 2004 and the Best Chef of the Year at the Ibiza-Formentera Gastronomic Awards in 2018.
FOUR sits down with the revered chef to find out more about his passions, philosophies and plans for the future…
What first inspired you to pursue a career in cooking?
My father has always been my main source of inspiration. He set me on the course to become a chef.
What pivotal moments in your career led you to where you are today?
When Albert Adrìa became our neighbour at the restaurant and project named HEART Ibiza, this was a turning point for me. He ran a tight ship that combined an amazing show by Cirque de Soleil and the high-level creative gastronomy of the Adrìa Brothers. Seeing all this unfold next door to the hotel and having the opportunity to have many enriching conversations with him one-on-one have been key to my evolution. It really opened my mind and transformed our system of working.
How would you describe your cooking philosophy?
My culinary philosophy is based on recovering the value of local products, seasonality, and the present. I firmly believe that respect for nature is a key element in kitchens worldwide and that with local ingredients fused with different international techniques, we can surprise diners while presenting the essence of each cuisine, thus preventing the loss of stories told through the dishes.
What is the overall concept of La Gaia by Óscar Molina?
We define our gastronomic proposal as the perfect fusion of the Mediterranean, haute cuisine, and artistic expression at the service of the best local products. This sensory and immersive journey appeals to the five senses and transcends the concept of a gastronomic experience. One example that I am personally proud of is that we are currently the only restaurant that includes Ibizan chicken among its ingredients, a breed we are recovering by working with a family farm.
Where do you draw inspiration for your dishes?
The origins of the La Gaia restaurant lie in the reinterpretation of Nikkei cuisine, a blend of Peruvian and Japanese cuisine, but rooted in Mediterranean dishes and products. So, I believe it could be said that this is where I have found the inspiration for my cooking throughout my career, but without a doubt, Ibizan/Mediterranean cuisine is the main axis of my cooking
How do you go about creating and evolving the menu at La Gaia?
We observe trends, study the evolution, and constantly watch and learn. We draw inspiration from the product, as it defines everything. Increasingly, we incorporate new techniques we’ve acquired, which shape our menu.
Are there any innovative techniques or technologies you’re excited about?
I love fermentations and learning traditional techniques. My aim is always to ensure that these techniques don’t get lost, so we incorporate them into our cuisine.
How important is it to source ingredients locally?
The primary importance lies in caring for our environment and preserving our identity as a gastronomic destination. This commitment extends not only to our producers and farmers, who supply us with raw materials but also to the island’s artisans. For instance, our “Balearic Black Pig Trilogy” is served on plates crafted by Maria B., a ceramist who has been based in Ibiza for many years.
What are some of the dishes on the new menus, and what makes these special?
This year, I am particularly fond of the first course in our tasting menu. The appetizers we serve on the high table are truly exquisite, specifically designed to awaken the taste buds and generate a sense of surprise and excitement in our guests — something we had never achieved so profoundly in the initial course of the menu.
Tell us about La Gaia’s team and how you foster creativity and collaboration among them…
It’s a strong calling amongst our staff; they really are fully invested and committed to it. The team structure provides opportunities for growth and [space for all to] voice their opinions. Everyone is a part of the puzzle.
What is the restaurant’s aesthetic, and how does this impact the dining experience?
Our restaurant features unique artwork throughout its ambience. The PAS sculpture by Tomeu Ventayol greets diners each night in the restaurant’s lobby. Further in, a photographic gallery by Tony Keeler invites you to explore Ibiza in the 1970s. Finally, the dining area, where dinners are held, showcases magnificent works, including Katrin Kirk’s metal jellyfish sculptures. The interior design and atmosphere are in total harmony with Ibiza Gran Hotel, one of the six Arts Hotels in the world.
How does La Gaia add to the Ibiza Gran experience as a whole?
In terms of haute cuisine, Ibiza Gran Hotel was recognized by Conde Nast Traveller in 2022 as “The Best Gastronomic Hotel in Spain & Portugal”. We contribute a gourmet experience through fine dining, inviting guests to explore our island through its flavours. This is a significant point of difference compared to the other restaurants in our complex, which are international brands with globally inspired cuisines.
La Gaia’s ‘Four Hands’ dining series has begun for 2024. Can you share some details on what guests can expect this year? Why is collaborating with other chefs important to you?
We began the “Michelin Star Nights, 4 Hands” events in 2017, and since then, when circumstances have allowed, we’ve held one or two nights with guest chefs each year. These events have evolved, and particularly last year and this year, we’ve focused on Mediterranean cuisine in line with our restaurant’s theme. Maria José Martinez was our first guest chef at the beginning of the summer season, and I can tell you that on Tuesday, August 27th, we will celebrate the second and last “Michelin Star Nights, 4 Hands” of 2024 with Santi Taura.
These events are important to me for two reasons. First, to surprise and create a gourmet event in Ibiza, helping to position our destination within the international gastronomic scene. Second, for the professional growth it brings to our teams, having the opportunity to work with other great chefs who show us new techniques, products, and preparations, helping us develop new skills in our work.
What are your goals for the future of La Gaia and your personal career? Any plans for expansion or new projects?
I can confess that the future of La Gaia fills me with great excitement because this winter, as soon as the hotel closes, we will begin a complete renovation of the entire space. This will lead to improvements in all aspects of the facilities. Our kitchen team will have the latest technology and a space dedicated exclusively to the creation and development of our cuisine, which makes me very happy!
The service team will also have a space designed and created solely to enhance the history and essence of Ibiza, a project by Sandra Taruella Interioristas studio.
All photos © Luana Failla
To find out more about La Gaia and book, contact the restaurant using the below details:
La Gaia by Óscar Molina
Ibiza Gran Hotel
Passeig Joan Carles I, 17
07800 Eivissa
Illes Balears
Spain
Web: lagaiaibiza.com
Tel: +34971806806
Email: lagaia@ibizagranhotel.com
Instagram: @lagaiaibiza