Under his own vision of fusion cuisine, which he understands as a way of making intelligent gastronomy by bringing together the best of every type of cuisine coherently, Molina proposes a menu of unique, genuine flavours and with many contrasts, in which the raw materials and local products of the Mediterranean play an essential role.

We are working on the assumption that Ibiza is a product, technique and exclusiveness. It is luxury. Óscar Molina, is going to delight us with the sea and soil of Ibiza, with the following dishes: Mediterranean tuna tataki with Txume sabayon and flower salt from Ibiza, Pickled tomato with sea urchin, Bone broth with salt and caviar, Pumpkin Sabayon with a black pork “pancetta”, Sea cucumber with pil-pil and fried garlic.