Nudo
Jessica Natali, Edoardo Fiaschi, and José Conde met at Noma in Copenhagen, then spent years working together across Japan, Australia, and Mexico before landing in Ibiza. Since 2022, the pine-lined path to Es Figueral has led to their kitchen — a former modest beach bar transformed into something that requires a reservation.
Island seafood and natural wines from small Balearic producers, made with organically grown grapes and a deep respect for the land. The kitchen is fresh, bold, and almost raw — minimal intervention, island-sourced ingredients, Noma discipline applied to a beach setting. Feels completely casual. Is not.
Three Noma alumni who chose Ibiza after years cooking in Japan, Australia, and Mexico. The discipline shows without announcing itself — the food is technically serious and completely unintimidating.
A tightly curated list of Balearic natural wines from small producers working with organically grown grapes. The staff know the list. Ask them.
A former modest beach bar at Es Figueral, transformed without losing the feeling of where it is. Pine trees, the north coast, sunlight on the water.
Island seafood, minimal intervention, fresh and bold. Feels completely casual. Is not casual at all.
Reserve well in advance — this is the island's most talked-about table right now and fills up fast.
Es Figueral is on the north coast, a 30–40 minute drive from Ibiza Town. Plan accordingly.
The menu changes with the catch and the season. Ask what they are focused on that day.