Chef Óscar Molina on La Gaia, his restaurant at Ibiza Gran Hotel

Óscar Molina, the Michelin-starred chef at La Gaia inside Ibiza Gran Hotel, wants his cooking to taste of the island rather than of anywhere. In this interview with Supper, he describes a contemporary Mediterranean style built on Balearic producers. Farmers, fishermen, ceramicists and winemakers are treated as part of the meal, and he argues that the most meaningful ingredient is often the closest one rather than an imported luxury.

The tasting menus are meant as a journey, but not a rigid one: he wants precision that never feels "cold or distant". His current favourite is a carrot with Iberian pork bark foam and orange zest, a plain vegetable given depth and freshness through technique. Each year a research project called The Lab picks one island product to study. This year it is honey, explored through its ties to Ibiza's landscape, biodiversity and local producers, and worked into new dishes across the menu.

He is candid about the hard part: keeping teams and standards steady in a seasonal place, where staffing and suppliers shift with the calendar. Consistency, he says, is what separates a good restaurant from a serious one.

This is an interview rather than news, so there are no dates or prices here; check the season before planning. Worth a look for anyone who'd like to taste Ibiza through its larder rather than its clubs.

Our summary of a story from Supper, published 9 October 2026. Read the original