Boodiou Ibiza

Founded in 2018 by mixologist and wine enthusiast Tony Comas and fourth-generation chef Hadrien Rigat, Boodiou Ibiza is one of the old town’s best drinking and dining gems. The French-born pair chose the Ibiza bar’s location specifically for its historical significance and characteristic buzz – just few steps past the entrance to Calle de la Virgen, it was once a charcoal storehouse for local fishermen. Today, with tall tables lining the ancient, cobbled street and colourful festoon lighting strung overhead, the quirky-yet-chic space comes alive from dusk until late – a must-visit for anyone seeking imaginative cocktails, a sizzling ambience and French-inspired cuisine.

Boodiou means ‘Good God!’ in French, a phrase used to express astonishment, surprise or admiration – very apt given guests’ reactions on first entering the Ibiza bar. The interior is testament to Tony and Hadrien’s commitment to authenticity. During renovations, the wood cladding covering a large table was carefully removed to reveal a hand-made mosaic dating to 1973 – on seeing it again, the owner of the building cried with joy. The artful mismatch of décor at Boodiou Ibiza features reclaimed furniture mixed with contemporary seating, pendant lights made from keychains, a chandelier crafted from forks and spoons, and a collection of eclectic art prints.

The spirits used at Boodiou Ibiza come from directly the Comas family-owned BOWS Distillery, in the south of France, while the house-made liqueurs, limoncello, bitters and digestifs are brewed upstairs in Tony’s hidden laboratory. Here, tanks hold litres of homemade Hierbas Ibicencas and seasonal infusions, forming the base for cocktails such as the Orange Bitters and the Cocoroni – a coconut infused negroni. The cocktail menu is always evolving, with at least two specials featured every week. In addition to a cellar of up to 60 different wines – which Tony collects personally from the vintners themselves – the libations at this Ibiza bar are nothing short of extraordinary.

Cocktail in hand, order a round of oysters from YASHA, who pops across street from The Oyster Nomad Bar (a side project in collaboration with Boodiou, open from Wednesdays to Sundays) and weaves through the tables shucking the plump, delicate morsels with aplomb before popping them directly onto the plate. Hadrien’s cooking is French at its core, infused with flavours acquired during his travels. The innovative Ibiza restaurant changes its menu frequently, depending on Hadrien’s daily haul from the local market, which he brings directly into the Boodiou Ibiza kitchen to conjure culinary magic.

From the cocktails to the cuisine and customers alike, each and every element at Boodiou Ibiza is treated with love and respect. Open from 8.30pm until 2.30am each night in summer and on Thursdays, Fridays and Saturdays until 1.30am in the off-season (March, November and December, right up until New Year’s Eve), every night at this Ibiza cocktail bar is different – all the more reason to visit again and again. Come for the flavours, stay for the authentic old town ambience and see exactly why this little slice of foodie paradise wins the hearts of gastronomes worldwide.