StreetXO Ibiza

The Ibiza restaurant scene has been gloriously disrupted thanks to the arrival of StreetXO Ibiza at IBIZA Gallery. Housed within hot new social hub, The Site Ibiza, the haute street food concept created by acclaimed – and unconventional – Spanish chef Dabiz Muñoz (who also happens to hold four Michelin stars) is a hedonistic culinary adventure that not only tears up the restaurant rulebook but positively sets it alight.

Alight the unforgettable staircase up to StreetXO Ibiza, where the Ibiza restaurant’s main dining room is a riot of sound and colour. Concrete walls come alive with graffiti-daubed artwork, flyers are plastered across urban posters like dispatches from around the globe, and the glow of neon bounces off the central crimson countertop that surrounds the boisterous buzz of the open kitchen. This is Dabiz Muñoz‘s world – we’re all just eating in it.

The StreetXO Ibiza menu takes a gourmet gallop around the world of street food in a raucous roar of flavours, with each taste sensational combination as unorthodox as the last. Avoid food FOMO by ordering a selection of sharing plates, such as the charcoal-grilled BoSsam de Panceta with pickled mussel seasoning, Sriacha and XO tartare; the Singapore-inspired Chili Crab de Concha Blanda (crispy and spicy soft-shell crab); or Nigiri Croqueta de la Pedroche, where Spain’s favourite tapa is topped with bluefin tuna akami, kimchi and more. The Sándwich Club al Vapor is another fave at the buzzing Ibiza restaurant, stuffing ricotta, spicy mayo and shichimi togarashi into bouncy bao-style buns and topping them with fried quail eggs.

Heartier dishes at StreetXO Ibiza include the Ramen XO, a fragrant, steaming bowl of 24-hour acorn fed ham and foie gras broth with chicken lacquered in smoky spicy barbecue, black trumpet mushrooms and a steamed free-range egg yolk. Tako de pulpo balances charcoal-grilled octopus, butter coloradito mole, tree tomatillo ketchup, parmesan and pickled carrots atop blue corn tortillas, while the Lasaña Koreana is a mouthwatering creation of aged beef and wontons, pickled tomato and gochugaru sauce, shiitake and cardamom bechamel. Then, there’s the Ibiza restaurant’s signature Curry Azteca de Carrillera – a party for the palate made with char-grilled shimeji mushrooms, epazote and jalapeños, and served with fried totopos and pico de gallo sour cream.

The liquid libations at this Ibiza restaurant follow the same boundary-pushing philosophy as the food, created within the in-house cocktail bar AISH. The BloodXO – a fusion of aged rum, lemon-lime falernum, pomegranate and watermelon cordial, galangal and bitter almonds – arrives in a vessel shaped like a human heart, while the Apple Matcha Tiradito is a virescent, earthy concoction of Mezcal, calvados, apple, matcha tea, coriander, jalapeño and worm salt. And then there’s the contradiction of flavours that are pure StreetXO Ibiza heaven in the Japo-Jerez: smoked Lapsang Souchong tea soda, shiso, miso, yuzu, sake and Palo Cortado sherry, served with a flame-grilled Huelva white prawn sashimi stick.

Muñoz’s unorthodox and futuristic vision for haute street food is much more than simply eating a meal – it’s a wild dive into the mind of gourmet genius. Buckle up and throw caution to the wind as the StreetXO Ibiza culinary roller coaster hits the tracks full throttle. All you have to do is enjoy the ride (and the food!).