Mains feature Maymanta’s noteworthy ají de gallina lasagna – gratinated free-range chicken, chilli, truffle and demi-glace – or konishi ceviche, a hearty bowl of cured tuna, citrus ponzu, grilled pak choi, crispy noodles, chilli and kiuri. There’s also goat cheese and loche pumpkin ravioli for vegetarians, served with creamy sage and ají amarillo chilli; and chaufa bachiche – a stir-fry with rice, veggies and crispy porchetta with spicy passionfruit charsiu. Desserts are equally wonderful, with the summer merengada – crunchy meringue, passionfruit, sauteed fruits, yuzu and pisco jelly – a standout, alongside torrija apicoaronada, an end-of-meal treat fusing Mexico’s most beloved tres leches cake with Spain’s classic postre.

RESERVE A TABLE AT MAYMANTA HERE

Next stop: Siesta, where the fiery roots of primal dining are showcased at HUMO at boutique hotel Nativo Hotel Ibiza. Under the watchful eye of chef Alberto Bermejo, the menu pays homage to the delectable complexities of Mexican, Peruvian and Thai cuisine, where prime cuts of meat – imported from the best suppliers in the world – are teamed with seasonal, local produce, and then grilled, marinated and fired into deliciously embered dishes that celebrate the earth. Start with small plates such as the sirloin steak tartare with delicately grilled marrow, topped with pickles, aged mustard and egg yolk; a silky-yet-zesty sea carpaccio, made with the freshest catch of the day; smoked mussels with coconut juice, kaffir lime and chipotle; or carob-grilled provoleta mushrooms with sun-dried tomato pesto.

The main event at HUMO is all about the pleasures of the grill, where 21-day matured steak, churrasco nacional, American Black Angus and spicy chicken are on constant rotation on the flames. Juicy strips of pork ribs are seared and served with achiote and barbecued apricots from the Ibiza countryside, while the decadent duck magret in red curry with cooling cucumber and mint is a taste-sensation. From the sea comes flame-licked whole fish and prawns, or octopus with alioli and beet calamata, served with Indian lentil salad. Nature’s bounty provides a vibrant plant-based spread that includes a scorched-to-perfection cauliflower T-bone; roasted aubergine; plus the ‘brochette of cultivation’ – a complementary combination of smoky seasonal fruits and vegetables.

BOOK A TABLE AT HUMO HERE

The final destination on the NCalma Hotels gourmand tour takes diners across the island to Ibiza’s west coast, where the sunset-adjacent new five-star hotel, Bonito Ibiza, is also home to sky-high fine dining restaurant, CIELITO. As the sun casts its final glow before melting into the sea, this refined, terracotta and turquoise-hued alfresco dining space – complete with a plunge pool (for daytime visitors) and hypnotic views across the Med – starts to truly stir, as chef Nil Vegara and his team step into the open kitchen and embrace modern Mexican cooking with plenty of tantalising twists. While you take your time perusing the menu, don’t miss the intriguing sundown cocktail anthology: the Green Chihuahua, La Bruja and Agua Santa.

The CIELITO menu starts with a selection of small plates such as elotes callejeros (Mexican street corn), guacamole – mashed to order at your table – with crispy shrimp; the spicy tang of marinated tuna toast with chipotle and avocado, or crispy cheese quesadillas. Choose between tasty red shrimp or smoked, Sinaloa-style aguachiles, and cured sea bass or classic seafood ceviches, followed by a steady stream of tacos, including all the faves: lamb birria, cochinita pibil, tinga de pollo and Baja California. As colourful and beautifully presented plates are passed across the table, just remember the mains are yet to come – although it’s hard to forget with the mouthwatering aromas floating across the rooftop from the blazing open grill.

Tender beef ribs in mole; shrimp in petrolera-style salsa served with bone marrow; nopal enchiladas with salsa de chile and avocado cream; and the mighty ‘El Guerrero’ (translation: the warrior) grilled Tomahawk – no plate should be left unconquered at CIELITO, and that extends to dessert. Classics like tres leches, churros con dulce de leche, and refreshing mango ice cream with spicy chamoy satisfy your inner child and palate alike.

RESERVE A TABLE AT CIELITO HERE

From the rooftops of Santa Eulalia and Siesta to San Antonio Bay, NCalma Hotels group has created a world of culinary perfection, proving that globetrotting good food doesn’t always need a passport.