Located in Cap Negret on Ibiza’s western coastline, Madunia is a culinary haven boasting an organic, Mediterranean-inspired menu.

A small detour beyond the bright lights of San Antonio on Ibiza’s west coast leads to the tiny coastal beauty spot of Cap Negret. Long loved by locals seeking refuge from the crowds, this secret beachside neighbourhood is undergoing a remarkable transformation. Past the picturesque Cala Gracioneta, along a winding road lined with pine trees, sits a beautiful new restaurant. As the first instalment in a new hotel complex that will open in 2026, Madunia is leading the way in this area’s long-awaited glow-up.

As you step through the doors, the mood is reminiscent of Tulum, with earthy tones, wood finishes, pale ochre flooring, and natural fibre lamps all shining in the golden glow of the setting sun. A thoroughly Mediterranean menu creates a combination perfectly suited to Ibiza. This labyrinthine space is set over multiple levels, each a stage for intimate gatherings and larger celebrations. Begin your evening on the Madunia sunset deck, cocktail in hand, and take in the spectacle of the sun setting before heading down stone steps leading to the main terrace with its Aztec-inspired décor, chic furniture, and soft amber light that bathes diners in a gentle luminescence.

Born and raised in Nicaragua, then relocating to the Netherlands at 13 years of age, Madunia’s head chef, Ivan Arauz Beusink, started out washing dishes when he was 15 and worked towards several prestigious positions before taking the top job at the MICHELIN-starred and much-fêted Rijks restaurant in Amsterdam. After a group of restaurateurs and hoteliers introduced him to the concept intended for a new space in Ibiza in January 2023, he moved his entire family to the island to begin a new life six months ago. “It was the right moment to take a leap of faith,” he says. “I want my children to learn Spanish and to be closer to our family in Nicaragua. And after 10 years of working at Rijks, it was time.”

Arauz Beusink’s vision for Madunia has always been farm-to-table, organic food with as little impact on the environment as possible, and the change of location to Ibiza meant a new set of local ingredients to work with – enter right-hand woman and sous chef, island-born Cristina Dueñas. “Cristina and I have done a lot of eating together around the island and the exchange of culinary knowledge has happily continued ever since,” says Arauz Beusink. The fusion of Ibicenco and Nicaraguan influences, stemming from Dueñas’ knowledge of local cooking and Arauz Beusink’s roots, has resulted in a menu bursting with fresh and daring flavours.

Madunia draws its name from Mama Dunia, or Mother Earth, so it’s no surprise that Arauz Beusink and his team work closely with farmers’ cooperatives to source some of the freshest produce from land and sea. The lower levels of the expansive restaurant terraces are home to a verdant herb and vegetable garden, which provides a variety of produce and an aromatic backdrop for small events and private gatherings. “It’s a dream to pick fresh herbs and flowers in the morning and to use them that same night in the restaurant,” he says. “And the nice thing is, we know it will only grow and provide us more in the coming years.”

Expect a selection of tantalising dishes, each meticulously crafted to honour the vibrant essence of Ibiza and carefully brought to life by Arauz Beusink and his talented team. The Madunia gourmet journey begins with an array of starters that include tangy red tuna with grapefruit and chives, indulgent steak tartar with romaine lettuce and rocoto cream, crunchy garden-fresh crudité served on a tangy herb-infused dip, and king crab with pipián salsa and tostada.

Much of the menu arrives fresh from the grill, and Arauz Beusink’s love of open-fire cooking is clear. “It is a purer way of cooking,” he says. “Grilling on an open fire gives layers of flavours you cannot achieve with other techniques.” Stand-out mains at Madunia include a feast of melt-in-the-mouth Wagyū short rib on a fragrant bed of rosemary; tasty, seasonal vegetable-laden rice; monkfish with fried kale and a salty dash of anchovy, and a juicy presa Ibérica served with tomatillo sauce and a plum demi-glace.

The choice of desserts at Madunia is guaranteed to leave the sweet-toothed weak at the knees. The air is filled with the heavenly smell of childhood campfires as the marshmallow and hazelnut parfait is seared table-side with a coal from the grill, and the melodic notes of raspberry sorbet and chocolate brownie with rose are simply a match made in saccharin heaven.

Leading the warm and friendly front-of-house team is the charismatic island local, Toni Leo, and service is delivered not just with a smile but with a joyful spirit that makes you feel instantly part of the Madunia family. After many years of working in prestigious fine dining establishments such as Lío in Ibiza and Park Chinois in London, Toni brings the same passion and vision for great service to this hidden hillside haven.

A flawless backdrop for romantic dinners, phenomenal meals with friends, plus special events and weddings of all sizes, Madunia is set to become one of the most in-demand dining destinations this summer – and this is just the beginning for these west coast pioneers.