Whether you’re chilling in the lounge or you’ve booked a table on the alfresco terrace, there’s no question that you’re in for a culinary treat. Chef Ricardo Monge is the man behind the pans at Aiyanna Ibiza and in 2025, he’s tapped into ingredients and techniques from Central and South America, and explored flavours from Asian and Nordic cuisine to create a menu that is truly something special. Monge took inspiration from products, flavours and spices he discovered in markets, along with dishes sampled in other restaurants, while travelling in the off-season. He describes the 2025 menu as more innovative and more sophisticated, while retaining the essence of the Med that it’s always had. It’s the Aiyanna Ibiza you know and love, only tastier!

Early birds will love breakfast on the Aiyanna Ibiza terrace, where it’s all about taking things easy. The tranquil morning vibes on Cala Nova, the glimmer of the sun on the water as it slowly makes its way up over the east coast, and of course, the smell of freshly brewed coffee wafting across the terrace are irresistible. Brekkie is served from 10.30am until 12.30pm, a fresh and flavour-filled affair with hints of Middle Eastern flair. Start with a detox smoothie or a fresh juice and team it with healthy and hearty options like stacked avocado pita or shakshuka to get you fuelled up for the day of island adventures ahead.

From 12.30pm onwards, the terrace begins to buzz with the arrival of diners eager to sample Monge’s elevated new menu. It’s non-stop service until 11pm, which means Aiyanna Ibiza is perfect for early lunches, long and lazy meals, late afternoon snacking, early dinners, indulgent feasts and late-night bites, and there’s something to suit all appetites. A soft sea breeze skims over the terrace as you begin to peruse the menu – perhaps the biggest dilemma you’ll face all day is deciding what to order. Share some of the more-ish Aiyanna fried fish while you choose – bite sized pieces of John Dory, dogfish and baby squid served with lime mayo – or kickstart your metabolism with one of Monge’s signature starters: the salmon and white shrimp crudo with green tomato and caviar.
 
Don’t move onto mains without sampling the restaurant’s beloved grilled watermelon – as beautiful to look at as it is to eat, the chunks of fruit are glazed with agave and served with rocket, toasted almonds and cured Ibicencan goat cheese. It’s also highly recommended to order the gorgeous panacotta of burrata with smoked sardines and tomato compote. Only then can you contemplate moving onto the next course – and with an entire page of the Aiyanna Ibiza menu dedicated to creative vegan and vegetarian options, plus one for fish and seafood, and yet another for meat lovers, Monge ensures each diner in your group is well taken care of.

The homemade pumpkin ravioli is one of Aiyanna Ibiza’s vegetarian standouts, drizzled in yellow Datterino sauce and sprinkled with sharp Pecorino, courgettes, rocket and pine nuts, while the char-grilled ‘Perlina’ aubergines are hard for even a carnivore to resist, with creamy vegan cheese, juicy pomegranate, salty capers and semi-dried tomatoes, plus crunchy quinoa. It’s also hard to go past the roasted cauliflower with miso, lime and Romanesco, served with tender stem broccoli and scattered with agave-crushed cashews. Seafood fans will adore the lobster fettucine, with chunks of the delicate white meat tossed with fresh cherry tomatoes, sage and samphire, or the twist on one of Ibiza’s traditional dishes, the buillit, made with monkfish and prawns stewed in saffron and served with soft potatoes, snow peas and alioli.

Monge recommends sampling the seared Wagyu flank steak – a rich, flavourful cut complemented by lamb demi-glace, mustard caviar and a side of tasty thyme potatoes. There’s also a classic burger, upgraded with grilled Mahón cheese and truffle mayo, plus a melt-in-your-mouth confit lamb terrine with cous-cous and fresh mint yoghurt sauce; and the crispy Josper-grilled free-range chicken with zaatar, pine nuts and raisins Aiyanna Ibiza has truly raised the bar when it comes to fine dining on Ibiza’s east coast, and the culinary excellence continues with dessert. The chef’s favourite is the innovative tiramisu sphere with cocoa-infused crumble and tangy cherry, though it’s also difficult to resist the sunny lemon pie with Italian merengue and raspberry sorbet; the indulgent ricotta cheesecake with Amaretto pear and almond tuile, and the delicate strawberry tartare with rhubarb marinated in yuzu and Sichuan pepper, served with lychee foam. Perhaps it’s best to order one of everything to share around the table.

Monge packs up his kitchen at 11pm, but that doesn’t mean the night is over at Aiyanna Ibiza. The restaurant stays open until 1am nightly, and guests can feel free to linger over digestifs at the table, or retire to the stylish cocktail bar, where craft cocktails like the Frida Kahlo (a tequila-based mix with lime, passionfruit and watermelon, inspired by the artist’s eclectic character) and the grassy and zesty Buenavista – made with rum, Italian Amaro, coconut and ginger – vie for attention against twists on classics, like the Blackberry Martini, Lavender Sour and the Mezcalita Eléctrica. For some, it’s a nightcap; for others, the night is still young, and the action of Ibiza’s party scene awaits.
 
For those diners lucky enough to be visiting Aiyanna Ibiza on the night of the full moon, you’ll also be rewarded with the most breathtaking view of the moon appearing on the eastern horizon and rising gracefully from the sea, right in front of your eyes. Reservations are essential as places are limited – it’s an experience that is as unforgettable as the food, the service and the sophisticated design of the restaurant itself.