The kids’ version of the Hell’s Kitchen Ibiza cheeseburger is built on a juicy smash patty topped with white cheddar, tomato and lettuce, and, naturally, served with a side of crispy fries. Chunky rigatoni comes doused in bolognese sauce and a generous scattering of Parmesan, and while a margherita pizza is always a hit – as is adding a prosciutto topping – very few little diners can go past the diabolically delicious baked mac and cheese. The kids’ experience at Hell’s Kitchen Ibiza can be booked in advance, giving parents the peace of mind that their kids will be entertained as well as fed, but thankfully not to the devil himself.

As the kids pack up their pitchforks (ahem, spatulas), tuck away their horns (err, chefs’s hats) and head home home for the sweetest dreams, the pace picks up at Hell’s Kitchen Ibiza. Once the sun goes down, the night surges forward in a cornucopia of sizzling indulgence, and the evening crowds come to indulge in their pre (Hï Ibiza) or post (Ushuaïa Ibiza) party fix. At the helm of the kitchen, chef David Tapia has embraced the island’s abundance, developing the seasonal menu to include some tasty new dishes including two devilishly delicious prawn dishes: crispy-yet -fluffy prawn croquettes served tic-tac-toe style, with a side of silky delicate shrimp tartar; and a light red prawn carpaccio that is an ode to the Mediterranean.

The newly added sea bass tiradito boasts dainty slices of fish in a fresh and zesty marinade, while the innovative succulent chicken breast comes with a mushroom carbonara, oyster mushrooms and truffle honey. Meanwhile, the bourguignon-style pork cheek, accompanied by pear carpaccio, liquorice demi-glace and crispy kale, is the final new addition to the Hell’s Kitchen Ibiza menu this season. But of course, that’s not all… fans of the fiery fine dining destination will be pleased to know all of the classic Gordon Ramsay dishes they know and love remain on the menu, from the world-famous beef Wellington with creamy mashed potato and red-wine glaze to the piled-high Hell’s Kitchen Burger, complete with hellfire aioli.

Carnivores will savour the Hell’s Kitchen Ibiza steak tartar prepared with Dijonaise, a silky egg yolk, truffle and focaccia toast, while the scallops gratin with garlic butter, foie gras and Béarnaise are a much-loved dish to share, as are the red curry-infused Thai mussels. Grilled salmon comes glazed in miso butter and served with a red cabbage veil, pickled cucumber and dill, and the iconic lobster tail risotto – poached in butter and served with candied lemon, fennel and Parmesan is pure luxury. Then there are prime cuts of beef – Chuletón and rib – and fresh octopus, kissed by the flames of the grill before being delivered direct to your table, and seeing as though you’re going to Hell anyway, you may as well add a side of lobster tail side to see you through.

Grand Vintage: Heaven in Hell, brought to the Ibiza outpost by Moët & Chandon is a date-night deluxe experience. A private area positioned above the kitchen lets couples take their rightful place as King and Queen of Hades, overseeing the molten pit of Ramsay’s underworld while relishing the fruits of hell’s labour. Dramatics aside, these exclusive tables enjoy a complete view of the goings-on as the Hell’s Kitchen Ibiza chefs chop, concoct, boil and bubble away. The dishes on the menu have been specially chosen to match with Moët & Chandon Grand Vintage 2016, with a selection of four starters and three mains, plus a selection of desserts, to keep couples sated while they rule over the restaurant – even if it is just for one night only.

It turns out hell – or perhaps, more accurately in this case, a night in Hell’s Kitchen Ibiza – is as exacting as Gordon Ramsay himself, and dinners here are a metaphorical baptism of fire. Every bite contains the intensity of the maestro’s singular vision, and while the evening may begin as a slow burn, the effects leave a trail of sensational flavour to be remembered for eternity.