Atzaró and Ottolenghi are a match made in heaven – the former providing a beautiful place to share in joy and the latter creating an unforgettable feast to enjoy in the company of friends, old and new, beneath the stars.

A stroll through the grounds of the iconic Atzaró Agroturismo Hotel estate is a truly exquisite Ibiza experience. The 300-year-old finca nestled within romantic abundant gardens, the terraces shaded with dappled light, and the swimming pools glistening in the sunshine, lined by orange trees, palms and vines – it’s a sensory feast – are an invitation to a magical fairytale at this much-loved heart of Ibiza. On reaching the now-renowned Atzaró Vegetable Garden, you might even find yourself believing in fairies once more. This vast and mature garden supplies the hotel with organic vegetables and herbs, while the generations-old orange farm beyond yields citrus fruits, and on Saturday August 10, 2024, this bountiful harvest will be harnessed into a five-course menu delivered by none other than Yotam Ottolenghi at his second Ottolenghi at Atzaró alfresco feast.

The inaugural Ottolenghi at Atzaró event was held in 2023 and sold out well before the night of the event, attracting 200 Ibiza foodies and fans, and this year’s event appears to be even more popular. The minute the man himself stepped into the Atzaró Vegetable Garden for the first time, he was subsumed by excitement. Perusing rows of tomatoes, aubergine plants heavy with shiny purple fruits, peppers of a dozen types, a myriad of chillies, countless kinds of alliums, and bed after bed of herbs, the legendary chef and author could barely contain his delight. The menu and dinner that followed have already gone down in Ibiza history as one of the best gatherings of all time. Enamoured by the evening, the gardens, and the people, Yotam Ottolenghi could not resist a repeat performance in 2024.

The Jerusalem-born, London-based Ottolenghi rose to fame in the early 2000s when he opened his eponymous Notting Hill deli. His rise to prominence was further solidified when he began writing the popular weekly column, The New Vegetarian, for The Guardian newspaper, despite not being a vegetarian himself. He single-handedly recalibrated how the world cooks, fusing diverse influences and flavours into his award-winning restaurants and cookbooks. Ottolenghi’s passion for food and commitment to culinary excellence make him a true icon in the gastronomic world. His philosophy is perfectly aligned with Atzaró Agroturismo Hotel and the island of Ibiza, centring on fresh, seasonal ingredients and a harmonious blend of textures and tastes.

Ottolenghi at Atzaró begins with guests being guided through the vegetable garden under walkways dripping with climbers, grapes, and flowers, leading towards Atzaró’s giant and noble pine tree, where welcome drinks are served to the hum of live music. Signed copies of Ottolenghi’s book, Flavour, are handed out from a covered stand as people mingle and chat with the man himself, who confidently and kindly stops to talk and share stories as if he is already a lifelong friend. He welcomes guests as they take their seats at long family-style tables in the garden plaza, the sky above filling with stars. With the precision expected of an Atzaró Agroturismo Hotel event, a team of servers seamlessly delivers dozens of platters filled with the most delectable of Ottolenghi recipes as the night evolves – a truly authentic island experience.

With carte blanche access to the Atzaró Vegetable Garden, Ottolenghi and his team have created an exceptional menu for this year’s event that culminates in a culinary celebration of Ibiza and the Mediterranean. Starters include gildas made from pickled cabbage, anchovies and an orange-coriander crunch; and padrón peppers with smoked almond dukkha and rose vinegar, in addition to confit tomatoes with lemon yoghurt, chilli from Urfa in Turkey, and oregano.

The second course includes pkhali – a traditional Georgian dish of minced vegetables, with Ottolenghi’s version made with marinated beetroot and green olive salsa – alongside smokey grilled peppers with marinated golden raisins, capers and almonds. Next, for the third course, comes roasted aubergine with shawarma spiced onions, tahini, zhoug, and walnuts, and for the fourth course, tuck into skewers of black lime beef with butterbean mash and sumac onions, or the vegetarian version made with celeriac, bkeila – a Tunisian Jewish dish of spinach and beans – and a fermented chilli sauce.

As the wine and conversation flow, a troupe of Flamenco dancers and musicians takes to the stage with a passion perfectly aligned with the night’s flavours while plates of burnt honey muhallabieh are served to end the evening on a sweet note. This Middle Eastern milk pudding, doused in orange syrup, comes with delicate kataifi – a cousin of baklava made with crispy almond and pistachio filled pastry.

By this stage, diners have moved seats to meet new people, exchanged contact details, and made new friends – many of whom declared their intentions to return to the event in 2024. And this is what Atzaró and Ottolenghi are all about – providing a beautiful place to share in joy. Tickets to Ottolenghi at Atzaró are now on sale – click the button below for full details.