The culinary journey at Zeneat continues with lunch and dinner, and the menu is stacked with Mediterranean-inspired creations featuring unexpected twists. Start with sharing plates like Mantra – a pile of warm, gooey medjool dates filled with velvety cream cheese and almonds then wrapped in crispy pancetta – or Oasis, a plate of crispy falafels served with a trio of colourful and flavour-filled hummus. For mains, Ember is a hearty Wagyu entrecôte, kissed by the flames of the grill and served with potato mille-feuille, while Tide takes your taste buds on a trip between salty, sweet, crisp and smooth with oven-roasted salmon topped with a generous pistachio crust alongside smooth-as-silk carrot, ginger and honey purée.

Already a favourite among regulars, the Solaris zucchini carpaccio is topped with zingy lemon, crunchy toasted pine nuts and shavings of sharp, aged Parmesan. Other signature dishes include Gaia – homemade spinach gnocchi in coconut curry – and Shade, a creamy mushroom, date and vegetable risotto inspired by the earth surrounding Zeneat. Special rustic touches like fresh, homemade focaccia or platters piled high with Iberian ham, sobrasada and local cheese tie everything back to Mediterranean kitchen traditions. And there’s so much more to delve into…

The menu names and descriptions are all part of the Zeneat charm. “I decided to give each dish a unique name, because I believe that when something has a name, it has a spirit,” says Zuzana. “This makes it more memorable for the guest and transforms each choice into more than just an order – it becomes a small story to remember.” Each dish comes complete with its own narrative-style explanation, and by framing food in this way, Zuzana invites guests to see dining at Zeneat as a poetic experience, a tale to savour and retell.

Produce curation is another point of pride here. Many of the elements used at Zeneat come directly from the hotel’s own gardens, while the rest is sourced from farmers and artisans across the island who share the same philosophy of quality and respect for the land. This ensures that each dish is grounded in the essence and traditions of Ibiza – a farm-to-table philosophy with a distinctive character that makes every plate unique.

While the food is central, the drinks are given just as much love. With the help of Paula, the passionate mixologist behind the bar, Zuzana and the team at Zeneat have crafted a list that complements the philosophy of the kitchen: elegant, balanced and full of freshness. Creative cocktails sit alongside organic wines, homemade lemonades, fresh juices and perfectly brewed coffees, making it as easy to sip something light at breakfast as it is to toast the evening with a carefully mixed aperitif.

Atmosphere is everything at Zeneat. On Wednesdays and Saturdays, Derek Harrison fills the terrace with live electronic guitar and sound healing sessions, while Thursdays are all about the magical voice of Azahar López. The team go out of their way to make sure every guest feels at home and for Zuzana, this sense of belonging is key. “Zeneat has its own special energy: warm, welcoming, yet also full of life,” she says. Families find it especially easy to settle in, thanks to the relaxed setting where children are just as welcome as couples or groups of friends, greeted with their very own inclusive menu: For the Little Humans.

Zeneat at Can Vistabella is, in many ways, the natural evolution of the boutique hotel’s story – a dining destination that feels as authentic as the Ibiza landscape it sits upon, embracing the community that surrounds it. Hidden away in the hills yet open to all, it’s soulful in spirit yet playful in detail, leaving a mark long after the last bite. “For me and my team, Zeneat is a project that makes sense, that carries meaning, and that was created with passion and dedication,” says Zuzana. “Our dream is simple: that every person who sits at our table takes away more than a meal – they take away an experience with real soul.”