HUMO

Tucked away in the sleepy enclave of Siesta, HUMO is the bold new Latin American-inspired Ibiza restaurant on the rooftop of stylish boutique hotel Nativo Ibiza. Here, tantalising smoky aromas drift from the open kitchen and panoramic sea views set the scene for an evening of indulgence beneath the stars.

A cocktail on arrival is practically mandatory and the expert bartenders at HUMO have designed a ‘wild’ menu made up of smooth mezcal mixes, tequila twists and piscos that pack a serious punch, fused with tropical fruits like papya or lulo, in keeping with the Ibiza restaurant’s jungle-inspired menu. Settle in with a citrusy negroni or pineapple-infused spritz, watch the flames flirt in the kitchen and let your tastebuds be tantalised by the heady scent of firewood.

At the helm of the kitchen is chef Alberto Bermejo, whose mastery of cooking over an open flame transforms a once-primitive form of food preparation into an art form. There’s no denying the allure of a roaring fire – human beings have long been transfixed by its power – and at HUMO, the open kitchen and its sizzling, smoking grills are mesmerising. Drawing on ancient and contemporary techniques, along with the delicate flavour combinations created with smoking embers and raw flames, Bermejo has created a menu that will make you want to return to the cutting-edge Ibiza restaurant again and again.

It all starts with chunks of flame-grilled bread and lashings of herb butter, dipped in roasted red pepper chimichurri. Then, take your pick of fire-kissed starters such as grilled melon and ham (a twist on the Spanish classic); melt-in-your-mouth marrow and steak tartare with pickles and egg yolk; smoked mussels; and even grilled avocado doused in smoky romesco sauce. Not everything at HUMO hits the grill however – the Ibiza restaurant’s raw bar includes ultra-fine carpaccio and a zingy, zesty ceviche, always made with the freshest catch of the day.

The main menu at HUMO is divided into three parts: veggie, hunting and fishing cuts, meaning there’s something to suit all tastes. Premium cuts of meat are flown into the Ibiza restaurant from mainland Spain, Argentina and the USA and matured between 14 and 21 days, and range from churrasco nacional and entraña (skirt steak) to a Black Angus high loin. There’s also crispy and spicy chicken, fall-off-the-bone barbecued pork ribs and a decadent roast duck magret that’s been marinated in red curry. From the sea, sample whole fish charred over the red-hot glow of smoky wood fires; succulent flame-grilled red prawns; plump and juicy grilled octopus with olive alioli and Indian lentils, and more.

Those looking for less meaty morsels can lust over HUMO’s cauliflower ‘t-bone’ steak in masala curry; charred brochettes stacked with Portobello mushrooms, corn, peach, parsnip and pumpkin; or an ajoblanco of slow-roasted leeks with galangal. Sides at the Ibiza restaurant include garden-to-plate tomatoes and onion; stir-fried brown rice with veggies and chifa; smashed and herbed potatoes and the more-ish grilled banana with smoked cheese and balsamic nuts.

A night at HUMO leaves you feeling like you’ve found one of those delightfully rare Ibiza secrets; its hidden, jungle-inspired, sky-high setting adding further to the Ibiza restaurant’s appeal. It’s rich, primal and perfect for communal feasting – and one visit is never enough.