One of Ibiza’s most popular restaurant destinations since opening five years ago, Bottega il Buco continues to attract diners with the recent appointment of head chef Max Rivera Papic, who brings experience from training under Alain Ducasse at The Dorchester in London.
© Bottega il Buco
The menu blends classic Italian techniques with fresh, local ingredients. Highlights include burrata paired with local strawberries, toasted hazelnuts and a bright herb emulsion; scallop crudo with avocado, kumquat, sumo mandarin, jalapeño and chive blossom; paccheri in a roasted vegetable and lamb ragù; spaghetti nero with calamari, oven-roasted tomatoes, colatura and pepperoncini; and Italian broccoli finished with lemon and pepperoncini. Desserts are simple and flavorful, such as vanilla panna cotta with wild strawberries, honey and pollen.
© Bottega il Buco
A sister restaurant to the renowned il Buco in New York, Bottega il Buco emphasizes communal dining with daily “sharing boards” featuring artisanal products sourced locally and across the region, including producers from Italy, Spain and Portugal. Boards showcase cured salamis and regional cheeses alongside freshly baked focaccia made from ancient Triticum Durum whole grains grown in Sicily. The selection also highlights high-quality tinned fish from coastal Spain, Portugal and the Baltic Sea, such as smoked sardines, chargrilled octopus, smoked trout and Baltic sprat.
© Bottega il Buco
Beyond the main dining room and outdoor terrace, the venue includes a Roman-style focacceria and a Mediterranean alimentari food shop, offering a broader taste of regional specialties. Guests can dine on site, enjoy beachside sunshine, or order from the full menu for villa delivery across the island. The wine list, curated by Roberto Paris, focuses on organic and biodynamic selections from Spain, Italy and Portugal to complement the menu’s fresh, seasonal flavors.