Foodie Friday – Bliss at Bless, Ibiza

We stayed in idyllic Ibiza for a few days in early October – post the crazy summer – at a Leading Hotel – Hotel Bless – about 45 minutes from Ibiza town, in the mountains / on the beach.

A beautiful hotel (Forbes top 50 worldwide), with a brilliant rooftop bar – Epic (See KRC Foodie Friday – In Ibiza with Trudy, September 29th).

We enjoyed a wonderful dinner in Martin Berasategui Etxeko, one-star Michelin in the bespoke, wonderful dining room in the Hotel.  Martin is Spain’s most decorated chef with 12 Michelin Stars, including three for his famous restaurant in Lasarte-Oria.  Etxeko, a Basque word meaning ‘from home’ and is an excellent description of the restaurant approach – Basque and homely.

Here’s our menu – washed down by a magnificent Meursault and a superb Petit Cheval Blanc 2010.

Martin’s Journey

Tasting Menu

First Step Snacks:

  • Ham Omelette (lightly cooked with a liquid centre)
  • Crispy carob toast with smoked sardine, roasted piquillo pepper and dashes of avocado mousse
  • Marinated mussels with a garlic and butter emulsion

Second Step Snacks:

  • Tempura hake with an amontillado and caviar mayonnaise
  • Citrus trilogy

Selection of our olive oils, breads and butters

The Classic Choice:

  • Chilli foam, Ibiza sirvia (lemon fish) marinated in a cucumber and watercress mayonnaise

Land and Sea in Harmony:

  • Etxeko salad “just how Martin Berasategui likes it”

From the Land:

  • Slice of smoked Iberian pork shoulder, hints of oyster tarama and mustard ice cream

From the Coast to the Garden:

  • Langoustine carpaccio served on a textured fennel emulsion

From the Ocean:

  • Roast wild sea bass served on a bed of seaweed, with scallops and cauliflower couscous

The Traditional Choice:

  • Suckling lamb in gravy, with wild mushrooms, black agliata (traditional Italian garlic sauce) and hints of soured milk

Palate Cleanser

  • Gin – Fizz


  • Celery sorbet with brandy granita, carrot with hints of beetroot and fruit

A Surprise:

  • Creamed mango with sugared hazelnuts, coffee butter and vanilla toffee

Our Sweetest Finale:

  • Lemon sponge with chocolate and coffee crème
  • Caramel-filled profiterole
  • Mini raspberry and cocoa truffle

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Kevin Roberts

Kevin Roberts is founder of Red Rose Consulting; business leader and educator; author and speaker; adviser on marketing, creative thinking and leadership.


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