platos del mar y vinos naturales
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platos del mar y vinos naturales 〰️
People have long strolled down the pinewood-forested road towards Es Figueral for the beaches’ crystal clear water but this summer saw a surprising new spot on the shoreline of Ibiza. An aging beach bar has been taken over by a group of friends who, after giving it a gentle polish, have transformed it into a fully fledged Mediterranean kitchen – with a hint of Mexico and Japan, merging flavours from Italy, Guatemala and the Nordics.
AT NUDO
Nudo has three chefs, all of them well aware that the restaurant will necessarily found its existence on cooperation, team-work and some ego-downsizing. They want to offer something new, fresh, almost raw.
Jessica, Edoardo and Jose have focused on island-sourced ingredients, adding a minimum intervention on the raw materials.Natural wines are served, mainly made by small producers from Balearic, with grapes grown through organic farming.
BACKGROUND
Before moving on to start NUDO, Jessica Natali, Edoardo Fiaschi, José Conde met in Denmark and worked together at Noma. Alongside the experience in Copenhagen, they had the chance to travel to Japan, Australia and Mexico, following the opening of Noma’s pop-up restaurants.It’s that international (yet hyperlocal) spin they added to their background that makes the food so inventive and exciting. A lot of dishes are inspired by those past cooking experiences around the world, others were born by putting their minds around a table, giving birth to a new vision, remembering to always keep a soulful base.
Their common credentials of mastering good food down by the beach translate perfectly to this quiet and wild corner of Ibiza.
