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Menu Introduction  1

Fresh, Seasonal, Healthy

In 2017 Aiyanna will only be open during day time, with our kitchen closing at 17.30h.

Using organic produce grown in Aiyanna’s own organic garden, the dishes are seasonal, fresh and healthy and have a nod towards the flavours of the Eastern Mediterranean.

food truck

Aiyanna Food Truck

Whether you want a relaxed sharing plate lunch or a long afternoon of eating and drinking, the Aiyanna menu compliments a perfect day at the beach.

The menu is paired with a selection of wines, cava and champagne as well as our own Aiyanna cocktails and fresh juices.

Black and white quinoa tabbouleh with vegetable crudité
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Organic Ibicenco tomato salad with fresh burrata
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Crispy chicken salad, kumato tomatoes and avocado
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Beetroot salmon salad with crunchy fennel
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Iberian cured jamón with bread and tomato
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Steamed mussels with Spanish spicy sauce
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Vitello tonnato with girisini, mezclum and pomegranate
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Aiyanna’s crisp fried mixed fish (Dogfish, baby squid and whitebait)
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Rigatoni arrabiata wthi boconcini mozzarella

Vegetarian lentil and falafel “meatballs” with tomato souce
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Aiyanna’s special burger with caramelized onions and truffle
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Fillet of sardines stuffed with mozzarella and a spinach pesto and backwheat
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Spanish black rice with cuttlefish, fried txipirones and all i oli
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Grilled octopus with red pepper muhammara dip
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Baked seabass with sautéed potatoes and vegetables caponata
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Spiced lamb brochettes with tzatziki
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Dukkha (seed, nuts & spice mix) crusted chicken with celery purée

At Aiyanna Ibiza you will find a gleaming silver food truck that serves healthy juices and freshly prepared snacks. Whether you want to eat in the lounge area or take away to the beach, the menu is perfect for long, hot summer days.

We're trying to be good for the environment as well as good for you! Everything that is disposable is 100% organic and made from renewable or recycled materials.

All that goodness and served with a smile.

Our chef, the Basque Oskar Reboredo, started his professional career working under chef Mike Uría in José Luis Restaurant in Madrid and learnt his trade in several prestigious Spanish restaurants including Botafumeiro, Les Catre Gats and Shoko in Barcelona and the five-star Iberostar Hotel in Mallorca.

In 2002 Reboredo moved to London where he worked in the kitchens of some of the most innovative restaurants such as Sketch, by the emblematic Pierre Garnier, whose elaborate fusion cuisine gained him three Michelin Stars; and the Michelin Star Japanese restaurant Zuma.

However his success came when he became head chef at the L restaurant, which was awarded as the restaurant of the year in Modern Iberian Food in 2006. It was also during that stage when he achieved his first personal award as UK Best Dish Award by the Restaurant Magazine for his dish “Courgette flowers stuffed with bufala mozzarella and Cantabric anchovies in beetroot tempura”. During the same year he was also recommended by the Michelin Guide and collaborated weekly with the newspaper The Guardian where he published his own recipes.  
 

black rice
fried fish
tomato salad
salad
fresh
fruit
falafel
cheesecake

Reservations

 

We look forward to seeing you

Table bookings for up to 9 people can be made online.

Larger group bookings must be made by telephone or email.

RESERVATIONS

If you have any difficulty making online reservations please telephone or email.

T: +34 971 330 456
E: reservations@aiyannaibiza.com