“Immersion into Ibiza’s wild beauty is paralleled in La Finca’s menu”

An intimate dining experience at a Nordic chef’s Ibiza farmhouse is gaining a cult following

Guests enjoy La Finca’s dining experience at rustic tables scattered across leafy terraces
Guests enjoy La Finca’s dining experience at rustic tables scattered across leafy terraces | Image: Maria Balda and Daniel Balda

Hidden treasures are a rare thing in Ibiza these days. But tucked away down a dusty camino in the south of the island is one of my favourite recent finds: Ibiza Food Studio’s La Finca, a dining experience run by Noma alumnus Boris Buono in the farmhouse home he shares with his wife Vanessa. I love the intimate setting, with rustic tables scattered across the terraces, surrounded by bay leaf trees, cacti and the loud hum of cicadas.

The langoustine, mussel, John Dory and saffron soup is inspired by Ibiza’s traditional bullit de peix fish stew
The langoustine, mussel, John Dory and saffron soup is inspired by Ibiza’s traditional bullit de peix fish stew

This immersion into the island’s wild beauty is parallelled in the menu, with Buono sourcing the majority of ingredients from nearby farms and markets, as well as from La Finca’s garden and his own foraging trips. The resulting dishes are an unusual blend of Spanish, Italian and Danish influences that nod to Buono’s Neapolitan father and Danish mother. On a recent visit, the soupy saffron broth (€25) of langoustines, mussels and John Dory inspired by Ibiza’s traditional bullit de peix fish stew, with the addition of creamy potato gnocchi, was truly delicious. My friend and I paired this, tapas-style, with a crispy radish salad with beetroot hummus (€12) and a white pizza (€18) from the wood-fired oven, topped with mozzarella, scamorza and wafer-thin slices of potato. 

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Everything sang with lightness and simplicity. Buono’s time in Michelin-starred kitchens has given his cuisine an innate elegance, yet a relaxed, soulful quality pervades at La Finca. This is very much a home, and every time I’ve been here he and Vanessa have been weaving around the tables, smiling and sitting down to discuss the dishes, introduce guests to each other or make recommendations from the array of natural and biodynamic wines, such as the unfiltered and fruity Mendall Terme de Guiu Blanc (€9 per glass) I sampled from Catalan winery Laureano Serres Montagut. 

Chef Boris Buono cooks his pizzas in a wood-fired oven
Chef Boris Buono cooks his pizzas in a wood-fired oven | Image: Maria Balda and Daniel Balda

This convivial approach extends to a range of social dining events, bespoke dinners and culinary classes at La Finca, which has gained a cult following among locals – as has its restaurant, Taller de Tapas, set in Ibiza’s Unesco-listed Old Town. This too offers an inventive twist on Mediterranean flavours, with a focus on communal dining, executed with heart. While I don’t want to give away all of the island’s remaining secrets, Ibiza Food Studio is one that’s certainly meant to be shared.

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