Aiyanna Ibiza

At Ibiza’s luxe-boho hotspot Aiyanna, Zoë Perrett enjoys ocean views and a fresh Mediterranean menu

If Aiyanna was a person, it’d be one of those girls with a magpie eye for style, who flit from market to market on their global travels picking up a little something of the local style wherever they go. ‘Global boho’ was clearly the intention – and it’s been achieved with roaring success.


Huge patterned Guatamalan parasols shade the alfresco dining area, where a silver Airstream juice bar brings a hint of Americana to the mix. An abundance of natural materials and muted tones speaks of Scandi chic whilst, inside, colourful fake birds perch on cage-like lampshades that feel as though they could have come from an Indian bazaar or a Moroccan souk.

It’s all very eclectic, and it’s all extremely Ibiza. Like its sister venue Amante, Aiyanna has got it spot-on. And, like its sibling, it’s a venue with many different facets.

From the lower terrace, you can recline on a beanbag or a comfy chair whilst you stare out over the wavy waters of Cala Nova. Inside, an area well-populated with soft furnishings has a loungey feel. We dine on the terrace, which is scattered variously with oversized metal fish sculptures, blackboard menus, and impossibly attractive waitstaff.


Those waiters aren’t just winning in the aesthetic stakes, but also in the art of hospitality. Aiyanna is a cool venue, but there’s none of that arrogant service which suggests it’s a privilege to be there – just good vibes from a content, competent team.

From fresh-pressed juices to healthy veg-led mains, Aiyanna’s menu has nailed ‘Ibiza 2017’. Basque chef Oskar Reboredo’s food is mostly Mediterranean but with a Middle Eastern accent, and it’s perfectly suited to both place and customer.

Wines are fine here – not least a noteworthy pale Rioja rose, of which a chilled glass proves to be a thoroughly pleasant aperitif. A capsule collection of cocktails are heavy on the fruit (and light on the wallet), whilst a diverse list of superfoodie juices appeals to the abstinent.


Keen to try some of the seasonal organic produce that’s sourced from Aiyanna’s own garden, we kick off with a mezze platter to share, and in so doing almost achieve our entire five-a-day in a single dish.

Various crudites flank mounds of baba ganoush, beetroot dip and dal; cous cous salad and a warm pitta lending the whole shebang a little more substance. It’s the very definition of ‘virtuous indulgence’ and, given the popularity of veganism on the island, it’ll go down a storm.

If you, like us, are regularly swayed from the pleasures of plants by a nice piece of meat or fish, fear not: Aiyanna has plenty for you, too. Main course choices of lamb brochettes and grilled octopus stick to the venue’s signature style: both light and fresh with an exotic accent.

The former comes in the form of a kind of deconstructed kebab (which is swiftly reassembled by its eater) – skewers of juicy marinated meat served alongside tzatsiki, shredded salad and another of those pittas. Octopus aint always done right, but Aiyanna’s is a textbook example of how to cook the cephalopod: tender yet firm to the bite, and almost caramelised on the outside. Muhummara – a spiced puree of roasted red peppers, walnuts and bread – proves an astute accompaniment.

Some might suggest that 30-degree heat and a hot chocolate coulant are not a merry mix, but I have no problem putting paid to a perfectly-cooked pud with an oozing liquid centre that melds well with the beetroot ice-cream with which it’s served. Tropical fruit ceviche provides a cooler – and rather less calorific option.

When you’re in such a lovely location you feel no inclination to leave and, with absolutely no pressure from staff for you to make a move, you could easily stay put until they shut up shop for the evening (and indeed, we very nearly do). Aiyanna’s onto a winning formula – if they could sell it by the glass like those juices, they’d make a fortune.

Make it happen

Avinguda Cala Nova, s/n, 07850 Cala Nova, San Carlos, Ibiza, Spain
Find out more: To visit the website, click here

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