This season, the seductive gastronomy at Lío Ibiza is firmly linked to the nightly show at this iconic restaurant and cabaret in Marina Ibiza. It is a wild, daring, provocative show where the food plays a leading role. This year Ínigo Rodriguez, executive chef of the Pacha Group, has introduced the Sauvage concept, the pure essence of Lío. Alongside him, chef Josetxo Arrieta, a veteran of the Lío kitchen, and who has a long track record working in top national and international establishments, and Alba Soler, form the perfect team; the pair have worked together before in the restaurant’s kitchens preparing over 500 meals a night for diners. This summer Lío Ibiza proposes a delightful menu of 37 dishes, which includes the legendary Lío oyster served with caviar and champagne; the authentic glazed tuna with almond and cherry that has won the seal of approval from thousands of guests; the traditional Ibizan prawn carpaccio with hazelnut, pineapple and ‘passion in fruit’, as well as a special selection of dishes for carnivores. The surprise is served and the offering from these two great chefs guarantees an ecstasy of gastronomic pleasure bound to remain forever in the memories of the guests that dine there night after night. Once again Lío becomes the place to be, a place where you can let your hair down and feel free in a sophisticated, fun and uninhibited atmosphere.
