“Mediterranean Kaiseki”- chef Óscar Molina presents a new gastronomic concept at La Gaia
This season, chef Óscar Molina takes his culinary proposal one step further by developing a whole envolving ceremony for the five senses that creates the perfect combination between the haute cusine and artistic expression at the restaurant of the Ibiza Gran Hotel.
Ibiza, may 2019.- La Gaia, the gastronomic restaurant located at the Ibiza Gran Hotel, opens this season with a new gastronomic concept. An honest culinary proposal in which Óscar Molina, executive chef and ideologist of the restaurant, shows his most personal side while expressing his experiences, memories, emotions and vindications through his gastronomic creations. Thus, the Mediterranean Kaiseki philosophy takes over Ibiza this summer.
With Japanese influences based on the Kaiseki tradition that turn the dinner into an authentic ceremony where every detail, color, texture and taste are balanced on the plate to express and emphasize the true taste of every ingredient, this season chef Óscar Molina will be deepening and introducing, more than ever, his local environment into his culinary creations. Thereby, Ibiza, the Balearic Islands and the Mediterranean Sea will be the protagonists of the menu at La Gaia.
Other recipes, like the ray fish ravioli with razor-shells, roasted aubergine purée and tsume foam, vindicate the protagonism of high quality local raw products unfairly devaluated as the ray.
Desserts like Santa Inés, made of mou caramel carob and served with Ibicencan herbs ice cream and mint gel, take the diner to the small island village that gives it its name.
During this season, the diners at La Gaia will be able to delight themselves by enjoying the gastronomic ritual that the chef and his team have carefully created along the menu. A whole ceremony to find not only the best of the Japanese tradition but a wide range of culinary techniques, ingredients and Mediterranean influences.
The result is the perfect combination of the haute cusine and the artistic expression in the service of the best local and fresh raw products.
Around this Kaiseki ceremony, La Gaia has created a sensorial and envolving journey that appeals to the five senses and transcends the gastronomy. Thus, this season, all the commensals will immerse themselves in a global experience that begins in the moment of the booking reservation. “We are not going to settle for an excellent meal and a high quality service. We want to make a difference by gifting our clients with special moments while being able to move them throughout a very personal and caring treatment that makes them feel like at home” states the executive chef Óscar Molina.
The self-demand and curiosity of Óscar Molina for trying new techniques, products, textures, tastes and, above all, for surprising his clients have forced the chef to take one further step from his previous nikkei culinary proposal into this new gastronomic bet. Thus, Mediterranean Kaiseki meets his constant search for the excellence and sophistication, giving rise to a whole ceremony where the tastes will have a great protagonism.
“This new gastronomic bet at La Gaia is with no doubt my most personal project, it talks about me and everything that surrounds me. Every recipe is a reflection of my travels, experiences, knowledge and influences. Also, we have a very rich and dynamic menu that evolves and vary with the seasons”.
About La Gaia: La Gaia is the gastronomic restaurant located at Ibiza Gran Hotel. Managed by the chef Óscar Molina and inspired by the Japanese Kaiseki tradition that reflects the perfect combination between high cusine and artistic expression around the Mediterranean universe, La Gaia has designed a culinary proposal capable of transporting the most exquisite palates into other gastronomic worlds. The result is a whole menu with a strong personality and creative winks that come from the very latest gastronomic trends.