The story
In the heart of Ibiza, at the Ibiza Gran Hotel, La Gaia stands as the most personal project of Chef Óscar Molina. Since 2008, Molina has shaped the island’s culinary landscape, and at La Gaia, he presents a vision that earned a Michelin star for 2026. The restaurant describes itself as "a journey through roots, faces, and flavours," where each plate tells a story of creative process, Mediterranean spirit, and the dedication of local suppliers.
The cuisine is a refined fusion of international techniques and the purest local ingredients. Molina’s team, including Sub Chef Jonatan Yelamos and Pastry Chef Paco Alcahud, works with a network of passionate island producers. Fisherman Toni Torres of Peix Nostrum supplies the daily catch, while Vicent Marí of Mieles de Ibiza provides exceptional honey, and Isabel Castillo of Ibiza Punica brings fresh, edible flowers. This community of suppliers is central to the kitchen’s identity.
Diners can choose from several formats. The "Illa" tasting menu is a tour of Molina’s most iconic creations, dishes that have defined La Gaia and are already considered timeless. The "Horitzó" menu offers a more exploratory journey, with bold, unexpected flavours that reflect Ibiza's constant evolution. For those who prefer to design their own experience, an à la carte selection is also available. In its transformed dining space, La Gaia connects guests to the essence of the island through exceptional, award-winning cooking.
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