Ibiza Food Studio

Ibiza Food Studio Taller Sa Penya, where Cooking becomes Art. Discover the intersection of culinary excellence and artistic expression in the heart of Ibiza. Ibiza food Studio

One prawn. One yolk. A bisque reduced until it's almost a concentrate of the sea itself.You eat this in one movement. An...
29/07/2026

One prawn. One yolk. A bisque reduced until it's almost a concentrate of the sea itself.

You eat this in one movement. And then you sit with it for a moment.

This is what glocal cooking means to me. Nothing wasted. Everything intentional.

Reserve your table → link in bio.

Behind every plate, there's a person who cares too much. We have a few of those here.The kitchen at Taller Sa Penya is s...
24/07/2026

Behind every plate, there's a person who cares too much. We have a few of those here.
The kitchen at Taller Sa Penya is small, loud, and alive. This is where the magic — and the chaos — happens.

Come see what we've been working on.

Reservations → link in bio.

Red prawns from the Mediterranean. Hand-placed on river stones. Served still warm, heads on, full of the sea.
22/07/2026

Red prawns from the Mediterranean. Hand-placed on river stones. Served still warm, heads on, full of the sea.

Beetroot. But not as you know it.Each piece lacquered, folded, placed. The kind of bite that makes the table go quiet.13...
17/07/2026

Beetroot. But not as you know it.

Each piece lacquered, folded, placed. The kind of bite that makes the table go quiet.

13 dishes. Every one of them built to make you feel something.

Reserve your experience → link in bio.

Clos de la Coulée de Serrant. Nicolas Joly. 2019.Biodynamic. Chenin Blanc. A wine that needs no introduction and yet eve...
15/07/2026

Clos de la Coulée de Serrant. Nicolas Joly. 2019.

Biodynamic. Chenin Blanc. A wine that needs no introduction and yet every time I pour it, people lean in.

This is what I cook for.This: a table lit by a single candle, glasses of wines, a conversation that goes somewhere unexp...
10/07/2026

This is what I cook for.
This: a table lit by a single candle, glasses of wines, a conversation that goes somewhere unexpected.

Taller Sa Penya holds up to more than 50 guests a night. If you've been thinking about it, now is the time.

Reservations → link in bio.

This is not a wine list. It's a collection of obsessions.Krug. Ruinart. David Léclapart. Paul Déthune. Each bottle chose...
08/07/2026

This is not a wine list. It's a collection of obsessions.
Krug. Ruinart. David Léclapart. Paul Déthune. Each bottle chosen because it moves me — because it says something the food alone cannot.

At Ibiza Food Studio, the wine journey is as carefully crafted as the 13 dishes. Some pairings will surprise you. That's the point.

Reserve your table → link in bio.

07/07/2026

11 years. 11.07.

What started as a home became a table.

Thank you for being part of this. The best chapters are still being written.

Reserve your table → link in bio.
Boris 🖤

I think of myself as a translator.Between the sea and the plate. Between a Ibizan farmer and a technique I learned on th...
03/07/2026

I think of myself as a translator.
Between the sea and the plate. Between a Ibizan farmer and a technique I learned on the other side of the world.

Between what this island is and what it could become on a dish.

That's what glocal means to me. Not a concept. A conviction.

Somewhere in the cobbled streets of the old marina, behind a door most people walk past without noticing.This is where e...
01/07/2026

Somewhere in the cobbled streets of the old marina, behind a door most people walk past without noticing.

This is where everything happens. Ibiza from above — and us below, cooking.

Dirección

Carrer Alt 2, Sa Penya
Ibiza
07800

Horario de Apertura

Martes 19:00 - 23:00
Miércoles 19:00 - 23:00
Jueves 19:00 - 23:00
Viernes 19:00 - 23:00
Sábado 19:00 - 23:00

Teléfono

+34628854654

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