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Award winning Chef opens one of Ibiza’s most sustainable restaurants

egg, ham and chips with a pepita style twist

Team Out of Town Blog Hub ( – The small Balearic outcrop is fast changing its position as one of the world’s prominent electronic music stages, into an extended social strategy that combines food and drink as the new template.

As Ibiza’s gastronomic scene continues to evolve as a global food destination international visitors seek out its surmountable sustenance locales in search of a memorable moment. Leading the change is a new face on the island, pepita Ibiza. Forging fresh ground with their latest concept, Co-Creators Paola De Gregorio and Dave Bone present ‘The Art Of Dining’ which merges Food, Art and Music collectively underpinned by sustainability.

egg, ham and chips with a pepita style twist
Egg, ham, and chips with a pepita style twist

Dave Bone is widely known for his culinary creations as a multi-award-winning Chef. Accruing over 20 years of experience within the London restaurant scene, pepita’s Dave Bone has worked alongside industry leaders Tom Aikens, Mark Hix, Tim Hughs, Chris Corbin, and Jeremy King.

In 2020, Dave was awarded a Michelin Bib Gourmand award and in 2018 was highlighted as the winner of Netflix’s Million Pound Menu, further igniting his career. Dave dishes have frequently achieved rave reviews from a cross-section of the most influential publications including The Guardian, Sunday Times, and The Caterer.

Scorched squid, one of the new dishes from our tasting menu
Scorched squid, one of the new dishes from the tasting menu

Firmly focussed on the local and organic island produce, Dave is now opening his third restaurant, and crown jewel ‘pepita’ is in the heart of Santa Eulalia. Unlike many other restaurants, they will pride themselves on being fully organic and making fine dining accessible to all (both in terms of price and inclusivity).

Pepita is in keeping within the island’s ethos and brings social dining to the forefront of the restaurant’s dining experience.

‘We want to celebrate what the island has to offer and push the boundaries of what we can do with traditional tapas. So expect a few pepita twists to your classic dishes. Our real passion lies in sustainability, we do what we say and we are excited to be one of the leaders in the gastronomic scene in Ibiza’ Dave Bone

Local and organic baby beetroot, served with smoked aubergine, leeks and herbs
Local and organic baby beetroot served with smoked aubergine, leeks, and herbs

‘Art and Music are very close to our hearts and we want to bring the entire community together to raise the profile of many fantastic artists this island has, we want to bring it back to the roots of what Ibiza was all about in the 70s, where the island was a muse for many artists and musicians’ Paola de Gregorio

Expect progressive seasonal menus, utilizing the best produce the island has to offer. Incorporating specialist techniques from open fire, dehydration, powders, pickles, cured, purees, preserves, and more, Pepita sets to make an impression on the island. Every month the team will feature different local artists and musicians, keeping it lively and relaxed. The venue sets forward a vision to both showcase and share the island’s own talent, whilst providing creators a platform to be actively seen and heard.

Pepita Ibiza - Delicious organic and locally sourced plumer steak, cooked to perfection.
Pepita Ibiza – Delicious organic and locally sourced plumer steak, cooked to perfection.

Pepita Ibiza is open from 14th October and will run every Wednesday to Saturday from 8pm-midnight, with a special Sunday Munch menu also planned. From November expect opening times to begin from 7pm. Pepita invites locals and tourists alike to become part of their future success.

Time to work out your travel plans, and turn the remainder of the season into a unique dining experience complete with a beautiful Balearic backdrop.

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