In Playa d’en Bossa, behind the white facade of the Migjorn Ibiza Suites & Spa, two glass cubes house a table that doesn’t look like the neighboring party addresses. At Unic Restaurant Ibiza, Bordeaux resident David Grussaute has imagined a tasting menu that reads like an edible map of the island, from pebble beaches to pine forests.
There, red prawn rubs shoulders with carob, black pork meets posidonia and the desserts evoke fig trees, almond trees and apiaries. Since 2024, this very personal Mediterranean cuisine has been awarded a Michelin star, retained in 2026 for the third year. The chef sums up his ambition in one sentence: .
UNIC Restaurant Ibiza, a star that tells the story of the island in 15 creations
The 2026 menu includes around fifteen creations and around twenty small preparations, designed like a trip through Ibiza. The prelude opens with the oyster and black pork tartlet, a souvenir of the Arcachon basin, followed by the cuttlefish còdol à la bruta which reproduces a pebble from Es Codolar, then a warm brioche with duck sobrasada and pickled Ibicencan watermelon skin.
For David Grussaute, each bite must have a precise anchor: , he explains to Nouvelles Gastronomiques. The sea then takes over with Es Vedrà tuna, skate wing or white shrimp in purple aguachile.
From posidonia to kid, eating the island of Ibiza at David Grussaute
Iconic dish, posidonia dashi and Ibiza red prawn focuses the chef’s research work. He collects the still green leaves of this protected marine plant from the shore, dries them then infuses them before combining them with prawn heads pan-fried with sake, soy and mirin. The intention is clear: .
On land, black pork from Ibiza pairs with ramen-style carob noodles, while squid rubs shoulders with snails from a small farm in Sant Rafel. The kid tells the story of Pilar and Fina, producers of Ses Cabretes, which the chef supports by purchasing whole animals and adding meat, offal and cheese to the same plate. The final savory dish, duck served with Apicius-inspired gerret garum, connects Ibiza to ancient Mediterranean heritage.
Signature cuisine at Unic Restaurant Ibiza, between memory and mastered fusion
Born in Bordeaux in 1972, son and grandson of butchers and charcutiers, David Grussaute grew up between the family Hostellerie des Hautes-Pyrénées and the Bordeaux-Talence Hotel School. After experiences in the Comoros and Scotland, he arrived in Ibiza in 1997, then in 2008 took charge of the restoration of the Migjorn. He says it himself: .
Each winter, the restaurant closes around the end of October and the chef devotes nearly three months, from January to April, to researching new dishes with his team. It claims a French culture of stocks and juices – – while allowing Japanese or Peruvian influences to emerge, without ever erasing the Ibicenco product. Toniet ceramics, the work of beekeepers, fishermen, market gardeners and breeders: at UNIC, everything converges so that the guest leaves with this unique impression of having truly eaten Ibiza.
Where exactly is Unic Restaurant Ibiza located?
UNIC is located in the heart of Migjorn Ibiza Suites & Spa, in Playa d’en Bossa, in the municipality of Sant Josep de sa Talaia. The room occupies two glass cubes open to the vegetation, slightly set back from the seaside entertainment.
What style of cuisine does David Grussaute offer at UNIC?
The restaurant offers contemporary Mediterranean cuisine, nourished by French training and island products: red prawn, black pork, kid, carob, wild herbs, honey, figs, almonds or pine trees. Japanese and Peruvian influences appear in certain preparations, without masking the Ibicencan identity.
How many courses does the 2026 tasting menu at Unic Restaurant Ibiza have?
The 2026 menu is designed as a journey in several sequences with around fifteen major creations and around twenty small preparations. The idea is to discover the island in successive touches, from the sea to the pine forests.
Is UNIC a starred restaurant in Ibiza?
Yes, Unic Restaurant Ibiza has one star in the Michelin Guide. This star was obtained for the 2024 edition and kept without interruption until 2026, recognizing the long-term work carried out on the island by the chef.
When is UNIC open to the public?
The restaurant operates seasonally. After closing towards the end of October, the team devotes itself to research in the kitchen, then the table reopens in the spring, around April. It is strongly recommended to book in advance, especially during the high summer season.
