Located in Marina Ibiza and with spectacular views of Dalt Vila, dining at Lío Ibiza is like doing it on board a boat. Lío is one of the essentials of the Ibizan night, one of the most surprising and fun experiences, which combines gastronomy and entertainment with wonderful views of Dalt Vila. Its culinary offer, experiments and evolves year after year, and this 2021, it will not leave anyone indifferent, under the themed of this season: “Heaven & Hell”, it proposes a series of “earthly pleasures” where from the hand of the chef, Adrian Marín and his team, emphasize in a proposal very rich in flavors and tasty from beginning to end.

Since it opened in 2011, Lío Ibiza has become an icon of Ibiza’s nightlife and a must visit for those that come to the island. Its unique location in Marina Ibiza and careful gastronomic offerings, together with the immersive experience of the show, pulls guests in from the moment they enter, but its success is thanks to its audience, as Joan Gràcia, Artistic Director of Lío comments:

“Today we are admired and inspired by other spaces in many parts of the world, thanks to the effort, creativity, encouragement, joy and generosity of all our artists and thanks to our wonderful clients, those who have been there from day one as well as those who come for the first time. We wish all of you a great anniversary and you already know that we would love to be able to hug you all.”

The Lío Ibiza menu, which changes, experiences, and evolves year after year, without a doubt, will not leave anyone indifferent this 2021, themed under the concept of this season: “Heaven & Hell”, proposes a series of “Earthly pleasures” that its chef, Adrian Marín, says will be very rich in flavors and tasty from start to finish. Lío’s kitchen also has the second kitchen staff: Pelayo Menéndez, Luis Rodríguez and Alicia Pelayo. Also, from the pastry chef Marcos Curiel.

Starting with the starters with dishes with very fresh ingredients and designed to be shared, the tomato tartare stands out – which is repeated on the menu this year because it has become a real hit -, the steak tartare, the ceviche or the tuna cones.

As for the main ones, chef Marín emphasizes both meat and fish proposals. With four different meat options: suckling pig, churro of denomination of origin, Chilean wagyu and coquelet. And as for fish, options such as octopus, whole squid, wild sea bass or rice with scallops and prawns. And, of course, the desserts will also cause a sensation, both for their content and their plating.

A:  Passeig Joan Carles I, 1, 07800 Eivissa,
T:  971 31 00 22
E:  Reservations
W: Lio Ibiza