At Juntos House in Sant Mateu, Chef Pablo Fidalgo transforms the last blossoms of summer into a dish that carries the spirit of Ibiza.

From Farm to Table at Juntos House

Tucked away in the village of Sant Mateu, <a href="https://www.instagram.com/juntos.house/?hl=en">Juntos House</a> unfolds as a restaurant and creative clubhouse where gastronomy, agriculture and design meet. Its whitewashed walls enclose a courtyard softened by lavender, Mediterranean greens and sculptural succulents. As evening falls, the air thickens with conversation, the lights dim to a glow, and the atmosphere becomes both intimate and expansive &ndash; grounded in the rural rhythms of Ibiza, yet sharpened by a contemporary eye.

Photo credit: Luana Failla

The kitchen works in close dialogue with <a href="https://www.instagram.com/juntos.farm/?hl=en">Juntos Farm</a>, its sister project, drawing seasonal produce that carries the integrity of the land. Together they form a continuous exchange between field and table &ndash; not rustic nostalgia, but a forward-looking model of what conscious dining can be.

At the helm is <a href="https://www.lofficielibiza.com/ibiza/parada-s-edit-x-l-officiel-ibiza-treasures-of-instinct">Sophie Daunais</a>, also the founder of the island-based boutiques Parada and Gran Parada. Juntos is her most expansive project to date &ndash; a living expression of how community, agriculture and beauty can meet around a table.
A living expression of her instinct for spaces that tell stories and cultivate community, whether through objects, design or food.

The kitchen works in close dialogue with Juntos Farm, its sister project, drawing seasonal produce that carries the integrity of the land.

Chef Pablo Fidalgo: Listening to the Land

Barcelona-born <a href="https://www.instagram.com/pablo_fidalgo/">Pau Fidalgo</a> has cooked in some of the most polished kitchens of Barcelona and Mexico City, but his work at Juntos carries a different weight. Since 2023, he has led its kitchen with a philosophy tuned not to trends but to soil and season.

Known to most as Pau, he speaks of food as dialogue. &ldquo;Cooking here isn&rsquo;t just about the plate,&rdquo; he says. &ldquo;It&rsquo;s about listening &ndash; to the farm, to the people, to the island itself.&rdquo;

In late summer, when the last zucchini blossoms open across Ibiza&rsquo;s huertos, Pau brings them into the Juntos kitchen, transforming their delicacy into something golden and unforgettable.

A Dish that Speaks of Season

In late summer, when the last zucchini blossoms open across Ibiza&rsquo;s huertos, Pau brings them into the Juntos kitchen, transforming their delicacy into something golden and unforgettable.

The flowers are filled with <a href="https://juntosfarm.com/?srsltid=AfmBOoqxy92vk-ZvTRWLiqtpGlOg4EEu0B1HKvZu6hstLcUnZetjO_Xl">Juntos Farm</a> ricotta, sharpened with horseradish and lime, then dipped in the lightest tempura and fried until just crisp. Halved to reveal their softness, they rest against a swirl of kale pesto &ndash; bright with lemon and hazelnut, grounded by Parmigiano &ndash; and finished with wild rocket. A dish at once precise and generous, fleeting and memorable, like the season itself.

Fried Zucchini Flowers with Ricotta &amp; Kale Pesto

Serves 2

Ingredients
For the zucchini flowers
 &bull; 4 zucchini flowers from Juntos Farm
 &bull; 100 g ricotta
 &bull; 10 g fresh horseradish, grated
 &bull; 5 g lime zest
 &bull; Pinch of sea salt and black pepper

For the tempura
 &bull; 100 g Korean tempura flour
 &bull; 160 g sparkling water

For the kale pesto
 &bull; 300 g kale
 &bull; 230 g still water
 &bull; Juice of 2 lemons
 &bull; 75 g toasted hazelnuts
 &bull; 25 g sunflower seeds
 &bull; 10 g garlic
 &bull; 10 g Chardonnay vinegar
 &bull; 8 g salt and pepper
 &bull; 200 g Parmigiano Reggiano, grated
 &bull; 80 g extra virgin olive oil

For garnish
 &bull; 5 g fresh horseradish, grated
 &bull; 5 g lime zest
 &bull; Pinch of sea salt
 &bull; Wild rocket leaves
 &bull; Chardonnay vinaigrette

Method
 1. Mix ricotta with horseradish, lime zest and salt. Pipe into zucchini flowers and twist gently to seal.
 2. Whisk tempura flour with sparkling water. Dip flowers, fry at 180&deg;C until golden, then drain.
 3. For the pesto: blanch kale, blend with lemon, nuts, garlic, vinegar, salt and pepper. Add Parmigiano, then emulsify with olive oil.
 4. Plate with pesto as the base, halved zucchini flowers on top, rocket and zest to finish.

Why It Matters

What arrives on the plate is deceptively simple: a flower, a pesto, a scattering of leaves. Yet in Pau&rsquo;s hands it becomes more than a recipe &ndash; it is a distillation of season, a dialogue between farm and kitchen, a reminder that food is at its best when it carries both honesty and imagination.

Discover the philosophy of field and flavour at <a href="https://juntosfarm.com/?srsltid=AfmBOoqxy92vk-ZvTRWLiqtpGlOg4EEu0B1HKvZu6hstLcUnZetjO_Xl">Juntos Farm</a>

How to Master Fried Zucchini Flowers with Chef Pablo Fidalgo

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