The cult Cala Moli beach restaurant is gearing up for another thrilling summer season.

At the helm of <a href="https://www.instagram.com/elsilencioibiza/" target="_blank" rel="noopener">El Silencio</a>&rsquo;s kitchen for the third year, three-star Michelin <a href="https://www.instagram.com/maurocolagreco/?hl=en" target="_blank" rel="noopener">chef Mauro Colagreco</a> has crafted a menu that celebrates the finest of <a href="https://www.lofficielibiza.com/ibiza/the-balearic-islands-before-and-after-ibiza-history-images" target="_blank" rel="noopener">Balearic</a> produce. Mediterranean seafood features heavily, with Peruvian-style ceviche, crayfish carpaccio and grilled turbot, alongside vibrant salads, elevated tapas and braised meats. An emphasis on fresh, seasonal ingredients and skilful execution of dishes are a hallmark of Colagreco's culinary approach. This new menu promises to be a delightful fusion of the precision of haute cuisine and the generosity of Mediterranean fare.

At the heart of <a href="https://lesilencio.com/venues/?selected=IBIZA" target="_blank" rel="noopener">El Silencio</a> and designed by renowned architect Kulapat Yantrasast, <a href="http://urusai-ibiza.com/" target="_blank" rel="noopener">Urusai</a> is the restaurant&rsquo;s newest addition. Conceived as a Tokyo-style tapas bar, the extraordinary new space blends a certain brutalism - as an ode to Ibiza&rsquo;s nature - with the tradition of Japanese kissaten, celebrating both the bounty of Ibiza and Japan's rich culinary heritage.

The menu, curated by Arthur Cohen of cult Parisian restaurants Ojii and Oni-san and chef Yuji Mikuriya, showcases the freshest local seafood and vegetables alongside signature Japanese creations. Diners can expect red shrimp carpaccio with shiso oil, crispy rice, dashi and bisque caramel; o-toro and oscietra caviar temari sushis; and the iconic toro sando from Oni-San.&nbsp;

<a href="https://www.lofficielibiza.com/ibiza/five-of-the-best-ibiza-farm-shops" target="_blank" rel="noopener">Local vegetables</a> are also given star billing, prepared tempura-style with fermented honey and black garlic, binchotan-smoked with miso-wasabi sauce, or served as a classic dengaku eggplant with miso.
The new menu reflects Urusai's core concept of combining the best of <a href="https://www.lofficielibiza.com/ibiza/ibiza-summer-2024-balancing-health-and-hedonism" target="_blank" rel="noopener">Ibiza</a> with Japanese cuisine. The result is a unique and flavourful dining experience that showcases the culinary expertise of both cultures.

El Silencio – a taste of summer.

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