On the shores of Cala Nova, with its ever-changing crystal-clear sea, Es Fumeral embodies the relaxed and passionate side of Ibizan gastronomy that we love so much. That’s why we awarded it a Golden T in 2025, just one year after it opened, and now a spot on our list of the best chiringuitos of 2026, along with 24 other coastal spots that embody everything that is summer: a prime location, great food, and sea views.
Alberto Pacheco is the public face of this project, in his capacity as executive chef; he is one of the leading figures of the new Mediterranean cuisine, having worked for many years alongside Rafa Zafra. Now, together with Executive Chef Marc Vadell, he has forged a culinary identity centered on the traditions of the sea and its products, with a particular focus on the essence of the north of the island.
Es Fumeral is part of a new generation of Ebusitan beach bars where luxury is measured by fresh, expertly prepared fish. This is just one of the many evident qualities in a menu that takes you on a culinary journey through the sea, with fish and seafood selected daily and prepared with as little intervention as possible – whether steamed, grilled, in seafood stews, or lightly fried.
Among the dishes that have become must-haves are the eggs with sea cucumbers and pork crackling, the now-famous ‘lazy omelet’ with tuna, and a ‘gilda’ inspired by Estimar’s iconic version. Even the final section of the menu is inspired by local traditions, thanks to a brilliant reinterpretation of flaó, Ibiza’s most iconic dessert, transformed here into a delicate cheesecake.
This constant and hard work has also been recognized by critics. In 2025, Es Fumeral received the ‘T de Oro’ from Tapas Magazine for Best Restaurant in the Balearic Islands and was named Best New Opening by the Academy of Gastronomy of Ibiza and Formentera. A year later, the restaurant retained the “Solei” award from the Repsol Guide, confirming the solidity of an initiative that has managed to grow without losing its essence.
