Just two months ago, Dani García anchored in Ibiza with Lobito de Mar, his unique ode to the Mediterranean, marking his first foray onto the island. The Malaga-born chef’s maritime concept has taken shape at The Site Ibiza complex, in the form of a fine dining restaurant and a beach club, with a terrace facing the beach, sun loungers by the water, and that Andalusian beach bar spirit that is part of its DNA.
The menu offers a sea view from both inside and outside the kitchen. Fresh ingredients, crispy fried dishes, summer rice dishes, seafood, and fish straight from the fish market take center stage on a menu that maintains the essence of Lobito de Mar while incorporating references to the island. These include grilled calamari with Ibizan sobrasada and red shrimp – two dishes that link the chef’s seafood repertoire with the culinary character of Ibiza.
The launch is part of the Dani García Group’s expansion in the Balearic Islands and is being carried out in collaboration with Palladium Hotel Group, which is thus adding a new space to The Site Ibiza, a gastronomic hub that brings together some of the most renowned names in international catering, such as Dabiz Muñoz’s StreetXO.
While Leña champions charcoal grilling from a contemporary, meat-focused perspective, Lobito de Mar is dedicated to seafood and the cuisine of southern Spain. The menu thus retains the distinctive features that have made the restaurant one of Dani García’s most recognizable concepts: fried dishes, rice dishes, fish, and seafood prepared with a relaxed approach, all while always respecting the highest quality of the ingredients.
