Discover UNIC's Media Appearances

Ubicado en el Migjorn Ibiza Suites & Spa (Platja d’en Bossa), el restaurante ÚNIC mezcla la esencia de la cocina mediterránea y de la francesa...

David Grussaute's Mediterranean cuisine and his commitment to the environment with products such as honey and pine, from the epicentre of the island's nightclub tourism...

David Grussaute runs the kitchen of the UNIC restaurant with an obsession: to nourish himself with the natural larder of this Mediterranean island.

Inmerso en un oasis de calma en el corazón de Playa d'en Bossa, David Grussaute ensalza en 'UNIC' los sabores de la Ibiza más auténtica

Leisure and luxury do not prevent these islands from being a focus of good gastronomy, with an overwhelming variety.

AFTER THE WINTER CLOSURE The haute cuisine spaces on the coast reopen awaiting customers at Easter.

The season translates into several new features in Mallorca, Menorca, Ibiza and Formentera.

Since arriving in Ibiza from France more than 25 years ago, David Grussaute has not stopped researching all types of raw materials from the land and sea.

At least 40% of Posidonia persistence in the Mediterranean has been lost.

David Grussaute, French chef based in Ibiza, shares his journey from his beginnings as a teenager to becoming a leading figure in gastronomy. In this programme, Grussaute reveals his culinary inspirations and innovative techniques that have led him to success.

Ibiza and Formentera's gastronomic attractions are growing in appeal, but only for the minority who are looking for something more than sun and partying.

Located in the heart of Playa d'en Bossa in Ibiza, this restaurant led by French-born chef David Grussaute offers cuisine inspired by the environment and landscape of the island of Ibiza, using posidonia, seaweed, pine trees and local produce to which the chef adds his own particular touch.

At the same time, the most innovative side of Ibiza was showcased, with stops at high-end gastronomy venues such as Taste of Salia, led by chef Miguel López, and Unic —a Michelin-starred restaurant— where David Grussaute joined forces with Vicente Roig from the restaurant Es Tast.

They say Ibiza comes to life in May.

But the truth is that Ibiza finds itself torn between two sides: becoming a vast beach club or a place that seeks to preserve its cultural —and in our case, gastronomic— roots.

Almost four years ago, we visited the restaurant Unic in Ibiza for the first time.

On that occasion, after chef David Grussaute revealed some of the secrets of his cuisine, we saw in his way of preparing dishes the promise of a future Michelin star.

Ibiza currently has five restaurants awarded with 1* Michelin, all of them recognized between 2021 and 2024, reflecting the island’s remarkable gastronomic rise in recent years.

We can get to know the places we visit through their landscapes, their art... and also through the flavors that make them up. Two of our Mediterranean islands await us.

Ibiza has become a worldwide gastronomic icon. The most renowned chefs in the world have settled on the island to offer, to the rhythm of their kitchens, the best gastronomic proposals.

Chronicle of an unforgettable “four hands” dinner between David Grussaute and Vicente Roig, where local produce takes the absolute spotlight