Stampa

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.