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IbizaFoodie | May 6, 2021

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Bottega il Buco comes to Ibiza from New York | IbizaFoodie

Bottega il Buco comes to Ibiza from New York

Bottega il Buco is the latest extension of the acclaimed NYC restaurants of Donna Lennard, il Buco and Il Buco Alimentari & Vineria in NoHo, inspired and created with their original Bond Street partner, Alberto Avalle from Umbria. The team takes a complete turn with this picturesque jewel in the heart of Santa Gertrudis, Ibiza, a rustic setting full of delicious gourmet products.

Bottega shares il Buco’s philosophy of obtaining the best ingredients both locally and in Avalle’s native Italy. An old-grain Sicilian focaccia is Bottega’s staple with a variety of toppings that change with the seasons. The foccacias counter is also available in a take away version and offers different tastes daily with a variety of seasonal ingredients.

With a kitchen without fire, the focus is on salumi, cheeses and canned fish from the Iberian Peninsula and Italy, as well as beautiful fresh salads, ceviches and local seafood.

Products of km 0, with organic vegetables and vegetables grown on the island. As well as a wide variety of other ingredients that can not miss such as the payes chicken or the Ibizan octopus.

Its large terrace is ideal to enjoy a nice dinner under the stars of Ibiza. A cozy atmosphere where every detail counts.

Even the decorative elements of the interior have been carefully brought from far places like Italy.

The counter where the products are displayed selling as an old grocer is an old piece of furniture of a post office restored. The tables, chairs and decorative elements such as pitchers or old vessels are part of the traditional Mediterranean culture.

We started the dinner with a succulent tasting of homemade aubergines, potato and spinach foccacias. Personally, the one we liked the most was eggplant with tomato. To each bite it reminded you of the authentic Sicilian recipe of the “parmigiana di melanzane”.

Noteworthy is the olive oil used in all its elaborations Alberto Galuffo oil. Cultivated in the interior of Trapani, near lush gardens of tomatoes and fruits.

We continue with another delicious starter: prosciutto di Parma. A typical product of the region called terre matildiche, which stretches from the Via Emilia to the Enza River.

The bread, is also one of the favorites of the Bottega. Baked daily with grain of ancient Triticum durum from Cantinisetta, Sicily. Advice, before leaving, buy bread to take home, you will not regret foodies!

We arrived at one of the principal dishes of the night, Octopus Ceviche marinated with cilantro, onion, olive oil, lemon and salt.

The taste of the sea and the freshness of the product harmonized with the marinade combined perfectly and make it an ideal dish for dinner.

The service stands out for its professionalism and kindness. They always welcome you with a big smile and inform you about the properties and history of each dish. We could not help but try an authentic Italian pasta dish so we decided to try the baked vegetable lasagna.

The presentation of the dishes is undoubtedly a factor to be highlighted. Precision, care and detail in the hands of chef Guido, a master baker and an experienced chef 20 years of experience.

And as a final touch, a typical sweet: panna cotta. The panna cotta, literally “cooked cream”, is a typical dessert of Piedmont, made from milk cream, sugar and gelling agents. With a texture very similar to flan but with a completely different flavor; dairy and with a more gelatinized texture.

We accompany it with Traditional Balsamic Vinegar of Modena DOP aged 25 years. This vinegar, born as digestive to take at the end of the meal, over time has found use in the menus of the great chefs.

The success of il Buco comes from his passion to share his knowledge about the gastronomy and traditions of the Mediterranean with the community of which they are a part. On the one hand, Alberto, a true Italian Renaissance man with an unmatched commitment to seek and discover the best quality food that the Mediterranean has to offer. On the other hand, Donna Lennard (originally a filmmaker), a production teacher with a taste and a firm tenacity in the pursuit of perfection and creation.
Now, with this new opening on the other side of the Atlantic, comes a story rich in love, passion and hard work. Donna, Alberto and the whole il Buco team are very excited to embark on this new chapter in Ibiza. You can find out more about their menu here.

Without a doubt it is one of the places that hook you from the first visit, and when you finish your dinner you are already thinking about going back. From Ibiza Foodie we wish you the best successes and we warmly welcome you to our island.


Venda de Parada 12, Santa Gertrudis, Ibiza, Spain, 07814


Open all week of

12:00 pm – 11:00 pm

The Alimentari will be open at noon – midnight to buy and take orders.


bottega@ilbuco.com917 197 676.