Meet Iker Llona, chef of Oyster and Caviar Bar | IbizaFoodie
At what age did you start the kitchen?
I started studying cooking at 18, although in my family there has always been a habit of cooking a lot at home.
What is the first memory you have of a dish that made you dream?
I am from Mexico and a dish that always excites me is the birria de borrego, it is a very old recipe that is cooked in a well at low temperature with maguey leaves.
What does GOURMET mean for you?
When the product, flavor and presentation of the dish are at a professional level
With which of your dishes do you feel most proud?
At the moment we have a taco of Iberian pork in the menu which we made the fresh corn tortilla, I am proud to be able to demonstrate what is my country with food.
What is your favorite ingredient?
Without a doubt the chilies, depending on what, gives you different tones and help to enhance flavors.
What style of cuisine can a diner enjoy at The Oyster and Caviar Bar?
It is a very fresh cuisine, with a lot of variety you can enjoy from a good ceviche, oysters, sushi and a snack menu.
What would be your recommendation for a person who comes to The Oyster and Caviar Bar for the first time?
Let yourself be carried away with the recommendations and enjoy the good atmosphere of the pool.
What can a diner expect when sitting at the table in The Oyster and Caviar Bar?
An exceptional atmosphere accompanied by a varied menu and very fresh products
What do you prefer; oysters or caviar?
Depending on the time and place, I think both are high quality products! But if I have to choose would be the caviar.