Unic Restaurant is one of those rare places that captivate from the moment you arrive. The atmosphere here is one of slow, thoughtful creation – a project shaped over time with the dedication and perseverance worthy of its Michelin accolade.
A chef who lets you wander through the pines on a plate
Chef David Grussaute takes diners on a journey through the most authentic side of Ibiza – its roots and its nature. Across the courses of his menus, guests may find themselves immersed in the Mediterranean or strolling under the pines.
“I want Unic’s guests to dine on authenticity”, he says. For more than 15 years, Grussaute has explored every corner of the island, studying each product in detail to reinterpret them in his kitchen. “We chase the local product. We want diners to try dishes so unique they won’t find them anywhere else”, he adds.
Circular cuisine with zero waste at Unic Restaurant
Circular cooking is the backbone of Unic Restaurant, where the goal is zero waste. A meticulous R&D process ensures that every ingredient – whether a free-range chicken or a watermelon – is used to its fullest potential, often introducing elements no one else has ever brought into the kitchen.
“The produce we use at Unic is so special that suppliers don’t sell it in parts”, Grussaute explains. “If we buy a 20- or 25-kilo pig, we want to make the most of it”. This is where skill and creativity come into play. “It’s a challenge, but we manage to use every part of the animal in different preparations”, says the executive chef, who has a particular fondness for the Ibizan black pig. “Every year I work with the same animal in a completely different way. This year, for example, we’re making a version of the ensaïmada using the pig’s fat”.
An experience for all five senses
The element of surprise at Unic Restaurant comes through all five senses. Guests can choose between the Unic menu and La Xanga, as well as a vegetarian tasting option.
“Our guests spend two to two and a half hours with us. They let us guide them – so we must always rise to their expectations”, says Grussaute, who knows that keeping a Michelin star – and, above all, the respect of his diners – demands constant reinvention.
Balancing innovation with signature classics
Innovation is essential in a restaurant of Unic’s calibre, but certain classics keep returning to the menu by popular demand. One is the warm duck sobrasada brioche with pickled watermelon rind. Here, Grussaute’s French roots shine through in the use of duck and brioche, while Ibiza’s influence comes via the sobrasada and watermelon – and his circular ethos is evident in making the most of the rind.
From that first bite, diners are treated to a festival of flavours – the start of a truly memorable culinary journey at Unic Restaurant, a gastronomic oasis in Platja d’en Bossa.
