Unveiling Ibiza's New Wave: Creativity, Cuisine, And Consciousness

Share the earliest memory on the island.

“After discovering the island on a European city hop with friends to celebrate the end of our exchange from Canada, the island stuck with me and had me coming back at least twice a year. Spring 2019 came around, I was a bit on autopilot running a successful restaurant chain in Amsterdam, and lucky enough to land myself on the island two weeks before the pandemic struck as I mulled over my next chapter. Those two years were my time to develop a vision of a life I could share with others on the island.”

When and where did the itch to enter the world of hospitality begin?

“My life in hospitality began organically, I am a people person. Naturally, it was through friends of friends that opportunities presented themselves when I took the leap from Canada to Amsterdam shortly after university, and then to Ibiza five years later. Now, after having spent time in the kitchen, behind the bar, and in full-scale hotel renovation it is nice to know if a chef or barman calls in sick one day that we have our bases covered.”

And what do you hope to do differently?

“When I walked into this property that sits on the North East side of the island, a region that hasn’t seen much pick up since the heydays of Nikki Beach, I saw a Spanish Melrose Place in the making. I wanted a place where no one calls me ‘Sir’ or my co-founder Liliana ‘Ma’am,’ relaxed but taken care… premium but not stiff.”

“MalaQuita comes from the protective stone malaquite, known to shield its bearer from harmful spirits. Here, we’ve created a place to release those negative emotions and make yourself at home.”

How do you spend a ‘day off’ on the island?

“It depends on what the previous days were like! Now that renovations are slowing and we have opened up our books, I will jump on a friend's boat, meet friends at Fish Shack for laid back, local lunch, or head back to a classic like Jockey Club where I have some of my earliest memories on the island.”

Tell us about an aesthete or expert in the hospitality, interiors, or creative space inspiring your journey?

“We are blessed with the creatives that have joined our circle since starting this project two years ago. As Liliana and I come from Colombia, Dutch, and Canadian backgrounds we had a plethora of fantastic influences speaking to this space. Our interior designer Cynthia van Oyen comes from Holland, but you will find our terrace chairs come from Morocco, our parasols from Finland, nightstands from Bali… everyone and their roots in this place has brought something to the table.”

Share your first memory in the kitchen. When and where did it all begin?

“My first contact in a professional kitchen was early at the age of 15, living in Madrid. I really liked cooking and spent afternoons in the kitchen with my mother and grandmother. When family friends suggested that I join a restaurant during the summer, I didn't think twice… and haven’t left the kitchen since.”

Tell us about ‘The Kitchen’ concept. How do your past travels and the here and now in Ibiza play into the atmosphere and cuisine?

“Before coming to Aguamadera, I spent 3 years in Mexico leading a kitchen operated solely by firewood. You must find patience when working with open flame, as you have so little control over the ebbs and flows. Yet, learning how to work in this reactive manner developed a deeper bond between me and the kitchen, a new type of ritual. Through love and care, you temper the food and the flame.”

“We decided to bring this concept to Ibiza, working with produce from our permaculture garden and seasonal products of the island. We now produce a menu changing three times a year that is informed by these enriching cooking experiences collected over my past eight years spent in the kitchen around the world.”

What are your favourite, seasonal flavours for now?

“Summer is beginning, and with it the arrival of tomatoes. Green, purple, red, misshapen, yellow... a fantasy of colour, flavour and aroma.”

Share a dish setting your kitchen apart.

“In our latest menu, we feature a dessert made with carrot, orange reduction, carob earth, lemon thyme and cheese ice cream. Most of these ingredients can be found wild all over the island, from our countless orange trees and endemic carob trees to beds full of thyme.

How and when did the “Campo Libre” concept come to life? And how do music and cuisine interact in your own kitchen?

Campo Libre was born out of an idea to celebrate gastronomy at our highest level with good artists that bring people together.

Why did you decide to pioneer Six Senses health enhancement and longevity journey at its Ibiza property?

“Today´s clientele are informed about the advancements in wellness and biohacking, recognizing this as the future of health and travel. Ibiza is such a unique setting to explore this part of Six Senses’s ingrained, holistic understanding of wellness. By combining a hub of innovative therapies and treatments, we enable guests to travel to the island outside the typical high summer months.”

Where does your interest in the field begin?

“The RoseBar was born after COVID-19, led by an interest in preventive health and incredible advances in medicine and technology. 90% of our health and longevity potential comes from environmental influences rather than genetics. This led us to question, ‘How can we tap into our bodies' powerful, innate healing systems through functional support and technology moving forward?’

Who is in the circle of experts do you rely on to remain informed? And how did you connect?

´When RoseBar was first conceived, we partnered with a leading biotech lab, KidneyCure, they are renowned for their groundbreaking stem cell research. Jonathan, the visionary and founder of RoseBar, was already collaborating with this company to fund kidney cancer stem cell research and saw the potential to apply their cutting-edge science to longevity. For me, it’s been an incredible honour to be part of a team of highly distinguished medical professionals and longevity enthusiasts. We are all united by a common cause to live a long happy healthy life. Our aim has always been to create a well-rounded offering that spans medical, spiritual, and longevity with a functional medicine approach incorporating holistic and the latest advancements in modern medicine.´

What service or practice would you recommend as a first step to a newcomer along their longevity journey? How can the island benefit them?

This island is full of resources that can help you develop tools to live and eat optimally. When coming on site at The RoseBar, we begin with a Wellness Screening and blood diagnostics that will dictate what your tailored-immersion looks like on the island from nutrient formulations, personal training, ozone therapy and hypoxia treatments.

Considering your repeat, seasoned guest, walk us through the ultimate day agenda for a biohacking junkie.

For a biohacking enthusiast, we start a visit with bodywork to release tension, introduce Normatec for enhanced circulation and lymphatic drainage, and finish off with a combination of tailored hot, cold and light therapies.

How has the RoseBar influenced a community of those on the island and returning to seek your expertise and indulge in treatments?

“The RoseBar has fostered a community of health-conscious individuals on and off the island that come back to continue their journey of wellness and longevity. Our innovative treatments and personalised programs have built a loyal following, encouraging guests to return regularly to maintain their health and well-being.”

What is in the pipeline ahead of high summer to book now?

As summer winds down, we will be looking ahead towards our detoxify and reset programs like ‘Food as Medicine’ and regenerative therapeutics that focus on anti-inflammatory lifestyle habits.

84 Rooms recommends: An Insider’s Guide To The Lesser-Known Side Of Ibiza, and 8 Must-Visit Destinations In The Mediterranean This Summer.