My guide to Ibiza - 5 best places to eat, Bottega Il Buco

I feel like every time I go out to eat it’s like an interview with a vampire. Interrogation starts with finding out gluten free, meat free, organic, local, starch free options. And it gets more and more complicated each time I do autoimmune paleo protocol. However when I am not doing the AIP or I am craving something different I go and indulge at the amazing place few minutes from my house, Bottega Il Buco.
From freshest salads with orange, fennel and tasty cold pressed olive oil to mouthwatering foccacias made from masa madre (fermented dough) where gluten is broken down in the fermentation process and of course octopus carpaccio which is simply out of this world!

Donna Lennard, owner of New York City’s beloved eateries il Buco and il Buco Alimentari, has decided to open up the first international Buco and she has chosen Ibiza and buzzing hipster chic Santa Gertrudis village for the new all-day-into-night café, restaurant, and wine shop.
“I’m reluctant to call Bottega a focacceria, because it’s so much more,” says Lennard, referencing the house-made olive oil-rich flatbreads baked by chef Tiago Borges, “but the focaccia is really something.”
The secret, which they are happy to share, is once again, in the sourcing. The focaccia, as with all of the products served at Bottega, uses flour from ancient Sicilian organic triticum whole wheat grains made by Molini Riggi in Caltanisetta, Sicily. It’s this exceptionally wholesome flour that makes for more easily digested, flavorful, and healthful breads, pastas, and pastries—all the better to indulge with a glug of il Buco’s own brand of olive oil.

I fell in love with Bottega Il Buco the first time I ate there.
It really is a treat for all senses.
Make sure you add it to your IBIZA must eat list this summer!


Photographed for Table to Book food section of Condé Nast Traveller
Watch the video HERE