Experimental Beach
Beach club on Ses Codolar within Las Salinas reserve, San José. Mediterranean dining, cocktail program, and private jetty access for yachts.
- Location: Playa des Codolar, Las Salinas, Sant Josep de Sa Talaia, Ibiza
- Hours: April to October.
- Lunch, dinner, and cocktail service.
- DJ sets from sunset to 01:00 h.
- Reopening date 2026: April 3.
- Dress Code: Information not confirmed.
- Parking: Valet parking available.
- Pet Friendly: Information not confirmed.
- Children Welcome: Information not confirmed.
Experimental Beach opened in May 2013 on the shores of Ses Codolar within the Las Salinas natural reserve on Ibiza's south coast, as the first beach outpost of the Experimental Group, the collective behind Experimental Cocktail Club locations in London, Paris, and New York. The venue operates as a combined beach club, restaurant, and bar from April through October, with sunbeds along the sand, a private wooden jetty for yacht tender access, and a format that builds from lunch through dinner into a sunset DJ program. The kitchen is led by Chef Alexander Larrea, who trained at El Bulli and El Celler de Can Roca, with a menu rooted in Balearic culinary history and locally sourced ingredients. The venue received the Condé Nast Traveller Gold List recognition in 2014.
The design combines nautical touches, natural wood, bright coloured glassware, and shades of white and blue in a setting that integrates with the salt flats and natural surroundings of the reserve. The atmosphere is deliberately low-key and private, with the venue set away from other bars and restaurants along the coast. The private wooden jetty allows direct arrival by tender for guests on yacht charters without having to come ashore independently. Sunbeds are distributed along the sandy beach with full service throughout the day. The crowd is select and tends toward those who know the venue specifically rather than passing visitors.
The menu draws from Balearic ingredients and culinary history, with dishes including Secreto Ibérico with red onion and sumac, Turbot a la Plancha with spring onions and caper water, Courgette Babaganoush with feta and pickled strawberry, and Sepionet and crayfish risotto with black garlic alioli and saffron. The cocktail program is the core identity of the Experimental Group, with rare and unusual spirits paired with unconventional ingredients. The margarita is built with cumin and dill, the gin preparation uses green tea and grapefruit. House punches and signature cocktails round out the menu. Music runs as a mix of beach bossa, chill electro, and Balearic programming throughout the day, with DJ sets beginning before sunset and running until 01:00 h.
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