Zuma

The open-air rooftop setting offers front-line views of the marina, the moored yachts, and Dalt Vila illuminated after dark. The format is designed for sharing, with the izakaya concept encouraging a relaxed pace across multiple dishes rather than a structured course progression. A resident DJ runs curated sets throughout the evening, keeping the atmosphere measured and social without shifting toward club energy. The crowd is consistently international and well-travelled, drawn by the Zuma brand as much as by the Ibiza setting.

The menu covers the full Zuma signature range alongside seasonal adaptations. Standouts include black cod marinated in miso wrapped in hoba leaf, Chilean sea bass with green chilli and ginger dressing, yellowtail slices with green chilli, ponzu and pickled garlic, and spicy beef tenderloin with sesame, red chilli and sweet soy. The sushi counter runs nigiri, sashimi, and maki alongside the robata selection. The sake program is extensive, reflecting co-founder Rainer Becker's long-standing focus on the category. The cocktail list includes Japanese-influenced originals such as the Ozaka Spritz, Zuma Paloma, and a range of sake-based preparations.