Ibiza has been a stomping ground for the world’s wild and free for decades, which is why our home in the hills has become somewhat of a second home to a colourful bunch of characters who’ve all got one thing on their agenda — excessive pleasure. And don’t mind us if we do indulge our guests with exactly what they want. And that extends to our culinary offering too, which has been specifically designed with gourmands and gastronomists in mind.
This summer, our in-house restaurant Pamelas throws open its doors for another season of no-holds-barred feasting. A flamingo-pink paradise framed by plumes of bougainvillea and sweetly perfumed herbs, our outdoor dining space is inspired by the unforgettable charisma of a former ‘80s regular at Pikes, famous for breezing in, wafting out, and leaving everyone speechless in the process. By day, it’s the sunny, laid-back terrace that Balearic dreams are made of, and by night it’s where stars collide with glitter balls in a sparkling showdown that leads to footloose frolics in Freddies.
But first, there’s the important matter of food to contend with, and the discovery of which table is best going to whet your whistle at Pamelas. Perhaps it’s a setting on the main restaurant terrace, surrounded by those vibrant pink walls with stories to tell. Maybe it’s in Room 39 overlooking the pool, with tchotchkes from around the globe in touching distance, or high up on the rooftop, with panoramic views of the surrounding countryside unfolding below. Or maybe it’s poolside, where brunch can be savoured while sporting a swimsuit and you can people watch to your heart’s content.
“It’s a bit like a little circus, isn’t it?” chirps our cheerful daytime super-chef Tess Prince (of Love Food Ibiza) with her signature cheeky grin. “People are just delighted to be here. That’s why everyone comes back year after year.” Famed for plates as bright and vibrant as her language, Tess and her Love Food Ibiza Brunch returns for another summer at the helm of the daytime menu, served daily between 11am and 4pm. “When I arrive each morning, there are guests sloping out of their rooms and visitors exploring the garden, and I just can’t wait to hug everyone,” she says. “People have started to call me Miss Octopussy!”
Everyone is welcomed into the family at Pikes, which also means there’s something for every taste on the Love Food Ibiza brunch menu – recently given a fresh and funky shakeup for the summer ahead. Go for something light like chocolate chia pudding with summer berries and pistachio praline or a breakfast smoothie with maca and kefir, or dive in for the full brekkie experience with a Bombay omelette that’s bursting with spicy flavours, or Tess’s take on a typical French delicacy — the croque señorita, made with Mahon cheese, chorizo, and topped with a gooey fried egg.
In classic Love Food Ibiza style, the brunch menu is a mishmash of healthy options with a few dirty dishes thrown in for good measure. So as lunch beckons, take it to the next level with a homemade beetroot burger served with minted guacamole, sprouts and lentils, or try Tess’s version of KFC — Korean fried chicken that comes with a sticky gochujang sauce, and pickled cucumber and radish. “Let’s be honest. Pikes is about hedonism,” she says. “So, you need to have some elements of naughtiness on the menu.” The skinny banana cake with whipped mascarpone ticks that box too, along with old favourites like the marinated crispy tofu (last season’s star dish) and the Lebanese chicken shawarma.
As evening beckons, the pace kicks up a gear and our highly decorated head chef, Tim Payne, takes the kitchen reins. He’s spent his decades-long career sprinkling magic in Michelin-starred restaurants, so expect nothing but the best for his next Pamelas adventure. “It’s just such a happy place to work,” he says, while recovering from an off-season weekend in Benidorm. “I walk in and everything’s from the outside’s forgotten, it’s just a case of ‘let’s go!’” That mentality extends to the menu, which will feature As evening beckons, the pace kicks up a gear and our highly decorated head chef, Tim Payne, takes the kitchen reins. He’s spent his decades-long career sprinkling magic in Michelin-starred restaurants, so expect nothing but the best for his next Pamelas adventure. “It’s just such a happy place to work,” he says, while recovering from an off-season weekend in Benidorm. “I walk in and everything’s from the outside’s forgotten, it’s just a case of ‘let’s go!’” That mentality extends to the menu, which will feature an evolving merry-go-round of dishes every few weeks this year.
Some Pamelas favourites from last year remain — the pincho of octopus and chorizo, and Jamon Ibérico have made the cut, so to speak – but you can also expect a smattering of exciting new dishes. “New starters include spring rolls of confit duck with homemade hoi sin,” Tim says, making us more and more hungry as the dish descriptions roll off his tongue. “Plus, we’ve got lobster ravioli for something a bit more luxurious, and avocado and asparagus with truffle for the vegan option.” Mains include veal cutlet with mushroom and tarragon, sea bass with leeks, wakame and prawn cream, and roasted baby carrots, sweet potato and squash with Romesco sauce.
For pudding, Tim’s hyper skilled kitchen team are making all their own sorbets and ice creams in-house (possibly as a means for cooling off during the extreme heat of July and August too), and there’s going to be a decadent Black Forest Gateau along with a lemon crunch. “I think everyone just wants to escape this year,” Tim adds. “People return to Pikes religiously. Last year we saw the same guests come back two or three times in a year so we know exactly what they want. But this summer it’s going to be even bigger and better than ever.” You heard the man – get those Pamelas tables booked pronto.