David Grussaute (Bordeaux, 1972), chef of the UNIC restaurant, located in Migjorn Ibiza Suites & Spa, presents an original culinary offer through his tasting menu, where he seeks authenticity and recreates the history of Platja d’en Bossa as one of the island’s main fishing ports in ancient times. It was once one of the largest expanses of agricultural land and a privileged natural environment. It is a proposal that seeks to serve up Ibiza’s purest roots and authenticity on a plate, where local producers play a leading role.
How would you describe the cuisine at UNIC?
It is a unique type of cuisine that, respecting tradition and placing the spotlight on local products, seeks to be original and avant-garde, surprising the diner with every dish. We are the only restaurant on the island to offer this type of cuisine, and which you can only find at UNIC. It reflects the way in which a French chef in Ibiza interprets the island and its gastronomy, respecting its essence, tradition and kilometre-zero products.
What are the pillars that underpin your cooking?
My cooking has four fundamental pillars: tradition reinterpreted, sustainable use of product, respect for my roots with elements that have been rescued from my childhood and a search for the surprise effect on the customer through the taste, the presentation of each dish and the elegance of the space..
«UNIC is the way a Frenchman sees the island without losing respect for tradition»
What’s new at UNIC this year?
The new additions are: the gastronomic offer, the staging of a new space closely linked to sustainability and elegance and the use of new tableware made to order for us by our Ibizan ceramic artist ‘Toniet’. With this we aim to surprise the diner by creating a unique gastronomic experience that will convey the essence of Ibiza in every bite.
What inspires you to bring out the best in the dishes in particular and UNIC in general?
My inspiration stems from everything around me on the island: tastes, sensations, smells, sounds, personal experiences… my creativity is always active and doesn’t rest. Right now, we are already working on new proposals for next year. The objective is and has always been the same, to convey my love for the island and its culture.
How do you combine French and Spanish cuisine in your dishes?
I try to introduce, in harmony and balance, a little nod to my French origins, including, for example, the French oyster next to the vientre relleno ibicenco (a highly-prized sausage made with chopped pork tenderloin) like a sea and a mountain, or by creating a duck sobrasada canapé. The fusion of both is explosive, surprising and totally unique.
«I try to introduce, with harmony and balance, a little nod to my French roots»
What challenges do you face with this restaurant?
The main challenge is to highlight the Ibizan gastronomy seen through the eyes of someone who is passionate about Ibiza. On the other hand, we intend to project and transmit a more respectful image with the origins of the island, surprising the diner with every bite. Ibicencos and visitors have to know that UNIC Restaurant is located in heart of Platja d’en Bossa, where at one end we have the Renaissance walls of Dalt Vila and, at the other, the Torre des Carregador, whose construction dates back to the 18th century. We are in a maritime traffic hub, in an area where we also have the Xanga, a key element in the island’s traditional fishing industry and the first port for salt. In addition, in the area surrounding the restaurant was once home to the island’s extensive agricultural land. With all these cardinal points, the history of Platja d’en Bossa is the main conceptual ingredient of our gastronomic offer. Conveying all of this is the real challenge.
Why go to UNIC?
Because there is no one on the island doing what we do. UNIC is more than an experience, it is a legacy that we want to pass on to all who wish to discover the essence of Ibiza through its gastronomy.
How has the restaurant changed in recent years?
There has been a natural evolution in my cooking. Now it’s a more intimate, committed and personal cuisine, that from respect to tradition and the kilometre-zero product seeks to place value on the very essence of Ibiza’s gastronomic culture, through an avant-garde and creative fusion with a nod to my French roots.