Heart Ibiza
(2015-2020)
Heart Ibiza is the realisation of the dream of partners Ferran and Albert Adrià and Guy Laliberté (founder of Cirque du Soleil), together with the owners of the Ibiza Gran Hotel. Located next to the Ibiza Casino, in the heart of the Paseo Marítimo and with stunning views over Dalt Vila, Heart Ibiza opened its doors for the first time in 2015 with the intention of exploring the collision between art, music and gastronomy, with a changing concept to offer something unique on the island.
in Heart Ibiza the most diverse disciplines coexisted: the artistic and magical creativity of Cirque du Soleil, gastronomic styles influenced by the flavours of the world with the unmistakable stamp of Albert Adrià, and the most avant-garde entertainment by talented artists, along with music. more currently in charge of bands and DJs of reference.
Creative minds, talent and a shared vision that led to this project. The interior design, the work of Patricia Urquiola, consolidated as the most influential Spanish designer and architect of the moment and who has great international prestige.
Every summer, the project had a team of about 220 people, including room service, kitchen, artists, technical and musical departments, and every season it proposed new ways of fusing art, music and gastronomy: gastronomic novelties, different performances and musical shows, creating a world of sensations that grew in crescendo as the night went on.
DEVELOPMENT OF DISHWARE – “PIÑERISMO”
Albert Adrià teamed up with José Piñero of El Taller de Piñero to create new tableware for his groundbreaking restaurant in Ibiza.
The Alicante-based artisan company created a dozen unique pieces that make up the Heart Ibiza tableware. Ferran Adrià himself has described it as “very crazy and reminiscent of fallas”.
The oyster with a tongue (made of aluminium), the Dalí chair, the frogs to suck on, the horn for nigiris, the coloured skulls for ceviches, the methacrylate cubes for desserts, the metal tree, the spider for caviar… are some of the exclusive examples that the workshop has developed for this multi-sensory, cultural, musical, artistic and gastronomic concept.
The pieces of crockery are part of the visual and interactive spectacle, becoming sculptures both on the table and in the spaces where they are stored, all in full view of the public.
GASTRONOMY
Example of the last tasting menu served, taken from the fantastic article by Marta Fernández Guadaño:
The evening begins with the client entering through the front door, where they are given a potato ticket, a container of kimchi popcorn and a hot and cold margarita cocktail.
Then it’s off to the first-floor terrace for a first taste of the house’s signature drink: the Vodka and Raspberry Rose.
Then there are the “street food” stalls, which act as “corners” with different kitchens from which a list of snacks is served. This succession of ‘bullinian’ snacks includes dishes placed in the centre of each table, such as the frozen tomato consommé, the tarragon ‘waffle’ with lemon cream, the cherry with sake and St Germain jelly, the Iberian ham ‘5J’ with tomato bread, heart olives, ‘Amelie’ oysters and ceviche of sea bass with yellow chilli leche de tigre.
Guests share these dishes, which arrive at the terrace table, with others served in ‘waves’: the frozen caipirinha, the mini airbag balloon, the truffled mollete, the fried chicken causa or the huitlacoche quesadillas.
On the terrace, the show begins: live music, some almost circus-like performers, stalls selling souvenirs or local art, a fortune teller and a merry-go-round where guests can ride for a spoonful of caviar.
It is time to go downstairs to see the main show, and on the way down a cone of Cassava Rocks-wild rice curry is served, the customer dines at low tables while a main stage concentrates the main part of the show, which is interspersed with performances in other areas of the dining room and with artists who dance and act between the tables: music, voices, dancers, trapeze artists… Very high level artists in a show that you would expect from Cirque du Soleil or the best shows in London or New York.
The food arrives: everything is placed in the centre of the table, with dishes such as the Light Box with almond milk and caviar, the Rubia Gallega and a selection of small bites such as the Duo of Steak Tartar & Squid Nigiri or the Maki Causa with langoustines and quail eggs.
Adrià’s creativity goes hand in hand with the impressive spectacle that surrounds the restaurant.
The show ends with the sweet part: a rapid succession of sweet bites served in a ‘wave’ format.
THE CLUB
In a very short time, Heart managed to position itself as one of the best clubs on the island and has even appeared on some of the world’s best club lists. Many of its parties have become famous among nightlife lovers, such as La Troya, Acid Sundays, Saga or Heart Factory.
DJs and groups such as:
Satori, Acid Pauli, Be Svendsen, Oceanvs Orientalis, Louie Vega, Bob Sinclair, Jan Blomqvist, Damian Lazarus, Bedouin, Stavroz, Dubfire, Sven Väth, Underworld and many more.
AWARDS AND HONOURS
© Albert Adrià, 2024
