The history, the landscape and the products of Ibiza, the main ingredients of the unique gastronomic proposal of Unic

David Grussaute, chef of the UNIC restaurant located in Migjorn Ibiza Suites & Spa, presents an original gastronomic proposal through his two tasting menus, "Unic" and "Sa Changa", where he seeks authenticity and recreates the history of Platja d'en Bossa as one of the main fishing ports of the island in ancient times, which was once one of the largest extensions of crops and a privileged natural environment. It is a proposal that seeks pure Ibizan roots and authenticity, where local producers are the protagonists.

Unic is located in the nerve centre of the island, Platja d'en Bossa, where at one end we have the Renaissance walls of Dalt Vila and, at the other, the Carregador tower, whose construction dates back to before the 18th century. We are in an axis of maritime traffic, in an area where we also have 'Sa Changa', which was a fishing industry and the first salt port. Furthermore, in the area surrounding the restaurant, there used to be the island's large vegetable gardens. With all these cardinal references, the history of Platja d'en Bossa is the main conceptual ingredient of our menu for this 2022 season.

DAVID GRUSSAUTE: (Bordeaux, 1972). Born into a family with a long tradition in the world of catering, he has this profession in his blood and has a whole professional background to back it up. From France, where he trained at the Bordeaux Talence Hotel Management School and where he is part of the team of the prestigious Relais & Chateaus chain (with a Michelin star), through the Comores Islands (in Africa), Scotland, and finally ending up in Ibiza, where, for more than a decade, he has been at the head of the Unic restaurant.