Chef Edwin Vinke captains the kitchen of this palatial restaurant offering a menu of Ibizan delicacies in its second season. Edwin is committed to the defense of local products. He knows that geography, climate and traditions mark the character of each cuisine: wherever he goes, he cooks what the land and the sea offer him, creating unique menus. Those who taste them, connect with the environment through the palate.The farmers, ranchers and fishermen who supply the restaurant are Ibicencan. A fascinating journey in search of sustainability and authenticity.
Chef Edwin Vinke captains the kitchen of this palatial restaurant offering a menu of Ibizan delicacies in its second season. Edwin is committed to the defense of local products. He knows that geography, climate and traditions mark the character of each cuisine: wherever he goes, he cooks what the land and the sea offer him, creating unique menus. Those who taste them, connect with the environment through the palate.The farmers, ranchers and fishermen who supply the restaurant are Ibicencan. A fascinating journey in search of sustainability and authenticity.
Gourmets who book a table at 1742 will descend into the bowels of the restaurant to begin their gastronomic experience. The first thing they will see is a barrel decorated with a sculpture of a woman nibbling on a vine, sent by Valduero from the Castilian Ribera. Following the logic of tradition, the coolness of the crypt has been used to install the cellar and preserve some spectacular wines. Some, like a ’76 Château Margaux, were brought from one of the best vineyards in Bordeaux.
Gourmets who book a table at 1742 will descend into the bowels of the restaurant to begin their gastronomic experience. The first thing they will see is a barrel decorated with a sculpture of a woman nibbling on a vine, sent by Valduero from the Castilian Ribera. Following the logic of tradition, the coolness of the crypt has been used to install the cellar and preserve some spectacular wines. Some, like a ’76 Château Margaux, were brought from one of the best vineyards in Bordeaux.
After tasting and choosing a bottle, guests will ascend to the terrace with the best views of Ibiza. A butler with Venetian manners and white gloves will be your cicerone. With the bell tower of the cathedral as a lookout, Edwin Vinke will offer six appetizers to begin to excite the palate.
The menu, inspired by zero-kilometer products such as porc negre or lobster, will continue in the dining room of the neoclassical palace. The lighting and audiovisual projections will create the right atmosphere for a trip to Classicism. It will be easy to go back to the times of Mozart rocked by the melodies of the opera singer or the violinist who will perform during the dinner.

EDWIN VINKE

An experience for the palate with the signature of the Dutch chef, holder of two Michelin stars at De Kromme Watergang, the restaurant he owns in the south of the Netherlands,
An hour and forty minutes of fantasy that will heighten the senses. With dessert in hand (and bottle in the other), couples or groups of friends can return to the rooftop terrace of 1742 to soak up the calm of the walled city. If instead of sipping and spooning while admiring the World Heritage Site, they prefer a more lively cherry on top, their steps will lead them to one of the palace’s best-kept secrets. The building has a small and coquettish club. The space, which has its own bar, was set up so that those fortunate enough to enjoy dinner each night can indulge in the luxury of a quiet nightcap. Drinks of liquid silk from a refined cocktail menu specially designed for the occasion will serve to put the cherry on top of one of those evenings that will never be forgotten.

© 1742 IBIZA  CIF:B57451007

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