Chef Edwin Vinke captains the kitchen of this palatial restaurant offering a menu of Ibizan delicacies in its third 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. Whoever tastes them, connects with the environment through the palate. The ranchers, farmers 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 reserve a table at 1742 will go down 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, such as a Château Margaux ’76, 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 the bottle, customers will ascend to the terrace with the best views of Ibiza. A butler with Venetian manners and white gloves will be their 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 sturgeon or farmery chicken, will continue in the palace’s dining room. The lighting and audiovisual projections will create the right atmosphere to travel back to the 1920’s. It will be easy to go back to the times of forbidden rhythms, elegance and rebellion animated by the melodies of live musicians or dancers who will perform during the dinner. An hour and forty minutes of fantasy that will heighten the senses.

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,
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 1742’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 never to be forgotten
michelin