Ibiza’s two newest hotels, Mondrian and Hyde, are set to welcome the world’s best chefs by launching the “Best Of The Best Culinary Series” hosted by the world’s best chefs from the prestigious “50 Best” ranking. These chefs will curate unique Latin American and Asian set menus in Ibiza’s newest destination restaurants, Niko and Cuyo, located in Cala Llonga. 

The first of its kind for Ibiza, the series marks a transformative moment for the culinary and cultural scene of Cala Llonga led by the Ennismore group, which opened the Mondrian and Hyde hotels this year. The “Best Of The Best Culinary Series” will take place at Japanese restaurant Niko and Mexican restaurant Cuyo, located within each hotel with Niko newly opened in May 2024. 

The series will begin at Niko, Cala Llonga’s debut Japanese kitchen, on Friday, June 21st, with internationally renowned, multi-award chef Pam Pichaya Soontornyanakij, Asia’s Best Female Chef 2024 award winner and the youngest ever female chef to receive both Michelin Star and “Opening of the Year” awards from the Michelin Guide at the same time. She is also the youngest Thai chef to receive Asia’s Best Female Chef from the 50 Best organisation.

Chef Pam’s restaurant, Potong, is famed for its innovative 20-course Thai-Chinese tasting menu, which earned it the 17th spot on the Asia’s 50 Best Restaurants 2024 ranking, and the 57th spot on The World’s 50 Best Restaurants 2024 list. Chef Pam’s collaboration with Niko on June 21st will be an exclusive dining event at which guests will experience her crafted Michelin-starred menu for the first time in Ibiza.

“I’m so thrilled to bring Thai flavours to Cala Llonga’s first Japanese restaurant! It is an exciting culinary journey to blend my Thai-Chinese roots with Ibiza’s vibrant culinary landscape, creating an unparalleled dining experience.”

Chef Pam

Each month from June to September, two talented chefs heading restaurants recognised in the prestigious “50 Best” rankings will land in Ibiza to showcase their gastronomical vision to guests and locals of the island at Niko and Cuyo restaurants to create unforgettable, synergistic meals.