One of Ibiza’s hottest restaurant destinations since its opening five years ago, Bottega il Buco, draws legions of fans with the addition of new head chef Max Rivera Papic, whose kitchen credits include skills honed under the tutelage of Alain Ducasse at The Dorchester, London.

© Bottega il Buco

Menu specialties include burrata served with local strawberries, toasted hazelnuts and fresh, green herb emulsion; scallop crudo prepared with avocado, kumquat, sumo mandarin, jalapeño and chive blossom; paccheri and roasted vegetable lamb ragu; spaghetti Nero with calamari, oven-roasted tomatoes, colatura and pepperoncini; and Italian broccoli with lemon and pepperoncini. For dessert, there’s sweet vanilla panna cotta with wild strawberries, honey and pollen.

© Bottega il Buco

Sister to famed il Buco in New York, Bottega il Buco offers a daily menu of “sharing boards” loaded with fresh ingredients, all sourced from local and regional artisanal producers that include purveyors in Italy, Spain and Portugal. Sharing boards feature savory salamis and cheeses, presented with freshly baked focaccia breads made from ancient Triticum Durum whole grains grown in Sicily. Tinned fish from coastal Spain, Portugal, and the Baltic Sea region include Catrineta smoked sardines, Gueyu Mar chargrilled octopus, Jose smoked trout and Fangst Baltic Sea sprat.

© Bottega il Buco

In addition to the main restaurant and its outdoor terrace, spaces at Bottego il Buco include a Roman-style focacceria and a Mediterranean alimentari food shop. Enjoy the sunshine beachside — or relax on the terrace of your villa and order to-go from the full restaurant menu. Ibiza runners deliver island-wide. Just don’t forget the wine: The restaurant’s wine list, curated by Roberto Paris, includes a selection of organic and biodynamic wines produced in Spain, Italy and Portugal.