What's New

After quickly establishing itself as a firm favourite of the Ibiza foodie scene, the much-loved destination dining spot is now open for its second year following a full refurbishment and the introduction of a refined new menu, helmed by OKU Executive Chef, Mark Vaessen.

JAPANESE INSPIRED CONTEMPORARY DESIGN
The all-new look at OKU Restaurant, designed in collaboration with design studio Woodfever, artfully blends
sophisticated oblique lines, bronzed mirrors, and flashes of vibrant orange, inspired by the rich tones of the resident
bird of paradise strelitzia plant. The earthy and warm colour palette compliments the natural materials, pairing
brushed oak and washed linens with sunny terracotta and deep charcoal brown, contrasted by contemporary light
features and sleek black granite.
The style thoughtfully balances a contemporary and laidback beachside aesthetic with the traditional and minimalist
Japanese Ryokan style, resulting in a chic, and calming look and atmospheric feel. Drawing much inspiration from
the Japanese Wabi-Sabi principle, OKU Restaurant celebrates the ancient aesthetic vision of finding ‘beauty in
imperfection’ in using natural and rustic elements across the interiors and architecture, from earthenware crockery
to the linen tableware and brushed concrete floors. OKU Restaurant offers indoor and outdoor seating, so that
guests can enjoy an alfresco spot as the sun sets over the White Isle, or an intimate corner as the night draws in.
EPICUREAN DELIGHTS
OKU Executive Chef Mark Vaessen’s menu offers guests a refined and curated selection of delectable signature
dishes, blending Japanese and global cuisines, to showcase the freshest seasonal ingredients and sustainably sourced
produce. Menu highlights include Asparagus tempura with black truffle aioli, Alaskan King crab with coconut yellow
curry and crispy lettuce, Gambero rojo with yuzu mustard and royal imperial caviar and Waygu beef tataki with
yuzu miso and truffle tofu. And favourites from the Robata grill, Lobster with nori butter and purple potato, Black
cod with honey miso and Baby chicken with Japanese tartar sauce. Whilst options from the newly formed raw bar
include Negi-toro hosomaki with tuna belly and fresh wasabi, hand rolled Acevichado and Chirashi ceviche with
mandarins and jalapeno.
Guests looking for the ultimate indulgence can opt for the 24-piece Omakase menu, which features special and
exclusive twists on OKU Restaurant favourites, as curated by the Executive Chef. And those with a sweet tooth
can enjoy one of the infamous deserts, from the long-time favourite La Tierra with pure chocolate, cacao, pistachio
and mandarin to coconut sorbet, or the Dulce Final, a mini magnum with matcha sable and strawberry
marshmallow. OKU Restaurant has also unveils a new vegetarian and vegan menu, innovatively elevating plant
based cuisine. Guests can expect the ultimate experiential epicurean experience, from the theatrics of the open kitchen to dishes prepared tableside and the option of sushi-bar style seating. Aspiring culinary masters can
experience an exclusive behind-the-scenes cooking class with the Executive Chef, whilst sake lovers can indulge
in the finest Japanese sakes at a private tasting experience.
OKU Restaurant Executive Head Chef Mark comments that: “My philosophy in cooking is simple: cook with all your
heart and soul using the best produce, and don’t make it too complicated. In the Japanese kitchen, it all starts with
beautiful produce, there is nothing to hide! I am also inspired by the social aspect of Mediterranean and Japanese cultures,
which both share food generously with friends and family as a way to connect with each other. The dishes and dining
experience at the OKU restaurant are designed to embrace this ethos.” – Mark Vaessen
Furthermore, OKU Restaurant will be working closely with Ibiza Preservation Fund, an organisation which
promotes the conservation and regeneration of the socio-environmental heritage of Ibiza. As a result, OKU will
be sourcing the highest quality sustainable produce, making sure it comes from the island where possible and
supports local farmers.
BAREFOOT LUXURY AT OKU IBIZA
Located on the fringe of Cala Gració bay and nestled in lush hills, OKU Ibiza is home to one of the island’s largest
pools – one of four swimming pools at the property. With a focus on slower living and enriching experiences for
the curious traveller, the hotel comprises 184 boho-chic guestrooms and suites, a 140m2 OKU Signature Suite, a
standalone four-bedroom villa with private pool, ocean-view roof top rooms, two hotel pools (and a further semi private pool serving the six swim-up rooms), two restaurants and an intimate spa.
Derived from the Japanese spiritual and architectural concept meaning “inner space”, OKU prides itself on offering
understated luxury in destinations that captivate, with wellbeing practices that revive, and dining and music
experiences that awaken the senses.

HOW: Rates at OKU Ibiza start from €360 (currently approx. £304) per night, based on two sharing on a B&B basis.
Rates at OKU Kos start from €200 (currently approx. £168) per night, based on two sharing a B&B
basis. www.okuhotels.com

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OKU Hotels is a collection of soulfully-curated luxury hotels launched in 2020 and currently comprising two inaugural hotels
– OKU Kos, which opened in July 2020 and OKU Ibiza which opened in April 2021. With destinations that captivate, wellbeing practices that relax or revive, and dining and music experiences that awaken the senses, OKU Hotels offer understated five star luxury in captivating destinations for the modern traveller, that is inspired by nature and local connections. OKU is derived from the Japanese spiritual and architectural concept meaning “inner space”. OKU Hotels is a brand owned and managed by Hotel Brands International Limited and has plans for further global expansion in the near future