The food offering in Es Canar has been growing over the last years to include a fresh variety for visitors who choose this well-known holiday town for their stay. At Hotel Ánfora we’ve wanted to join this trend by creating a new space and menu for guests and non-residents who seek a delicious dinner based on the crossbreeding of Nikkei cuisine.
Amaru, the gastronomic bridge between Ibiza and Peru
Located in a quiet spot in our new vertical garden, Amaru is a suggestive choice for a special meal with Nikkei flavours. Led by the Peruvian chef Oswaldo Llanos, this restaurant offers food a la carte or a tasting menu with two starters followed by six dishes and two desserts.
What is Nikkei cuisine?
The Andean country has many dishes that blend together flavours from the old Peruvian traditions, the Moorish flavours brought over by the Spaniards and the Cantonese, Japanese and Italian influx from the 19th and 20th centuries. And it’s the influence of the new incoming population from Japan that gave rise to Nikkei cuisine, which combines the food traditions from both countries through their ingredients and techniques. So, for instance, we have Peruvian ingredients like the rocoto, yellow chilli sauce, lemon and cassava cooked with Japanese methods, like steamed or raw. A good example is the tiradito, one of the best-known dishes in Nikkei cuisine that comes from merging these two gastronomic cultures.
Amazonian chaufa. © Alberto Paredes / Hotel Ánfora
Nikkei tasting menu in Ibiza
Take off on this food trip through our tasting menu which begins with two starters: ceviche-style oyster and watermelon, yuzu and sake bite. This gives way to the first dish, a ceviche of yellowfin tuna with lemon drop pepper, kumquat, coconut/wasami, nori and canchita. Followed by a bao bun stuffed with wagyu, anticuchera sauce and shiso leaves and, to end this block, an essential Peruvian speciality: the causa, which in this case is of salmon with papaya chalaquita and citric caviar.
Then comes the usuzukuri: tiradito of amberjack (hamachi in Japanese) with Nikkei sauce, codium, chilli yuzukosho and tobiko. This is followed by two two main courses (fondos in Peruvian): cured Scottish salmon with batayaki sauce and loche, pickles and sea asparagus; and our wagyu/humo/pisco with Andean goose and uchutua sauce. And for dessert, a sweet treat made with lucuma, purple corn and algorrobina; and cocoa with chocolate and oil caviar.
Ceviche-style oyster. © Alberto Paredes / Hotel Ánfora
Ceviche menu for you to choose
Instead of our tasting menu, you can pick your own dishes out of the proposals made by our chef Oswaldo Llanos, which include a thoughtful selection of ceviche specialties, like squash croquettes with fresh cheese, sichimi togarashi and kimchi mayonaise; classic sea bass ceviche with onion, ají limo, coriander, classic tiger’s milk, corn, sweet potato and sea asparagus; or the Amazonian chaufa, which is rice fried in the wok with soya, sesame, Japanese onion, cocona, smoked meat and plantain.
Would you like to eat Nikkei food for dinner in Ibiza? Book at table at Amaru
If during your holiday you’re planning to have dinner at our ceviche restaurant, we advise you to book ahead through the booking form on our website, by phone (+34 971 33 01 76) or by This email address is being protected from spambots. You need JavaScript enabled to view it.. And if you’re already at our hotel, you can book a table in Amaru through our virtual concierge service, the SuitePad, a tablet left in your room for you to use during your stay.
We look forward to seeing you!
Classic sea bass ceviche. © Alberto Paredes / Hotel Anfora
