There was a time when anyone passing the decaying bones of the old Acor hotel near Cala Gració would wonder what might ever become of it. Few could have envisaged back then the stylish and popular hotel that it would become a decade later. It would take a brave owner's big dreams and a visionary architect’s pen to revive its fortunes.
After three phases of development, the OKU hotel today is a 5-star testament to determination and creativity. It now has 185 rooms and deluxe suites, possibly the longest swimming pool in Ibiza, a youthful vibe and a stylish restaurant that attracts diners from around the island and beyond.
Álex - our chef
Indeed, the OKU Restaurant, with its Japanese-Peruvian fusion menu, has become so popular with external clients that it received its own relaunch to become Teyo for 2025. Head chef Mark Vaessen aspires to position OKU as a culinary destination rivalling other hotels on the island, such as Nobu Ibiza Bay and Gran Hotel, and the rebrand is the first step in that direction.
Settling in for a pre-dinner livener, our trio of signature cocktails included a Japanese-inspired spicy margarita with an eye watering hit of wasabi and a smoky, whiskey sour with a personal favourite, Hibiki whiskey by Suntory.
On this occasion, we opted to sample Teyo’s Omakase menu. Unlike a traditional omakase, Mark has composed this taster menu from a selection of the restaurant’s most in-demand dishes. The result is a satisfying and coherent 10-course journey through the influences that have shaped the restaurant so far.
The aperitifs were no mere preamble; they smashed it straight out of the park, setting a high bar for the dishes to follow.
A cluster of deep-fried panipuri balls, topped with Hamachi, radish and onion, was an ultralight and crispy homage to the Indian street food classic.
Whereas the succulent oysters marinated in ponzu, wasabi, cucumber, with a sprinkle of caviar, were firmly Japanese in flavour and left us wishing for more.
Two of Teyo’s most popular dishes effectively fuse Japanese techniques with ubiquitous Ibizan cuisine. Aimed squarely at the local market, the next pair of raw dishes showed distinct Spanish influences.
A remarkably sweet and creamy Ibizan Red prawn carpaccio, topped with imperial caviar and drizzled with the juice of a prawn head - just how the locals love to eat them.
Based on the timeless Spanish classic huevos rotos (broken eggs), this magical variation combines cubes of tuna tartar with straw potato, a fried egg, and more of the decadent imperial caviar into a crispy nest of salty deliciousness.
Our photographer’s nose for a great wine led us to opt for a dry white from one of Spain’s less well-known regions, El Bierzo in the northwest. Slightly acidic, making it ideal to accompany the bountiful Teyo seafood, La Del Vivo from the Raul Perez winery is well worth looking out for.
A plate of scallops with crispy pimpollo chips, maitake mushrooms, pumpkin, and brown soy butter foam tested our chopstick skills.
Sweet and sticky wagyu gyozas with Jerusalem artichokes were the team’s resounding favourite on the night.
Spotlight’s review team have been treated to a fair few plates of black cod miso on our travels, and we can confirm that the version presented at Teyo, with daikon and chestnut puree, is definitely in the competition for the best.
The main courses reached their crescendo, with toro tuna rolls, hand-rolled at the table. Our personal chef added a generous grating of fresh and feisty Wasabi and crisp spring onion to this bumper-sized sushi.
For dessert, Teyo’s handmade white chocolate Mini Magnums, with yuzu ice cream and a sprinkle of almonds, have universal appeal. Directed at the hearts of the islanders, Ibizan favourite, caramel flan, gets its own Asian makeover with calamansi and yuzu cream and an expertly crafted bicycle wheel tuille.
Always on the lookout for new taste sensations, it was fitting that the final act in this odyssey, a salt and yuzu sake, was a treat that none of us had tried before. A product of the Kitajima Brewery, this citrus palate cleanser is low in alcohol and a dry, refreshing take on limoncello.
The good patrons of Teyo clearly have fine taste, because the menu crafted from their favourite selections is well-balanced and satisfying. Requiring minimal cooking, yet meticulous preparation, each dish is a winner, and the overall experience is a triumph.
Be sure to reserve a table in advance to ensure an evening at Teyo!
