Founded in 2018, Jul’s has steadily built a reputation as one of Ibiza’s more sophisticated expressions of contemporary Mediterranean dining. We had heard the rumours for some time, but it was only on this visit that we finally had the chance to experience it first-hand.
Set across an indoor-outdoor layout defined by natural materials and soft lighting, the space artfully blends relaxed lounge-style seating with more formal dining areas and quieter corners suited equally to intimate dinners for two, relaxed evenings with friends or late cocktails.
Off to one side, a spacious boutique offers a curated range of apparel and accessories, every bit as stylish as the venue itself.
On arrival, we were shown to the impressively long cocktail bar, where the first of the evening’s revelations was a drinks programme that signalled a highly inventive approach to contemporary mixology.
From left to right: Ethereal, Ambrosia Spritz (we loved the homemade Haribo-like green gummy), Sublime and Purple.
Jul's has its own mixology lab where all the raw ingredients for its mouth-watering concoctions are meticulously prepared. Shaken, stirred or carbonised, the resulting libations are superb. Seriously, it's worth dropping by on your way back from the beach for the cocktails alone!
Beyond the cocktail zone sits the DJ booth. The music - an upbeat organic mix of Deep and Afro-House - enlivened our meal.
With the cocktails setting the tone, we took our seats for dinner with a quiet sense of anticipation building.
At Jul's, wine is integral to the dining experience. The venue has a cellar featuring an extensive collection of global wines, ranging from traditional vintages to natural and biodynamic options. Its expert sommelier pointed out to us the ideal pairing for the dishes to come.
The service team - clad in elegant livery - immediately impressed, remaining attentive, knowledgeable and seemingly ever-present without becoming intrusive.
Starters commenced with the chef's reworking of a classic Greek Athinaiki salad, a delicate balance of white fish (sea bass and cod), peas, celery and green apple in a lightly set basil mayonnaise dressing. Perfect for summer.
Greek salad
Expertly dissected by our waiter, the tomato opened like a little red treasure chest, revealing a carefully composed filling of diced tomatoes, Kalamata olives, capers and feta cheese that delivered far more flavour than its modest appearance suggested.
Speaking of appearance, the ceramics at Jul’s - carefully chosen to complement each dish - stand out for their earthy Mediterranean aesthetic, enhancing the pleasure of eating.
Bluefin tuna tartare
Served with raspberry and beetroot sorbet, blood orange and a ponzu dressing, the finely cut tuna was rich and beautifully balanced, the bright, citrus-led accompaniments drawing out the natural sweetness and depth of the premium fish.
Wagyu beef tartare
Another standout, the wagyu tartare transported us into richer territory. Accompanied by a truffle sauce, marrow milk bread and a touch of caviar for texture, it was soft and indulgent. Simply exquisite.
Lobster & prawn tacos
Lobster and prawn tacos brought a playful, street-inspired edge, balancing sweet shellfish and soft tortilla with crisp gyoza and bright, refreshing acidity.
After a brief pause to cleanse our palates and digest our entrées, it was time for the mains. The insistence on freshness and daily preparation runs throughout, underpinned by produce from its certified organic farm, which supplies most of the restaurant’s fruit, vegetables and herbs for that true farm-to-table experience.
Lobster risotto
Given the embarrassment of riches on the table, it is difficult to single out any one dish. That said, the risotto - creamy without being heavy - would arguably take the honours. The lobster was carried in a rich, velvety broth with butternut squash, espresso and truffle oil, and finished with crispy buckwheat for texture.
Sea bass fillet
Clean, precise and well-executed, the sea bass was all about restraint. Cooked to preserve its natural flake and freshness, it was supported by an edamame and kale salad, salicornia, smoked cherry tomatoes and a kefir sauce.
Smoked grilled chicken fillet
Following the risotto’s indulgent high point, the smoked grilled chicken fillet - marinaded in a taragon sauce - shifted the tone, bringing smoke, depth and simplicity. It was served with fermented okra and a bulgur, almond and dried peach accompaniment, adding a nutty crunch and textural contrast. Cue appreciative murmurs from the table.
Prime Angus ribeye tagliata
Served sliced and perfectly rested, it delivered deep, beefy richness with a satisfying char. A bitter endive and king oyster mushroom salad cut through the intensity, while the Reggiano sauce added a savoury, umami-driven depth that drew the plate's separate strands together.
Another interlude ensued as we prepared ourselves for one last indulgence: the desserts. Given the hedonism so far, we wondered how things could possibly be taken further. The answer was not long in coming.
Baklava
A direct nod to the restaurant’s Greek roots, the baklava arrived rich, layered and unapologetically decadent. Pistachio namelaka, crisp caramelised filo pastry and baklava ice cream, scented with cinnamon, orange and clove, were brought together with a pistachio sauce.
Tonka Chocolate
Just when our tastebuds were beginning to settle, this dessert arrived. A masterful composition, it featured a chocolate brownie, a layer of red fruits compote, a chocolate and cardamom mousse, bitter cocoa nibs, and chocolate ice cream made with highly aromatic tonka bean.
A lovely detail offered to all diners as Jul's way of saying thank you, the mignardise comprised tiny, precisely cut chocolate cubes featuring salty pistachio with homemade praline, a final gesture of generosity before the experience closed.
"We are here not only to feed the stomach but to fill the heart and soul".
