Under new management, Casa del Mar Bonafé arrives in Playa d’en Bossa with a clear ambition: to reconnect beachfront dining with a sense of authenticity while drawing on global culinary influences and a hospitality philosophy shaped by decades in Ibiza.
At the heart of the project is Carlos Alario, whose years spent working with the island's discerning clientele have inspired a simple guiding principle: "I want people to have their feet in the sand and enjoy food made with passion." That philosophy runs through every aspect of the restaurant, from its relaxed barefoot atmosphere to a menu that celebrates quality produce without unnecessary complication.
Set directly on the sand, Casa del Mar Bonafé blends Mediterranean seafood traditions with Mexican, Nikkei and Peruvian techniques. Seafood remains firmly at the heart of the menu, with locally sourced fish and shellfish complemented by bold citrus, spice and carefully judged marinades that bring fresh perspectives without overpowering the ingredients themselves.
One thing we particularly appreciated was the soundtrack to our lunch. A downtempo blend of Tulum-inspired electronica and organic beats subtly enhanced the atmosphere without ever competing for attention, allowing our conversation to flow as naturally as the afternoon itself.
Tropical Sunset & La Cami
Bonafé takes its drinks as seriously as its kitchen. Under the guidance of former Blue Marlin executive bar manager Brian McGregor, the cocktail list favours premium fruit purées and balanced tropical flavours over sugary crowd-pleasers.
Signature serves include Tropical Sunset, blending mango, raspberry, guava and strawberry; and La Cami, with Cointreau, tequila, chilli syrup, perfect sour, guava puree and fresh ginger.
Our appetiser: a warm home-baked roll with smoked rosemary butter, olives and aioli.
Among the starters, one of the most visually striking was a quartet of oysters, each showcasing a different preparation: served simply in the shell, Nikkei-style, dressed with shallot, tarragon and vinegar, and finally the standout Bloody Oyster. Accompanying the latter was a shot of Saline vodka, produced locally with seawater from Formentera and intended to refresh the palate between oysters. It's a simple idea, but one that worked brilliantly.
We loved the freshly prepared guacamole with homemade totopos, taken to the next level by two accompaniments: crispy octopus and squid crackling.
Among the raw dishes, the Nikkei-style ceviche stood out. The silky croaker was bathed in a citrusy ponzu enriched with fragrant yuzu. The finishing touch came in the form of a vibrant rocoto chilli and lime granita, which slowly melted into the fish, adding bursts of freshness and gentle warmth.
Crisp corn tostada layered with silky tuna tartare, creamy avocado and a restrained chilli kick.
For this feast of seafood and fish, what better than a cool, crisp Verdejo?
Sea bass a la talla (Mexican-style grilled fish)
Rather than following Ibiza's familiar baked or salt-crusted approach, Casa del Mar Bonafé looks further afield for inspiration when it comes to grilled fish.
The butterflied, locally sourced Mediterranean sea bass arrived coated in vibrant red and green chilli marinades, accompanied by warm tortillas, fresh guacamole and pico de gallo. With the fish yielding effortlessly from the bone, building each taco became part of the fun.
It's meant to be a tactile experience, one that fosters interaction rather than formality. The result was a triumph: messy, intensely flavourful and deeply satisfying - a deceptively simple dish that, despite its Mexican roots, felt entirely at home beside the Mediterranean.
Our meal drew to a close with a refreshing dish of tropical and Mediterranean fruits, served in an aptly earthy vessel that echoed the restaurant's natural aesthetic.
Harking back to the laid-back spirit of Ibiza's original chiringuitos while embracing a more adventurous culinary outlook, Casa del Mar Bonafé represents a welcome new chapter for elevated beachfront dining.
As always, we recommend booking in advance.
