Maymanta Ibiza has launched its 2026 menu, introducing Japanese influences for the first time alongside new signature cocktails and a collection of handcrafted tableware.
Located on the rooftop of Aguas de Ibiza Grand Luxe Hotel in Santa Eulària, the Repsol-recognised restaurant continues to evolve its distinctive fusion of Peruvian cuisine, Mediterranean produce and contemporary gastronomy under the direction of chef Omar Malpartida.
Among the season's new additions are several dishes inspired by Nikkei cuisine, the culinary tradition born from the fusion of Japanese and Peruvian cultures. New creations include a crispy nori temaki combining tuna akami, sea urchin yolk and beluga caviar, alongside the Konishi ceviche, featuring tuna, spicy yuzu ponzu, grilled pak choi and avocado.
The restaurant's signature Josper-grilled dishes remain central to the offering. Highlights include A5 Wagyu served with Andean Paris café sauce and huacatay, the aromatic Peruvian herb now cultivated locally on Ibiza. Designed for sharing, a new one-kilogram T-bone is presented in two preparations: a house tartare with grilled bone marrow and chilli chimichurri, followed by grilled sirloin finished with anticuchera sauce.
Complementing the culinary changes, Maymanta has also introduced a new collection of handcrafted tableware designed to showcase the exquisite presentation that characterises the restaurant's approach to dining.
Open for dinner throughout the summer season, Maymanta combines elevated Peruvian cuisine, inventive cocktails and panoramic views over Santa Eulària Bay from its rooftop setting at Aguas de Ibiza Grand Luxe Hotel.
