When Blue Marlin Ibiza first opened on the inviting pebble beach of Es Jondal in the mid-noughties, it immediately raised the bar for beach clubs on the island. The emphasis was on great food and cool vibes by the sea, but, in contrast to its near neighbours, it was louder, more decadent and more glamorous.
This writer was a keen early adopter and would visit regularly during those early summers to enjoy the excellent cuisine and the impromptu parties. Over time, the velvet ropes began to appear, the view grew more crowded with boats, and the appeal for me began to wane.
Nevertheless, the venue marched on, pushing the boundaries of success by enticing the aspirational clientele ashore with deluxe lounging, attentive service, legendary DJ residencies and magical day-to-night fiestas.
The sands of time have passed, and many other beach clubs on Ibiza have sought to emulate Blue Marlin’s success. Many have failed to find the magic formula. Yet BMI has remained resolute, and with this in mind, it seemed the ideal time, some 18 years later, to return to the club and view it with fresh eyes.
I was fascinated to find out how it had fared against the newcomers over the intervening years, and the answer is resounding - ‘fantastically well’.
At first glance on arrival, everything feels classier nowadays, with not just one but two boutiques at the entrance. The shady juniper trees remain beachside, yet with more permanent structures shielding the dining and dancing areas, much of which can be closed off to the elements.
The cuisine matches the surroundings perfectly. Colourful and vibrant, with exceptional provenance. As is usual when invited to dine in such beachfront settings, we like to indulge in the fruits of the sea. On this occasion, we let our joyful waitress, Maria, guide our choices, and she didn’t let us down.
When it first opened, Blue Marlin quickly gained a reputation for excellent sushi, and it is great to see the tradition has continued and is now of even higher quality. Our selection of rolls included spicy tuna, snow crab, prawn and salmon, which were as good as any we have tried in recent years.
Also on the raw tip were elegantly dressed hamachi tiraditos, topped with an ingenious blend of chilli and pistachio. This was a new combination for us, and the nuts surprisingly turned out to be the perfect complement.
It’s impossible to recommend the Blue Marlin king crab highly enough. True, it may have travelled a long way from its Pacific home, but it tasted as if it had been freshly caught. Served two ways: the thick, muscular legs were packed with sweet white meat, while a ceviche of the brown body meat, made with spicy tiger's milk and guava, was unreal and possibly the author’s favourite single dish of the year.
Now, here’s the charming story. My go-to dish back in the day was always the seared tuna steaks with a sesame crust - delicious, healthy and irresistible. So when Maria revealed that her father, Josetxo Arrieta Chato, is the current executive chef, and insisted we try the 2026 variant, the tuna neck, which was her personal favourite (even designed by dad with her in mind), it was impossible to refuse.
And what a selection it was! This dish is epic. Slow-cooked in a Josper oven and expertly plated with ajo blanco, almond powder, and cherries. Accompanied by a section of tuna vertebra filled with a rich, gelatinous demi-glace, this was modern cuisine of the highest order.
The supporting cast featured a subtle, tender sea bass fillet baked en papillote with a buttery clam sauce, parsley oil, and parsley powder. The sauce included very large, juicy clams, of a size you rarely see on this island.
Hand-caught squid risotto, with large, al dente grains of round rice and a Basque cheese in place of Parmesan, was quite sweet in flavour but very pleasing for the risotto lovers among us.
The meal was enhanced by a brace of salads: fresh watermelon and feta, and the garden symphony of green asparagus with creamy chickpea hummus, hazelnuts, and sun-dried tomatoes with orange vinaigrette, adding an extra dimension of vitality to an already healthy spread.
A final mention must go to the excellent pastry chef and the expert cocktail waiters. Everything that arrived at our table was impeccable.
For dessert, Maria chose for us a delicate meringue Pavlova sphere, filled with yuzu, bergamot, and kumquat confit, plus a pistachio symphony: a fabulous array of delicacies that once again highlights the versatile little green nut alongside its spongy, chocolatey, and creamy companions. I could eat these all day long…
Blue Marlin offers refined, modern cuisine to be enjoyed at, undoubtedly, one of Ibiza’s coolest venues. Every dish is as elegant and refined as a demanding, expectant clientele would expect in a traditional, high-end dining establishment, yet here you can enjoy them with your feet in the sand and the sea breeze in your hair.
Of course, none of this luxury comes cheap. You don’t have to own a superyacht, but if you want a table at one of the world’s most exclusive clubs, you have to be prepared to pay. Follow this link if you wish to discover the magic for yourself.
