Built into the cliffside and pine forest of one of the island's northernmost points, Nômade Temple Ibiza is a newly built five-star resort that offers its guests a taste of laid-back luxury.
Crafted with Moroccan days and nights in mind, its clay coloured walls, handwoven rugs, and stunning ornamental features transport you swiftly to this mystical land. Designed to be a sanctuary, blending with its natural surroundings, it's easy to feel that energy as you walk in.
Featured on the grounds are three in-house dining experiences that both internal and external guests are invited to dine at.
Today our invitation led us to 4FU3GOS (Four Fires), Nômade Temple’s fire-infused, beachfront chiringuito.
To reach it, our journey through the resort grounds felt like a trip through a Moroccan souk, a labyrinthine maze, which, although very beautiful, did leave us wondering why it would be set so far away. That was until we reached it and saw the scene laid out before us.
With direct access to the seafront, 4FU3GOS offers guests a stunning view of the cove's aquamarine waters below. On the overlooking terrace, low-seated tables, handcrafted cushions, and rugs sat in the shade of the cliffside pine trees, as Cuban music drifted through the air and cicadas sang alongside. It felt quite magical.
While the decor continued to tease the North African dream, the gastronomic offerings were anything but.
Offering a menu centered around a flaming hot grill with Peru at its heart, thanks to head chef Ivery Navarro’s homeland influence and expertise, it is created with picante touches and a distinct smoky character.
Before our attention was taken completely by the kitchen's accomplishments, some light refreshment was needed. Pondering our selection from the signature cocktail menu, our host Nacho was quick to offer his suggestions for two very different tastes.
The Grapefruit Ritual with Padron Tequila and Amaro Santoni was as zingy and fresh as expected, and needed in the heat, whilst the Ashes to Ashes offered a very different character.
Created in four courses, you begin with the coriander-salted edge, moving quickly onto the cloud-like honey foam before enjoying its sweet refreshment of the Ojo de Dios Joven mezcal, with roasted pineapple chunks as the final bite.
They must have heard our rumbling stomachs as our first series of dishes arrived in quick succession.
Let’s begin with the Motril Tuna Ensaladilla, a creamy, smooth salad topped with salmon roe that popped in our mouths. Alongside, a plate of island-fresh radish and tomato. In every size, shape and hue of red, they were deliciously juicy and layered upon a bed of creamy lime and coriander sauce.
It’s not often the simple starter of bread and alioli gets a mention, but this one definitely deserves to share the limelight. Chunky, fresh and filled with dried fruits and nuts, it truly was el pan perfecto.
Normally served on patacones (a twice-fried green plantain slice), our deviation to a crisp rice cake was no loss. Making it a little easier to eat in one swoop, they wrapped around the fresh Tuna Tartare centre and its sharp, slightly smoky flavour wonderfully. Delicious and gone in a mouthful.
A personal first, the Raw prawn with creamy aguachile was a true sensation. The deconstructed raw prawns were delicate and buttery, melting in the mouth alongside the light crunch of the red onion and slightly sweet mango sauce. The fish-broth base of the aguachile, and its special jalapeño Mexican chilli counterpart, created such a moreish sauce that we continued to slurp it from our spoons long after the prawns went down.
4FU3GOS creative spin on this classic Spanish ajoblanco took this dish to another level of freshness. The traditional almond-based soup was given a Thai-inspired twist, with the addition of coconut milk creating a creamier soup. Paired with flame-kissed tuna belly, the soft, meaty slices beautifully captured the essence of the smoky grill.
In between courses, we visited the open kitchen to meet Ivery and his team and see the bustling hub in action.
The creative cuisine featured on the menu is all his vision and design, where ‘almost’ everything is passed through its grill, and our final dish was thankfully no exception. A championed cooking technique of any restaurant that’s worth its salt, adding a flame kiss truly amplifies the freshness and taste of any catch of the day.
The charred skin was perfectly flame-grilled to a light crisp, while the meaty chunks of the wild-caught Lubina remained soft and moist. Served alongside rosemary-grilled fresh vegetables and soft-centered new potatoes. Simplicity at its finest.
Of course, the expertise also lies in the waiter's skill to debone and then deliver the fish ready for eager forks to make their move.
For dessert, we edged slightly closer to the water, which had been whispering our names as we dined.
Chunky fresh pineapple, flame-grilled on a bed of creamy yoghurt, with the edible flowers adding the final pretty note.
These are the types of scenes that encourage you to ignore all childhood warnings about swimming on a full stomach, and just dive right in - which we didn’t waste a moment doing.
4FU3GOS beautifully immerses guests into the essence and vibrancy of three cultures, bringing the flavours of Peru to a Moroccan setting, framed by a stunning Mediterranean backdrop. It's a pretty dreamy experience. To take the trip yourself, make your reservation here.
