Perched on the rooftop of the five-star hotel Aguas de Ibiza by NCalma Hotels in Santa Eulalia, Maymanta makes a strong first impression. From the wooden terrace, the view takes in Santa Eulalia and its green hills, the glittering yachting marina and the Mediterranean stretching towards Formentera.
Comfortable sofas dressed in colourful Peruvian textiles provide a place for an aperitif, while ethnic-style lampshades and other touches reinforce the restaurant's Latin American identity. A gentle aroma of the signature South American wood, palo santo, wafted through the air, while an upbeat House music soundtrack, punctuated by Latin American rhythms, set the tone.
Our customary liquid aperitifs came as cocktails and mocktails in equally characterful Peruvian-style ceramics, adding another playful touch to the drinks experience.
The open kitchen allows diners to watch the chefs. Inside, an open galley gives diners a glimpse of the chefs crafting their creations, adding a sense of theatre to the experience.
Service was attentive and knowledgeable, although - on a busy Tuesday night - the pace was somewhat leisurely during our visit.
We opted for Route 2, the restaurant's more contemporary expression of Peruvian cuisine, beginning with Limeña croquettes. Served in rustic-style ceramics, the crisp little bites packed a rich chicken flavour, lifted by lime and Parmesan.
The Royal oysters No.2 arrived together, each showcasing a different expression of the accompanying sauces. Alongside a natural oyster, there were preparations featuring maracuyá (passion fruit), ceviche-style sauce and rocoto, the latter bringing a lively Peruvian chilli heat. The tangy, fruit-led sauces provided a bright counterpoint to the oysters' natural brininess, while the contrasting colours made for a particularly striking presentation.
Cheers to the sea!
Our taste buds tickled, we then tucked into the Harbour Ceviche. Sea bass, octopus, prawns and fried crab came together with tiger's milk, rocoto, fresh onion and coriander, with sweet and savoury corn adding another dimension. Our maitre d', Julián, carefully explained that the crab had been declawed, then fried until crisp, meaning that it could be eaten whole.
Three accompaniments – boniato with orange honey, salted corn and banana – were designed to be enjoyed separately before combining them for another flavour combination.
The Ceviche Piurano followed, pairing tender grouper with fresh lime juice and ají limo. The fiery Peruvian chillies arrived separately, leading to a minor test of courage around the table: some braved them with the ceviche, others tried them solo to see how much heat they could take, while a few sensibly kept their distance. Zarandaja beans, Josper-roasted boniato, yuca and crisp chifles provided contrasting textures and flavours, making this a more substantial take on ceviche while retaining the dish's essential freshness and acidity.
Our choice of wine to accompany them was a light and fresh, Initipalka Sauvignon Blanc 2025.
The journey through Andean flavours continued with two more courses.
Both the grilled octopus...
... and grilled avocado came with a delicious romesco sauce.
The carrillero – beef cheek slow-cooked for 12 hours – delivered the deeper, richer flavours of the meal. Naturally, a red wine was in order at this point. Little could we imagine what arrived: a Peruvian red from the Ica Valley, Intipalka N°1 Gran Reserva 2021. Now that's pairing!
Dessert brought two contrasting finishes.
Served in a distinctive cacao pod-style dish, Chocolate Textures combined brownie, chocolate and dulce de leche in a rich, indulgent finale.
Manjar Blanco Flan offered a more delicate finish: creamy, intensely flavoured and lifted by notably fresh vanilla notes.
The cuisine of master chef Omar Malpartida and his gifted team has plenty of personality, with recognisable Peruvian ingredients and flavours given a contemporary treatment rather than diluted for an international audience. The setting certainly adds to the occasion, but there is substance behind the rooftop spectacle.
To book your experience, head here.
