Inspired by the Aztec word ‘Teyolia’ – often translated as the spiritual essence of the heart – Teyo explores a boundary-pushing approach to fusion cuisine, placing emphasis on technique, fire, and flavour.
Its sculptural, natural interior makes use of curved forms, rich wood, and minimal design to echo the kitchen’s focus on elemental preparation and the use of locally sourced seasonal ingredients.
Teyo is located within OKU Ibiza, the five-star hotel in the resort of San Antonio. Its open-plan layout creates visual access to the kitchen, while a chef’s table and tableside presentations provide added depth to the dining experience.
The kitchen is overseen by Executive Chef Mark Vaessen and Head Chef Aleksandar Todorov. Together, they have created a menu centred around such delectable classic dishes such as Gambero Rojo with Imperial caviar, Black Cod with honey miso, and Japanese Wagyu Ishiyaki.
A curated cocktail and sake list accompanies the menu, and music plays a central role in shaping the venue’s high-energy ambience during service.
At the top of the culinary offering is the Omakase experience — a seasonal, chef-led tasting menu available by reservation only.
It highlights premium ingredients, many of them sourced from the restaurant’s garden, alongside rare Japanese sakes and select wines.
Rooted in tradition but shaped by innovation, Teyo adds a distinctive new layer to the island’s fine dining landscape.
Resort: San Antonio, Ibiza