Nobu Hotel Hotel

Ibiza

In one of the most unlikely successful pairings since we were introduced to truffle custard, Robert De Niro and Nobu Matsuhisa have joined forces to bring the world a new breed of hotel. Nobu Hotel Ibiza Bay is one of nine Nobu outposts launched in the past 18 months, with at least four set to follow in the coming year. The ideology behind the brand’s lightning-speed roll-out is simple: pair chef Matsuhisa’s Japanese fusion cuisine with five-star luxury to give guests the ideal base from which to explore the heart of a destination. Their property in Cala Talamanca – a 10-minute walk from Ibiza’s beautiful old town – does not disappoint.

Now in its second season, all action is focused around the hotel’s pool, which is flanked by two great restaurants: Nobu, where Nobusan-trained chefs serve up classic dishes such as the epoch-defining black cod; and Peyote, an upmarket Mexican restaurant from the team behind Notting Hill’s Peyotito. Between you and us, Peyote wins hands down. It showcases a brand of sophisticated South American cooking that’s light, absolutely packed with flavour and works perfectly with the myriad local fish brought to the hotel on a daily basis. Also on hand is traditionally Spanish Chambo, offering tapas specialities such as a Valencian version of paella, jamón Ibérico, croquettes and local cheese.

The rooms vary in size, with ocean-view suites the pick. While nothing flash, they work well with the hotel’s pared-back aesthetic. By night, the bar is filled with thirty- and fortysomethings who might have retired from Ibiza’s club scene, but know how to have a good time. Chilled Balearic beats make the soundtrack day and night, at what’s already established as one of the best hotels on the island.