Editorial place profile
La Gaia
At a glance
La Gaia is Óscar Molina’s restaurant at Ibiza Gran Hotel in Eivissa. Its Illa and Horitzó tasting menus and separate à la carte format offer different ways to explore Mediterranean cooking and island produce. MICHELIN’s 2026 selection lists it with one star.
Practical details
- Choose it for
- Óscar Molina’s Mediterranean tasting menus at Ibiza Gran Hotel
- Food or venue format
- Illa, Horitzó or a separate starter/main/dessert format
- Visit distinction
- Whole party same menu; full menu prepayment; drinks separate
Two tasting menus and an à la carte format
Óscar Molina leads La Gaia’s creative Mediterranean kitchen inside Ibiza Gran Hotel. Illa draws on his established creations, while Horitzó explores changing island ideas. Each current V3 menu lists €190 including VAT, with seafood, meat and dessert sequences. The restaurant also offers a starter, main and dessert selection through its separate à la carte format. MICHELIN’s published 2026 list gives La Gaia one star.
Sources: Ibiza Gran Hotel: La Gaia, La Gaia: dining formats and direct contact, La Gaia: Illa V3 menu, La Gaia: Horitzó V3 menu, MICHELIN: Spain 2026 starred restaurants
A planned evening with separate kitchen hours
The venue publishes Tuesday–Saturday hours of 20:00–01:30; the FAQ gives kitchen service of 20:00–22:30. Dinner takes at least three hours. Website reservations require full prepayment of the chosen menu, with the whole party choosing the same format. Drinks are paid on the evening, and wine pairings are separate choices.
Sources: La Gaia: dining formats and direct contact, La Gaia: guest and reservation information
Dietary and guest arrangements
Mention allergies when booking. La Gaia’s plant-based option can contain animal protein in sauces, stocks or broths, so it is not a strictly vegetarian menu. Parents decide whether the long meal suits their children. Pets, swimwear and flip-flops are excluded, and restaurant guests have complimentary valet parking through the hotel entrance.
Cancellation deadlines depend on party size
The published cancellation windows are 24 hours for up to five guests, 48 hours for six to ten, and 72 hours for eleven to eighteen. Late reductions in attendance are not refunded or credited. Use the restaurant’s direct contact below for the intended menu and booking arrangement.
Contact and published information
- Operator website and published information
- Published menu
- Call La Gaia: +34 971 806 806
- lagaia@ibizagranhotel.com
- Address: Paseo Juan Carlos I 17, 07800 Eivissa, Ibiza, Spain
- Published hours: Tuesday–Saturday venue 20:00–01:30; kitchen 20:00–22:30
Where this place fits
Sources and review dates
- Ibiza Gran Hotel: La Gaia — Hotel operator — checked 2026-10-18. Óscar Molina, Mediterranean cooking, local produce and separate restaurant and hotel arrangements.
- La Gaia: dining formats and direct contact — Restaurant operator — checked 2026-10-18. Illa and Horitzó tasting menus, à la carte, Paseo Juan Carlos I 17 and restaurant contact.
- La Gaia: guest and reservation information — Restaurant operator — checked 2026-10-18. Kitchen and venue hours, menu prepayment, party-size cancellation deadlines, dietary wording and guest arrangements.
- La Gaia: Illa V3 menu — Restaurant operator menu — checked 2026-10-18. Illa menu with welcome bites, seafood, meat and desserts; listed price €190 including VAT.
- La Gaia: Horitzó V3 menu — Restaurant operator menu — checked 2026-10-18. Horitzó menu with seasonal island ideas, seafood, meat and desserts; listed price €190 including VAT.
- MICHELIN: La Gaia restaurant listing — Guide publisher — checked 2026-10-18. Exact Ibiza Gran Hotel address, chef and the two tasting menus alongside à la carte.
- MICHELIN: Spain 2026 starred restaurants — Awarding publisher — checked 2026-10-18. La Gaia, Omakase by Walt and Unic appear in the 2026 One-Star section.
Author and corrections
Sarah Haddad is responsible for this profile. It is based on the published sources cited here; no firsthand visit or independent service test is claimed.