La Gaia, the iconic restaurant at Ibiza Gran Hotel, wins its second Repsol Sun La Gaia, the iconic restaurant at Ibiza Gran Hotel, wins its second Repsol Sun With this award, the Spanish Repsol Guide recognises the excellence of the gastronomic proposal and experience offered by the chef Óscar Molina and his team. La Gaia aims at taking its culinary offer a step further through its gastronomic concept: Mediterranean Kaiseki. An enveloping ceremony for the five senses with Japanese and Mediterranean influences. While finding the perfect balance between haute cusine and artistic expression, Óscar Molina shows his most personal side through elaborations that tell stories and express his life experiences. Ibiza, 24th February 2020.- There is a new gastronomic landmark to celebrate in Balearic Islands as of 2020. La Gaia, the flagship restaurant of Ibiza Gran Hotel, just won its second Repsol Sun, the award that the Spanish Repsol Guide gives away every year to the best restaurants and chefs in order to reward the excellence of a culinary proposal and service. Thus, the restaurant becomes the only one to obtain the second distinction within the islands in this edition. Within a magnificent location in the island and led by the chef Óscar Molina, La Gaia is the unique fussion cuisine restaurant that has conquered the most demanding palates in Ibiza. Since its opening, his essence and philosophy have always been present within the project and culinary proposal. A new gastronomic concept that has never stopped evolving due to Oscar’s self-demand and curiosity for trying new techniches, flavours and textures while surprising. Thus, in order to keep looking for the excellence and sofistication and after winning its first Repsol Sun in 2017, La Gaia presented its new gastronomic concept in 2019 under Mediterranean Kaiseki. With this proposal, which will be the main pillar of the gastronomic experience at La Gaia in 2020, Molina and his team turn every dinner into an authentic enveloping ceremony where every detail, color, texture and flavour are balance in every dish to express and show the intensity of the flavours at its finest. In the same way and being completely aware of the rich enviroment that surrounds the island, Balearic Islands and the Mediterranean sea are very present in every creation through the techniques, ingredients and flavours. Through a dinamyc menu that evolves and changes throughout the season, Mediterranean Kaiseki is also the most personal culinary proposal of the chef Óscar Molina, who uses every plate as a canvas to capture his experiences, memories, emotions and reivindications. “Obtaining the second Repsol Sun is not only a huge pride and joy but also an incredible energy and enthusiasm boost for the whole team. Starting off the season with this recognition makes us commencing with more hope and goodwill if possible. We can’t wait to open La Gaia doors again this year to keep exceeding our expectations and giving away special moments for our dinners. We want to move them through an excellent gastronomic experience with a very personal and careful treatment that makes them feel like at home” states the chef Óscar Molina.