Restaurant Review: Konmino - Ibiza

Paula van Unen
5 days ago
5 min read

It’s almost unthinkable in the Benelux, but Konmino is one of those rare restaurants in Ibiza that’s constructed entirely outdoors. However, the open, relaxed character of this exciting culinary temple is in no way indicative of a casual kitchen – quite the opposite. The level of cooking here is extraordinarily high. We went in for a tasting, and returned a few months later for extra photos and an interview. In between, we learned quite a bit – especially about cutting up a whole tuna and what pieces work best in which dishes.

*Outdoors, but still lots of shade at Konmino - © LifeBytes Magazine*

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*Another look at the terrace - © LifeBytes Magazine*

Location & Welcome

Konmino is located in Port des Torrent, in the western part of the island, at the end of a small street leading straight to the beach. A few steps take you up to a platform where a white structure houses the restaurant: a spacious bar to the left and the dining area to the right. The welcome is wonderfully warm, and our host promptly introduces us to the kitchen duo with the resounding names Jaume Ines Lezcano and Jorge Chacón Palacín. Chef Jaume and his right hand Jorge have been working together for years and are clearly completely in sync, making for an incredibly smooth service. The friendship here is real – and it shows.

The Menu

At Konmino, the cooking is seasonal and as local as possible. The flowers on your plate? Grown by the restaurant’s own team – an impressive touch that translates directly onto the plate. The attention to sustainability – using nearly every part of each ingredient – is commendable, and it quickly becomes clear that this philosophy in no way compromises quality. Quite the contrary.

The cocktail list isn’t extensive, but there’s at least one option in every category, including a striking kalamansi sour and a hibiscus púnica. Typically, we’re not fans of sweet drinks before dinner, but the presence of options like the pornstar martini is explained in the restaurant’s own blog: it pairs surprisingly well with their renowned sushi.

We personally were big fans of the margarita we were served: a well-chosen aged tequila, nicely balanced with triple sec and lime. Fortunately, the syrup is used sparingly and the rim is perfectly salted, allowing you to enjoy the cocktail without fear of overwhelming sweetness. The choice of Havana Special Rum in the premium mojito is also spot-on – richer, deeper, and better balanced.

The red and white wine sangria is also highly recommended: clearly homemade, not from a box, and available by the glass or in a jug.

*The vegetarian tacos - © LifeBytes Magazine*

The Food

We begin with several fantastic, ultra-crispy tacos, including a surprisingly successful vegetarian version packed with finely julienned red onion, carrot, and other vegetables. The seasoning is perfect, the dressing ties everything together, and the white and black sesame seeds add not just texture, but an earthy, nutty depth. A delicate edible flower on the side finishes the dish.

The tuna tacos are also sublime, featuring sesame seeds and blossoms as well, but the star is clearly the fish itself: a slightly fattier cut of incredibly fresh tuna, carefully diced and elevated with a light sauce and spicy pepper. Without doubt, one of the top three tuna tacos we’ve ever tasted.

The taco dorado shell deserves a mention too: extra crispy and flavorful thanks to the bubble structure inside. Yum!

One of the most colorful dishes is a ceviche made from silky slices of scallop, marinated raw in an excellent leche de tigre (the citrusy, spicy marinade typical of Peruvian ceviche). The ‘tiger’s milk’ brings a fresh, citrusy zing to the sweet scallops, while thin strips of red, green, and yellow bell peppers provide crunch and color. Red onion adds sharpness, and cilantro gives a fresh, herbal lift. The result is a refined balance of sour, sweet, and savory – a tropical knockout.

One of the most popular dishes – deservedly so – is the nori-wrapped confit leek. A colorful mosaic is formed by wrapping various leek stalks in dried seaweed (nori), bundling them into a roll, and slicing them into disks. Tempura-fried leek strands add extra crunch, while small dots of sauce bring brightness and acidity. The olive oil pearls are a brilliant touch – another texture, another layer of flavor, adding richness and tying everything together. Edible flowers complete the presentation. Honestly, this is the kind of standout dish you’d expect at a two-star restaurant like Vrijmoed in Ghent.

*The tuna nigiri - © LifeBytes Magazine*

More tuna follows in the form of exquisitely fresh nigiri: subtly flavored, beautifully marbled, wonderfully tender, and with much more character than in almost any standard sushi place – especially at €10 for two pieces. The wasabi tastes natural and has just the right kick, while the ginger is fresher than expected and cleanses the palate perfectly.

A heartier note comes with ox meat in a

dark crispy crust, served with a beef demi-glace and spring onion. The meat is deeply savory and umami-rich, while the crispy coating – with its many airy bubbles – offers delightful texture and contrasts with the tender inside. The demi-glace adds caramelized depth, and the fresh sharpness of the spring onion elevates the entire dish. Refined and robust at once.

Fuller rice grains prove their worth again in the spicy salmon uramaki, where the lightly fatty salmon is of exceptional quality. Crunchy cucumber adds a fresh bite, and a bit of kimchi brings a gentle fermented tang and heat. It’s all tied together by lightly spicy kimchi mayo, but the real magic comes from the salmon crackling on top – crispy, subtly smoky, umami-rich, and adding both texture and depth. Paired with flowers, wasabi, and ginger, it creates a true wow moment.

We’re not done yet – more surprising sushi awaits, exemplifying how fusion cuisine can elevate a familiar dish to gourmet heights: the Benedict Uramaki with tuna, a bold and luxurious creation made even more spectacular by being flambéed tableside.

Tender tuna and sea bass, combined with ripe avocado, provide a creamy freshness, while crispy Serrano ham on the outside brings a salty crunch. The flambeed finish adds smoky richness and intensifies the buttery hollandaise sauce with its signature citrus hint. Umami comes from the deeply savory miso sauce, spooned over the roll before your eyes. The result is genius: hot and cold, soft and crispy, fresh and rich – all with a playful nod to classic eggs Benedict. What a way to impress.