OSCIETRA CAVIAR
50g | 100g
At Lío Ibiza, we celebrate indulgence in all its forms, including our food and drink. Dining with us is something to savour and linger over, as we elevate the experience to a banquet feast of epicurean decadence. It is also the perfect accompaniment to our spectacular shows – and just like our cabaret performances, our dishes are sure to tempt, tease, and tantalise the senses. This is fine dining, Ibiza style. Disfrutar.
Reservations for the 2026 season are now open.
MENUS
Food Menu
PEARLS OF PLEASURE
IMPERIAL CAVIAR
50g | 100g
BELUGA CAVIAR
50g | 100g
ARGENT SUPER SPECIAL OYSTERS Nº2 , NATURAL
6 units with sherry escabeche and spicy orange.
ARGENT SUPER SPECIAL OYSTERS Nº2 , WITH CAVIAR
1 unit
THE OPENING PLAY
OLEE TO JAMÓN
Pedroches Ibérico ham with coca bread and hanging tomatoes
THE MEDITERRANEAN BURRATA
Burrata with roasted cherry tomatoes, pistachio pesto, and figs
THE LUXURY BURRATA
Burrata with caviar and gold
THE VEDETTE IN FLAMES
Grilled truffled aubergine, spicy amarena cherry and escarole.
THE CRISPY TEMPTATION
King crab tacos, green apple coleslaw, and citrus sprouts.
SEA AND MANDARIN SLIP
Cured amberjack with mandarin vinaigrette and escarole.
THE SANDO MILLIONAIRE
Kobe A5 beef sando with mascarpone cream and mustard.
SIGNATURE RAW EXPRESSIONS
IBIZA TUNA CORNET
Tuna cones with soy dressing and avocado cream
RUBY RED TOMATO
Tomato tartare with dried cherry tomatoes and vegan caviar.
THE NAKED CARABINERO WITH A CITRUS KISS
Carabinero carpaccio with citrus fruits, parsley sponge cake, and caviar.
YIN YANG OF THE SEA
Tuna tartare with caviar
BEEF CAFÉ NOIR
Beef steak tartare with Café de Paris butter
THE BITE OF DESIRE
Tenderloin steak tartare with Oscietra caviar
SUSHI, THE LÍO WAY
TUNA SENSEI DEFENSE
Spicy Bluefin Tuna Roll with honey-roasted almonds, mango, and cucumber.
THE HEAT CHECK
Salmon Roll with miso sabayon, cream cheese, and avocado.
THE HEAVY HITTER
Acevichado Shrimp Roll with pickled onion and mango.
ROOKIE GREEN
Shiitake Roll with green asparagus and chestnut cream.
THE SEA SHOW
Tuna, hamachi, and salmon sashimi.
HATTORI HANZO
Tuna nigiri with caviar
MAIN PERFORMANCES
THE WILD BASS IN HIGH HEELS
Wild Sea Bass with creamy corn, crispy yuca, and salmon roe.
OCTOPUS IN THE EMBERS OF DESIRE
Octopus with smoked dressing, potato terrine, and spiced hummus.
RED PRAWN TOUCHDOWN
Red prawn "suquet," clams, and confit artichoke.
PACCHERI ROYALE
"Grand manger" paccheri al vodka with king crab.
SUPER SPICE BOWL
Sweet potato curry with green papaya salad and peanut.
THE ANGUS LAST WALTZ
Angus bolognese with fresh pasta and creamy béchamel.
QUARTERBACK CHICKEN
Free-range chicken, celeriac fondant, and spicy mango jam.
RED KISS LAMB
Lamb with creamy beetroot, Pedro Ximénez, and purple potato chips.
HALFTIME RIB SHOW
Low-temperature Angus rib with BBQ glaze and parsnip.
GRILL MASTERS AT WORK
BEST SELLER RIBEYE
Charcoal-grilled Angus with thyme and lemon "patató."
THE FORBIDDEN STEAK
Wagyu striploin with french fries potatoes
WAGYU ON THE MARBLE “THE GOAT”
Wagyu striploin 600g with 100g of caviar, and demiglace sauce.
THE FINAL SCORE
WHITE GOLD "LIONGOT" WITH RASPBERRIES
White chocolate ingot with yuzu ganache, Opalys pearls, and raspberry gel.
THE SIN OF CHEESECAKE
Creamy vanilla cheesecake, passion fruit and yogurt ice cream.
ROCHER FIELD GOAL
Chocolate with hazelnut praline, orange blossom and lime bonbon.
THE ALOHA BLITZ
Coconut mousse sphere, with mango compote, sorbet, and grilled pineapple.
PISTACHIO IN BED, CAVIAR ON THE TABLE
Light fritters filled with pistachio cream and caviar.
THE KING OF THE KINGS
Crispy puff pastry with citrus almond cream & caviar.
LOUIS XIII ALASKA
Flambéed Alaska cake with 2cl of Louis XIII cognac.
MASCARPONE AND AMARENA ICE CREAM
HAZELNUT AND TOFFEE ICE CREAM
MANDARIN AND YUZU SORBET
COCONUT AND LIME SORBET
À La Carte Menu
Before the show begins, take your seat and choose an extravagant feast from our à la carte menu. In honour of our Spanish roots, Executive Chef Adrián Marín Gimeno has curated an innovative menu of Mediterranean-inspired flavours to surprise and delight, whilst artistic plating brings as much drama to the table as our performers’ showstopping costumes.
Why not start your night with caviar and champagne before savouring our sea bass carpaccio or a bone-in rib-eye steak? With vegan, vegetarian, and gluten-free options available, we have delicacies to suit everyone’s tastes. The indulgence continues with our selection of fine wines, spirits, and exceptional handcrafted cocktails.
Reservations for the 2026 season are now open.
Discover More
The Lio Experience
Lío Club