Recognizing and embracing local produce as a true Mediterranean luxury is one of the strengths of the gastronomy on offer at restaurant 1742. It’s a unique space located in Ibiza’s old town, in a historically-charged building where you can feel the energy of the island and enjoy wonderful views of the city.
The two-Michelin-starred Dutch chef Edwin Vinke captains the kitchen of this palatial restaurant, with a menu of Ibizan delicacies elevated to the highest level. Edwin is committed to local produce and wastes nothing; he knows that geography, climate and traditions define the character of every type of cuisine. Anyone who tastes one of his menus connects with the environment via their palate.
The farmers and fishermen who supply the restaurant are from Ibiza, and we have accompanied the chef on his daily search for sustainability and authenticity: “First, I go around the island to visit our local suppliers, such as the Terra Masia farm, the fishmonger or the suppliers of blueberries, strawberries, and so on.
Then I go to Nassau Beach Club – both restaurants are part of Nassau Group Ibiza – to pick up the rest of the produce, as some suppliers have difficulties getting them to 1742. And finally, we start prepping dinner, cleaning the fish or chopping the vegetables. After a short break, we’re ready to start a magical evening!”
After discovering what his daily routine is like, we chat about other identifying details.
Why do you consider zero kilometer produce to be the best ingredient for your kitchen?
Supporting local suppliers is very important to me because they are all giving something back to the island and we want to be a part of that. I’m very proud of the produce they offer and they always want me to take the best.
Where does your inspiration come from?
What inspires me is the nature of the island. I love activities such as hiking, kayaking and cycling. My inspiration comes from getting to know the nooks and crannies of Ibiza in depth. I also learn a lot from the local people I meet during my excursions or even when I visit our suppliers.
What does it mean to you to be a part of this project and how do you see the future of 1742?
I have worked in kitchens for 40 years and currently my son is taking over my restaurant in the Netherlands, which is a great opportunity for me to construct a different project in Ibiza. I am very grateful for that. Nassau Group Ibiza has become a family to me and this adventure has meant us being recommended by the Michelin Guide two years in a row. As for the future, I can say that we are working very hard and I know that when you put heart into your work, great things will happen.
Calle Mayor 1-3, Dalt Vila · Ibiza
RESERVATIONS:
(+34) 971 304 452
reservations@1742ibiza.com
1742ibiza.com
