Our menu is inspired by the history and culture of the Balearics. Chef Alexander Larrea takes inspiration from his childhood with dishes like Secreto Iberico with red onion & sumac and Turbot a la Plancha with spring onions & caper water, and he pushes the boundaries of Ibicenco cuisine with dishes like Courgette Babaganoush served with feta, spicy pinenuts & pickled strawberries and Sepionet & Crayfish Risotto with black garlic alioli & saffron.

Cocktails are at the heart of the Experimental ethos. Our menu at Experimental Beach is a twist on what we know best. A touch of eccentric whimsy with a nod to the classics. An Old Cuban to toast the setting sun, a Pineapple Express with a friend, a Suzette a L’Anis to end an cosy dinner.

And of course, cocktails may be our heart and soul, but wine is never forgotten. Our list leans heavily on small Spanish producers, alongside our favourite domaines across France.