Jaïs Ibiza

Jaïs Mimoun has built his three-address empire on a simple principle: the same honest French bistronomic cooking, dropped into whichever context needs it most. Paris (rue Surcouf, 7e) is the original — pâté en croûte, aged entrecôte, profiteroles, a wine list that doesn't apologise for anything. Ramatuelle is the summer declension, a stone terrace in the heights above Saint-Tropez. Ibiza is the third leg of a migration that follows the crowd without ever compromising the kitchen.

The Ibiza address confirms each season through the chef's own channels — no fixed address, no permanent fixture. That is partly the logic of an island where the best tables shift format from one summer to the next. What does not shift is the cooking: the pasta, the fish of the morning, the sauce that takes longer than the room expects. The kind of French table that Ibiza has needed for some time and that the regulars — the ones who have been eating at rue Surcouf since 2016 — know exactly how to find.

Check @jais.ibiza in May for the summer opening confirmation and reservation link.

The Ibiza dinner for the guest who has had enough of the DJ set.