The newly-opened Six Senses Ibiza is setting the bar in the realms of sustainability and community, offering guest a comprehensive range of activities and programming, that includes farm-to-table dining. On the sustainability spectrum, the resort is powered by its own renewable energy (up to 51 per cent at any given moment) and has a punchy zero waste and zero single-use plastic target.
With an MO to create meaningful moments, the resort’s flagship restaurant, HaSalon Ibiza, is helmed by master chef Eyal Shani, where he intends to revitalise Ibiza’s energy for plant-based dining, using the island’s natural ingredients, such as avocado, lemons, and Ibiza rock salt. The Farmer’s Market also serves a selection of natural and sustainable specialty dishes, and the resort will be home to a summer residency of NYC’s renowned Japanese restaurant, BONDST.