Restaurants & Bars

Savory Saturdays: Ibiza Kitchen's Mouthwatering Modern Spanish Cuisine

Just looking at the striped bass with broccoli rabe and potato puree with Galician ajada, we are drooling. Oh, and the fried milk.

CHAPPAQUA, NY — To kick off a new series on the unique restaurants of the Hudson Valley, Patch reached out to a favorite: Ibiza Kitchen in Chappaqua. We talked to chef and co-owner Ignacio Blanco and we admit we drooled over the photos he sent us.

Ignacio Blanco and his business partner, Ben Wallace, opened Ibiza Kitchen in 2018 in Chappaqua. The restaurant is described as a trailblazer for modern Spanish cuisine with Mediterranean influences.

"You won't find the type of food that we do in Westchester or anywhere in New York. Our food is Traditional Spanish with a modern touch," Blanco told Patch. “It’s unique, different and high quality."

Find out what's happening in Chappaqua-Mount Kiscofor free with the latest updates from Patch.

Ibiza Kitchen is a neighborhood gem as well as a destination restaurant. Regulars include former President Bill Clinton and actress Vanessa Williams, both Chappaqua residents.

"Our food is not for everyone, and I know that. It’s for people willing to try something new and appreciate the quality," Blanco said. "People like to come to try new things. I always love it when a group of people come in for dinner and say, 'surprise us.' The smile on their faces says it all."

Find out what's happening in Chappaqua-Mount Kiscofor free with the latest updates from Patch.

Why not start off with croquetas or shrimp?



(Ibiza Kitchen)

Cleanse your palate with a salad.


salad with caramelized pear and goat cheese, walnuts, strawberries, and honey sherry vinaigrette. (Ibiza Kitchen)

avocado and crabmeat salad (Ibiza Kitchen)

For your entrée, consider pork belly with a red cabbage emulsion, or should you try the wild striped bass with broccoli rabe and potato puree with Galician ajada, or maybe halibut with shellfish?

Pork belly with red cabbage emulsion (Ibiza Kitchen)

Wild Striped bass with broccoli rabe and potato puree with Galician ajada (Ibiza Kitchen)

Halibut with shellfish and shrimp (Ibiza Kitchen)

For dessert, try the fried milk with Maria cookie foam. Seriously. Look:


(Ibiza Kitchen)

Do you have a unique restaurant in the Hudson Valley that you'd like to see featured in this series? Email Dan.Hampton@patch.com

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