IBIZA FOOD STUDIO

Michelin-starred Boris Buono is the creative genius behind two of Ibiza’s most unique dining experiences, Ibiza Food Studio and La Finca Food Studio. After becoming disillusioned with the controlled structure of the restaurant industry, Boris’s instinct told him to to take hospitality closer to the hearts of his clients with a heavier focus on a more intimate, informal and one-on-one dining experience.

Beginning with dinner for close friends and small gatherings, the seeds of the first Food Studio were sown in his very own apartment in Copenhagen, where friends and strangers alike could connect with each other through the art of dining. Word-of-mouth began to spread and the Food Studio rapidly became popular, developing from a creative vision into a flourishing success and profitable business.

When the Food Studio Copenhagen outgrew its location, Boris surrendered; he was already concentrating on a new iteration – Ibiza Food Studio, which launched on the island in 2015. Fast-forward to 2018 and his concept has well and truly landed on the White Isle. We caught up with Boris to find out more…

What’s the best thing about your job?

I love cooking. To be able to make a career from my hobby and passion is a true privilege. My other passion is nature. Being able to interpret nature in a language people understand using food is my ultimate passion. I treat hospitality as an art form and the opportunity to give people an experience that activates all the senses is my goal. Smells, tastes, visuals and even the sound as you bite into my food is all part of the experience. But what is all this worth if you don’t share it with somebody? That’s why I left the restaurant business and started inviting guests into my homes. I believe in social dining. The food is only as good as the people you share it with.

Tell us what brought you to Ibiza?

The people and the nature. The nature is just mind-blowing and the air is clean with no big polluting industries. I found the best audience I could ever imagine here. People from all over the world. From the hippie to the hipster to the billionaire.

What’s the one ingredient you can’t live without?

That’s difficult. I’ll have to say salt. I can’t live without taste. But aside from that, lemon and olive oil are two essentials in my kitchen. Ibiza is the perfect place to find all these ingredients.

What’s the secret to cooking a perfect steak?

An open fire. That just gives the best taste. For the home cook, I would say use a thermometer. Then you’ll always be able to hit the right temperature. I always cook my steak medium rare… Around 50 degrees is ideal.

What do you always avoid ordering on a menu?

I eat everything. So, if I see something I don’t like, I probably don’t even enter the restaurant.

What tricks do you use for perfect scrambled eggs?

Ah, scrambled eggs come in so many versions for so many different uses. In the morning I love the eggs lightly beaten and then fried on a hot pan. But I also love doing them in a bain-marie so you get that extremely fluffy consistency.

What is your go-to meal when you’re low on time?

Pasta. Done any way but with that as the base ingredient.

What would your last meal be?

Oysters and caviar. I want to leave with fireworks!

What is the best recent food trend?

Food has become something that’s started following trends like the fashion industry. I don’t like that because you lose what it is that’s really important. I applaud everyone who cooks with their own unique style – good or bad. I really support people getting lots more interested in what they eat.

What dish gets the most likes on your Instagram / other social media accounts?

I once posted a picture of a newly slaughtered goat. That got 250 comments and reached 36,000 people. It’s the reality of what happens in most cooking environments, but people didn’t like it and it affected my business quite a lot in a negative way.I do like the premise of social media but I don’t like the fact that it doesn’t really depict reality for most people. There’s a lot of “Look how great I’m doing,” or “See what wonderful food I can make.” Often what you see is a just a finished product. My work and my world are not like that and I do feel we need to start showing the difficult things as well, if they represent the truth.

What is a good, simple piece of advice for pairing wine and food?

There are two ways of pairing food and wine. Complementary and congruent. A complementary pairing creates balance by contrasting tastes and flavours. A congruent pairing creates balance by amplifying shared flavour compounds.

What is your secret Ibiza restaurant recommendation?

Es Ventall in San Antonio. The chef there, José Miguel, has a great take on the classic dish, Cocina Ibicenca. Reart in Ibiza Town is also fantastic. The owner, David, is a good friend and a true master.

Easiest meal to impress someone?

Open some oysters and a tin of caviar. So you can impress me if you’re ever serving my last meal!

Night club or long lunch?

Both… a very long lunch ending in a club.

What are you listening to at the moment?

I listen to a lot of Be Svendsen. Also my good friends are
in a music duo called Lulu Rouge – I always have their songs playing in the kitchen.

ibzfoodstudio.com