Project: 2,000 m² terraced garden restaurant with multiple open-air levels, rooftop indoor dining room, bar, herb/vegetable garden.
Client: Bas & Corine Rasker, Axivate hospitality
Seats: Up to ~300 guests across terraces, alcoves and rooftop spaces
Cuisine: Merging Mediterranean produce with Latin American roots and wood-fire cooking
Location: Hillside plot on Cap Negret, above the Bay of Sant Antoni, Ibiza’s west coast.
Immersive, grounded and gastronomically ambitious.
Terraces cascade down towards the bay, framed by stone walls, palms and cacti; at its heart, open fires and a shared-dining kitchen, create an evening ritual around food, flame and sea views.
Champion Mother Earth.
From name and architecture to micro-seasonal produce, the project needed to express respect for nature, local suppliers and the island’s biodiversity.
The hillside as a protagonist.
Not a constraint: the steep terrain, pine trees and bay views had to become the identity of the venue.
Intimate and atmospheric.
Work all day and all year bright and open to the street at lunch, intimate and atmospheric for late dinners and long nights at the bar.
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A 'Mother Earth' Narrative
Madunia is imagined as Mother Earth in terraces: a chain of open-air “rooms” carved into the slope where fire, stone, fibre and planting script one continuous ritual from sunset to late night.
Challenge
Perched on a steep hillside in Cap Negret, the site offered spectacular sunsets but almost no natural plateau. The brief asked for a 2,000 m² restaurant that could feel intimate, barefoot and deeply connected to nature – not like a sprawling complex.
Concept
Madunia is imagined as Mother Earth in terraces: a chain of open-air “rooms” carved into the slope where fire, stone, fibre and planting script one continuous ritual from sunset to late night.
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Rooted in Mama Dunia – Mother Earth – the narrative ties garden, open flame and sharing dishes into a single experience; guests don’t enter a building so much as move through a hillside that happens to host dinner.
Guest Journey
Guests arrive at the top and descend via a broad, illuminated stair – a processional spine that becomes both entrance and viewpoint. From there, paths branch into intimate pockets and larger tables, always keeping the sea and sky in view.
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Shared dining on layered platforms oriented to the fire kitchen, glimpses of the herb garden below and, when needed, a more cocooned indoor rooftop room – so every guest discovers a view and a corner that feels personal.
Layout
The hillsite becomes a cascade of staggered plateaus rather than one vast deck. A central stair axis anchors movement and sightlines; terraces are broken into intimate pockets with planters, level changes and low stone walls.
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The open kitchen and dressing table occupy the visual centre; and the lowest garden and water elements complete the gradient from constructed to almost wild.
Materiality
Materials are reduced and tactile: stone walls and sand-toned plaster merge with the rock of Cap Negret; raw timber, reed canopies and rattan shades soften edges and filter light; and generous planting stitches everything back to the hillside.
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Colour shifts from sun-baked neutrals at entrance and upper levels to deeper earth and ember tones around fire and bar, with cool sea-blues reserved for tablets and ceramics.
Atmosphere
Lighting follows time rather than type. As the sun drops, concealed lines along stairs and coping stones glow, sketching the terraces; while the fire kitchen becomes the brightest scene.
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Later, levels fall back to fire bowls, bar glow and reflections on the water wall, creating the romantic, sensory garden atmosphere guests and reviewers consistently describe.
FF&E & Custom Elements
A hand-formed backbar with hand-painted graphics anchors the scene. Handmade artworks by local artists—from ceramics and baskets to the dining-wall pieces—tie furniture and art into one continuous Mother Earth story.
A new benchmark for open-air dining in Ibiza
Reviewers consistently point to the same triad: setting, cuisine, service – and the way the design allows those three to reinforce one another.
Brand & business
Madunia is positioned as a destination restaurant rather than a casual drop-in: a 2,000 m² hillside garden where open-fire cooking, micro-seasonal produce and shared plates are all framed by the Mother Earth narrative behind its name.
Executive chef Javier Aranda offers in his cuisine the perfect balance between avant-garde, respect and pride in his roots. Aranda interprets the flavor and texture of traditional recipes giving them that refinement that makes them distinctive at the table.
With this culinary creativity, elevating the essence of a product to the highest level, Javier inspired our executive chefs with the same DNA, guaranteeing every night at MADUNIA becomes a culinary night to remember.
The result is a business that can host up to 300+ guests across terraces and rooftop spaces, stretching the season and supporting private events while maintaining a clearly defined, high-end identity.
Demand & guest response
Press & professional reception
Experience & design performance
Testimonials
What can I say? This is a breathtaking place in Ibiza. Recommended if you want to dine in a quiet, elegant setting. The location is breathtaking.
"Breathtaking location, professional service, and high-quality food. A must-try."
"Madunìa stands out for the quality of its materials, which have contributed to creating an exclusive location on an island like Ibiza."
"A dream location, a relaxed atmosphere, and carefully crafted dishes, made with quality ingredients and beautifully presented. You come here for an experience, not just to eat."
Are you looking for a project?
New hospitality projects are scoped end-to-end—concept development, interior design and detailing, build-through guardianship, and brand alignment—so that guest experience, operations, and longevity are addressed from day one.
To initiate a commission, the brief, site information, and timeline can be submitted via the project intake here; a structured next step will then be provided.