Chef Aitor Martinez Casal

Personal Chef in Eivissa

An insatiable seeker of smiles through the palate, my passion is creating memorable experiences through food. I studied in Galicia, Spain, where I developed a deep connection with the Atlantic diet, which continues to shape my day-to-day cooking philosophy. This foundation has taught me to respect ingredients, seasonality, and the purity of flavors while delivering cuisine that is both honest and refined.

I was a key part of the team at Pepe Vieira Restaurant, where we were awarded one Michelin star for five consecutive years. I have also had the privilege of working under the guidance of Grant Achatz at Alinea in Chicago, a three-Michelin-star restaurant, experiences that deeply influenced my precision, creativity, and culinary vision. In addition, I am a connoisseur and developer of Oriental gastronomic culture, collaborating directly with VIP services through My Concierge Ibiza. Alongside my work as a chef, I manage and own AlterChef, a culinary agency dedicated to creating high-level gastronomic experiences.

For me, cooking is...

Para mí la cocina es alquimia constante. Mi mejor vía de expresión. El noveno arte.

I learned to cook at...

At home with my mother, star cook of her 8 children ... every day a banquet direfente.

A cooking secret...

Respeto por el producto, conocimiento de sus cualidades, contraste de recetarios, control de la técnica y libertad.

My menus

Food Lovers

STARTER

All inclusive

Iberian ham with bread and dry tomato

FIRST COURSE

All inclusive

Red tuna sashimi with toasted hazelnuts and vinagrete of tomato cubes ,yuzu and soy sauce

MAIN COURSE

All inclusive

Rice of fresh prawns and lime leaves kefir

Roast beef wagyu with mustard, agabe syrup and tender almonds

DESSERT

All inclusive

Citrus ice cream with arbequina oil, red fruits and grapefruit skin

Spicy and Lovely

STARTER

All inclusive

Michelada with oysters

Soup of tortilla chips with chicken and lime skin slices

Quesadillas with pico de gallo

FIRST COURSE

All inclusive

Ceviche Gringo mode

MAIN COURSE

All inclusive

Pastor's tacos

Carnitas with corn tortillas

DESSERT

All inclusive

Apple roasted juice with mole juice

Made in Japan

STARTER

All inclusive

Salmon tartare with iberic bacon and smoked broth

Red tuna sashimi with toasted hazelnuts and vinagrete of tomato cubes ,yuzu and soy sauce

FIRST COURSE

All inclusive

Scallop marinated with green apple hollandaise and lime pearls caviar on tender leaves of Patchoy and red Daikon

MAIN COURSE

All inclusive

Barramundi tataki marinated and roasted with flame, ponzu sauce, crispy radish and chili

Temaki of red shrimp infused at 40º in soy and sake and quail fried egg

DESSERT

All inclusive

Soft green tea cream, pistachio ice cream buds of crystallized green Daikon

The French Lovers

STARTER

All inclusive

Quiche Lorraine with fresh spinach and reduction of raisins

Smooth steak tartare with old mustard thin crispy bread crumbs and blue cheese cubes

FIRST COURSE

All inclusive

Delicious fresh shrimp soup with smoked broth and lime kefir

MAIN COURSE

All inclusive

Cod slices marinated with white wine honey and miso on a fennel and pine nuts emlsion

DESSERT

All inclusive

Chocolate fluid couland with hazelnuts and camarge salt

Love for Plants

STARTER

All inclusive

Very miso soup

Avocado seasoned with black salt, lime and Persian Arbequina oil

Wild asparagus roasted with romescu

Semi-dry raff tomato with snow peas with white balsamic vinaigrette

FIRST COURSE

All inclusive

Carpaccio de portobello with tender leaves of arugula with hot oil of chilli peppers, black garlic and tender almonds

MAIN COURSE

All inclusive

Creamy rice of a thousand vegetables

DESSERT

All inclusive

Strawberries marinated with oporo wine and grapefruit skin

Coconut and lime kefir curd

The flavors of the world in your hands

STARTER

All inclusive

Galician pie of squid

Croquettes of cod raisins and pine nuts

Chicken brochette with tamarind sauce cachuete and cilantro

On a lime Ceviche and sea bass sweet potato roasted purple onion and crispy corn

FIRST COURSE

All inclusive

Smoked sardine toast and fresh burrata cream

Bloody mary tomato spiced with red prawn tartar

MAIN COURSE

All inclusive

Beef cheek with green asparagus potato cream

DESSERT

All inclusive

Cheese cake with almond biscuit and red berries

Brownie with macadamia nuts

My Italian pleasure

STARTER

All inclusive

Focaccia with black olives and cream of artichoke and gorgonzola

Sprouts of arugula with burrataa with smoked sardine and dried tomato

The Parmigiana

FIRST COURSE

All inclusive

Homade tagiatelli with fruits of the sea

MAIN COURSE

All inclusive

Steak tartar a la llama ... with a cloud of Parmesan cheese

DESSERT

All inclusive

Panna cotta coconut and lime

The world in your lips

STARTER

All inclusive

Oyster with Arbequina oil pearls, grapefruit segments and fennel

On a file ... Sea bass ceviche with sweet potato, purple onion, coriander sprouts and tiger milk

Roasted lobster with popcorn, maize cob and butter noisette

FIRST COURSE

All inclusive

Red tuna tataki with yuzu emulsion and fresh figs

MAIN COURSE

All inclusive

Barramundi loin with tender peas and ham broth

Roast Beef from Wagyu with Mustards, agabe syrup, tender almonds and Daikon sprouts

DESSERT

All inclusive

Pickled strawberries and blueberries with aromatic herbs

White chocolate curd with coconut ice cream and pansy flowers

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Chef Aitor's reviews

4.83

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23 services

The meals Aitor cooked for us were exceptional. He was very professional from the moment he arrived. His assist Maria was equally professional and a lovely lady. Would definitely recommend Aitor to all my friends and family. Can’t wait to have him cook for us again!