At the heart of Experimental
RESTAURANTS
A subtle choreography, the symphonic hum from day to night. A space where food and cocktails are just as important as the ambiance, the design and everything in between. In the kitchen and behind the bar, a team imbued with passion. On the floor, a rhythm of generosity flowing through service. A nod to the seasons, a meal shared, a cocktail sipped.
Restaurant du Garage
A tribute to the Basque palate, where spontaneity and authenticity prevail. Lunch taken poolside, the gentle crash of waves just beyond. Dinner beneath the stars, the summer breeze a constant. Winter months tucked inside the warmth, while every Sunday, brunch is accompanied by live music.
Menorca Experimental Restaurant
On the terrace beneath the summer sun, a pause taken next to the pool. A restaurant that celebrates locally grown food from our gardens. A moment that comes to life through long lunches with friends, something fresh after a dip in the pool. Balmy evenings beneath the stars, laughter lit up by moonlight only to retreat inside on cooler nights.
Café Montesol
Passeig de Vara de Rey, 2 07800 Ibiza Islas Baleares, España
cafe@montesolexperimental.com
+34 871 51 50 49
Settle in and watch the world go by at Café Montesol, our restaurant and terrace located just inside our doors. Inside, celestial touches adorn the walls, and outside meals are served beneath the summer sun and starry skies. Plates are served to share, a nod to traditional dishes with a playful touch.
Restaurant Cowley Manor
A nod to French cuisine, a gentle embrace of local flavours. At the helm, celebrated British chef Jackson Boxer brings his soul to the heart of the Cotswolds. A menu that changes with the seasons, plucking fresh produce from our gardens and serving each dish in the beauty of an intricately wood-panelled room, a fireplace crackles in the distance.
St Bernard
A genuine tribute to an Alpine table. A generous nod to the mountains reimagined as a contemporary chalet restaurant. Chef Rudy Ballin’s menu is rooted in Valais culture, from mountain cheeses and local meats to seasonal vegetables and Swiss wine. A prelude to an evening spent dancing, a respite after a day spent exploring Verbier’s peaks.
L'Aigle d'Or
A grand brasserie, a welcome respite to winter’s chill. A fireplace glows against wood panelled walls and woven fabrics, a nod to the mountain. A symphony of stories shared over classic Alpine dishes and seafood platters piled high. The pop of a champagne cork in the distance. A restaurant to gather well into the evening lingering tomorrow’s plans.
A space to discover, to remember
A study of seasonal produce, a measure of fine dining where each restaurant embraces its own unique world from beachside haunts to city escapes and mountain refuges to countryside hideaways.
An Experimental table
Candle light flickers, another service begins. Behind each meal, teams humbly led by chefs selected for their nuanced expertise and connection to each place. Jackson Boxer takes the helm in London and the Cotswolds. Gregory Marchand takes a playful twist on food in Paris and Biarritz. In Venice, Denis Begiqi leads the kitchen, and in New York Eric Bolyard's dishes are a whimsical interpretation of fine dining. And finally, Giovanni Passerini explores French and Italian classics in Rome and Paris.
