La Gaia Launches a Permanent Krug Champagne Pairing Experience in Ibiza

La Gaia, the Michelin-starred restaurant at Ibiza Gran Hotel, has launched a permanent dining experience with Maison Krug built around the Champagne house’s “Krug in the Kitchen” program, bringing one of the brand’s ingredient-focused culinary chapters to Ibiza through a menu centered on pairings between haute cuisine and several Krug cuvées.

The collaboration places La Gaia, which has held one Michelin star since 2021, among the restaurants selected for a project that Krug uses to connect its wines with chefs’ interpretations of a single ingredient. In this case, the experience is presented under “The Carrot Chapter,” part of a broader initiative inspired by the house’s founder, Joseph Krug, and his long-standing emphasis on individuality and blending.

At La Gaia, chef Óscar Molina has folded that concept into a tasting format that reflects the restaurant’s own identity, which is closely tied to Ibiza, Mediterranean products and seasonal cooking. The restaurant said the program is designed as an ongoing offering rather than a limited event, giving guests access to a dedicated Krug pairing alongside its existing gastronomic menus.

The wine pairing costs €490 and includes four Champagnes from the house: Krug Grande Cuvée 172ème Édition, Krug Grande Cuvée 173ème Édition, Krug Rosé 29ème Édition and Krug 2011. The main tasting menu, called “Horitzó,” is priced at €190, while a shorter version is available for €120.

Among the dishes featured are red shrimp with garlic and béarnaise sauce, a Peix Sec salad with octopus garum and tomato snow, low-temperature artichokes with bone pil-pil and Iberian broth, and Mediterranean lobster with egg and purple potato. The menu follows Molina’s approach of combining contemporary technique with local references and ingredients linked to the island and the wider Mediterranean.

La Gaia is also pouring Krug Grande Cuvée by the glass as its house Champagne at €80 per glass. Its full Krug selection includes Krug Grande Cuvée, Krug Rosé, Krug 2000, Krug 2011 and Krug Clos du Mesnil 2009.

For Ibiza, where luxury hospitality continues to expand beyond nightlife into destination dining, the partnership adds another example of how international wine houses are using restaurant collaborations to deepen their presence in resort markets. For Krug, it extends a strategy that ties prestige Champagne to chef-led storytelling at the table. For La Gaia and Ibiza Gran Hotel, it strengthens their position in the island’s fine-dining segment by linking a locally rooted kitchen with one of Champagne’s most recognized names.