Sushi, seafood and fire cooking is the focus of the new culinary concept at Up at The Standard, Ibiza, this summer.

Located on the hotel’s rooftop, Sea & Fire with a Latin Soul is helmed by Chef Iker Llona Orozco. Rooted in Mediterranean ingredients, elevated by Latin American intensity and refined through Japanese precision, the new menu marks a confident evolution of the restaurant’s identity.

Small plates full of colour and flavour feature, with the kitchen divided into two areas: a guest-facing Sushi Bar and an interior kitchen. At its core is a dialogue between sea and flame, balancing raw immediacy with fire-led depth through Latin spices and Asian technique.

Creative rolls, nigiri and sashimi are enhanced with Latin sauces and unexpected toppings, including a moriawase of salmon; tuna and sea bass; nigiri such as seared butterfish with truffle; tuna with yuzu and caviar; and vibrant fish and vegan uramaki rolls. Gunkan, tempura rolls and curated sushi selections, including 12- and 24-piece tastings, complete the offering.

Meanwhile, the Raw Bar showcases exceptional seafood with bold seasoning. Pôget Oyster No. 2 and Oscietra caviar are served traditionally, while whelks with citrus Japanese mayo add a saline edge. Bluefin tuna features prominently across dishes including an XL Gilda, tuna tartare with nori-miso on red endive, and tuna toast with avocado, burrata and amaranth.

Shareable, family-style plates balance comfort and creativity. Home crafted guacamole with corn tortilla chips nod to the menu’s Latin spirit, decorated with toppings like pickled onion, burrata or crystal prawn, sit alongside sautéed edamame with truffle oil and grilled mini corn with jalapeño foam. Fire unites signature dishes adding a layered warmth to specialties including the flamed sea bass and glazed sweet potato, grilled beef entrecôte with spiced Mexican butter and Ibizan potato, and vegetarian empanada with al pastor corn and lime.

Iker Llona Orozco is a Mexican chef who trained at Le Gavroche and the Ceviche Group in London. In Ibiza he served as executive chef at Ushuaïa Ibiza, helped open The Standard, Ibiza, and led Palo Santo at Las Dalias, recognised with the COPIL seal. He now returns to The Standard to lead its culinary offering.