Blue Marlin

Compared with a low-key Ibiza beach lunch, Blue Marlin is the more occasion-led call: choose it when the meal needs to feel like part of the day rather than a quick stop between swims. In the current Ibiza season, the clearest reason to go is the menu range, which lets a table move from sushi to terrace-style sharing plates to beach food without committing to one narrow format.

The order strategy is simple across repeat visits. Start with sushi on visit one: the salmon avocado roll brings salmon, avocado, asparagus, tobiko, tempura flakes and grilled jalapeño mayonnaise, so it suits anyone who wants a cleaner opening with a bit of richness and heat. For a fuller table order, the varied platter gives 20 pieces across sashimi, maki and nigiri, which is the safer move when the party is split on what to choose.

Plan the meal around sharing, not a single signature dish

the restaurant makes more sense as a shared-table booking than as a precision dining choice. The terrace options push that direction: lobster sashimi is priced at 34,50 per 100g, Iberian ham with bread and tomato is 57, and oysters are listed among the suggestions. Those are event-friendly picks because they let the table build a meal in stages rather than lock into one plate each.

For a second or third visit, switch tone and order from the beach side of the menu. The steak sandwich with peppers, onion, chipotle mayo and cheese is the practical choice when the day calls for something more filling and less ceremonial. That flexibility is the selling point: the restaurant is strongest when the occasion sits between beach club energy and a proper meal, not when the brief is measured, formal dining.