PIKES BOOK 2017

Eating
at Pikes
W I N E , D I N E , T H I R T Y - N I N E
People often say to me that they didn’t
know Pikes was a place they could go
to eat – they thought it was just a place
to party. Those people are always pleasantly
surprised when they find out what we offer,
let me tell you...
‘Can Toninet’, as the original house at Pikes
was known, is a convergence of food and
drink interests big and small, and has been
for generations. This place has manifested
hunger and thirst in the face of man, cat,
wasp, termite, ant and mosquito, since
the Carthaginians arrived in 642 B.C.
Be that as it may, it’s still an everincreasing
challenge feeding the needs of
a hotel like Pikes – a gastronomic 24 hours
here leads from breakfast through lunch
into dinner. Even snacks at parties until the
early hours are in demand… and no, I don’t
mean disco biscuits! It’s not unusual for
guests to wave goodbye to staff finishing
their shift when the parties begin and still
be up to greet the same staff the following
morning who will set about preparing or
serving scrambled tofu on toast or levelling
partygoers with most certainly the best full
English breakfast on this side of the island.
A large part of the experience at Pikes is the
staff. Our team is small, flexible and hard
working and, because we value the client
experience, this energy is reciprocal. At
Pikes YOU are centre stage but everything
and everyone else present make the
moments complete and make more sense
of the experience. When you get too much
for yourself, there’s so much more to focus
on, you can go from protagonist to spectator
as you choose. Guests here have a sense
of feeling found as opposed to lost or at a
loose end that you can find in so many Ibiza
destinations. The sensation of belonging and
feeling welcome is a fundamental part of the
dining and party experience here, the feeling
of family or coming home complement
the food and beverage experience. We
understand this and this is a part of our
success. A Sunday Roast at Pikes matches
any home-cooked version. Those who have
spent time with us know what I am talking
about, it’s not just the food, it’s the energy.
Many came for a roast at lunchtime and are
then spotted dancing to the Brothers Grimm
at 3am in Chez Fez…
No need to apologise, we know how that
happens....
Global citizens have high expectations
and standards. We are aware that our
guests relish an experience that is of a
high culinary standard but that is also
something that’s uniquely Ibiza, and here
we have definitely given our experience that
dimension. Atmosphere isn’t everything,
the perfect marriage is when you combine it
with delicious food and drink.
Lee Milne, the Welsh culinary wizard, and
our Head Chef, has put his signature on
the Pikes cuisine over the last two years
and with him we will continue to develop a
Mediterranean/family style service, where
slow dining, grazing and picking whilst
drinking wine or maybe one of Tanja’s
delicious cocktails will allow guests to relax
into the Pikes atmosphere. We want you
to be chilled, well-fed, well-lubricated and
well-entertained.
Although we’re an international destination,
our wine list is confidently Spanish. Spain
is still seriously underrated globally in terms
of wine and we endeavour to showcase what
the country has to offer. People may know a
Rioja is a Spanish red but they may not know
that it’s not a grape but a region. And there
are 68 other regions that define Spanish
wine, producing over 400 grape varieties.
Producers are scouting new undiscovered
grape varieties in the Spanish countryside
and creating new wines with them, others
are introducing age-old bio-dynamic
methods to produce wine in line with
cosmic rhythms. We want to bring this to
Pikes for 2017 by offering a wine by the
glass menu that will allow wine lovers to
discover and experiment with some of the
best Spanish wines.
You want me to recommend something? OK
then, try Lee’s Welsh Rarebit, or a glass of
‘Sons de Prades’, or perhaps try the ‘Pikes
Reisling’ that comes from Down Under and
shares a name with the man himself.
Any more? Well, you’ll have to come
and join us to find out!
- Steve Hughes, Food & Beverage Manager.
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