Ibaya

Brilliant food and great attention to detail on all fronts. The staff were entertaining and highly knowledgeable, and were genuinely interested in making conversation, which paved the way for a wholesome, unforgettable evening. All dozen or so courses had some sort of history behind them, showcasing the creative flair of the chefs whilst respecting traditional Andorran culture. Additionally, one member of our party was coeliac, and every dish containing gluten was cleverly manipulated so that nothing felt like it was missing. This was more than just a meal - it was an experience. If we find ourselves in the area again we shall be returning without a question.

First of all, the audacity for the restaurant to require formal attire, yet the guests arriving, are in their jumper and sweatpants. The atmosphere does not exude elegance, mind you. Such a disappointment. And not just that, 5 minutes till opening time, the restaurant is still completely closed and asked me to head back one floor up to wait by the chairs at the main entrance of the hotel. The hotel is definitely beautiful and massive. It exceeded my expectations, but the restaurant, knowing a Michelin star under their belt, is so simple. The overall ambience is bland and tasteless. Their only saving grace for aesthetics is the magnificent, floor-to-ceiling snow-flooded (albeit, with much abundance) mountain view, but the interior decoration, the overall architectural plan is plain. The couches, where the amuse-bouche started, were too low, the back rest too far behind, it's definitely not for a formal attire, there's no attention to detail whatsoever. Nibbling on the amuse-bouche with a scrunched stomach as you lean far forward is probably their definition of comfort. I thought I was going to be exploring some deep, forest flavours of the amuse-bouche and all the details about their seasonal reference; winter, spring, summer, and autumn but, nope, not even a tingle of excitement, flavour-wise. In fact, I thought it was a joke to dig a potato from a pot of "soil," which I wasn't even sure if the soil was edible or not. Basically, it is a small restaurant, even during the reservation process, they lied about it being fully-booked and then eventually decided it's not, and when I arrived, it barely even occupied half of their dining section, it's ridiculous. So, it is small, you can see everything, the unknown entrance area where you simply walk through (no proper welcoming or identifying signage), straight to the lounge area to the kitchen, where the next course was, in a standing position, and then, headed to the dining section. And not just that, they don't have a powder room. You literally have to walk back up the stairs, through to the very end of the hotel passing by the main hotel reception. I can't really fully incorporate my senses on how to describe the food and the entire course. I do love the concept of wild foraging and getting yourself grounded and immersed with the 'Andorran flavours' as they described it, but it didn't really click. There are flavours, but they are not distinct, forgetful, there's no lingering moment, no flavour hangover. I did like the surprise element of the butter candle, though, and then the staff came to take it away, anyway, including the other bread spread, despite telling him to keep it on the table. It's not a language barrier since I clearly said no when he was ready to clear the table for the next course and then still proceeded to take it away. The table-side services added entertainment. Apologies to the sommelier as I only prefer one drink. But refilling the water took some really long time and sweeping the table clean, only initiated when I started transferring the crumbs onto the finished plate. Maybe the actual chef needs to be a bit more hands-on with his Michelin restaurant rather than focus on another restaurant-in-the-making as maybe it just needs a bit of TLC from time to time. It's not awful, but it's just not Michelin-worthy, not anymore.

Last year we visited Ibaya and the impression of the experience was just flawless, with that in mind we invited our friend to share the experience together this year and it was nothing but a disappointment. The menu got quite poor, less fish, less meat and some of the courses though were good enough to be a tad memorable, like caviar with Maresme Peas, but last year’s version was much more exquisite. The pigeon’s foot and rabbit’s ear killed the vibe and left an unpleasant feeling of disgust. All the desserts were the same as the last year’s versions-still extremely sugary and sweet leaving a strong desire to brush the teeth.

A strong recommendation to the management of this establishment: please provide training with the staff who handle table reservations. Yesterday, to reserve a table (January 31, 2026), I called the phone number for Ibaya restaurant listed on Google. I was transferred to the concierge, who told me that all tables were booked for the evening of January 31st, but that I could reserve a table for three people at 8:00 PM on February 1st, which I agreed to. They even asked for my first name, last name, and phone number. However, it turns out the restaurant is closed on Sundays, and, even more absurdly, the concierge told me at 7:30 PM on Sunday, when we arrived, that the restaurant would open in 30 minutes and we could wait at the bar until then. I recommend that the management of this large and beautiful establishment conduct a thorough review of their staff.

We had the 11 courses meal and only about 3 courses were good. Some dishes were simply inedible, the pigeon was salty to an unbearable amount, the chicken liver had a bad after taste and one of the desserts was also badly flavored. The cotton candy dessert was great and the wine was also great. The presentation was wonderful but the taste was sub-par.

You get a card with every plate explaining the story of the food! And at the end you get to keep the collection of your cards as a souvenir. This is a nice touch that definitely adds to the experience. However only 4 of the 11 course were exceptional… hence the 4*

I'll keep it nice and short: it was perfection. 1. The food was inventive and exquisite. Some of the original ideas just felt brilliant (unlike some restaurants where originality feels convoluted, forced and awkward). Portions are perfectly sized. Desserts are inventive, beautiful and light. 2. The service is exactly how I like it. Professional, very attentive, elegant yet relaxed, full of humour and multilingual (which is important in our multilingual family). 3. The atmosphere is elegant and subtle. Perfection by my standards.

I don’t understand some of the negative reviews. We thoroughly enjoyed the dinner and found the courses (about 20!) very creative, especially when taking into accout how remote Andorra is and how its geography and climate can really limit fresh food options for chefs. The choices for wine by the glass were also delicious. The service was impeccable from the servers and sommelier, from greeting until departure. The pace was perfect. I have probably eaten at 100 or so Michellin-star restaurants, and Ibaya definitely deserve its star (not that this alone makes Ibaya a great restaurant; it has earned my admiration well beyond this subjective rating). We will definitely be returning after a great experience at the restaurant.