To celebrate International Caviar Day on 18 July, Nobu Hotel Ibiza Bay unveils a limited-edition menu dedicated to the artistry of caviar, available exclusively from 13–19 July at Nobu Restaurant.

Created by Executive Chef Enrico Maimonte, the exclusive menu features eight original dishes that explore caviar beyond tradition, revealing its ability to elevate both hot and cold preparations while honouring the ingredient with the respect it deserves.

True to Nobu's philosophy of allowing exceptional ingredients to speak for themselves, Chef Maimonte places caviar at the centre of each creation, allowing its texture, salinity and umami to guide every flavour.
Among the menu's highlights is the Toro Tataki with Goma Dressing, Wasabi Salsa and Caviar, where the luxurious marbling of bluefin tuna meets the vibrant salinity of the caviar. The delicate richness of toro is lifted by the nutty sesame dressing, while wasabi adds gentle heat before the Oscietra delivers a clean burst of umami, creating a beautifully balanced combination.

Equally compelling is the Yellowtail Belly Nigiri with Truffled Guacamole, Seo Miso and Caviar, a dish that embodies Nobu's mastery of sushi craftsmanship. Each element contributes a distinct layer: the firm sweetness of yellowtail, the velvety richness of truffled guacamole, the savoury complexity of miso and, finally, the unmistakable pop of caviar. Together they create a layered, balanced bite that evolves with every moment on the palate.
The menu also demonstrates the restraint required to truly showcase caviar through the Asparagus with Hollandaise Sauce and Caviar. Here, the ingredient is treated with elegant simplicity. Folded gently into a silky hollandaise, the Oscietra becomes the dish's defining flavour, while butter and tender seasonal asparagus allow each pearl to shine.

The remaining menu continues this exploration through dishes that range from delicate seafood creations to richer savoury plates before concluding with an unexpected vanilla dessert that brings together delicate citrus, fresh botanicals and Oscietra caviar, proving that the ingredient's versatility extends beyond conventional pairings.

Special dishes available during Caviar Week:

• Caviar Monaka 
• Asparagus with Holandaise and Caviar
• Nigiri: Yellowtail belly, truffled guacamole, Dry Miso and Caviar
• Beef Tartar
• Toro Tataki, Black Goma Dressing, Wasabi Salsa and Caviar
• Avocado Roll, Tuna Sashimi on top, Yuzu Miso, Jalapeño Salsa and Caviar
• Carabinero with Crispy Shiso Leaf, Guacamole and Caviar
• Vanilla Caviar Pannacotta: Shiso Foam, Yuzu Gel, Milk Ice Cream and Caviar

At the heart of the experience is Imperial Oscietra caviar, one of the world's most prized varieties. Harvested from Acipenser gueldenstaedtii sturgeon, Oscietra is renowned for its firm, delicate pearls and refined flavour profile, balancing buttery richness with elegant marine notes and a subtle nuttiness. Celebrated for its versatility, it complements everything from delicate seafood to refined desserts, as demonstrated by Heston Blumenthal's iconic white chocolate and caviar pairing.

Sourced from Maison Nordique, one of France's leading caviar houses, the Oscietra comes from carefully selected farms where sturgeon are raised in pristine freshwater environments under strict standards of traceability and sustainability. The fish require around 10 to 12 years before producing roe, making every spoonful the result of more than a decade of patience, expertise and care.

More than a seasonal menu, this week-long celebration is an invitation to rediscover one of gastronomy's most celebrated ingredients with renewed appreciation. Every serving reflects more than a decade of meticulous care, expertise and patience before reaching the table.
Available exclusively from 13 to 19 July, this limited-edition experience offers a rare opportunity to discover caviar through the unmistakable lens of Nobu cuisine.

Reservations are now open at Nobu restaurant.