The Experimental Cocktail Bar and Restaurant Changing the Game in Santa Gertrudis

Some might say opening a restaurant in the middle of the pandemic was an ambitious move. Some might say audacious. But for Jorge Conde and Mónica Patiño, it was the culmination of life’s work. 

 ‘We needed to settle where there was a good product and where we could enjoy what we do, working on what we like,’ says Conde, ‘Ibiza felt like the right fit.’ In two short years, Overall has become something of an institution in Ibiza, a bright and brave restaurant and cocktail bar that puts technique and flavour at the heart of all it does. With its low-level lighting and moody décor, Overall provides a welcome foil to the more traditional dining rooms of Santa Gertrudis and suits the building’s former tenure as an art gallery. Interestingly, Conde’s background is not in food. Although hospitality is in his blood, he’s a graphic designer by trade and a self-confessed perfectionist. Patiño, on the other hand, studied cooking in Asturias and Galicia and has worked in Michelin-starred kitchens. 

Both approach the restaurant with an almost scientific passion, using equipment more suited to a lab to concoct the extraordinary flavour combinations that Overall is known for – the restaurant is home to fermentation equipment, a Chinese ice machine and a rotavap, a pharmaceutical-grade machine that extracts flavours from local ingredients.