Parisian chef Jaïs Mimoun brought his restaurant Jaïs to Ibiza for the first time this summer, opening the brand's first location outside France in a restored finca near San José.

Jaïs Ibiza opened on June 4, marking a new chapter for the restaurant, which began in Paris in 2016 before expanding to Ramatuelle and Courchevel. The Ibiza restaurant accommodated around 100 to 110 guests per evening in its stone-walled courtyard.

The inaugural Ibiza season concluded on September 26, according to the published season-closing date.

From Paris to Ibiza

Mimoun opened the original Jaïs in Paris's 7th arrondissement in 2016 with his brothers Yanice and Samy. The chef had previously worked in several Paris kitchens, including Le Bristol under chef Éric Frechon, before taking charge of his own kitchen at a young age.

His family background also shaped his approach to food. His parents founded Le Tagine, a Moroccan restaurant in Paris's 11th arrondissement, and Mimoun spent time working in the family kitchen while growing up.

The chef subsequently expanded the Jaïs name to Ramatuelle and Courchevel in 2025. The Ibiza opening represented the first time the restaurant had operated outside France.

A finca near San José

Rather than opening in Ibiza Town or one of the island's more prominent dining areas, Jaïs Ibiza was established in a preserved Spanish-style finca on the road between Ibiza and San José.

The setting combines the property's traditional stone and whitewashed architecture with a garden courtyard. The restaurant's published address is Carretera Ibiza-Sant Josep, Km 3.9.

The restaurant was designed to develop throughout the evening, beginning as a dinner destination and becoming more relaxed as the night progressed.

Mimoun told Forbes that this change of rhythm was one of the differences he expected between Ibiza and his other restaurants, while maintaining what he described as the core identity of Jaïs.

A menu adapted for Ibiza

The Ibiza menu retained dishes associated with the Jaïs identity while introducing new preparations designed with the island in mind.

One of the most notable changes was the transformation of a signature dish built around pasta, caviar and Wagyu cecina into a paella for Ibiza.

The resulting Paella with Wagyu Cecina and Caviar was described by Mimoun as a way of acknowledging the Spanish setting without turning the restaurant into a Spanish restaurant.

The menu also included dishes designed for sharing, alongside seasonal and Balearic ingredients.

Mimoun said the intention was to preserve the restaurant's Parisian and Moroccan influences while allowing the Ibiza location to introduce new elements to the menu.

Wine brought from Paris

Wine formed another part of the Jaïs concept in Ibiza.

Rather than creating a completely separate wine programme, the restaurant brought its wine list from Paris. Mimoun said this allowed the Ibiza restaurant to remain connected to the collection developed at the original Jaïs while giving diners access to a range of producers selected by the restaurant team.

The restaurant was conceived as both a dining room and wine-bar destination, with an emphasis on longer evenings rather than a quick dinner service.

Ibiza has been part of Mimoun's life

The move to Ibiza was also personal for Mimoun.

The chef told Forbes that he first visited the island when he was 18 and has returned almost every summer since. He said that history influenced his decision to bring Jaïs to Ibiza.

Rather than describing the project as an attempt to turn Jaïs into an Ibiza restaurant, Mimoun said he wanted to bring the existing restaurant concept to a different setting while allowing the island's environment to influence the experience.

He has also spoken about celebrating his birthday in Ibiza over many years, including making a short trip to the island specifically for the occasion.

Jaïs Ibiza's first season

Jaïs Ibiza's 2026 opening ran from June 4 through September 26, making it a seasonal addition to the island's restaurant scene.

Its arrival added another French-led dining concept to Ibiza's growing collection of international restaurants, while the restaurant retained the Parisian and Moroccan influences associated with Mimoun's cooking.

The Ibiza location is currently described as the first Jaïs restaurant outside France, following the brand's expansion to Ramatuelle and Courchevel.