The Overall Experience
An Interview with Jorge A. Conde of Overall Restaurant Ibiza
20/1/25
By Sophie Morrow
Behind a discrete doorway in Santa Gertrudis, Mónica A. Patiño and Jorge A. Conde have created something rare in Ibiza's dining scene. Overall is neither a traditional restaurant nor a typical fine dining establishment – it's an evolving workshop of fun and flavours, and lots of fire!
Their story began in a small Galician village where they met as schoolchildren, sharing playground moments and led by their shared passion for food, fell in love and embarked on a culinary journey across the globe. The couple went on to work in prestigious kitchens across Barcelona, London, and Singapore. In 2020, while others retreated from the hospitality industry, they chose Ibiza for their first independent venture.
Their 22-seat space operates as both laboratory and dining room. At its heart is a "library of flavours" – ingredients transformed through fermentation, smoking, and preservation techniques. Mónica orchestrates the kitchen while Jorge crafts drinks that blur the line between cocktail and culinary creation. It's an approach that could be precious but isn't – rather, it's the natural expression of two people who have spent their lives thinking about how food and drink can be both familiar and surprising.
Here, Jorge, the creative force opens up about his journey to Ibiza.
Can you tell us about where you were born and raised, and how your upbringing shaped your love of food?
Born and raised in Ribadeo, a small village north of Lugo, Galicia. Border to Asturias. Food is definitely part of our culture. We eat lunch planning the menu for the dinner! And I´ve been always a very curious person, questioning everything and exploring new flavours and cultures.
You told me you grew up a road away from your wife, tell me about your culinary romance?
Monica is originally from Colombia, she moved with her mom to Galicia when she was about 8yo. We met in the Primary school, we studied in the same school but different classes till our 16yo or so. I used to look for her in the recess. I remember her with maybe 10yo eating salted crisps together with sweet chocolate in the recess. I laughed about this funny mixture of sweet and salty till she made me try it. It was delicious! We were very good friends since kids, we always had an attraction to each other, we started a relationship with about 16 years old, and with some ups and downs we’ve been together since then. Living together in Asturias and Basque Country, before 5 years in London and 4 in Singapore.
You've cooked in some of the most amazing restaurants in the most amazing places around the world. Why Ibiza?
We think it is a great mixture of worldwide cultures and mentalities living together in a small island. It´s quiet to build a family, is vibrant and cool, and the nature is beautiful. But to be honest we didn’t think much, we just got attracted by the island and we decided to move here to invest during covid in 2020.
By Sophie Morrow
Congratulations on the success of Overall! What was it like to spearhead your own concept for the first time?
Challenging. Although Overall is an “alive" project, organically growing along adaptability. Ibiza is very unstable and unpredictable for a business like ours. So it all became a lifestyle where to express ourselves.
What was it about this space in Santa Gertrudis that spoke to you? Tell us about your design aesthetic? (and the pillars!)
It was empty! A white empty canvas in the middle of Santa Gertrudis… We built a workshop, a cooking studio, an open space where to create plates and drinks in front of our guests. The pillars are about preservation techniques, during this 4 years we built a pantry section like a "library of flavours” with basic ingredients we use along the way in both kitchen and bar. We create daily plates and drinks and develop new ingredients weekly. We don’t like routines, so every time is a different challenge and mise en place.
What makes your cooking special? and what projects have you got on the go right now that is exciting you?
Mónica is the chef and the master behind the kitchen, we both do a truly unique team being almost 24 hours together sharing personal life and profession. Our experiences together overseas obviously judge every decision made. This is definitely one of the facts that makes Overall kitchen special, my vision as a bartender feeds the kitchen like Mónica's feeds the drink development. The result is a cuisine with a lot of character. The flavours are bold and talk about us, our trips, blends unexpected ingredients resulting in a punch of deliciousness.
During the last 2 years we worked with no menu, omakase or chef choice on food and customised drinks only. Soon this year Overall will be open again for walk-ins, with an a la carte menu with a fun new concept and a physical cocktail menu. Omakase and custom drinks will remain on.
Congratulations on the success of Overall! What was it like to spearhead your own concept for the first time?
Challenging. Although Overall is an “alive" project, organically growing along adaptability. Ibiza is very unstable and unpredictable for a business like ours. So it all became a lifestyle where to express ourselves.
What was it about this space in Santa Gertrudis that spoke to you? Tell us about your design aesthetic? (and the pillars!)
It was empty! A white empty canvas in the middle of Santa Gertrudis… We built a workshop, a cooking studio, an open space where to create plates and drinks in front of our guests. The pillars are about preservation techniques, during this 4 years we built a pantry section like a "library of flavours” with basic ingredients we use along the way in both kitchen and bar. We create daily plates and drinks and develop new ingredients weekly. We don’t like routines, so every time is a different challenge and mise en place.
What makes your cooking special? and what projects have you got on the go right now that is exciting you?
Mónica is the chef and the master behind the kitchen, we both do a truly unique team being almost 24 hours together sharing personal life and profession. Our experiences together overseas obviously judge every decision made. This is definitely one of the facts that makes Overall kitchen special, my vision as a bartender feeds the kitchen like Mónica's feeds the drink development. The result is a cuisine with a lot of character. The flavours are bold and talk about us, our trips, blends unexpected ingredients resulting in a punch of deliciousness.
During the last 2 years we worked with no menu, omakase or chef choice on food and customised drinks only. Soon this year Overall will be open again for walk-ins, with an a la carte menu with a fun new concept and a physical cocktail menu. Omakase and custom drinks will remain on.
Can you share your favourite recipe?
I don’t have a favourite recipe. Normally we don’t write recipes for either plates or drinks. We do for ingredients like misos, garums or any type of fermented or preserved sauces. Also for distillations and tinctures.
What are your dreams for the future? both professionally and personally (hope you don't mind that!)
Well, it´s difficult to explain in just few lines… But always dreaming to travel more (either professionally and personally!).
What’s your favourite restaurant in Ibiza?
I like Balafia and Cas Pages for a traditional meal. Aguamadera for a rural scape with amazing woodfire food. Supun for a great Asian treat.
And your favourite place to watch the sunrise?
Since I had a baby, she is my sunrise!
From intimate piano jazz nights to curated Omakase food and drink pairings, OVERALL hosts a series of unique monthly events. For those wanting to enjoy Jorge’s exceptional cocktails at home or in a villa, takeaway options are available—and with a little charm, he might even craft a bespoke bottle just for you.
Overall
Paseig de Santa Gertrudis n11, Local 3
7814 Santa Gertrudis
+34 683 399 023
Can you share your favourite recipe?
I don’t have a favourite recipe. Normally we don’t write recipes for either plates or drinks. We do for ingredients like misos, garums or any type of fermented or preserved sauces. Also for distillations and tinctures.
What are your dreams for the future? both professionally and personally (hope you don't mind that!)
Well, it´s difficult to explain in just few lines… But always dreaming to travel more (either professionally and personally!).
What’s your favourite restaurant in Ibiza?
I like Balafia and Cas Pages for a traditional meal. Aguamadera for a rural scape with amazing woodfire food. Supun for a great Asian treat.
And your favourite place to watch the sunrise?
Since I had a baby, she is my sunrise!
From intimate piano jazz nights to curated Omakase food and drink pairings, OVERALL hosts a series of unique monthly events. For those wanting to enjoy Jorge’s exceptional cocktails at home or in a villa, takeaway options are available—and with a little charm, he might even craft a bespoke bottle just for you.
Overall
Paseig de Santa Gertrudis n11, Local 3
7814 Santa Gertrudis
+34 683 399 023