From a journey and an absence
Chef Mario Gracia
Executive Chef
Mario Gracia grew up among the fires of Mexican cuisine and trained in the discipline of rooted cooking: molcajete, comal, charcoal grill and patience. At Coyote he applies that foundation with seasonal Mediterranean produce, creating dishes that honour tradition but breathe island air. His ceviches, cochinita pibil and charcoal-grilled octopus tacos are the proof. Every two weeks the menu turns over. For Mario, a kitchen that stops evolving goes dark.
Deborah Gallego
Restaurant Manager
Twenty years of dining rooms on this island go into the way Deborah runs ours. It's not something you announce — you notice it from the first hello: someone is looking after every table, table by table, until the last coffee.
Marco Caropreso
Master Bartender
Marco Caropreso runs the Coyote bar with the same philosophy that governs the kitchen: real ingredients, artisan technique and zero shortcuts. Small-producer Oaxacan mezcals, fresh citrus and spices that cross the Atlantic. His house creations — the Triple Dragon, the Aztec Elixir, the Coyote Lindo — have become part of the nightly ritual on the terrace.
No shortcuts
Eight varieties of chiles arrive from Mexico for our homemade salsas. The octopus comes from the Balearic Sea, the vegetables from Ibicencan farms. Tortillas are made by hand, meat is slow-grilled over charcoal and the cocktails are mixed with small-producer mezcal and tequila. The menu changes every two weeks because we believe a living kitchen is one that questions itself. No shortcuts. No compromises. No apologies.
Our Story
Coyote was born from a journey and an absence. Dennis, Patrick and Andres — three friends raised in Ibiza — travelled across Mexico and came home knowing what the island was missing: a place where Mexican gastronomy was taken seriously, with salsas made by hand, the right chiles and real fire. In 2022 they opened this corner in Sant Josep with a cactus terrace, live music on Thursdays and Fridays, and a commitment to produce that stretches from Ibicencan farmland to the spice markets of Oaxaca. Today Coyote is part of the village. With a 4.6 on Google, 9.8 on TheFork and a loyal community that returns every week, what started as three friends' dream is now one of the island's most beloved restaurants.
Four Hands with Alvaro Clavijo
In September 2024, Mario Gracia welcomed Alvaro Clavijo to Coyote — founder of El Chato (Bogota) and number 1 in Latin America's 50 Best Restaurants. Together they created a four-hands dinner fusing rooted Mexican cuisine with Alvaro's contemporary Colombian vision. Two unforgettable evenings on our Sant Josep terrace that confirmed what the locals already knew: that Coyote is a meeting point for the finest Latin American gastronomy in the Mediterranean.