Having recently visited both Ikaria and Iberica building upon visits to both in 2024, I honestly believe it is impossible to have a bad dining experience in either. Owned by Joaquin Saez Binder, who has just visited Spain and Greece with Executive Chef Ivan Sanchez to discover and immerse themselves in the new European dining culture and trends, you will notice subtle changes ahead to what is already a very successful iteration of two culinary styles.
Ikaria, Bondi’s Mediterranean meze bar, will introduce lighter, story-driven dishes like Galaktoboureko (Greek semolina custard pastry) alongside seasonal menus celebrating simplicity and produce. Meanwhile Iberica, a Spanish-inspired kitchen, will continue to champion the culture of shared dining and artisanal ingredients. From olive oil to cheese and wine, with plans afoot to collaborate directly with Mediterranean producers. Together, these two venues are redefining what “culinary travel” looks like, bringing home not trends, but traditions.
From Asturian seafood to Athenian street food, Joaquin owner of both venues and Ivan embarked on a culinary journey through Europe’s most exciting dining scenes, where the focus has shifted from Michelin starred perfection to something more grounded in authenticity, community, and storytelling. At the Gastronomika Fair in San Sebastián, the message from chefs like Albert Adrià and the team from Disfrutar was clear – the future of dining lies in honest cooking, local ingredients, and traditions. Across both Spain and Greece, Joaquin and Ivan saw the same themes repeat.
- A return to authenticity – preserving heritage and simple, soulful techniques.
- A focus on sustainability and seasonality, with deep relationships between chefs and producers.
- A rise in casual excellence: restaurants that feel elevated yet unpretentious, where warmth and culture matter as much as what’s on the plate.
My recent visits were like a culinary trek through the Mediterranean and Spain with Executive Chef Ivan Sanchez (ex Porteño and Bodega) expansively expressing himself on the plate. From simple but more-ish hummus, with chickpea and pinenut butter lathered on grilled pita bread to the unforgettable signature saganaki, or the grilled octopus that nearly brought a tear to my eye at Ikaria. Then the oven baked lamb shoulder seals the deal. Similarly, at Iberica the hits keep rolling, from the playful truffle butter candle, dreamy Medjool dates, grilled Jersey Cow cheese, chorizo with cider and caramelised onion to a Basque cheesecake that defines a region.
When you throw in the he stunning interior designs of Lisa Wright, and a cocktail program that could entirely hold itself just as a award-winning Bar program, its a rich beverage and culinary journey worth taking. Fortunately for you, the venues are both in the same postcode, and Joaquin and Ivan have brought back the latest trends to share with you. When I reflect on the themes at the Gastronomika Fair in San Sebastián, largely owner Joaquin Saez Binder was already howcasing that philosophy at both his venues, however the exciting part will be the nuances he will introduce from the inspiration of his recent trip. The possibilities are endless, and I for one look forward to being part of that tour!
By Dane Richards
Iberica
Monday to Friday 5pm till late, Saturday to Sunday 12pm till late
0466 646 413
251 Bondi Road, Bondi NSW 2026
Bookings | Website | Facebook
Ikaria
Monday to Friday 5pm till late, Saturday to Sunday 12pm till late
0422 771 251
70B Campbell Parade, Bondi Beach NSW 2026
Bookings | Website | Facebook