½ cup smooth peach puree (or peach nectar)
fresh basil leaves
Chilled prosecco

In 4 chilled glasses place 2 tablespoons of peach puree and a basil leaf. Smash the basil a bit with a spoon to release some oil into the peaches, then remove the bruised leaf.
Fill glass to the top (about 6 ounces) of chilled prosecco. Serve with a fresh leaf of basil.
Preparation time: 10 minute(s)

Number of servings (yield): 4




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interior & travel


LaGranja_IBIZA_03soft-bedroom-616265896395d7b7b67b174591b07b05bla-granja-ibiza-farm-001Among the honey-hued fields and moody pine forests of Ibiza’s pastoral inlands sits La Granja, an enclave of pared-down relaxation and rural simplicity.

The Dutch owner of La Granja in Ibiza wanted to do something different with his farm, one of the oldest in the island. He called Claus Sendlinger, CEO of, to help him create a place where people can eat, drink, stay, listen to music, do yoga, see out-door film screenings and follow workshops.
They introduced La Granja as a membership-only retreat known as Friends of a Farmer. For 200 euro per season you can enjoy their facilities, have lunch and dinner and come to all the events they are hosting.

The interesting feature on La Granja is the huge farm belonging to the property. Chef José Catrimán takes care of the menu which consists mainly out of ingredients coming from the farm

The interior of La Granja is kept in style of the island, but with beautiful modern touches done by Armin Fisher of Dreimeta. An atmosphere that makes you start to whisper because it’s so serene and beautiful. There are only a few rooms and a guesthouse if you’re staying with a larger group. All the rooms have a dark color palette, some with a rooftop terrace, others with an authentic freestanding bath tub







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