Dubfire reveals his favourite places for a deep dish in Ibiza

The summer season in Ibiza is now underway and Dubfire was in the thick of the action marking the start of another big year on the island when he debuted his live show in Ibiza at this years International Music Summit at the UNESCO site, Dalt Vila. He will be DJing at the opening of Paradise next week at DC10 and you will be able to catch him on the island playing for all the major nights throughout the summer including for for Cocoon, Music On, HYTE and Carl Cox's final season at Space. He will also be bringing his live show to Glastonbury on Sunday June 26.

Dubfire not only has a reputation for being one of the world's premier techno titans or one half of the revered pioneers Deep Dish, his love of food is also well known and as he tours the world entertaining the masses he is also on a culinary journey taking in many of the best, most unique and remote restaurants in the world.

We asked him to tell us about his top ten restaurants in Ibiza and here they are in no particular order.

: I used to go here all the time in the late 90’s / early 2000’s but hadn’t been back for many years until last year and boy have I been missing out! Incredible seafood, wine list and views! Best time to go is about an hour before sunset for pre-dinner drinks, taking in the beauty of the natural world.

: I tend to make a few trips to Formentera during the season and with Juan y Andrea catering to some of the worst VIP clientele, as well as giving a rushed and impersonal service, I needed to look elsewhere for something with more substance. At Moli de Sal, expect phenomenally fresh seafood, a fantastic wine list and attentive, personal service. Ask for Gianluca and tell him I sent you!

: Besides Albert Adria, David Reartes is doing some of the most innovative cuisine on the island. Smack dab in the middle of Playa D’en Bossa is his beachfront Oasis Lips which celebrates modern cuisine, impeccably sourced ingredients and herbs / vegetables from his own garden. Essential dining.

: elBulli veteran Albert Adria needs no introduction as he and his brother Ferran have made revolutionary changes in the culinary field for decades. And while Ferran has been busy on the eventual opening of the elBulli Foundation, Albert has continued to carry forward their iconic style with numerous restaurants in Barcelona. When word got out that he and Guy Laliberté, the co-founder and former CEO of Cirque du Soleil, were set to open a hybrid concept of what they both do best it caused a stir on the island. Heart arrived early last year and has elevated Ibiza dining and entertainment to unprecedented heights. Fans of Adria and anyone in search of an interesting twist on familiar dishes will be in heaven!

: I can’t quite put my finger on why I’m constantly drawn to this beachfront oasis but chances are that it could be the amazing staff, fresh juice bar and some of the most delicious dishes i’ve ever had on the island. As often as I come here, just before playing Circoloco closing has become a yearly tradition!

: Set in an old monastery, Sa Capella is probably the first restaurant in Ibiza that I fell in love with and I’ve been coming here since the ’90’s! The oxtail you cook yourself on a bed of salt is legendary but you really can’t go wrong with anything on the menu. With a very wide-ranging wine list as well, Sa Capella will eternally remain my favorite restaurant on the island.

: If you want meat, then look no further. And while there are so many cuts to choose from, sometimes I just like going in for the beer and chorizo! They even have a market for all you home cooks.

: Though I’ve sent both Richie Hawtin and Seth Troxler to Chef Boris Buono’s pop-up concept restaurant I have yet to pay a visit myself. However I know firsthand the kind of chef Boris is, having dined at the Tickle pop up he used to do in his Copenhagen home many years ago. He’s since relocated to Ibiza and has introduced his signature communal dining experience to the island strictly by word of mouth. Expect to be educated and wowed all at the same time as he enjoys presenting the history and ingredients of each dish and drink during the meal.