Opening a restaurant in Ibiza is one of the most profitable ventures in the Mediterranean — and one that loses a lot of projects along the way. The kitchen is rarely the problem: the premises are. A badly negotiated lease, an impossible extraction duct or a licence that arrives in August instead of May will cost you a whole season, and on an island where the year is played out in six months, losing a season means losing a financial year.
This guide covers what to check before you sign, in the order that matters.
1. The activity licence sets the calendar
In hospitality the activity licence is not just another formality — it dictates your opening date. You will need a technical project signed by an engineer or architect covering soundproofing, ventilation, capacity, accessibility, fire protection and evacuation. Depending on the town hall and the activity, it is resolved either through a responsible declaration with a later inspection, or through a prior licence, which is considerably slower.
Rule of thumb in Ibiza: if you want to open in June, the file should be moving by the autumn before.
2. Kitchen extraction: the detail that kills deals
This is the number one problem with restaurant premises. The extraction duct has to run up the façade or a courtyard to above the roof of the building, which means crossing common elements and, nearly always, obtaining the owners' association's agreement. A beautiful unit on a perfect street can be unusable as a restaurant simply because there is no route for the duct, or because the neighbours have already said no.
Before signing anything, confirm whether the unit already has legalised extraction and at what capacity. If it does not, weigh the cost and the real chances of getting it before committing a deposit.
3. The terrace: the square metres that carry the margin
In Ibiza the terrace can be half your covers and much of your margin. But occupying public space is a separate municipal authorisation, with its own fee, table count, season and hours — and it does not always transfer automatically to a new operator. Check the current authorisation, how many tables it covers and whether it is renewable. A terrace that "has always been there" is not the same as an authorised terrace.
4. What to look at beyond the floor area
- Real footfall, counted at different times and on different days: the empty street in May can be a river in August, and vice versa.
- Frontage and shop window: linear metres of frontage are worth more than metres at the back.
- Contracted electrical capacity and whether it can be increased — a professional kitchen draws a lot of power.
- Ceiling height, storage, cold room and a delivery area: without supply space, high-season operations break down.
- Accessible toilets and authorised capacity, which caps the number of covers.
- Condition of the building, planned levies and noise relations with the neighbours upstairs — a classic in the old town.
5. Indicative opening costs
Every project is different, but these are the orders of magnitude we work with on the island:
| Item | Indicative range |
|---|---|
| Lease transfer (traspaso) in a prime area | €60,000 – €400,000 |
| Monthly rent (by area and size) | €2,500 – €15,000 |
| Deposit and guarantees | 3 – 6 months' rent |
| Fit-out and kitchen equipment | €1,200 – €2,500/m² |
| Technical project, licences and legalisation | €8,000 – €25,000 |
6. Seasonality belongs in the lease
In Ibiza you bill for six or seven months and pay rent for twelve. That is the equation to solve at the negotiating table: stepped rents by season, a rent-free period during the fit-out, a term long enough to amortise the investment, and a clear clause letting you transfer the business the day you want out. Add staff accommodation to your budget — on this island it is a real and rising cost, not a footnote.
7. Areas and business profiles
- Marina and Ibiza port: maximum footfall and high average spend, intense season and high rents.
- Dalt Vila and the old town: charm and strolling tourists, with heritage limits on the works you can do.
- Vara de Rey and the centre: a mix of residents and visitors, activity all year round.
- Santa Eulalia: families and residents, a longer and steadier season.
- San Antonio: leisure, sunsets and volume — highly seasonal.
- Playa d'en Bossa: large-format tourist hospitality.
- Santa Gertrudis and inland: premium dining and an international community all year.
8. How GZ Ibiza Properties helps
- We look for premises that allow your activity, not just attractive units.
- We check licence, capacity, extraction and terrace before you make an offer.
- We negotiate rent, rent-free periods and transfer clauses around your season.
- We coordinate engineer, gestoría and lawyer so the licence does not dictate your calendar.
- We analyse footfall and revenue potential for each location.
Conclusion
Much of a restaurant's success in Ibiza is decided before the stoves are lit: in the unit you choose, in what the licence allows, and in how you negotiate the lease.
Tell us what kind of restaurant you want to open and where, and we will only show you units that work for that project.
Note: this article is informational. Requirements and fees vary by town hall and change over time; always confirm your case with a technician and a professional adviser.
