where it all began
The journey behind Hibana
Chef Aitor Carralero trained in fine dining kitchens in Madrid, where he began a culinary journey shaped by a constant pursuit of technique, creativity, and personal expression. Throughout his career, he has worked in renowned restaurants such as Porrue, specializing in Basque cuisine; BIBO, Dani García’s contemporary dining concept; the Japanese restaurant Suko; The Raleigh Rooftop in Dublin; Ugo Chan, one of Madrid’s most acclaimed Japanese fine dining restaurants; and KO, one of the city’s most exclusive Japanese dining experiences.
Aitor’s cooking is deeply influenced by the precision and respect for ingredients that define Japanese cuisine, combined with the bold flavours and warmth of Basque and Mediterranean traditions.
From this union, Hibana was born: a project created to offer a different kind of dining experience, where creativity, technique, and exceptional ingredients come together in a warm, contemporary, and approachable setting.
New cuisine
A New Culinary Vision Where Japan meets the Mediterranean.
At Hibana, Japanese precision meets Mediterranean soul. We draw inspiration from two rich culinary traditions to create a menu that celebrates technique, seasonality, and exceptional ingredients. Each dish is designed to achieve harmony between creativity and authenticity, delivering a contemporary dining experience that is both sophisticated and welcoming.
Japanese Tapas
Mediterranean Tapas reinterpretation
A collection of creative small plates that bring together Mediterranean flavours and Japanese technique. Designed to share and explore, our tapas offer a fresh, informal, and flavour-driven experience in the heart of Alicante.
