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Estate Agents Ibiza Spain Ref 9062 by Viddeo.biz - Video
Along the Coast of Ibiza City -Sept.2014- By Saraya (HD)
I created this video with the YouTube Video Editor (http://www.youtube.com/editor) Locations:Figueretas and Los Molinos Ibiza Spain Music: Soulmate in every city - Summer Channel.
By: Saraya Pfeiffer
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Along the Coast of Ibiza City -Sept.2014- By Saraya (HD) - Video
Portinatx in Ibiza (Spain)
The small village may only have two cash machines, a few restaurants and a few dotted around hotels, but it is more beautiful than any city around the region...
By: Oliwier EB
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Portinatx in Ibiza (Spain) - Video
Luke Rhoden, 25, died from a cardiac arrest after an altercation with police The tragedy happened in Ibiza after Rhoden fell from a hotel balcony Rumours circulated on Twitter that Mr Rhoden had been beaten up by police But a Civil Guard source said: 'Our officers do not beat people up' Mr Rhoden played as a junior for rugby league side Wigan Warriors
By Tom Worden for MailOnline
Published: 11:34 EST, 3 September 2014 | Updated: 14:52 EST, 3 September 2014
An ex-rugby league player died following a struggle with police after he fell from a hotel balcony in Spain.
Luke Rhoden, 25, died from a cardiac arrest after being restrained by officers on the party island of Ibiza.
Police said Mr Rhoden fell from a first-floor balcony at the Ibiza Rocks Hotel in the resort of San Antonio last night.
Tragic: Luke Rhoden died in Ibiza after an altercation with police. He had fallen from a first floor balcony
Cause of death: Rhoden, 25, pictured with an unnamed female, died from a cardiac arrest after being restrained by officers
He then picked himself up before running through the hotel screaming 'someone's trying to kill me', a police source said.
Officers from the Civil Guard restrained him and put him into an ambulance to be sedated.
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Ex-Rugby League player Luke Rhoden dies of heart attack in Ibiza
Attention foodie fans of Ibiza, the acclaimed High Street restaurant that abrupty closed this spring: Chef Manuel Romero is back.
Romero (pictured) returns as both head chef and co-owner of Olea (emphasis on the O), offering Spanish and Mediterranean cuisine with a fusion-forward emphasis, all part of an evolving trend in culinary globalization. The restaurant derives its name from the Latin word Oleaceae, a genus of trees, most notably olive trees, native to the Mediterranean.
Olea had its first day of business and grand opening last Wednesday. Some staff will be familiar to diners who frequented Ibiza, though some of the food will look new. Chef Romero said he is excited about a more polished menu that will have more Mediterranean and other-world flavors, including from North Africa and Italy, as well as Spain. At present, the menu offers eight appetizers and several weekly specials among its entrees.
Every chef that loves cooking dreams of becoming owner said Romero. Together with partner Maria Gonzlez, Romero is now living that dream as he continues to build on the strong legacy established by the former Ibiza.
Chef Romero, who came to New Haven from New York in the aftermath of 9/11, worked at Ibiza for years as sous chef before becoming its head chef around five years ago. Romero said he loves New Haven and believes it to be one of the best foodie cities in all of Connecticut. (That assessment may be a bit understated in the wake of Livibility.coms best places online blog, which designated New Haven as the nations number-one foodie city in 2014.)
Ibiza was one of the pioneers in New Havens gastronomic revolution. Its reputation, burnished by Chef Romero and some of the staff who made it all work, are part of the new team at Olea.
Hosts exuded an air of excited confidence as customers entered Oleas modernist interior on opening night. Dan Gonzlez, Marias son, displayed his mixologist chops at the bar, blending a host of specialty drinks including the namesake signature drink, the Oleaa mix of Irish whiskey, strawberry shrub, apple cider vinegar, simple syrup, sugar and cava.
A clean-lined facade of brick and wood has not changed at the High Street eatery, located steps away from the Yale Center for British Art. Above the entrance, however, is a new, minimalist sign created by graphic designer Rebecca Martz. Its Futura Light fonts signal the sophisticated and elegant decor inside. Groupings of mid-century, modern pendant lamps by George Nelson are sculptural and warmly ambient, complementing existing textures, flowing curves, and other architectural elements. Two dining sections, while different in ambiance, are both spacious and comfortable; the restaurants overall vibe is upscale, but not stuffy.
Martz, who attended the opening, also designed the Olea website, where diners can find restaurant hours and view a changing menu that adjusts for both local and seasonal availability.
In todays world of celebrity chefdom, Romero has remained humble and focused: I try to enjoy myself in the kitchen and try to make the people working with me happy, beside making a living. Romero said he retains the passion and dedication that has always informed his work: I give 100 percent of capacity whether working for myself or for someone else. I am lucky that I work at what I love to do.
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Ibiza Becomes Olea: Same Chef, New Owner