The Farm
It takes a special kind of genius to fill a thousand plates each day with beautifully ripe and freshly picked organic fruit and veg. Given a little notice from our chefs, Kobi will cultivate, propagate, plant, pick, rotate and yield the exact crop for each feast. Down to each plate, each crunch, and each sweet burst of heaven across your tongue.
It was Kobi who, in 2015, discovered the 400-year- old finca and olive press that is now The Farm. He also divined the source of groundwater that will support Ibiza’s first bottling plant and provide the drinking water for Six Senses Ibiza.
Kobi’s groundbreaking techniques come from his upbringing on a kibbutz, where he learned how to apply Israel’s remarkable agricultural innovation to make the desert bloom. “We moved when I was 10; my parents, two sisters and brother. There were 300 families living in a social community where you share everything. As a child there is no need for money. You are rich in education, high quality food, music, diving clubs, horses and even trips abroad.”
His love of travel followed him through his twenties, the 1980s, from India, where he met his wife Jo, and on to Australia, before settling in Ibiza. “I felt at home, surrounded by olive trees, figs, pomegranates, even the soil, which were all so familiar from my childhood.”
Soil is central to The Farm. When Kobi tested it, he was delighted with the results. The 12-hectare site is bursting with goodness: a haven for biodiversity. He has nurtured four hectares into neat rows of beetroot, kale, lettuce, cauliflower, broccoli and onions, with potatoes just beyond. Fruit is also abundant, with 12 varieties of tomatoes, plus strawberries, vines and established fig and citrus trees.
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