France
Six Senses Spa Courchevel
Spain
Six Senses Spa Marbella
Switzerland
Six Senses Spa Gstaad
Dominican Republic
Six Senses Spa Punta Cana
Bhutan
Six Senses Bhutan
Cambodia
Six Senses Krabey Island
Fiji
Six Senses Fiji
India
Six Senses Fort Barwara
India
Six Senses Vana
Indonesia
Six Senses Uluwatu, Bali
Japan
Six Senses Kyoto
Maldives
Six Senses Kanuhura
Maldives
Six Senses Laamu
Thailand
Six Senses Samui
Thailand
Six Senses Yao Noi
Vietnam
Six Senses Con Dao
Vietnam
Six Senses Ninh Van Bay
Italy
Six Senses Rome
Portugal
Six Senses Douro Valley
Spain
Six Senses Ibiza
Switzerland
Six Senses Crans-Montana
Turkey
Six Senses Kaplankaya
Israel
Six Senses Shaharut
Oman
Six Senses Zighy Bay
Saudi Arabia
Six Senses Southern Dunes, The Red Sea
Seychelles
Six Senses Zil Pasyon
Grenada
Six Senses La Sagesse
France
Six Senses Spa Courchevel
Greece
Six Senses Spa Elounda
Greece
Six Senses Spa Mykonos
Spain
Six Senses Spa Marbella
Switzerland
Six Senses Spa Gstaad
Dominican Republic
Six Senses Spa Punta Cana
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.