At the heart of JUL's lies a deep reverence for wine, mixology, and Mediterranean culinary heritage, the restaurant has a philosophy rooted in craftsmanship and authenticity. 

Complementing the wine program is JUL's innovative approach to mixology, by employing sophisticated techniques such as in-house fermentation and distillation, the bar crafts cocktails that evoke Mediterranean scents and tastes. From the refreshing Watermelon Manhattan to the harmonious Symmetry and the blissful Euphoria, each sip is designed to evoke memories and awaken the senses, inviting guests into a world of discovery. 

JUL's sweet wine range is a curated journey through some of the world's most revered dessert wines, each selected to complement the restaurant's Mediterranean-inspired cuisine. The 2018 Corte San Benedetto Recioto Classico de la Valpolicella offers a rich, velvety texture with notes of dried cherries and chocolate, making it an ideal pairing for robust desserts. From France, the 2014 La Chapelle de Lafaurie Peyraguey Sauternes brings a harmonious balance of honeyed sweetness and vibrant acidity, enhancing dishes like the restaurant's baklava. The rare 1995 Domaine Gavenat Vin de Paille from France provides a unique straw wine experience with concentrated flavors of dried fruits and nuts. Each of these selections reflects JUL's dedication to offering a diverse and exceptional wine experience that enhances the overall dining journey.

Executive Chef Christos Fotos leads the culinary team, blending traditional Mediterranean recipes with modern techniques to create dishes that carry culture and heritage. The menu is further enriched by produce from JUL's own certified organic farm, ensuring freshness and a farm-to-table experience.

JUL's Ibiza offers an indoor-outdoor open floor plan, allowing guests to dine amidst the organic garden or watch chefs orchestrate innovative cuisine. The ambiance, combined with the restaurant's dedication to authenticity and refinement, ensures each visit is a unique and memorable experience.