From Football to Sushi
How this Ibizan restaurant owner's wild past shaped his empire
13/1/25
By Sophie Morrow
Meet Melchior, the former football player turned restaurateur whose life reads like a bohemian fairy tale. Raised between Ibiza's barefoot beaches and Indian ashrams, he went from outrunning police in beat-up Renaults to running Nagai, one of Ibiza's hottest fusion spots. Now he's serving up quantum alchemy with a side of sushi.
Tell me about growing up in Ibiza?
Ibiza has always been my anchor. The island in the mid-70s was pure freedom - walking barefoot 4km from San Juan to home or the beach, moving between shared houses, and absorbing languages like French, English, and Spanish. We had no TV back then, life was simple.
I moved from Ibiza to India, where I studied at Woodstock boarding school in Mussoorie and met a Tibetan refugee yoga teacher, learnt backgammon, Go, Hindi, and Koncani. Then came Hawaii, where I discovered Huna magic and traditions.
When I returned to Ibiza during the '82 World Cup, everything was buzzing. Those teenage years were wild - racing around on mopeds and motorcycles - with no license of course. Always outrunning the couple of police cars in their old Renault 4s. Nights were split between Pacha (where my mother was a dancer) Amnesia, and Ku. I even bumped into George Michael on the dance floor! The island had this beautiful energy then - this perfect blend of summer parties, beach life, and pure freedom."
Talk to me about your love of football?
Football was everything to me. After playing in San Francisco, I took a leap of faith and went to Bolivia to train at the famous Tahuichi Academy. This kicked off my professional career that took me across Europe - from Catalunya to Switzerland, and eventually to South Korea. I was scoring goals, learning languages - I speak eight now - and soaking in different cultures.
After 12 years as a pro player, I came back to Ibiza in 2009. The timing was tough - right after the 2008 stock market crash. I did whatever I could to make ends meet - coaching, kinesiology, odd jobs. Then I founded an NGO called 'footballsmiles' and traveled from Cairo to Cape Town during the South African World Cup, donating footballs to orphans. Life was this incredible adventure of following dreams and making things happen, even when resources were scarce. But times were hard and in October that year I was left in the lurch and knew that a long dark and damp winter lay ahead if I stayed…one of those ibiza issues where it goes from 100% on to 10% at the flip of a closing party….winter can be gloomy: But then like magic, I met Eleonora, and we decided to open Nagai in 2011.
By Sophie Morrow
How did your culinary journey begin?
My path to food came through living across different cultures, each one adding new layers to my understanding of cuisine. Growing up between Ibiza, India, Hawaii, and San Francisco exposed me to incredible flavours and food traditions. My time in Korea really sharpened my senses.
Meeting Eleonora and Reina was the catalyst. Opening a restaurant had always been on my bucket list, and suddenly here was this perfect opportunity to make it happen.
What inspired Nagai?
Nagai emerged from this beautiful fusion of talents. Reina creates these incredible works of art in the kitchen, while Eleonora brings this amazing ability to handle everything from management to the boutique. I'm the energy guy, connecting all the pieces together. Years of playing football - has really highlighted my understanding of the importance of teamwork and how different talents can create something special. We wanted to break free from working for others and create something magical of our own - a place that captures the spirit of Ibiza while bringing in flavours from around the world.
What challenges did you face opening a restaurant in Ibiza?
Starting from scratch with no money was hard! Coming straight from a career in football to the restaurant business was quite a shift. The short season and long winter in Ibiza make it particularly challenging. In those early years, we tried everything to make it work - from opening a pop-up in Tulum to starting a guest house, launching another Nagai in India, writing a guidebook, doing concierge services, consulting, even tarot cards!
How do you stay grounded?
The beach is my sanctuary, just like it was when I was growing up here. I also meditate, spend time with friends, embrace new challenges, and travel. My background in alternative lifestyles - my mum was into astrology, numerology, and the I Ching so that gave me a deep appreciation for conscious living. I practice quantum alchemy now, helping others connect with their inner light. It's about finding those moments of peace in the rhythm of island life and sharing that energy with others."
How did your culinary journey begin?
My path to food came through living across different cultures, each one adding new layers to my understanding of cuisine. Growing up between Ibiza, India, Hawaii, and San Francisco exposed me to incredible flavours and food traditions. My time in Korea really sharpened my senses.
Meeting Eleonora and Reina was the catalyst. Opening a restaurant had always been on my bucket list, and suddenly here was this perfect opportunity to make it happen.
What inspired Nagai?
Nagai emerged from this beautiful fusion of talents. Reina creates these incredible works of art in the kitchen, while Eleonora brings this amazing ability to handle everything from management to the boutique. I'm the energy guy, connecting all the pieces together. Years of playing football - has really highlighted my understanding of the importance of teamwork and how different talents can create something special. We wanted to break free from working for others and create something magical of our own - a place that captures the spirit of Ibiza while bringing in flavours from around the world.
What challenges did you face opening a restaurant in Ibiza?
Starting from scratch with no money was hard! Coming straight from a career in football to the restaurant business was quite a shift. The short season and long winter in Ibiza make it particularly challenging. In those early years, we tried everything to make it work - from opening a pop-up in Tulum to starting a guest house, launching another Nagai in India, writing a guidebook, doing concierge services, consulting, even tarot cards!
How do you stay grounded?
The beach is my sanctuary, just like it was when I was growing up here. I also meditate, spend time with friends, embrace new challenges, and travel. My background in alternative lifestyles - my mum was into astrology, numerology, and the I Ching so that gave me a deep appreciation for conscious living. I practice quantum alchemy now, helping others connect with their inner light. It's about finding those moments of peace in the rhythm of island life and sharing that energy with others."
What’s your favourite food?
My favorite food in general is ethnic. Japanese, Thai, Mexican…I am a foodie in the sense I like quality and taste and nourishment.
Do you still play football?!
No, after 40 years of obsessive passion, my hip is worn down and in pain…
What do you do to chill out?
You'll find me at the beach, enjoying long lunches with friends, telling bad jokes, traveling, and creating new things. I love trying new experiences - whether it's writing ebooks, developing courses, or conducting wedding ceremonies. My childhood taught me to embrace different ways of thinking and being, and I try to keep that spirit of exploration alive.
What are your top three favorite restaurants on the island?
That's a trick question! After Nagai, of course, I'd say La Paloma for its authentic charm, Amante for the incredible setting, and La Luna Nell'Orto for those perfect Italian flavours. Each one captures a different essence of what makes Ibiza special - that perfect blend of tradition, beauty, and laid-back island living that I've loved since I was a kid.
Where do you like to watch the sunset?
Benirras has this magical energy, especially with the drums on Sundays - it reminds me of those free-spirited days of my youth. Hostal La Torre offers an incredible view, and Cala Escondida gives you that perfect mix of privacy and natural beauty. These spots capture the Ibiza I grew up with - wild, peaceful, and completely magical.
For more information or to make your reservation, go to-:
What’s your favourite food?
My favorite food in general is ethnic. Japanese, Thai, Mexican…I am a foodie in the sense I like quality and taste and nourishment.
Do you still play football?!
No, after 40 years of obsessive passion, my hip is worn down and in pain…
What do you do to chill out?
You'll find me at the beach, enjoying long lunches with friends, telling bad jokes, traveling, and creating new things. I love trying new experiences - whether it's writing ebooks, developing courses, or conducting wedding ceremonies. My childhood taught me to embrace different ways of thinking and being, and I try to keep that spirit of exploration alive.
What are your top three favorite restaurants on the island?
That's a trick question! After Nagai, of course, I'd say La Paloma for its authentic charm, Amante for the incredible setting, and La Luna Nell'Orto for those perfect Italian flavours. Each one captures a different essence of what makes Ibiza special - that perfect blend of tradition, beauty, and laid-back island living that I've loved since I was a kid.
Where do you like to watch the sunset?
Benirras has this magical energy, especially with the drums on Sundays - it reminds me of those free-spirited days of my youth. Hostal La Torre offers an incredible view, and Cala Escondida gives you that perfect mix of privacy and natural beauty. These spots capture the Ibiza I grew up with - wild, peaceful, and completely magical.
For more information or to make your reservation, go to-: