You can find flavors from around the world without leaving the island, taking advantage of the great variety of restaurants of different cultures.

Ibiza’s gastronomy is based on traditional home cooking, which has been passed down from parents to children.

A key factor that is characteristic to it is the historic influence of the peoples who came through the island, bringing their customs with them, which the locals certainly made the most of. To this we must add the fact that this is an island, and its seasonal aspect.
 
Quite possibly, the tradition in Formentera of hanging the fish to dry once it has been washed and salted, for it to be consumed all year round, has to do with the oldest influence, from Punic times. The Greeks, while they did not settle on Ibiza and Formentera, left the legacy of wheat bread or fish fried in olive oil. Thanks to the Arabs and their irrigation systems, it became possible to grow vegetables and fruits, and they also brought with them sugar and cake-making. From the Romans came vinegar and fennel. With the Catalan conquest, the use of fat and the meaty picada was integrated, giving a final flavoursome touch to stews. Also, the new world brought potatoes, tomatoes and peppers.

As there were very few imports, survival was based on the use of cereal, vegetables, legumes and nuts, as well as fish and meat from cattle rearing, and cheeses, cold meats and olives.

Recipe of ‘panellets’

Ingredients:
For the dough:
- 250 gr raw almonds
- 200 gr sugar
- 100 gr potatoes
- Grated lemon peel of 1 lemon
- 2 egg yolks

For the topping:
- 2 egg whites
- 100 gr pine nuts
- 100 gr cubed almonds

Instructions:
- Cook the potatoes in their skin. Then peel, mash and let them cool down.
- Grind the almonds until you get a fine, flour-like texture.
- In a bowl, mix the ground almonds, the potato mash, the sugar, the lemon grind and the 2 egg yolks. Knead the mix manually until you get a uniform dough. Cover it with film paper and let it rest in the fridge for 24 hours.
- The next day, divide the dough into small portions, give them a rounded shape and coat them in some whipped egg white (saving some for later), the pine nuts or cubed almonds (alternating both) that will cover the shapes in a compact way.
- Preheat the oven to 180º.
- On an oven dish covered with baking paper, place the panellets brushing them over with the remaining whipped egg whites. Oven bake for 20 minutes or until they appear golden.
- Once cooked, take the dish out of the oven and let them cool for 15 minutes so they may be handled easily.

If you can resist the immediate temptation, 24 hours later they will be even tastier.