Consell d’Eivissa
Ibiza Illes Balears
An island that seduces with its gastronomy
Beaches, nature, leisure and heritage are usually the main reasons for choosing Ibiza the first time. However, it is gastronomy that is often the reason which makes you come back.
Ibiza’s agriculture continually fluctuates with the rhythm of the seasons, as it generates a rich variety of high quality produce. In addition to the traditional farms, there are a growing number of new organic farmsteads, with more opening every year. These farms, together with the raising of local livestock, generate products that are exclusive to the island including wines, cheeses, honey, sausages, olive oil...
At the same time, traditional artisanal fishing is at its peak. Dozens of local fishermen go out every day to fish along the coast aboard their traditional wooden “llaüts”. Using ancestral arts, and taking maximum care for the state of the fishing grounds, they catch crates full of the most coveted species: grouper, scorpion fish, John Dory, dentex, red snapper, amberjack, red shrimp, lobster, king lobster, squid.... They also bring in the
more common, and equally tasty species, including “gerrets”, red mullet, cuttlefish, serranos, crabs, moray eels, octopus...
The great interest that Ibiza’s gastronomy arouses today is due, above all, to its abundant, exquisite and endless natural larder.
Enjoying these dishes in the sun, with your feet in the sand and your gaze lost out to sea, or on the scented juniper wood deck of a country house in an idyllic village, is a unique and wonderful privilege.
Seafood is the most renowned cuisine in Ibiza, with well-known dishes such as “bullit de peix”, “guisat de peix”, lobster stew, fish “salmorra” or “borrida de rajada”. Among the festive local recipes, “sofrit pagès” or “arroz de matanzas” stand out, along with an endless variety of culinary creations based on legumes and vegetables. There are even appetising combinations of sea and meat like squid stuffed with sobrasada.
The confectionery offers surprising desserts such as “flaó”, a fresh cheese and mint tart that is usually eaten with a glass of Hierbas, the traditional ibizencan liqueur.
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