On the island we are lovers of all types of gastronomy, but we are especially proud of traditional Ibiza cuisine.
If you want to discover what we can offer you, continue reading.
Flavours of our land
As much as we fall into the category of Mediterranean cuisine, the truth is that there are some things that characterize us and differentiate us from our neighbours.
Almonds, saffron and tot spices (Jamaican pepper) are three of the products that cannot be missing in good Ibizan cuisine.
The dishes are made up of products of the land such as chicken, lamb, pork, rabbit, onion and tomato, green and red pepper, red potato, pebrassos from the forest, and from the sea some delicacies such as rotja, monkfish or roosterfish.
The use of all these raw materials has an ancestral origin, when only what was fished, cultivated or hunted could be consumed, so in addition to culture, it is part of our history.
And today we want to encourage you to discover it.
Traditional dishes from Ibiza
So that you can taste the culture and history of the island in every bite, we bring you a small list of the must-haves of our cuisine.
The best of the sea!
In this category we must undoubtedly talk about bullit and guisat de peix, which, if their names seem similar to you, nothing could be further from the truth.
The bullit de peix was made from the rock or coastal fish that was caught, so it can vary in each municipality and time of year; What is certain is that it is served without broth, with red potato, aioli and an arrós a banda (rice on the side) made with the juice extracted when boiling the fish.
On the other hand, the guisat de peix is a stew with broth and potatoes, and in this case without rice.
Finally, you can't miss the incredible frita de polp, Ibizan if possible, accompanied by red potato, onion and red and green peppers.
What more could you ask for?
Family recipes and celebrations
Some of these dishes and products have their origins in social and family gatherings such as slaughterhouses or Christmas.
For example, during slaughterhouses not only were sobrasada and butifarra made, but also with the rest of the pig was made what is known as arrós de matances (slaughter rice), which could only be enjoyed at this time (between November and March).
The cuinat is made exclusively during Lent and Easter, and combines different vegetables such as collejas with some legumes, and is seasoned with oil, salt, chillies and a splash of lemon.
The last position on the list is occupied by the Nadal sauce, a dessert exclusively for Christmas and accompanied by the traditional bescuit. We recommend that you don't look for the recipe: instead imagine it as a warm, liquid nougat.
It's making our mouths water!
Unparalleled flavours
This list is made up of three recipes that we consider to be the most Ibizan thing you can eat.
The sofrit pagés is a mixture of meats, sausages and potatoes that was made to last through the days of work at the slaughterhouses, although today it can be enjoyed at any time.
We can continue with the borrida de ratjada, ratjada meat (ray) marinated in salt and lemon and boiled for a few minutes to cook it with a good minced garlic and parsley, toasted bread and paprika.
We finish all our recommendations with the ossos amb col, a great unknown in gastronomy because it is difficult to find outside Ibizan homes. It consists of boiled pork bones, sobrasada and botifarró, potatoes and cabbage.
Would you like to try any of these recipes from the traditional cuisine of Ibiza?
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In our guide you can discover the best of the white island: idyllic beaches, unparalleled natural landscapes, villages, gastronomy, culture...
You can discover some restaurants in Ibiza in a convenient way on the Eating in Ibiza website, or visit their list of traditional recipes from Ibiza.
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