On 30 September, the beach bar in Cala Llonga will welcome Pere Tur, the driving force behind Sa Nansa, for an exclusive four-handed menu inspired by the most authentic recipes of Pitiusan cuisine.
There are flavours that can tell the story of an island. Flavours that come from the sea, from family vegetable gardens, from recipes passed down through the generations, and from an approach to cooking based on absolute respect for the produce and the local area.
With this philosophy as its guiding principle, Sonrojo, the beach bar in Cala Llonga, will host a very special gastronomic event on Wednesday 30 September from 1 pm, featuring Pere Tur, chef and owner of Sa Nansa, one of the leading figures in traditional Ibizan seafood cuisine.
The event will mark the 20th anniversary of Sa Nansa, a restaurant which, since 2006, has championed the essence of local cuisine from its location next to the port of Ibiza. Two decades dedicated to preserving ancestral recipes, promoting native species and bringing the island’s authentic gastronomic culture to residents and visitors alike.
For the occasion, Pere will be cooking alongside the Sonrojo team to create a special four-handed menu, conceived as a tribute to the most authentic side of Ibiza and designed to bring the island’s culinary tradition right to the beachfront at Cala Llonga.
Among the star dishes are some of the most representative creations from his menu: squid with sobrasada, crust salad with peix sec, gerret rice with cauliflower and, to round it all off, the unmissable Sa Nansa greixonera, considered Ibiza’s most iconic dessert.
The experience will cost €45 per person and will include a welcome drink, inviting residents and visitors alike to discover the island’s most authentic flavours in a stunning setting overlooking the Mediterranean. Drinks during lunch are not included.
Pere has developed a culinary concept based on three fundamental pillars: fresh fish from Ibiza, produce from the Ibizan countryside, and the revival of the island’s traditional recipes.
One of the ingredients that best embodies this philosophy is the gerret, a humble species that has been underappreciated for years and which Pere Tur has been championing since the restaurant opened. This small fish, caught using traditional and sustainable methods and deeply rooted in Ibiza’s seafaring tradition, will feature as the star of one of the dishes on the menu at Cala Llonga.
More than just a culinary collaboration, this event is a celebration of Ibizan identity. It offers an opportunity to enjoy recipes that form part of the island’s collective memory in Cala Llonga, with the Mediterranean as a backdrop. The result will be an experience where tradition, local produce and the landscape come together to pay tribute to a culinary heritage that remains one of Ibiza’s greatest cultural treasures.
Bookings: https://sevn.ly/xVAq8OsM
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