Still Discovering Spain...

Ibiza is an island of many wonders and often only considered when planning a summer holiday. But Ibiza has so much to offer "off-season" especially if you are into gastro tourism, hotels are cheap and the food is outstanding. The gastronomy of Ibiza is a true reflection of the island: sea and mountain landscapes where different cultures and civilisations have left their mark. As a result of this combination you can sample delicious dishes made from traditional recipes. They feature fish, particularly grouper, and meat, predominantly pork, from which products as exquisite as the famous Balearic sobrasada are made. 

The island's recipes are based on using its resources and the legacy of the different people who have inhabited the island throughout history. The sea, of course, is the main larder for the ingredients used in Ibiza's cuisine. One of the specialities here is the guisat de peix (a fish and seafood stew with potatoes and garlic mayonnaise) and peix sec (sun-dried fish by the sea breeze and seasoned with spices by the fishermen themselves). Grouper is the star ingredient, accompanied by swordfish, lobster, prawns, ray and sole, and cooked in a greixonera (clay pot typical of the Balearic Islands). 

Also popular in Ibiza is tonyina a l'eivissenca (tuna seasoned with pine nuts, eggs, spices, lemon juice and dry white wine); and estufat de tonyina (tuna stew). Borrida, from the village of Rajada, is a local version of a recipe deeply rooted in the Mediterranean culture, made with marinated ray that is roasted in the oven, accompanied with potatoes and covered with an egg, parsley, garlic, fried bread, toasted almonds, saffron and olive oil sauce. Seafood is also abundant and clams are always a good recommendation.

While the distances are not very great, the gastronomy in the interior of the island differs from that of the coast. If you travel to this area, we recommend trying the hearty dishes with chicken, pork and lamb. The most popular recipes include sofrit pagés (lamb and chicken stew paired with a typical Balearic sobrasada).

And although it will be difficult with any of the dishes mentioned so far, you must leave space for dessert. In addition to the famous ensaimadas, normally associated with Mallorca, which are at the top of the list of local confectionary, tradition also offers unique, delicious creations associated with certain dates and festivals, to such an extent there is almost one dessert for each occasion.

At the time of the All Saints celebrations you can try panellets, small, differently-shaped marzipan cakes with nuts, sugar, honey and spices. 

At Easter, the patisseries offer rich rubiols (sweet, half moon-shaped cakes filled with anything from jam, cream and angel hair paste, to chocolate or cottage cheese). Another Holy Week dessert is the traditional flaó, a round sweet made with eggs and fresh cheese, similar to crème caramel. We're lucky that today you can try them at any time of year, just like the orelletes (with aniseed liqueur) or greixonera, a pudding made with leftover ensaimadas. So if you fancy doing some gastro tourism and enjoying some great weather and seaside views, Ibiza has it all...off-season!