Typical Ibizan food| Palladium Hotel Group

The Mediterranean essence of Ibiza is transferred to its dishes, made with local seasonal produce.

Ibizan cuisine offers an unforgettable gastronomic experience that reflects the rich history and culture of the island.

The exceptional produce from the Ibizan sea and countryside has given rise to exquisite recipes that have become benchmarks of delicious and healthy Mediterranean cuisine. Its star dishes include fish stews, rice dishes and creamy sobrasada.

Ibiza surprises with the quality of its restaurants. On many of the beaches you can find a simple beach bar or a well-kept establishment where you can enjoy fresh products of extraordinary quality. These are complemented by a wide variety of traditional pastry shops and stores selling local produce.

Pan de payés, alioli and olives

It’s very common in Ibizan restaurants to serve a few slices of artisan bread as an appetizer, made without salt and with a mixture of refined and whole-wheat flour, pickled local olives and the traditional alioli sauce (made from olive oil and garlic). Alioli is also used to accompany some typical dishes such as bullit de peix.

Bullit de peix

Bullit de peix is a traditional seafood dish and can be enjoyed in most restaurants It’s made with rockfish, such as scorpion fish or grouper, and is accompanied by potatoes, aioli and a simple rice on the side with a little cuttlefish.

Borrida de ratjada

Borrida de ratjada is another popular Ibizan seafood dish It’s a stew of ray and potato, seasoned with a toasted almond sauce. It is not always found in restaurants, but it can be tried in traditional establishments in the center of the island and in the city of Ibiza.

Arroz de matanza

Arroz de matanzas is one of the most characteristic and powerful dishes in Ibizan gastronomy. Although today it can be found in any restaurant on the island, in the past it was cooked only on the day the pig is slaughtered, throughout the month of December. It combines the meat of the animal with chanterelles, free-range chicken and local vegetables. Some recipes use fish broth as a base and cinnamon to season it.

Sobrasada

Among Ibizans it’s very common to eat this delicacy spread on a slice of rustic bread and accompany it with a good glass of local wine. This is a kind of sausage made from lean pork and seasoned with paprika. It’s highly valued for its creamy texture and authentic flavor. Sobrasada is produced completely by hand with local meats matured by the south wind and the typical humidity of the island of Ibiza, which has led it to acquire the geographical name "Sabors d'Eivissa".

Flaó

Flaó is the most representative and exotic sweet of the island's pastries. It combines goat and sheep cottage cheese from the region and mint, which gives it a sweet and fresh touch at the same time. Although in the past it was prepared exclusively on Easter Sunday, today it can be found in bakeries throughout the year.

Wines: Monastrel, Garnacha and Malvasia

In Punic and Roman times, the island was already known for the quality of its wines and a good part of the production was exported to other cities in the Mediterranean. This winegrowing continued through the centuries to this day. Ibiza nowadays still grows the native varieties of Monastrel and Garnacha, in red wines, and Malvasía, in whites. The designation was established in 2003 and can be seen on the wine label as "Vi de la Terra d'Evissa".

Ibizan herbs

This liqueur has been marketed since the 19th century, and is the most typical digestif of the Pitiusas Islands. The traditional recipe has been passed down from generation to generation until the present day. Though the formula changes from one family to another, the ingredients that cannot be missing are anise, thyme, rosemary, peppermint, mint, sage, wild fennel and orange and lemon peel. The result is an aromatic spirit with an intense and pleasant flavor.

Caleta coffee

Caleta coffee is a kind of Ibizan brew, with coffee, rum and brandy as the main ingredients. Its origins date back to fishermen on the coast of Sa Caleta who prepared it on the high seas to combat the cold and damp. Nowadays, it’s drunk in many restaurants to end a copious meal.