The city of Ibiza celebrates these days the twelfth edition of ‘Patrimoni gastronòmic’, an initiative in which a total of 16 restaurants in the city offer menus inspired by World Heritage sites and at a more affordable price than usual in these establishments.
The menus will be available from Monday February 24 until April 6 at a price of 30 euros (without drinks, except in one of the restaurants), but not for all lunches and dinners. Here is a detailed guide to all the menus available.
Blavós
Inspired by Tarragona is served every day, from Monday to Sunday, but only at noon.
Starter: Crispy smoked ‘Calçots’ with its romesco sauce
Main: Mellow rice with Mediterranean seafood
Dessert: ‘Menjar blanc’ with cinnamon coral
(Reservations recommended)
Ca n’Alfredo
Gastronomy ibicencan. Served from Tuesday to Friday at noon and Thursday and Friday evenings.
Starter: Assortment of cocas or pickled ‘gerret’ in marinade
Main course: Squid stuffed with sobrasada or rice with “matanzas” (minimum for two persons)
Dessert: Assortment of Ibicencan pastries or sorbet (lemon or tangerine)
(Reservations recommended)
Pepe’s Cafeteria
Menu also inspired by Ibiza. Available only two noons a week: Wednesday and Friday.
Starter: Sautéed squid of potera (squid)
Main: Seafood rice
Dessert: ‘Flaó
Can Moreta
Here is the menu, which is served only on Fridays at noon, travels to Morocco.
Starter: Moorish salad
Main: Cous-Cous
Dessert: Green tea with mint and date sponge cake
Ebusus CBBC
Undoubtedly, the most distant inspiration for the initiative: Japan. And one of the most accessible, since it is served every lunchtime except on weekends and every evening except Friday and Saturday.
Appetizer: Miyazaki chicken croquette with yuzo and soy mayonnaise or Rosuto leek croquette with yuzu and soy mayonnaise (vegetarian option)
Starter: Murakami salmon in soy and butter with Mt. Kyoto vegetables or Nagoya specialty tebasaki wings with cabbage salad, carrot, scallion and Japanese mayo
Main: Ten assorted sushi pieces inspired by Toyama Bay
Dessert: Dorayaki (samurai’s favorite dessert)
El Cigarral
Inspired in Toledo. Available at noon from Monday to Friday.
Starter: Pickled quail salad “a la toledana” or stewed beans with black pudding and wild boar sausage
Main course: Cod confit with tomato and ratatouille from La Mancha or deer ragout from Montes de Toledo in hunter’s style
Dessert: Cold almond soup from the nuns of Toledo or brioche torrija with marzipan
The Pacha Hotel
Italian gastronomy. Every weekday noon, Monday to Sunday, and weekend evenings: Friday, Saturday and Sunday.
Appetizer: Focaccia
Starter: Burratina salad (arugula, pine nuts, pistachios and pesto) or ricotta and walnut sorrentinos
Main: Sirloin steak Milanese with truffle puree or truffle and mushroom risotto[]
Dessert: Homemade tiramisu
The Nautical
A menu to travel to Paris. Monday noon only.
Appetizer: Onion soup
Starter: Foie micuit
Main: Boeuf Bourguignon
Dessert: Crème Brûlée
Kome Kanalla
Another of the Ibiza-inspired menus. Served Tuesday, Wednesday and Thursday at noon.
Starter: Duo of goat cream ingot with iberian tile and nuts
Main course: Sobrasada ibicenca de Juan Tur with low temperature eggs, fried potatoes and Padrón peppers
Dessert: Homemade cheesecake with mint coulis
(Includes a glass of Ibicencan herbs)
Mesón el Gallego
Inspired, of course, in Galicia. Saturdays at noon only.
Starter: Empanada gallega or sopa de cocido (stew soup)
Main course: Cocido or lacón con grelos (pork shoulder with turnip greens)
Dessert: Santiago Cake
Namaste Ibiza
Another exotic of the initiative: nepalese cuisine. Available every noon and evening of the week except Thursday.
Starter: Samosa or Chicken Tikka
Main: Chicken Tikka Massala or Chicken Korma (vegetarian option available)
Dessert: Pistachio Ice Cream or Gulab Jamun
(The price includes a drink)
Pitiuso Restaurant (Hotel THB Los Molinos)
Serves a menu inspired by Lyon four nights a week: from Wednesday to Saturday.
Starter: Paul Bocouse Soup (chicken soup with bandages, foie gras, truffles and puff pastry) or Lyon salad
Main course: Beef cheeks confit burgundy style with creamy mashed potatoes or sea bass mousse with Nantua sauce and langoustine cream
Dessert: Cream profiteroles with chocolate and whipped cream or caramel and salted butter moelleux
(Reservations must be made at ibizacial@thbhotels.com)
Pizzeria Alegria
Italian cuisine. The menu is served at noon on Tuesday, Wednesday, Thursday, Saturday and Sunday and in the evenings on Tuesday, Wednesday and Thursday.
Starter: Pasta frittatina (bucatini pasta with bechamel, ham and provola) or meatball in tomato sauce (minced veal with parsley, garlic and parmesan)
Main course: Strozzapreti a la Nerano (pasta with fried zucchini and Monaco provolone) or fried codfish (tempura with red and green bell pepper cream)
Dessert: Baba napoletano (rum cake with cream) migliaccio (ricotta cheesecake with nantaine marmalade)
Sa Nansa
Typical cuisine of Ibiza. Available at noon from Tuesday to Saturday.
Starter: Marinated red tuna or squid with black pork sobrasada
Main course: Slaughter rice or ‘borrida de ratjada’ (ratjada rice)
Dessert: Greixonera
(Reservations recommended)
Land of Ibiza
Set on the island. Served Wednesday through Friday at noon.
Appetizer: Alioli with olives with brown bread
Starter: Assortment of eggs with sobrassada ibicencan sausage or cauliflower ofegada
Main course: Bones with cabbage or sofrit pagès
Dessert: Greixonera or flaó
(Reservations must be made 24 hours in advance)
La Vaca Argentina
Menu set in Argentina. Served every noon from Tuesday to Friday.
Starter: Chorizo criollo or salad of live lettuce or empanada criolla
Main course: Grilled Argentinean cuts with garnish
Dessert: Selection of homemade desserts
For the full article, please visit Diario de Ibiza website here.