With two Michelin stars and more than a dozen suns from the Repsol Guide, the island of Ibiza adds a type of gastronomy to its tourist offering that covers many identities from various parts of the world and can be enjoyed at a range of prices depending on your budget.
The island has added a new Michelin star this year with the award given to Óscar Molina at the head of the restaurant La Gaia and joins the recognition, for the second consecutive year, of the chef Álvaro Sanz Clavijo of Es Tragón. In addition to these two top awards, the Repsol Guide also crowns the work and quality of another ten establishments on the island.
Dani García, at the helm of Bibo Ibiza Bay, Paco Roncero with his creations at Sublimotion or Martín Berasategui at Etxeko, are some of the renowned chefs who offer their culinary creations during the summer season on Ibiza.
Gastronomy with jewels from the sea and the land
But in addition to this cuisine of the highest excellence, the island’s prime local ingredients must be highlighted, used by most chefs who seek the essence of Ibiza in their kitchens, which results in a repertoire of unique recipies and gastronomy.
From the sea to the land, the island boasts a vast and diverse pantry of products with their own unique identity, local and zero kilometer, which offer the dish an extraordinary flavor, top quality and amazing textures.
The ‘peix nostrum’, from the Ibicencan sea, is a product certified by the Cofradía de Pescadores de Ibiza that manages to maintain the tradition of artisanal fishing using environmentally sustainable methods. This brand guarantees exceptional quality and freshness, which is sought after by the most demanding chefs and is in great demand in the Ibizan markets.
Red scorpion fish, San Pedro rooster, denton, groupers or snapper are some of the fish found in the waters of Ibiza and are the stars of traditional dishes and avant-garde cuisine. Not forgetting the tasty red shrimp, a real delicacy.
The excellent gastronomy offered by the sea joins the boom and the momentum of new producers on the island who have chosen grow vegetables and greens in a sustainable and respectful way. Food that retains all its nutrients and flavor while respecting the environment and a commitment to zero kilometer production.
Products that, in addition to avant-garde and signature cuisine, also promote the preservation of traditional recipes with dishes as characteristic of the island as sofrit pagès, bullit de peix or salmorra, among others. Combinations of authentic flavors of the Ibizan ancestors, that today continue to maintain the notoriety and importance of yesteryear.
Native breeds
On the other hand, it is worth mentioning the work developed over the years in relation to the promotion and encouragement of native breeds, which are part of the animal genetic history and constitute the basis for the establishment and preservation of sustainable livestock production systems. This also contributes to the maintenance of ecosystems of great landscape and ecological value.
As a result of the importance of native breeds, at the end of last year the first livestock cooperative of the island was created with the intention of reactivating the sector. Such has been the success, that the members of the cooperative have a stall in the Mercat Nou where they sell native breeds, zero kilometer, cattle raised on free-range farms and ecological meat products.
Sweets
Ibicencan pastries deserve special mention: flaó and greixonera, two traditional desserts with the first made from cheese, and the latter made of ensaimadas. Also very popular are the orelletes and bunyols, which are always present at any celebration. And all this seasoned with the liquor par excellence, the Ibicencan herbs, with an aniseed aroma, which is very popular among the island’s residents
For the full article, please visit Diario de Ibiza website here.