Ibiza is known all over the world for its dreamy beaches, nightlife and romantic sunsets. But its centuries-old gastronomy and truffled with local produce is undoubtedly another of the benefits of what is known as "the beautiful island".

Almonds, carob, sobrasada, butifarrón and fish from Ibizaunder the Peix Nostrum guarantee brand, are some of its gastronomic emblems. Ingredients used to prepare some of the dishes that have been delighting locals for centuries. And, now, of the many tourists who visit the island every year. In this post we explain where to try the most typical dishes of Ibiza and what these specialities based on the rich Mediterranean diet consist of.

The most typical dishes of Ibiza

Sofrit pagèssofrito payés" (fried chicken, lamb and sausages from the slaughter with Ibicencan potato and garlic.
Guisat de peix: Ibicencan fish stew.
Bullit de peixIbiza fish platter covered with a mild aioli seasoned with saffron.
Slaughter riceRice with pork ribs, pork loin, chicken, sobrassada and other types of meat traditionally consumed on the island.
Flaótypical dessert par excellence consisting of a cake filled with a mixture of eggs, sugar and cheese with a special touch of chopped mint.
Greixo-nera: cinnamon-flavoured ensaimadas pudding.

responsive] [responsive

Flaò is one of Ibiza's traditional desserts.

[/responsive] Flaó, traditional dessert, via Eivissa Tourism.

Places to try Ibiza's most traditional dishes

Sobrasada, Ibiza lamb or olive oil (Oli d'Eivissa) complete a dreamy menu paired with local wines and a glass of Hierbas Ibicencas to accompany dessert.

And now that we know some of Ibiza's most typical dishes, it's time to find out where we can try them. Whether in one of the traditional eating houses or by the sea, here is a list of some of the best places to try them. some popular proposals organised by zones for good eating wherever you are.

Where to eat in Ibiza:

We start with the restaurant Ca n'Alfredo which is located in the heart of the city and is one of the benchmarks of Ibizan gastronomy. A place where tasting seasonal fish and emblematic products such as local lamb, figs, carob and almonds.

We continue the route at Guillemís, where Joan Roig offers a tasty and simple cuisine, reminiscent of the home cooking with specialities such as the eggnog pagés with sobrasada.

At the foot of Ibiza's city walls we make our last stop in the capital, at the Samar restaurant, which offers fish lovers a menu and a menu with a wide range of dishes. marked seafaring tradition.

Where to eat in Sant Antony de Portmany

"Mediterranean cuisine, produce and flavour" is the motto of the cosy restaurant. Es Ventallin Sant Antony de Portmany, where you can taste traditional Ibicencan dishes, such as the bullit de peix and the sofrit pagèsor typical desserts such as greixo-neraThe menu also includes more "innovative" signature dishes. Very close to this restaurant, also in Sant Antony, you will find Es Rebost de Can Pratswho prepare a midday traditional Ibicencan spoon dish and which also has a menu of local specialities and suggestions.

responsive] [responsive

Sofrit pagès is a traditional dish from Ibiza.

[/responsive] Sofrit pagès de Es Rebost de Can Prats.

Where to eat in Sant Joan de Labritja

Located in the beautiful Sant Vicent Cove, Can Gat offers the traditional salad with costres (costones de pan casero) and fish that they dry in the traditional way, with local species such as "musola" (dogfish) or "alacha" (similar to sardines). A perfect place also to try the guisat de peixwith fresh rock fish such as grouper, scorpion fish and John Dory.

Also on the seashore, in this case in the beautiful Benirràs beachis the Restaurant 2.000. Joan Escandell offers the freshest fish caught in Ibiza's waters, such as lobsters, lobster, grouper, squid, cockerel, scorpion fish, scorpion fish and other typical varieties.

Where to eat in Sant Josep de sa Talaia

We continue our route very close to the waves, at Es Bol Nou beach (Sant Jordi de Ses Salines), where you can find the Restaurant Sa Caleta. An ideal place to taste the bullit de peixand conclude with homemade desserts such as the greixonera and the flaó.

In the very centre of the municipality of Sant Josep de sa Talaia, next to the town hall, you will find Es Gallinerwhere you can taste the rice of the slaughtering or the local sausages such as sobrassada and butifarrón.

Where to eat in Santa Eulària des Riu

The restaurant Can Caus (Carretera de Sant Miquel, kilometre 3.5 - Santa Gertrudis) is part of a complex dedicated to the production and marketing of traditional products from Ibiza. A place to try sobrasada, butifarrón, stuffed belly and homemade cheesesas well as the grilled kid or lamb from their farm.

And we conclude this culinary journey in the same way a good meal in Ibiza ends, with a liqueur of Hierbas Ibicencas. We can take it in the church square of Sant Carles de Peralta, where you can find the emblematic Ca n'Annetafamous for its home-made herbal liqueur.

Seafood dishes

Ibiza's maritime wealth is reflected in its famous seafood dishes, made with a wide variety of fresh fish and seafood.

Bullit de Peix

Ingredients

Rockfish (grouper, megrim, scorpionfish)
Potatoes
Tomatoes
Garlic
Pepper
Saffron
Olive oil
Salt
Parsley

Preparation

To prepare the Bullit de Peix, start by cleaning and chopping the different types of fish. The potatoes are peeled and cut into thick slices. In a large saucepan, fry the garlic and finely chopped tomatoes together with the peppers.

Once the vegetables are fried, add the potatoes and cover with water. Season to taste with salt and pepper and leave to simmer. When the potatoes are almost cooked, add the fish and leave to cook for a further 10 minutes, making sure that the fish does not fall apart. The final touch is provided by the saffron, which is added to enhance the flavour and colour of the stew.

Borrida de Ratjada

History of the Dish

Borrida de Ratjada is a traditional Ibiza stew whose origins go back to the island's ancient seafaring tradition. In the past, fishermen used skate, a fish that is abundant in Ibiza's waters, to prepare this delicious dish that served as a hearty and nutritious meal.

Main ingredients

Stripe
Ibiza red potato
Almonds
Garlic
Breadcrumbs
Eggs
Parsley
Olive oil
Salt

Cooking Method

For the Borrida de Ratjada, first clean the ray, cut it into pieces and cook it in salted water. The potatoes, previously peeled and cut into slices, are added to the same casserole until tender. Once cooked, both the skate and the potatoes are removed from the heat.

Separately, prepare a mince with the almonds, garlic, breadcrumbs and parsley, all finely chopped and mixed together. This mince is added to the casserole together with the eggs, which are previously beaten. Add a good splash of olive oil and stir so that all the ingredients are well integrated.

Finally, the casserole is returned to a low heat to finish cooking the stew, stirring carefully to prevent the ingredients from sticking together or falling apart. The result is a seafood dish with an intense flavour and a special texture, thanks to the combination of skate and potatoes.

Meat dishes

Ibicencan gastronomy also offers meat dishes, reflecting the island's wealth of local produce and traditional techniques.

Rice from Matanzas

Arroz de Matanzas is one of Ibiza's most emblematic meat dishes. This succulent dish combines various meats, resulting in a deep flavour and unique texture.

Different types of meat

Arroz de Matanzas is characterised by the inclusion of a variety of meats, which gives it an extraordinary richness and complexity. The main ingredients are usually:

Chicken
Pig
Mushrooms
Saffron

These meats combine to create a symphony of flavours that capture the essence of the island's cuisine.

Flavour and texture

The flavour of Arroz de Matanzas is deep and robust, the result of the mixture of different meats and seasonings such as saffron. This ingredient adds a touch of colour and a distinctive nuance to the dish. The texture of the rice is creamy but with a well-defined grain, achieving a perfect balance between succulence and consistency.

The combination of the meat juices and the aroma of saffron infuse the rice with a unique flavour, making this dish a culinary experience not to be missed by visitors to Ibiza.

Ibizan sausages

Ibizan sausages are one of the island's gastronomic treasures. Prepared according to traditional recipes, these products add a unique and authentic touch to the local gastronomy.

Sobrassada

Sobrasada is one of Ibiza's most emblematic sausages. With its characteristic red colour and unctuous texture, it is made with lean pork, bacon, paprika and local spices. Once stuffed into casings, the sobrasada is left to cure for several months, which gives it its unmistakable flavour. It can be served either raw, spread on a slice of bread, or cooked in different dishes, where it adds a unique flavour and aroma.

Botifarra

Another outstanding sausage in Ibiza's gastronomy is botifarra. Unlike sobrassada, botifarra sausage has a more consistent texture and comes in different types. The most common are raw botifarras, which are cooked in stews and rice dishes, and black botifarras, made with blood, which are usually served as an appetizer or in sandwiches. They are made using traditional methods that have been handed down from generation to generation, thus maintaining the authenticity and flavour of this typical product of the island.

Typical desserts from Ibiza

Ibiza's traditional desserts are the result of a long culinary history. These sweets bring a delicious closure to any meal, reflecting the island's cultural richness.

Greixonera

Ingredients and preparation

Greixonera is a pudding made from the previous day's ensaimadas. The main ingredients are:

Ensaimadas
Eggs
Milk
Sugar
Cinnamon
Lemon (zest)

To prepare it, the ensaimadas are crumbled and mixed with the beaten eggs, milk, sugar, cinnamon and lemon zest. This mixture is poured into an earthenware dish and baked over a medium heat until it sets and acquires a firm texture.

Local variants

There are different variations of greixonera on Ibiza. Some recipes incorporate sultanas or nuts, while others add a touch of aniseed liqueur to intensify the flavour. The texture can also vary depending on the type of ensaimadas used.

Orelletes

The process of elaboration

Orelletes are fried biscuits in the shape of ears, characterised by their crunchy texture. The ingredients are basic and easy to find:

Flour
Eggs
Milk
Sugar
Oil
Aniseed

To make them, mix all the ingredients together to form a uniform dough. Roll out the dough and cut the biscuits into ear shapes. Then fry them in hot oil until golden brown and crispy. Finally, sprinkle with icing sugar.

Cultural significance

Orelletes are a dessert closely linked to local festivities and traditional celebrations in Ibiza. This sweet is usually prepared for special events and is a symbol of hospitality and a good omen.

Flaó

The best Flaó in Ibiza

Flaó is a cheesecake that incorporates the island's own aromatic herbs, such as mint. Finding the best flaó on Ibiza can be subjective, but some of the best can be found in the traditional bakeries of the inland villages.

Traditional ingredients

The traditional flaó recipe includes:

Fresh sheep's or goat's cheese
Eggs
Flour
Sugar
Peppermint
Aniseed

The pie dough is made with flour, water and oil. The filling is made by mixing the cream cheese with the eggs, sugar and herbs. It is then baked until the tart is golden brown and firm.

Secrets of taste

The success of flaó lies in the freshness and quality of its ingredients. Ibicencan herbs, especially mint, add a unique and refreshing touch. A good balance between the sweetness of the sugar and the flavour of the cheese is crucial for a memorable flaó.

Local ingredients and products

The island of Ibiza stands out for the quality and variety of its local produce. These fresh, local ingredients are essential in the preparation of the region's traditional dishes.

Fish and seafood from Ibiza

The waters surrounding Ibiza are rich in marine species, which is reflected in the local gastronomy. Fish and seafood occupy a prominent place in Ibizan cuisine, providing freshness and flavour to the dishes.

Grouper: It is one of the most appreciated fish, used in many recipes.
John Dory: This rockfish is common in traditional stews.
Scorpion fish: Widely used in the preparation of dishes such as 'Bullit de Peix'.
Raya: Main ingredient in 'Borrida de Ratjada', a typical stew.

Ibizan agricultural products

The richness of the Ibizan soil is also reflected in the range of agricultural products grown on the island. Local agriculture provides fresh, high quality produce that is integrated into the traditional cuisine.

Ibiza red potato: A tuber with a unique flavour and firm texture, used in many recipes.
Herbs: essential in many dishes and known for their culinary and medicinal properties.
Fruits: Such as figs and carob, which are used in typical desserts.

Local herbs and spices

Ibiza's herbs and spices are not only used to flavour dishes, but also form part of the island's gastronomic tradition and culture.

Thyme: Used both in cooking and in the preparation of traditional drinks.
Rosemary: An aromatic herb used in stews and roasts.
Hierbas ibicencas: A mixture of local herbs used in the production of the traditional Ibicencan herb liqueur.

Other representative dishes

Ibicencan gastronomy is rich and diverse, and other representative dishes provide an even broader perspective on local delicacies.

Sofrit Pagès

Sofrit Pagès is one of Ibiza's most traditional stews, known for its hearty flavour and use of local ingredients. This dish includes lamb, chicken, pork and sausages such as sobrassada and botifarra, all cooked together with potatoes, onion and garlic. The result is a robust and richly flavoured stew that represents the essence of the island's cuisine.

Guisat de Peix

Guisat de Peix is another fundamental dish of Ibizan gastronomy, especially appreciated by seafood lovers.

This fish stew is prepared with different varieties of fresh fish, such as grouper, scorpion fish or John Dory.
In addition to the fish, potatoes, peppers and other local vegetables are added to give texture and flavour to the dish.
A special feature of Guisat de Peix is its rich sauce, which is made with fish stock, white wine and aromatic herbs.

The result is a stew with deep and balanced flavours, very representative of the island's seafaring tradition.

Fried Octopus

Frita de Pulpo is a typical dish that stands out for its simplicity and authenticity. This dish consists of octopus cooked and then fried with red and green peppers, onion and potatoes. Local spices and olive oil from the region add a special touch to the dish. Its combination of ingredients and cooking techniques makes it a tasty and nuanced dish.

Peasant Salad

Ensalada Payesa is a fresh and light representation of local ingredients. This salad consists mainly of potatoes, tomatoes, onions and peppers, along with dried and flaked fish, known as peix sec.

The ingredients are usually seasoned with olive oil, salt and vinegar.
The result is a blend of contrasting and refreshing flavours that is perfect for the island's warm days.

Ensalada Payesa shows the Ibicencan cuisine's ability to make the most of local produce in a simple and delicious way.

Restaurants and gastronomic routes

Exploring Ibiza's gastronomy goes beyond tasting its typical dishes. It also involves getting to know the best places to eat on the island and the gastronomic routes that offer unique experiences.

Recommended places to eat in Ibiza

Ibiza has a wide range of restaurants where you can enjoy authentic Ibizan cuisine. Below are some of the most recommended places to enjoy the local flavours.

Es Torrent Restaurant

Located on the beach of Es Torrent, this restaurant is famous for its Bullit de Peix and its variety of fresh seafood. An ideal place to enjoy a relaxed meal in front of the sea.

Can Alfredo

Located in Ibiza town, Can Alfredo is known for its Arroz de Matanzas and its traditional desserts. It is an establishment with a long history, keeping alive the culinary tradition of the island.

Ses Boques

On Ses Boques beach, this restaurant offers a quiet atmosphere and dishes such as Borrida de Ratjada. Perfect for those looking for an authentic dining experience away from the hustle and bustle.

Sa Capella

Located in an old church, Sa Capella is famous for its creative cuisine and wide selection of Ibizan cured meats. A magical place for an unforgettable dinner.

Gastronomic routes around the island

For those who wish to delve even deeper into Ibizan gastronomy, the gastronomic routes around the island are an excellent option. These routes allow you to get to know different aspects of the local cuisine and visit emblematic places.

Fish and seafood route

This route includes visits to some of the best seafood restaurants on the island, such as Es Torrent and Ses Boques. Visits can also be made to local markets where fresh fish is sold.
Artisan sausage route

Ideal for lovers of sobrassada and botifarra sausage. This route takes you to factories and artisan workshops where these traditional sausages are made, allowing you to taste fresh, high-quality products.
Ibizan dessert route

A sweet journey that includes stops at patisseries and restaurants specialising in local desserts such as Flaó, Greixonera and Orelletes. You can learn about the preparation methods and taste these delicacies.
Route of local products

This route focuses on the richness of the island's agricultural produce. You will visit orchards and markets where you can buy local fruit, vegetables, herbs and spices. It is an excellent way of getting to know the raw materials used in Ibizan cuisine.