gastronomía de ibiza Tag

Since ancient times, ibizans have collected the honey that the bees produce with the pollen they collect from the flowers of the forest and the field. Formerly, this sweet nectar was an essential food for families, as it complemented the diet and offered a remarkable ingredient for the preparation of desserts or to enjoy it simply with a piece of...

The menu at Es Torrent is comprised primarily of sea-based dishes made from the best that local waters have to offer. Most of our dishes are traditional recipes, passed down from generation to generation and reinvented by our chefs who add their personal touch according to their own culinary experience. In this blog, however, we are going to distill the...

We have already determined in previous posts that there are three outstanding varieties of large fish native to Ibiza: red scorpionfish, John Dory and grouper. To these we may add a fourth variety, just as delicious – some even prefer it – but less known because it is scarcer and therefore not always featured on restaurant menus: dentex or “déntol”...

If you had to name one dish that is always on the menu at restaurants featuring traditional island cuisine, it would have to be the seafood paella. There is really no establishment specializing in typical fishermen’s fare that doesn’t serve it, something which probably cannot be said of any other entrée. Es Torrent, of course, offers it as one of...

In less than a month, on 20th April, Es Torrent will reopen its doors and officially kick off the season. Counting this one, 32 summers have come and gone since 1986, when we first christened that little wooden shack – which has evolved into the restaurant we have today, ever retaining the beach-bar spirit that has always characterized us. Es Torrent...

In bygone days, the people of Ibiza organized their existence around laying in enough food to sustain them. Summer constituted the most fertile time of year and farmers developed a multitude of techniques to preserve the season’s bounty so that it would tide them through the winter. One of the best examples of their resourcefulness can be found in the...

Gourmets have long appreciated the excellence of the Ibicenco potato. We islanders are big fans of the tuber and grow it in large quantities, both for our own use as well as for commercial outlet in markets, hotels and restaurants. Ibiza’s irrigated lands – stunning in their reddish hues that range from ochre to garnet – are rich in iron...