pescados Tag

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”...

As the Spanish saying roughly goes, “Seek from the sea grouper, and from the land, lamb”, a recommendation that seems conceived especially for Ibiza, considering that, in years gone by, lamb, along with kid goat, pork and fowl, were the only meats available on the island, while grouper was held as the best fish that could be served at any...

When preparing traditional Ibicenco mariner’s stews, restaurants tend to use fleshy cuts of fish with few bones. In “bullit” or “guisat de peix”, for example, the most common varieties are grouper, scorpionfish, John Dory, monkfish, snapper, bream, etc. But, fishermen themselves will use all kinds of fish, some of which, though bonier, are truly tasty. Among these, the most noteworthy...

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...

The scorpion fish (Scorpaena scrofa), on the island known as ‘roja’, is one of the tastiest fish in Ibiza. Many fishermen have felt the effects of its poison when trying to release it from the hook once caught. They usually end up with a very swollen hand and one has to be very skillful to release it, putting the thumb...

In Ibizan cuisine there is no other crustacean more highly valued than the red lobster (Palinurus Elephas) ​​that breeds along our coast. At Es Torrent we prepare it in different ways as its succulent flesh and concentrated flavour admit multiple elaborations: in stew, flambéed, grilled, sautéed with garlic and chili. Some customers even ask us to accompany it with fried...