Author: Xescu

The recipes made with local fish, with dishes such as‘ bullit de peix ’, barbecue or seafood rice, are the best known in Ibiza. The island's sea, however, provides a seafood of extraordinary quality, with four essential products: red shrimp, lobster, Norway lobster and Royal Norway lobster. Below, we explain why they are so special and how we like to...

It is surprising how the Ibiza recipe book can combine identical ingredients and culinary techniques, offering dishes with notable differences. A good example are three of the dishes that are an indispensable part of Es Torrent's offer and the island's gastronomic tradition: bullit, guisat and brine. The three dishes are made with the same fish: at least three different varieties,...

Since 2008 there has been the Pitiusa Federation of Indigenous Breeds (Fepira), which works to prevent the extinction of livestock of local varieties, as they are part of the cultural and gastronomic heritage of Ibiza and Formentera. It is made up of five breeders' associations dedicated to the Ibizan sheep, goat, chicken, rabbit and pig, which are unique varieties of...

One of the most abundant and unknown foods in Ibiza is carob, the fruit of the carob tree (Ceratonia siliqua), which is a tree belonging to the legume family. Spain is the world's largest producer, with between 60,000 and 80,000 tons per year, and the Balearic archipelago generates 20% of all this production. The landscape of Ibiza is undoubtedly represented...

After a very intense summer, at the Es Torrent restaurant we conclude the 2023 season this Sunday, October 22. A few months will be left in which we have been able to serve our customers with absolute normality, as happened last year, after the difficult years of the pandemic. As always, our kitchen team has prepared thousands of paellas, noodles, ‘bullits...

The island's gastronomy offers an amalgam of extraordinary products, among which there is one that stands out very much: the red prawn (Aristeus antennatus), which is also very scarce this season. Today we explain the reasons for its extraordinary quality through five features that make it unique. 1 ) Flavour: Its greatest virtue lies in the potency of its flavour, which...

In the past, fishermen prepared the ‘bullit de peix’ with small varieties, with a lot of thorn, which had a worse outlet in the market than large fish, although they were just as tasty. It was a dish that still had little presence in restaurants. Over time, however, its elaboration became popular, using large cut varieties, which make it easier...