Author: Xescu

Throughout the year, every village in Ibiza celebrates its patron saint festival in the time-honored fashion. These events bring together two main ingredients in order to invoke the alchemy of Pitiusan culture, namely, folklore and gastronomy. “Ball pagès” is the name given to the traditional folk dance of Ibiza and Formentera. Ancient and rural in character, it is, in fact, an...

Ibiza has been harvesting its extensive salt pans for over 2,600 years, when the Phoenicians inhabited the island. Until the arrival of tourism, the salt industry was the principal source of income for the Pitiusan archipelago and provided work for hundreds of islanders. However, beyond Ibiza, the use of salt as a gastronomic element is even older. Today, the Es...

The red prawn, the lobster, the crayfish, the clam, the razorfish, the oyster…these exquisite varieties of seafood are known all over the world thanks to their gastronomic excellence and superb flavor. There is, however, another shellfish, just as delicious but less touted – perhaps due to its easy availability and reasonable price at the fish market – so much more...

Ibiza’s gastronomy cannot be understood without considering the great civilizations that dominated the island and contemplating the legacy they left. Although many cultures disembarked on this island throughout history, there are four that had a determining influence: the Carthaginians, the Romans, the Moors and the Christians. Aiboshim Archaeologists assert that Ibiza has been inhabited since the year 5,000 BCE. However, it was...

In a previous post  we discussed the pig slaughter, one of Ibiza’s most important gastronomic traditions, as well as the typical dishes that are prepared in conjunction with this festive occasion. Today we will turn our attention to the sausages that come from it: sobrasada (red sausage) and butifarra (black sausage). In days gone by, Ibiza was an island on which...

The history of Ibiza cannot be understood without its fishing activity. Thanks to archaeologists, we now know that even in Phoenician and Carthaginian times there was organized fishing. The industry escalated under the Romans, who set up factories to preserve fish and garum – the ketchup of the day, made from fish flesh and innards – products which were then...

Few elements demonstrate the cultural mélange of the Ibicenco people as palpably as their gastronomy. Ibiza was inhabited by Phoenicians, Carthaginians, Romans, Moors and Catalonians, among other civilizations, all of whom left their mark in the form of a unique culinary heritage. Despite the passing of centuries and the development of taste preferences and available produce, this legacy is still...

Much of a restaurant’s magic resides in the market produce that goes into prepping its menu. The quality of these ingredients, in turn, depends on securing trustworthy suppliers, who can guarantee steady deliveries and the top quality we require. At Es Torrent, we have quite a few direct suppliers (fishermen, farmers, olive growers, butchers, etc.) but, mostly, we go to...