Author: Xescu

One often wonders how an island as small as Ibiza can have a cuisine as broad, varied and elaborate – even intricate – as it does. Some dishes, like salsa de Nadal (Christmas sauce), bullit de peix (stewed fish) or sofrit pagès (mélange of meats) require a labor-intensive preparation quite beyond what daily life would have allowed for. To understand...

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...

When one speaks of the Ibizan coast one always refers to the hidden coves, of transparent waters and colors that oscillate between turquoise and emerald over the sandy seabed, to the dark green and deep blue tones of the Posidonia Oceanica sea meadows. In these descriptions, however, a unique and characteristic element of Ibiza usually goes unnoticed, one that forms...

All those who know well the island and have visited it in different times of the year agree: Ibiza has two faces. Some even say it has many more, and highlight its chameleonic ability to adapt to the needs, desires and excitement of each person. Whether or not they are right, there is no doubt that wintertime Ibiza is radically different...

The formula of the Ibizan cuisine responds to multiple variables: the huge amount of foods and produce that the island generates, the cultural legacy of the different civilizations that have inhabit it, the food conservation needs back when there were no appliances, and a population with multiple festive rituals where gastronomy has always occupied a prominent place. Like the savory...

Es Torrent wouldn’t be the same without its fishermen, who provide us with the best fresh fish and seafood, thanks to ancient techniques that have been passed from generation to generation. Their fresh catch is the starting point on which we build our cuisine, but they also have a prop on which they base their work. They have their fishing...

Today, Ibiza is a worldwide known island, with an economy based on tourism and complementary services. It has hotels and accommodation of all kinds and tastes, from casual to the most luxurious, and the dining options have nothing to envy to any other tourist destination. However, the current lifestyle of Ibiza is relatively new, since it comes from the 70s...

The ‘Ibizan Cigala Real’ (in English, Norway lobster or langoustine) is one of the most delicious, surprising and exclusive delicacies of Ibizan cuisine. Inside the thick shell of this crustacean, whose appearance may be somewhat unattractive and even prehistoric, awaits an intense seafood flavor with a texture that reminiscent of the island’s red lobster. Its originality and outstanding quality make it...