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...
We say it clearly on our website: "We love Ibicenco produce above all things, but we are not square-minded and also enjoy a delicious Joselito." By this we mean that at Es Torrent the star produce of our cuisine constitutes the epicenter of our seafood menu, but we don’t renounce the wonders of other places, from Gillardeau oysters and Carril...
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...
For gastronomy aficionados, the first thing that catches the attention of an island with such a limited territory like Ibiza is the extraordinary variety of products and elaborated foods. The self-sufficiency culture that existed until the late twentieth century has evolved into a cottage industry that helps keeping the flavours and characteristics of yesteryear, providing restaurants with exquisite products and...
Time flies and, as this summer rolls round, it will mark thirty years since we first opened our doors to the public. It almost seems like yesterday, but, somewhere along the line, the rustic wood shack we started out in has been refurbished and enhanced with more comfortable amenities. We’ve come a long way since our early days and it...
A decade ago, white wines dominated overwhelmingly the wine menus of seafood restaurants in Ibiza (and almost in the rest of the world too). Red wines were ordered sporadically, but always had an acceptable stock for serving those customers that weren’t into Muscats, Chardonnays or Albariños. The demand of known champagnes was also minor in relation to its current supremacy,...
In our country, the cuisine in Easter is a whole category itself, but some dishes are so valued that have ended up being enjoyed all year round. Including the popular torrijas, pestiños, the ‘mona de Pascua’, potaje de vigilia stew and cod fritters, to mention some of the most popular ones. But Ibiza also has its own traditional Easter dishes,...
