On October 26 we say goodbye to the 2025 season, after a summer just as intense as the previous ones. As usual, thousands of paellas, fideuás, ‘bullits de peix’, grilled fish and lobsters with fried eggs and potatoes have come out of our kitchen, as well as portions of grilled red prawns, marinated tuna, Joselito ham, Padrón peppers and so...
The restaurant management has already decided on an official date for the opening of Es Torrent this 2025 season. It will be in just over a month, on Friday, April 11. As always, we will start work a few weeks early so that our lounges and terrace, as well as the spa area, are ready for the arrival of the...
On October 27 we say goodbye to the 2024 season, after a summer just as intense as the previous ones, in which as a great novelty we have incorporated an online reservation system that has simplified the process both for our customers and for the restaurant team itself. As usual, thousands of paellas, fideuás, 'bullits de peix', grilled fish and lobsters...
Without a doubt, the red prawn from Ibiza (Aristeus antennatus) is the star product of the Pityusic gastronomy. With a unique flavour and morphology, this crustacean is such an intense and exquisite bite that it is worth enjoying it in all its splendour, without too many condiments. From a physical point of view, the red shrimp stands out for the intense...
At the Es Torrent restaurant we have launched, through this website, a new online reservation system that allows our diners to request a table with a pre-established schedule. The tool is open to requests for up to 20 diners and, in the case of larger groups, the same procedure as always must be carried out; that is, write an email...
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...
The restaurant management has already decided on an official date for the opening of Es Torrent this 2024 season. It will be in just over a month, on Friday, April 19. As always, we will start work a few weeks early so that our lounges and terrace, as well as the spa area, are ready for the arrival of the...
One of the essential starters in the Es Torrent menu, and which often, at the request of customers, also serves as a garnish for certain fish, molluscs and seafood, are the famous Padrón Peppers. We import them from Galicia and, in general, they come to us soft, without great surprises in the form of spiciness. The cultivation of this variety of...
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...
