Gastronomía

Since ancient times, ibizans have collected the honey that the bees produce with the pollen they collect from the flowers of the forest and the field. Formerly, this sweet nectar was an essential food for families, as it complemented the diet and offered a remarkable ingredient for the preparation of desserts or to enjoy it simply with a piece of...

When summer is rainy and autumn kicks off with a cold snap, it’s only a matter of weeks before wild mushrooms start popping up. The Pitiusan Islands (Ibiza and Formentera taken together) are home to several coveted species, prompting devoted mushroom seekers to head to the woods, basket in hand. While mushroom hunting is a fine way to enjoy the...

The menu at Es Torrent is comprised primarily of sea-based dishes made from the best that local waters have to offer. Most of our dishes are traditional recipes, passed down from generation to generation and reinvented by our chefs who add their personal touch according to their own culinary experience. In this blog, however, we are going to distill the...

We have already determined in previous posts that there are three outstanding varieties of large fish native to Ibiza: red scorpionfish, John Dory and grouper. To these we may add a fourth variety, just as delicious – some even prefer it – but less known because it is scarcer and therefore not always featured on restaurant menus: dentex or “déntol”...

If you had to name one dish that is always on the menu at restaurants featuring traditional island cuisine, it would have to be the seafood paella. There is really no establishment specializing in typical fishermen’s fare that doesn’t serve it, something which probably cannot be said of any other entrée. Es Torrent, of course, offers it as one of...

As the Spanish saying roughly goes, “Seek from the sea grouper, and from the land, lamb”, a recommendation that seems conceived especially for Ibiza, considering that, in years gone by, lamb, along with kid goat, pork and fowl, were the only meats available on the island, while grouper was held as the best fish that could be served at any...

Restaurants in Ibiza, Es Torrent included, usually serve an appetizer when people sit down, typically consisting of a little bowl of ‘all i oli’ sauce, some olives and a basket of the island’s characteristic country bread. Each restaurant has its own special touch, some making the sauce stronger, some milder, some adding a hint of tartness with a few drops...

When preparing traditional Ibicenco mariner’s stews, restaurants tend to use fleshy cuts of fish with few bones. In “bullit” or “guisat de peix”, for example, the most common varieties are grouper, scorpionfish, John Dory, monkfish, snapper, bream, etc. But, fishermen themselves will use all kinds of fish, some of which, though bonier, are truly tasty. Among these, the most noteworthy...