In bygone days, the people of Ibiza organized their existence around laying in enough food to sustain them. Summer constituted the most fertile time of year and farmers developed a multitude of techniques to preserve the season’s bounty so that it would tide them through the winter. One of the best examples of their resourcefulness can be found in the...
The scorpion fish (Scorpaena scrofa), on the island known as ‘roja’, is one of the tastiest fish in Ibiza. Many fishermen have felt the effects of its poison when trying to release it from the hook once caught. They usually end up with a very swollen hand and one has to be very skillful to release it, putting the thumb...
There are few products that, with the passage of the hours, change as much as squid once it is out of the sea. Freshly caught, there is no better bite. It could be said that Ibicencos are addicted to squid, both to catch it and to eat it, and with it they prepare intense dishes, which, in all cases, respect...
It often happens in gastronomy that improvisation and fortuity are cited as the inspiration for some of the world’s most iconic dishes. How, for example, did anyone ever come up with the idea of crushing garlic in a mortar, adding a slow trickle of oil and stirring constantly until aioli formed? And, was it really a case of absent-mindedness that...
The island of Ibiza is internationally known for its party atmosphere, its nightclubs and its leisure offer 24 hours a day. Although they come and go, the Ibicencos, however, enjoy their own fiestas linked to popular tradition. These are special days in which the patron saint of the town or village is celebrated, and where they dance, laugh and, above...
Gourmets have long appreciated the excellence of the Ibicenco potato. We islanders are big fans of the tuber and grow it in large quantities, both for our own use as well as for commercial outlet in markets, hotels and restaurants. Ibiza’s irrigated lands – stunning in their reddish hues that range from ochre to garnet – are rich in iron...
Ibiza, like other parts of the world with indigenous breeds of livestock, has its own cheese-making tradition, one whose distinctive varieties are different from all others. In days gone by, it was the custom in all houses where animals were raised to make cheese, natural and full of flavorful. It was sometimes eaten fresh and sometimes left to cure until...
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...
Many of Es Torrent’s customers who order a ‘bullit de peix’ with ‘arroz a banda’ or any other hearty dish from our menu, already know what to expect. Best to come on an empty stomach and indulge in our fresh, flavourful dishes, which we elaborate with the greatest respect. But, as soon as the waiters set on the table the...
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...
