In the post we published last October about the olive oil of Ibiza, we mentioned that the Greek historian Diodorus Siculus had already described the island in the 1st century BC as a territory of vineyards. But archaeologists have been able to date the origin of our wine culture back to even more ancient times: the Phoenician period of the...
The most valued varieties of fish of the Pitiusan sea are grouper, John Dory, red porgy, dentex, large-scaled scorpionfish… Rockfish large enough to be cooked whole in the oven or slice it into smaller pieces for a fish stew or a rice-based seafood dish. Also they are the most valuable species at the fish markets and fishmongers, and which usually...
In the Ibiza of yesteryear, the only source of income for the peasant families were nuts. All farms had large tracts of rainfed crops such as almond and carob trees. Both harvested in August. The almonds, once picked, were exposed to the sun in order to dry and take off the husk, and then they were packed in sacks. Once...
Many country houses in Ibiza, forover 200 years now, still maintain the tradition of making Hierbas Ibicencas liqueur. Each home has its own recipe, but all integrate the classic forest flavors of the island. Since 1997, the Hierbas Ibicencas have geographical designation and there are several brands that produces and markets them, although the most original, intense and aromatic ones...
From late November to mid-December, many Ibicenco families celebrate in their country houses one of the most anticipated culinary events of the year: the day of matanzas (the slaughtering of farm raised pig). On the island there is a long tradition of pig breeding and this is the season when the animals are sacrificed in order to lay in food...
Of the vast variety of fish that the coast of Ibiza provides, there is a selection of species of larger size to which the finest qualities are attributed to and which also have a higher degree of adaptability to many fish stews and traditional rice dishes in the Pitiusan Islands. Within the best large fish species, which are also the most...
In Ibiza, the tradition of making olive oil is as old as its society and currently generates an industry that keeps growing every year. At Es Torrent we choose with great care the oil that we offer our customers on the table so that, if they wish, they can enjoy it even with a simple slice of ‘pan payés’ (traditional...
At Es Torrent we like to define ourselves as ambassadors of fresh fish and seafood from the waters of Ibiza and of recipes inherited from sailors and fishermen. To our customers we offer the local Pitiusan catch as first choice, but we are not the Taliban of gastronomy and are happy to enjoy the wonders that come from other seas,...
September is the best time to enjoy the most sought after and one of the most exquisite varieties of fish that can be caught in the waters of Ibiza and Formentera, the ‘raor’, Xyrichthys novacula (in English, razorfish), also known in other coastal areas by a variety of local names, such as ‘galán’, ‘lorito’, ‘papagayo’, ‘pámpano’, ‘peine’ and ‘pejepeine’, many...
Without doubt the red shrimp of Ibiza (Aristeus antennatus) is the flagship food of the Pitiusan gastronomy. With a unique taste and morphology, this crustacean is so intense and delicate that is worth enjoying it in all its glory, with just a little bit of seasoning. From the physical standpoint, the red shrimp stands out by the deep red color of...
