Twice a year, the main restaurants on Ibiza that are open all year round host the #IbizaSabor gastronomic days. These events are organised by the Consell Insular d’Eivissa (Ibiza Island Council) and the Small and Medium Enterprises of Ibiza and Formentera, Pimeef, and take place in spring and autumn.
These showcases for the island’s best flavours serve to recover local recipes and products, which can be tasted in the different menus prepared by the chefs of traditional, international or new cuisine establishments, whose aim is to delight the visitor. The autumn event, whose flagship is the island’s olive oil, is held until 5 December.
These events always promote the use of local products for the preparation of menus, which is another good reason to go to these establishments and support these initiatives.
Each set meal has a fixed price of 25 Euro, excluding drinks, while some establishments have chosen to offer a tapa and drink at a price of 7 Euro. In addition, this year the restaurants involved include an oil tasting at the table of the four brands whose products have the recently launched Protected Geographical Indication “Aceite de Ibiza”: Can Miquel Guasch, Olid’E (Oli Eivissenc des Trull de Sant Joan), Can Rich and Joan Benet.
As many as 51 restaurants spread all over the island take part in the autumn #IbizaSabor days, which also include a series of tours and events aimed at disseminating the unique link between the island’s cuisine and its history, landscape, traditions and local culture.
Along these lines, several gastronomic events have already been held within the framework of #IbizaSabor: the 3rd Traditional Cooking Workshop (with Ibizan Christmas sweets recipes) and the Oil Trail (with a visit to the Sant Joan oil mill and the Festa de s’Oli (Oil Festival) in Es Trull de Can Pep de Sa Plana, where a traditional oil mill produces the oil using the same system as hundreds of years ago) and a visit to an organic farm where saffron – a crop that had ceased to be cultivated – and vegetables are grown.
On 23 November there will be a tribute to another of the island’s culinary jewels: sobrassada, which will include a trip through the farm’s scenery to the place where the product is made.
On Friday 6 December, the last workshop of these events will take place with a visit to see a goat farm and the making of cheese from the milk of these animals. This experience will allow visitors to see in person the traditional way of making this handmade delicacy with vegetable rennet in the island’s houses.
In order to see the full programme of these gastronomic days, you can visit www.ibizasabor.es, where you can find the restaurants involved, the menus and much more information about the island’s flavours.