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Creativity-fuelled workshops you can’t miss

This autumn from 20 October to 10 December, it's all about #IbizaSabor17. The fine dining initiative includes a series of gastro events, a wholly new experience for residents and tourists.

This autumn from 20 October to 10 December, it’s all about #IbizaSabor17. The fine dining initiative includes a series of gastro events, a wholly new experience for residents and tourists.

The activities aim to promote local seasonal produce like olive oil, red mullet (salmonete in Spanish), almonds and carob.

Some of the activities have already taken place, such as visits to a fully functional oil mill where guests enjoyed the spoils of a banner year for production, and the Ibiza fishermen’s guild, which saw attendees tasting tapas that featured red mullet and were crafted by the chefs of five prestigious local restaurants.

Closing out the Ibiza Sabor calendar is a workshop on the creative uses of almonds and carob. Tradition and innovation will be in full effect when the event gets under way Saturday, 2 December at 11.00am. Four local chefs will be on hand with recipes —from traditional to modern— that spotlight seasonal mainstays of the Ibizan countryside like almonds and carob. Es Ventall’s José Miguel Bonet, Pachá’s Iñigo Rodríguez, Ca na Ribes’s María Ribas and Ca n’Alfredo’s Catalina Riera will share their creations with all those interested in getting a closer look at current and classic Ibizan cuisine.

New products for our visitors to enjoy are at the heart of the commitment of the Eivissa Council’s tourism department. That’s what the current initiative is all about. New experiences, and lasting memories from your island getaway.