Ibiza lures you with its landscape, climate, people, and also because if offers the best gastronomy beside the beach, in historical places, in the middle of the countryside, or beneath the starry sky.
Have the luxury of eating natural products in their perfect point of ripeness and remember your childhood flavors. Enjoy the peace and freedom atmosphere on the island, just as you are being served a dish of shellfish and rice by the sea, or just tasting the freshest of fish as exquisite as grouper, tuna, San Pedro megrim, or wrasse.
Ibiza is a trip of sensations. The excellent quality of its prime material mixes with the tradition of recipes that come to us with the same uniqueness: the “sofrit pages”, slaughter rice, the “guisat de peix”, the “greixonera”, and the “flaó” are some of the classical recipes. This traditional cuisine passes on the culture and way of life where gathering amongst friends and family, the respect for the legacy of their antecessor, the preservation of the natural environment and land products, and something as intangible as joy and being happy are essential.
Get carried away by its local wine, its virgin olive oil, and its peasant bread, delicacies that can be found on every table. They accompany the magical moment in which eating is the equivalent of taking care of yourself, learning new things, sharing, and smiling.
From the 6th century AC the influence of Phoenicians, Greeks and Romans created an important wine tradition on the island. The smallholdings agricultural economy managed to keep vine growing and the art of making wine for private consumption, a tradition that has passed from parents to children until today.
In 1990, the wine trade was developed on the Pityusic Islands. In a short time, it has become one of the best essence wines in the Mediterranean. It is a limited production were quality goes before quantity. The resulting wines have a deep, provoking, and balsamic scent, with smooth but structured body, ideal to accompany any dish from the local gastronomy.
The local varieties are Monastrell and Garnacha grapes for red wines, while the most important variety for white wine is Malvasia. Ibizan wines are made and produced in areas of San Mateu, Buscastell, and Sant Josep.
Vins de la Terra is the geographic indication that collects all wine production in Ibiza according to EU regulation.
Ibiza has been producing olive oil by traditional methods since ancient times. The numerous oil mills (“trulls”) and olive trees scattered amongst carob trees and almond tress bear witness to the importance of this production, which is basically aimed at covering the needs of the local market.
Today, there are two oil mills with modern facilities in accordance with health legislation that allow for the production of extra virgin olive oil of excellent quality.
The most common variety of olives in Ibiza is empeltre olive (traditional variety, also known as Ibiza olive), arbequina olive, and picual olive. The first two varieties produce fruity oils, and if we add some picual olives, the conservation period increases. This last olive produces stronger-flavored oils.
Oli d’e is the guarantee collective mark created by the Island oil manufacturers.
Ibizan herbs are aniseed-flavored spirit drinks obtained just by the extraction of scents from several plants in the area, such as rosemary, thyme, mint, peppermint, juniper, sage, fennel, lavender, and lemon and orange tree leaves.
It is a very popular drink in Ibiza and it is part of the tradition of many households that have always made them at home. Each family follows its own recipe, which, in many occasions, is secret.
Hierbas Ibicencas is the geographical indication that protects this drink since 1997.
Formerly, Ibiza’s typical dish was eaten on a specific time a year. In the case of the “flaó”, it is associated with Easter (it is traditionally prepared on Easter Sunday). Today, it can be eaten at any time of the year.
The “flaó” is a round cake made with egg, fresh sheep cheese or a mix of sheep and goat cheese, and peppermint leaves that give it its particular taste reminiscent of the Arabs, although it is of medieval origin.
Flaó d’e is the Guarantee Mark that includes all local registered manufacturers.
The meat from the lambs that have been born and grown on the island following the traditional methods (vegetarian diet and free-range grazing system) is certified by Anyell d’e Guarantee Mark.
This meat is sold in authorized retail stores and the product is well differentiated from the rest of the meat.
CERTIFIED IBIZAN HONEY
The Ibizan-produced honey is collected just two times a year. Summer is the multi-flower honey season (including thyme flowers). Its main traits are its golden transparent color, incredible aroma, fluid texture, and the fact it does not crystallize. Meanwhile, winter is the collecting season for rosemary and heather honey.
Up till now, there are five manufacturers and four packers on the island that collect and pack close to 5,000 kg of honey a year.
Mel Certificada d’Eivissa is the Guarantee Mark that protects these manufacturers and packers.
Organic farming comes from the growing concern in our society to preserve the environment and natural habitat, and as a way of getting to know in what conditions the food we eat is produced.
Since 1994, there is a system subject to EU regulation in the Balearic Islands: Certificación de la Producción Agraria Ecológica (Organic Agriculture Production Certification).