The Consell Insular de Ibiza (Ibiza Island Council) will be promoting the island’s cuisine until 30th January at the Madrid Fusión event, which is currently celebrating its 17th year at the Ifema exhibition centre. For the third year running, Ibiza has its own booth and, for the second year running, it is organising a special presentation with chefs from Ibiza.
The island’s booth promotes local products and at the same time offers food tastings by chefs born or based on Ibiza who show how, besides being a popular destination for its beaches, scenery and cultural and leisure activities, it can also be considered famous for the high quality of its products and cuisine. Chefs such as David Grussaute, from the Unic restaurant, offered a cylinder of Xeixa wheat and belly stuffed with Ibizan squid and pork. An exquisite mouthful created for Madrid Fusión.
Meanwhile, the chef of Sa Brisa, Gonzalo Arágüez, offered tastings of yucca churros stuffed with Ibizan sobrasada and Ibiza shrimp with black pork jowl (from the black pig, a species native to the island). Sa Brisa has opened its gastronomic embassy in Madrid this year with great success, which is why it has chosen to present two of the most popular dishes from its restaurant.
Tomorrow, Tuesday 29th January, Ibiza Town Council will present the 8th “Patrimoni Gastronòmic” programme, which commemorates the 20th anniversary of the city’s declaration as a World Heritage Site by UNESCO and which consists of set meals in 9 restaurants in the town. In this context, the Ca n’Alfredo restaurant will offer a tasting of ‘borrida de ratjada’, an Ibizan rayfish stew, and Sa Nansa, a pickled Ibizan fish, and greixonera (a typical dessert of the island).
On Wednesday 30th January, the Consell d’Eivissa (Ibiza Council) will once again give the island a leading role with a presentation at 4:30 pm entitled “Ibiza: Regeneration of the Sea and Sustainable Cuisine”, by the journalist and director of Gastroactitud, Julia Pérez Lozano, who, together with the island’s director of Tourism, Vicente Torres, will explain the importance of the new Tagomago marine reserve for the regeneration of species and the sustainability of the Mediterranean.
In addition, the Ibiza booth is serving as a promotion point for the island’s culinary innovations, such as the celebration of the eighth Eivissa Sabor spring days from 5th April to 31st May and the Mediterranean Gastronomy Forum on Monday 15th April. The Consell de Ibiza (Ibiza Council) has also published a calendar of events to be held throughout the year and a leaflet on the island’s cuisine and products.