Guisat de peix
Guisat de peix is considered a local variety of the Mediterranean caldero. It is a delicious potato stew with fish and seafood, seasoned with aioli. The star fish is the grouper, which is accompanied by John Dory, skate, emperor, lobster and prawns, among others. It is cooked in a greixonera, the typical clay casserole dish of the Balearic Islands.
Sofrit pagès
Sofrit pagès is a very typical dish from the interior of the island, prepared with farmyard produce. It is traditionally served at celebrations and at any time of the year. In the past it was used as a festive dish among the peasants and today we continue to gather around the fireplace on winter days to enjoy it.
Arròs de matances
Arròs de matances is one of the most characteristic, tasty and hearty dishes of Ibizan gastronomy. Although nowadays there are some restaurants that serve it frequently, it is only cooked on one day of the year in country houses: the day of the pig slaughter, which normally takes place during the month of December. It is a sea and mountain recipe, which mixes cuttlefish, fresh meat from the slaughtered animal, freshly harvested chanterelles and free-range chicken, among other ingredients.
Borrida de ratjada
This is one of the most personal dishes of Ibizan cuisine. The base is ray, a fish typical of the island, which is accompanied by a sauce of chopped toasted almonds, parsley, saffron, red peppers and white wine. It is served in the island's typical earthenware casserole dish.