Gourmets praise the virtues of Ibizan potatoes, with their unique, floury texture and their capacity to hold their own in a wide range of dishes. Sobrassada (blood and paprika sausages) and butifarrons (black blood sausages) are the most traditional kinds of cold meats, prepared laboriously during the entertaining slaughtering ceremony. Those who visit the islands of Ibiza and Formentera will find restaurants that cultivate traditional cuisine with special care and create suggestive culinary delicacies based on top-quality local products. 

Typical dishes 

Below are some of the Islands’ most typical dishes: 

 Pa Torrat amb Tomata (Toasted bread slices rubbed with tomato(· 
 Guisat de peix (Fish stew)· 
 Bullit de peix (Fish soup)· 
 Arroç de matances (Rice with pork)· 
 Sofrit Pagès (Meat and sausages with lightly fried onion and garlic)· 
 Amanida de peix sec (Dried fish salad)· 
 Borrida de Rajada (Skate in an almond sauce with potatoes)· 

Desserts and beverages 

Ibiza’s desserts include two sweets that stand out above all the others. The first is flaó, a cottage cheese pie made from eggs, two types of anis oil, sugar and mint, which used to be prepared at Easter, but which now is possible to enjoy all year round. The second is orelletes and buñuelos, fried dough dishes that are two of the islands’ most popular desserts, indispensable in family celebrations and popular fiestas. 

With promising results, some of the islands’ wine cellars are producing top-quality wine from local vines that boast the Vins de la terra Ibiza and Vins de la terra Formentera denominations of origin. Just a few of the wine cellars in Ibiza are Sa Cova and Ca’n Maymó in Sant Mateu d’Aubarca, Ca’n Rich, in Buscatell (between Sant Antoni de Portmany and Santa Agnès), and Vins de Tanys Mediterranis in Sant Josep de sa Talaia. Terra Moll, in la Mola and Cap de Barbaria, is an example of Formentera’s wine cellars. 

Frigola, Ibizan hierbas and Palo are just a few of the liqueurs that can be enjoyed in Ibiza and Formentera.

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