Tradition: the art of patience
Farmers and fishermen took advantage of the island's limited resources to offer dishes that have passed from generation to generation. Without rushes, following routines inherited over generations and a careful selection of the ingredients of the island, they elaborate humble dishes such as the Easter's "cuinat" or the feast dishes such as the "sofrit pagès". For starters, traditional olive oil and bread, leaven with sourdough and without salt, to accompany traditional dishes such as "bullit de peix", the fried octopus "frita de polp" or de potato salad, always watered with wine from Eivissa.
And as a dessert a delicious flaó, a cake with a medieval recipe based on fresh cheese flavored with mint. And on the table, hierbas ibicencas, aniseed liqueur that concentrates the aromas of the aromatic plants of our forests and fields.