Local food

Bullit de Peix
Ibiza’s iconic fish stew: local fish (often Mediterranean varieties), potatoes, vegetables, garlic, and saffron simmered into a savory broth. It is usually served with rice and sometimes with aioli (garlic-oil sauce).

Sofrit Pagès
A hearty meat stew — traditionally a “peasants’ fry-up” — made with lamb, pork, chicken (sometimes rabbit or goat), sausages, potatoes, artichokes, peppers, and herbs/spices. Rustic and very “Ibiza home-style.”

Paella de Mariscos
Ibiza’s version of the Spanish classic: seafood-rich saffron rice loaded with prawns, mussels, clams, and sometimes local fish — fresh from the Mediterranean. Perfect for a relaxed seaside lunch.

Flaó
A traditional Ibizan cheesecake/pie made with goat or sheep cheese, eggs, and sugar, often flavored with mint or anise. A perfect dessert after a hearty meal.

Orelletes
Sweet pastries — their name means “little ears.” Made from a dough of flour, eggs, sugar, and olive oil, then fried and coated in sugar. A delicious snack or dessert.

Ensalada Payesa
A rustic “country salad,” often made with potatoes, tomatoes, onions, peppers, and sometimes dried fish (such as cod/bacalao). A refreshing, vegetable-forward dish reflecting Ibiza’s simple rural cuisine.

Arroz de Matanzas
A rice dish traditionally prepared during pig-slaughter season, typically with pork (sometimes including offal), local sausages, vegetables, herbs, and spices. Rich, comforting, and deeply traditional.