Ibiza is an island full of flavour.
Beyond its hidden coves, artisan markets and postcard-worthy sunsets, there’s an Ibiza that simmers slowly in traditional homes, lifelong bars and restaurants that have preserved authenticity through generations.
At Eating in Ibiza, we want to honour this essential part of our culture and give you access to the most traditional island recipes.
Ibizan starters to awaken the appetite
Let’s begin with dishes that open the meal and prepare you for what’s to come.
One of the simplest yet most beloved is the ensalada de crostes – a rustic salad made with dry or toasted bread, tomato, garlic and quality olive oil.
Like so many other rural recipes, this dish was born out of the desire to make use of what was available, and it has remained popular thanks to its freshness, flavour and connection to the land.
Another very Ibizan option to start a meal could be a tapa of fried octopus, a bite full of flavour that can be served either as a tapa or in a more substantial format.
Cooked with potatoes, onions, peppers and paprika, it’s a flavourful, aromatic and deeply Ibizan dish.
Main dishes to savour Ibiza slowly
If you're looking for dishes that transport you to the fields or coast of the island, Ibizan traditional cuisine has some hearty, soul-warming options.
The arròs de matances is one of the most iconic: a brothy rice dish made in winter during the pig slaughter season. It includes various meats, sobrasada, mushrooms and spices — warm and full of heritage.
Equally emblematic is the sofrit pagès, a rustic stew made with chicken, lamb, sausages, potatoes and traditional seasonings. It’s often saved for festive occasions and family gatherings.
And of course, the coastal king: bullit de peix, made with fresh fish, potatoes and a side of allioli. It’s traditionally served with a second course of arroz a banda — rice cooked in the fish stock. A recipe that beautifully captures the essence of the Ibizan sea.
Desserts and drinks with local soul
To end on a sweet note, Ibiza’s desserts are full of charm.
The beloved greixonera is a type of pudding made with leftover ensaimada, milk, eggs and cinnamon. Once a humble dessert, it’s now a local favourite.
Another classic is the flaó, a fresh cheese and mint tart that surprises with its sweet yet refreshing taste. Traditionally made at Easter, it’s now enjoyed year-round in many bakeries and restaurants.
During the Christmas season, salsa de Nadal takes the spotlight: a warm, velvety drink made with almonds, eggs and meat broth, served with bescuit (sponge cake).
And finally, café caleta — coffee infused with brandy, rum, cinnamon, citrus peel and sugar, flambéed and served hot in a clay pot. The perfect end to a proper island feast.
Want to try these at home?
You can find all these recipes —and many more— in the Ibiza Recipes section of our website, with detailed steps, ingredients and even some local tips.
Because Ibiza isn’t just seen or heard — it’s tasted.
And once you’ve had a bite… you’ll want to come back for more.
