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Ibizan cuisine reflects its environment, so fish and shellfish feature prominently. Some edible sea species, such as cod, swordfish and sea bream, are familiar. Other delights from the deep, such as the much-tastier-than-they-sound sea slugs (known locally as espardenyes), may be entirely new.
Either way, the fish in Ibiza is never long on land before it shows up on the plate. It is often prepared a la sal (salt baked) or as part of bullit de peix (fish stew), and it is usually enough to make your taste buds do a little happy dance.
Though simple preparations that allow the seafood to shine are most common, chefs do often add some of the island’s other delicious crops, such as tomatoes, olives, figs and lemons, as well as aromatic wild herbs, into the mix.
Cured meats and sausages are also specialities, and make a great match for Ibizan wines, which are produced from home-grown varietals such as Mourvedre and Malvasia.
Fancy a little nightcap or a nightlong boogie after dinner? Find out where to go on our Ibiza nightlife page.