3 dishes and 3 typical desserts from Ibiza and Formentera

Who said that Ibiza and Formentera were only known for their paradisiacal beaches and fiestas? From Aquabus we have made a selection of the three main dishes and three desserts that you can not miss in your visit to any of these two Pitiusas:

Guisat de peix

The best way to taste the fishing wealth of Ibiza is to taste a recipe of seafaring tradition. The “guisat de peix” or fish stew is one of the main typical dishes of the Ibicencan table. It is made with at least three or four varieties of native fish: lobster, grouper, salmon, ray, scorpion fish, prawns, monkfish or rooster. A good stir-fry and potatoes are the other main ingredients. The key touch in the flavor is due to a bite of almonds and ñoras and even, aioli at times. This dish is served very hot and in a clay pot.

Sofrito Payés

A classic of the area, this stew is prepared with peasant chicken meat, potatoes, lamb, garlic, legumes, and two products of the island: botifarró and sobrasada. This dish can be tasted as a tapa or as a second course. In addition, in almost all restaurants you can try free bread with olives macerated with fennel and alioli. A real pleasure!

Peix sec’

In Formentera, the Peix sec ‘, is known as a delight of great tradition. The star ingredient of the payesa salad, can be found in any restaurant on the island. Musola, ray and dogfish are the most frequent specialties. The recipe is made by filleting the fish clean without removing the skin. After spending approximately 30 to 60 minutes in brine, it is left to dry in the sun for one to four days, and hung on the tips of juniper branches. Once dry, the fish is roasted over the fire, crumbled and stored in glass containers with olive oil, which can last for months.

Since we are talking about Formentera, we recommend that you also try their fresh cheese, made from sheep’s milk or goat’s milk; their dried figs flavored with laurel and anise; and its honey ‘is Morer’, of great quality due to the total absence of chemical ingredients throughout its elaboration.

Flaó

Not everything is salty, Ibiza and Formentera are also left to sweeten! One of the most typical desserts is the Flaó … but no one is fooled by the name, this appetizing dessert has more resemblance to a cheese cake than with a flan. Its base of dough, is filled with a mixture of sugar, eggs and cheese. However, the special ingredient is chopped mint leaves. Before it was considered an Easter dessert, but now it is one of the fixed desserts in restaurants and houses due to its great reception.

Greixonera

A faithful competitor of Flaó, La Greixonera is the most popular and delicious dessert in Ibiza. Its recipe is very simple: it is a pudding made with shredded ensaimadas that carries eggs, cinnamon and lemon. Once the mixture is made, it goes directly into the oven for about 45 minutes … and that’s it!

Orelletes

Something less known than the flaó or the greixonera, orelletes are rich aniseed and fried donuts, usually trying to give them the shape of an ear, but that varies according to each house.

If you are a good eater, Ibiza and Formentera offer you a very Mediterranean, varied and, above all, exquisite recipe book!