The best local dishes in Ibiza make good use of the ingredients found on the island, including fresh Mediterranean seafood and a variety of herbs. These classic, authentic foods are made from age-old recipes and techniques that date back centuries. And with every bite, you dive deeper into Ibiza’s rich culinary tradition.

    The local cuisine includes seafood paella, butifarra and sobrassada pork sausages, various fish and meat stews, and traditional desserts. You’ll be able to try the meat and seafood dishes and sweet treats at local restaurants, bakeries, and street kiosks. Check out our guide to the local specialties and some famous food locals love to eat in Ibiza.


    Butifarra and sobrassada

    Ibiza’s traditional pork sausages

    Butifarra and sobrassada are traditional Ibizan pork sausages cured with salt and spices. Butifarra is an Ibizan version of a black sausage mixed with blood from a slaughtered pig and then boiled. Sobrassada is a red, soft and spicy sausage that combines minced pork and cloves, nutmeg, paprika and cayenne pepper.

    The sausages are typically added to other dishes or eaten on their own as an appetiser on bread, accompanied by a glass of red wine. The origin of butifarra and sobrassada dates back centuries to when subsistence farming was the way of life in Ibiza. At that time, pigs were a fantastic source of protein. However, the island’s climate meant the local Ibicencos needed to preserve the meat to last all year long.


    Sofrit pagés

    Authentic Ibizan meat lovers stew

    Sofrit pagés, meaning “peasants fry-up”, is for all the hungry carnivore foodies visiting Ibiza. This hearty dish consists of lamb, pork, chicken, and Ibizan pork sausages, and sometimes even rabbit and goat meat. Add potatos, peppers, artichokes, garlic bulbs, saffron, cinnamon and parsley, and sofrit pagés might become one of the tastiest local dishes you’ll every try in Ibiza.

    Back in the day, sofrit pagés was only served in winter during special occasions. Today, you can find this rich dish in almost every restaurant serving traditional Ibizan food. Insider’s tip: sofrit pagés can be the perfect hangover cure after a night of clubbing.


    Bullit de peix

    An iconic Ibizan fish dish

    Bullit de Peix is a traditional fish stew loved by locals and foreigners alike. It's believed that the dish originated from Ibizan seafarers who threw any unsold seafood from that day's catch into a clay pot and boiled it all up. They also added potatos, garlic, tomato and saffron.

    Common seafood ingredients include grouper, flounder, monkfish, lobster, or prawns. The stock from the stew is used to make the accompanying rice dish called arroz a banda. Restaurants serve Bullit de Peix with an aioli sauce – olive oil emulsified into mashed garlic – to intensify the taste. And as the tradition goes, you must first eat the fish, then the potatos and finally, the rice.


    Paella de Mariscos

    A classic, saffron-scented seafood dish

    Paella de mariscos is a seafood rice dish ideal for a long, lazy lunch by the sea with friends and family. While each region in Spain has its own version of seafood paella, Ibiza's ingredients come fresh from the island's waters. That makes Ibiza the perfect place to try this traditional Spanish dish.

    Each restaurant across the island prepares its paella according to a unique recipe that, often, has been in the family for generations. So, you can go on a paella journey and discover your favorite recipe. A good paella de mariscos is golden with a crunchy, caramelized bottom and loaded with local seafood, such as prawns, mussels, clams, crab legs, shrimp, grouper, and monkfish.



    The best traditional dessert to top off any meal in Ibiza

    Greixonera is a beloved local dessert made from yesterday’s bread or pastries such as ensaimada, a Ibizan spiral-shaped sweet pastry. Similar to bread pudding, greixonera is prepared by mixing stale pastries with milk, eggs and cinnamon or lemon zest. The mixture is then baked until firm and golden brown.

    The resulting dish is a warm, decadent dessert that goes well with cream and a cup of coffee. Greixonera originated from a zero-waste culture where no one wanted to throw away yesterday’s leftover pastries. 



    Ibiza’s take on the baked cheesecake

    Cheesecake lovers alert! Flaó or flaons (plural) are circular pastries filled with goat's cheese, ground almonds and honey, flavored with hints of spearmint and anise. The history of flaó dates back to the 13th century and was traditionally eaten on Easter Sunday. Fortunately, this exquisite sweet treat is available all year round.

    The secret of a good flaó is in the quality of the white homemade cheeses, farm-fresh eggs and the patience invested in making it. And when baked in a wood-fired oven, flaó is the perfect dessert or afternoon snack.



    Traditional and ubiquitous Ibizan treat

    Orelletes are tasty pastries that you can find in bakeries, markets, and restaurants across Ibiza. Meaning “little ears” in Catalan, the pastries are ear-shaped and made from eggs, flour, sugar, anise, and olive oil. They are then fried and coated in plenty of sugar. 

    Like all traditional Ibizan recipes, everyone makes their orelletes differently, but the ingredients remain the same. After a day of exploring or chilling hard on the beach, you won’t go wrong with a couple of orelletes and a cup of coffee. And be sure to pack a few in your suitcase so you can reminisce about Ibiza when you’re back home.

    photo by Juan Emilio Prades Bel (CC BY-SA 4.0) modified


    Arroz de Matanzas

    The perfect warm-you-up winter soup

    Arroz de Matanzas will certainly warm you up on a cold autumn or winter’s day in Ibiza. The hearty soup is traditionally prepared from leftover pork cuts, rice, vegetables, and spices such as nutmeg and saffron. Historically, the soup was made after the pig slaughter and kept local families warm during the cold winter months.

    Every restaurant on the island has its own unique version of the dish. You can expect a variety of local meat ingredients in the soup, including fish, squid, chicken or sobrassada.


    Borrida De Ratjada

    Delicious ray stew

    Firmly rooted in Mediterranean produce, it’s no surprise that one of the most traditional and oldest dishes in Ibiza is Borrida De Ratjada. Borrida De Ratjada is a stew prepared using locally fished ratjada – ray.

    Pieces of ray are marinated with salt and lemon and accompanied by potatos and a special sauce consisting of crushed almond, garlic, boiled eggs, saffron and olive oil. Borrida De Ratjada is best enjoyed overlooking the sea, paired with a glass of local wine.


    Bullit De Ossos Amb Col

    Boiled pork bones with cabbage stew

    Bullit De Ossos Amb Col is a warming stew made from pork bones and cabbage. The stew originated from the ancient Ibizan custom of preserving pork in salt because there were no refrigerators back in the day. Pigs were traditionally slaughtered between November and December. The pork bones and cartilage (ears, legs, and snout) – the parts not used to make butifarra and sobrassada sausages – were then immersed in saltwater in clay containers called alfàbies

    Families would boil the bones and other ingredients together, such as potatos, sweet potatos, and cabbage, to make a rich stew perfect for a cold Ibizan winter’s night. You’ll find Bullit De Ossos Amb Col at most restaurants serving typical Ibizan cuisine. 

    Jacqui de Klerk | Contributing Writer

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