|
Ibiza has many famous dishes and eating-places as most other
towns, cities, islands and countries do and lots of these are typical of the island
and not necessarily found elsewhere. There are an excellent
variety of local meats, fowl, fish, shell seafood, pasta, vegetables and sweets
to be found and enjoyed in the numerous bars and restaurants scattered around
this beautiful island. The meats are generally freshly killed and rarely hung
before cooking. Paella which originated from Valencia is
probably the most famous of all the Spanish dishes and is always a tourists attraction.
Many of the beach restaurants around the island specialize in a fresh fish paella
or a roth marinero (a seaman's fish stew with rice), which are both luscious but
much better to enjoy in the afternoon, because they're be too heavy for the stomach
to digest properly if eaten at night. Sopa de pescado (fish
soup) is genuine food for the soul and sopa de verduras (vegetable soup) contains
a large quantity of haricot beans and both these soups are as close to a full
meal in themselves. Gazpacho (cold spicy red peppers and tomato soup) is refreshing
especially eaten during the very hot summer months of July and August. If
you prefer a lighter dish the tortillas (omelettes) are always good value because
they have a wide choice of fillings. Tortilla española is made with thin
sliced potatoes and onions and tortilla de habas is a broad bean omelette and
both are favourites amongst the locals. Bacalao a la vizcaína
(Bay of Biscay cod) is possibly as prominent as paella and in like manner memorable.
Other fish dishes more readily available are denton o mero al horno (sea bass
grilled with onions, tomato and parsley sauce), merluza a la romana o vinagreta
(hake in a vinegar sauce), calamares a la plancha (squid rings fried in batter)
and salmonetes (Mediterranean red mullet) which are on the small side and can
be troublesome to bone. People who like shell seafood will
be able to eat gambas (large prawns) langoustines and langosta (lobster) but these
are pricey in the better class of restaurant. Mejillones (mussels) are good and
plentiful and not so expensive where they're often served in the tapas bars. Lechoncillo
(roast suckling pig) is a rich and delicious dish that's a must to be tried whilst
bistek (beefsteak), sirloin steak (entrecot) fillet steak (solomillo), chuletas
(chops) de cordero (lamb) or de cerdo (pork), higado (liver) are always good and
fresh and generally excellent to eat with an ensalada (fresh green salad). The
local pollo (chicken) is rich red meat similar to lamb because the bird has been
reared on grain, maze and grass and not brought up on manufactured chemical products
that are substitutes for animal feed. Fruits and deserts
are listed on the menu as postres and the fresh fruit, which varies with the season,
is always good and abundant because most of it is grown here on the island. Try
the locally grown higos (fresh figs) which are a rare delicacy for tourists to
flavour. Confections, which are very popular with the locals,
include various tarts; cakes and ices are always available. Cheese is good but
you will always have to ask for mantequilla (butter). Wrapping-up:
Ibiza's tasteful food can also be enjoyed and flavoured during a meal with either
a good bottle of vino (wine) tinto (red), blanco (white) or cava (Spanish champagne).
Gary Hardy
garyhardy@ibizahistoryculture.com | 
