There are products that transcend dishes. The Ibizan lobster is one of them. This is not only because of its taste, firm texture and seasonal rarity, but also because of the history surrounding it. One company that has been associated with this marine treasure for decades is Pescados Consuelo y Pardalet. In Ibiza, few know the sea like they do. For almost forty years, this family company has raised fish processing to a level where tradition, respect for the raw material and animal sensitivity coexist. Today, they are a distribution reference and an example of how you can work with the sea without imposing violence on it or forcing it to produce more than it can offer.
The star product at Pescados Consuelo y Pardalet is the Ibizan lobster. It is pure, local and scarce. And, partly, mythical. "The Ibizan lobster is like no other. Its diet, the type of rock where it lives, the currents, etc., everything has an influence", explains the company. Nevertheless, the secret is not only the environment, it is also how it is handled from the moment it comes out of the sea. This is where one of the strong (and unique) points of Pescados Consuelo y Pardalet comes into play: their own nurseries.
Lobster
They are not simple storage tanks. They are living systems designed precisely to reproduce, as far as possible, the conditions of the open sea. Temperature, oxygenation, water movement... everything is measured to the millimetre. However, the detail that makes the difference is the attention paid to animal welfare. "Our priority is to minimise suffering. We know that every lobster, every fish, is a living being. And the less stress they suffer, the better their quality, yes, but also the better our way of working with them. Because it's not just about selling, it's about respect".
This ethical approach is not a passing fad. It is a conviction that is part of the company's DNA. From transport to handling, every step is designed to avoid unnecessary suffering. Priority is given to sustainable harvesting, seasonal control and impeccable traceability. "We work only with what the sea can give. No rush, no overfishing, no short cuts".
We've never wanted to be the biggest. Only the most reliable
This philosophy has made Consuelo y Pardalet a key supplier to the best restaurants on the island. Their nurseries enable them to offer a live product that is fresh and well cared for, without deterioration due to transport or accumulated stress. For chefs who work with precision and sensitivity, this is pure gold.
What began as a small fishmonger's is now a benchmark company that preserves the essence of friendly service, manual work and respect for the rhythms of the sea. "We've never wanted to be the biggest. Only the most reliable. We want customers to trust us because they know that what they receive has been treated with care and precision".
Lobster is not the only product they handle, but it is the one that best sums up their way of understanding this trade. Each specimen is selected, controlled and kept in optimal conditions until the right moment. There is no improvisation. There is no volume for volume's sake. There is excellence. "It's not easy to find local lobster. That's why we take so much care with each one. There is no margin for error."
Lobster
This care has made Pescados Consuelo y Pardalet become, without looking for it, the guardian of the island's marine gastronomic heritage. The Ibizan lobster, in the way that they prepare it, is flagship product. It is a way of remembering that Ibiza also has deep marine roots and that it is not all about imports and fashion. "Ibizan gastronomy has a lot to say. We want to contribute what we know best: the product". Their daily service, professionalism and friendliness, without large campaigns or empty speeches, have led to a long list of loyal customers who have been coming back for decades. There are chefs who only trust them. And there is a sea that, despite the pressure of tourism and time, continues to bear fruit thanks to those who, like them, respect it.
Pescados Consuelo y Pardalet reminds us that true luxury is time, silence and waiting. That a lobster that has lived well tastes different. That taking care of the invisible (stress, transport, handling) makes a real difference. And that the future of gastronomy increasingly involves looking at the product for what it is: a gift, not a resource. When you see an Ibizan lobster in a restaurant (alive, shiny and perfect), you probably do not imagine everything behind it. If it comes from Consuelo and Pardalet, you can be sure that there is sea, respect and expertise.
