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Recipes
Peach and red wine sangría
Tuna tartare and osmotised watermelon
Chlorella vegetarian rice
Boneless chicken wings with yakiniku sauce and hot-and-sour apple
Marinated chicken salad with soya mayonnaise
Marinated mackerel with a dressing of hierbas ibicencas
Smoked aubergine with bulgur wheat, celery, and fresh mint yoghurt
Buckwheat with baby vegetables
Tuna Tataki marinated in a sweet, acidic, spicy and salty sequence
‘Black and White’ Quinoa Tabbouleh with crudités
Lobster with fried eggs and Ibiza potatoes
Aubergine tamale
Classic ceviche
Grilled monkfish cheeks (kokotxas) with green garlic confit, sake and black garlic sauce
Crunchy hake in olive soup
Grilled rotja fish with controne beans and endives
Spaghetti with Vesuvius Tomatoes
Chicken and asparagus paella
Carob coca (Ibiza flatbread), escalivada and belly of sirvia
Passionfruit waffles with chocolate and vanilla mousse
Shellfish with Parmesan sauce
Steak annatto
Nachos with guacamole
Melon ceviche with rocoto pepper sorbet
Grilled octopus with a chilli and yellow pepper emulsion
King crab merus with yuzu Hollandaise sauce and pickled baby vegetables
Chili lobster
Ravioli zebra with lobster, prawns, stracciatella and tomatoe confit, suquete de peix
Squid filled with spinach and sobrasada, inked cracker and sea foam
Glazed tuna with almonds and cherries
Tuna tataki, home-made kimchi and pickled tomatoes
Seitan pie with sweet potato purée
4 Ways beetroot with truffle oil powder
Restaurants
Aiyanna
Alma Eat is Life
Can Pizza Ibiza
Cas Gasi Ibiza
Jondal
La'Era Ibiza Restaurant
Pecador Ibiza
Restaurante Sa Nansa
Roto Club Ibiza
TATEL Ibiza
Taller de Tapas by Ibiza Food Studio
Umami Ibiza Sushi & Bento
Amancio Casa de Comidas
LYDIA´S “smoke House”
Es Còdol de Foradat
Janis
A Cevicheria
A Mi Manera Formentera
A Mi Manera Ibiza
Akla
Alabastro
Alma – Henrique Sá Pessoa
Amante Ibiza
Atzaró Beach
Aubergine Ibiza Restaurant
BAHR Bairro Alto Hotel Restaurante
Bacalhoaria Moderna
Bairro do Avillez
Barra Cascabel
Be Lisboa
Belcanto
Big Fish Poke
Blue Marlin Ibiza
Bocasalina
Boi-cavalo
Ca Na Joana
Cacio e Pepe
Cala Bonita
Cala Gracioneta
Can Carlitos
Can Domo
Can Limo
Can Pasqual
Can Pepito
Can Terra Ibiza
Can Xarc
Can the Can
Cana Pepeta
Cana Sofía
Carmen Restaurant by Blanco
Casa Maca
CasaPiedra Ibiza
Casadela Cantina y Pescado
Casanita Cantina y Pescado
Casbah Formentera
Cave 23
Cervejaria Liberdade
Chambao
ChezzGerdi Formentera
Chirashi Sushi
Chiringuito Blue
Cisco – Cozinha Tradicional
Cone Club
Coricancha
Coyo Taco
Dois Petiscos
Eat is Life
El Gioviale
Eneko Lisboa
Epur
Erva
Es Caló
Es Cupinà
Es Gerret
Es Mal Pas
Es Marès
Es Mercat Ibiza
Es Ventall
Espada
Etxeko Ibiza
Feitoria Restaurante & Wine Bar
Finca La Plaza
Food Circle
Fortaleza do Guincho
Gave Mx
Ground Burger
Guilty by Olivier
Hard Rock Café Ibiza
Heart Ibiza
Hikidashi Taberna Japonesa
Hostal La Torre
IMAGINE by Five Flowers
Infame
It Ibiza
Izakaya Asian Kitchen & Bar
JNcQUOI Asia
JNcQUOI Avenida
Jangada
Japonería Bufambo
KOB by Olivier
Kais
Kyupiddo
LAB by Sergi Arola
La Cava
La Gaia by Óscar Molina
La PezQuería
La Veranda en Agroturismo Atzaró
Ladurée
Loco
Lío. Club Restaurant Cabaret
Maison Le Vrai
Marc’s Restaurante
Maxime Restaurante Bar
Maymanta
Meat Me – Assador Moderno
Midori
Miguel Laffan at Atlântico
Minami Japanese Restaurant
Molo 47
Montauk Steakhouse Ibiza
Nagai Restaurant
Narcissus Fernandesii
Nobu
O Asiático
O Ato
O Boteco
O Prego da Peixaria
O Talho
Oh! Vargas
Olivier Avenida
Peixaria da Esquina
People
Pigro
Pizzeria ZeroZero
Prado
Quimera Restaurant
Re.Art
Restaurant Sol
Restaurant Vogamarí Formentera
Restaurante El Hotel Pacha
Restaurante Hotel Destino Pacha Resort
Restaurante Pacha
Restaurante Pesca – Diogo Noronha
Restaurante Quinta do Gradil
Restaurante Valle Flôr
Restaurante de Gecko Hotel & Beach Club
Ribalta
Rossio Gastrobar
SEEN Lisboa
Sa Brisa Madrid-Ibiza
Sa Caleta
Sa Punta, Pachwork / Ginger
Sala de Corte
Saraiva’s
Sea Me – Peixaria Moderna
Sir Rocco Beach Restaurant by Ushuaďa
Sol Post
Soul Garden
Soão - Taberna Asiática
Suba
SÁLA de Joăo Sá
Sítio Valverde
Taberna Albricoque
Taberna da Praça
Taberna Ó Balcăo
Tapisco – Henrique Sá Pessoa
Tarara
Tasca da Esquina
The Beach at Hard Rock Hotel Ibiza
The Beach by Ushuaïa Ibiza
The Curry Club Ibiza
The Oyster & Caviar Bar
The View
Tropicana Beach
Tágide
Villa Mercedes
Yakuza by Olivier
Za’atar
Ânfora
Post
Magazine
Paulo Amado, the father of Portuguese chefs
Chef Agnaldo Ferreira, drawer of Japanese flavours
Chef Pedro Almeida, 3rd generation of Midori
Chef Justa Nobre, an intuitive cuisine with a matrix
AgroAguiar: Undeniable quality from the field to the industry
Chef Carlos Fernandes, desserts on the stage of creativity
Chef Luís Gaspar. Focus and technique as basis for gastronomy
Chef Alexandre Silva. Fire that burns and can be see
Chef Kiko Martins. Servir Portugal com os sabores do Mundo
Estrella Damm Henrique Sá Pessoa: Another star shining upon Henrique Sá Pessoa
Seame Group: Hospitality spirit
Chef José Avillez, a journey through Portugal looking for discoveries
Ecofeixes, the first organic cooperative of Ibiza
José Miguel Bonet, the chef in charge of Es Ventall
Juan Pedro Domínguez, The Winner of the XI Cocktail Competition of Ibiza and Formentera
Can Dani, first Michelin starred menu in Formentera
Óscar Molina, a trip through peruvian cuisine
Albert Adrià: “I don’t sell food, I sell happiness”
Tatel lands in Ibiza
Interview with Ferran Adriŕ in Ibiza
Zela, the butterfly that chose Ibiza
Interview with Paco Roncero, 2 Michelin Stars
Interview with Esther and Pere, Owners of Sa Brisa Restaurant
José Luis Benítez and Cristian Brown, Manager and President of the Ibiza Leisure Association
Gennaro Esposito executive chef of ‘It Ibiza’
Gastronomika 2016. Visit to Donostia
My Organic Spirits, organic cocktail bar opens in Ibiza
‘We Are FaceFood Ibiza 2018’, the first International Gastronomic Festival in Ibiza
Sa Punta Ibiza. Ode to Ibizan pleasures
Angel Leon, the ‘Chef of the Sea’
Frutos Secos Ibiza: 40 years in business
Interview with Juan Pardalet. Pescados Consuelo y Pardalet
Interview with Javier Marín y Toni Gila. Bedrinks
Hierbas Familia Marí Mayans, five generations of tradition
Albert Adrià: From El Bulli to Heart Ibiza
Tassio de la Vega (Bodegas Oissat): “Architecture and wine are nothing without an underlying concept”
Bemed. A passion for the Mediterranean
Four hands dinner by José Avillez and Óscar Molina
Ibiza Cares Fundation. Let’s take care of Ibiza
Richie Hawtin. Sake and Electronic Music
Daniel Serra, owner of Can Dani Restaurant in Formentera
Gian Paolo Turci, one of the most successful entrepreneurs in Formentera
We spoke with Manuela Cavallotti, owner of Japoneria Bufambo
Juanma Costa, president of the Royal Academy of Gastronomy of Ibiza and Formentera
Martina Cacheiro Alonso, executive chef at the Hotel Casbah
Roser Torras, founder of Grup Gsr and of the online magazine 7 Caníbales
Seven Pines Resort Ibiza. Ibizan luxury taken to a new dimension
A walk among the Ibizan flowers
Interview with Sergi Arola, executive chef of Vi Cool Ibiza
Linda Di Somma, private chef. A chef who feeds both body and mind
Blue Marlin Ibiza. The ‘white island’ is seduce by fine dining
El Clodenis has returned with a different restaurant concept
Ibán Yarza, the bread guru
Paco Roncero is back to Ibiza for the start of the new season
Pau Barba, chef of Can Domo
Rubén Valbuena, cheese and cooking: a love affair
Gastronomika 2018 full swing
Chef Kiko Martins: “The most important thing at the table is human contact”
Casa Santos Lima, the ‘embassy’ of Portuguese wine
Carnes Jacinto, or the pride of being portuguese
Culinary getaway: Corinthia Hotel Lisbon
Alberto Pires, the man who dreamed about creating the Lisbon Bar Show
António Alexandre, the age of sustainable cuisine
‘Pesca’ by Diogo Noronha, a homage to the true flavours of the sea
Miguel Laffan and the cod, a love story
João Rodrigues, Journey to the centre of the Portuguese product
Interview with Martín Berasategui before the opening of Fifty Seconds
José Avillez: “Portugal’s biggest challenge in the field of gastronomy is to convey the integrity of our cuisine”
Chef Mimi : “The presence of women in the kitchen gives the team a perfect balance”
Miguel Rocha Vieira, back to his gastronomic roots
Olivier Da Costa From cook to serial entrepreneur
Paulo Salvador: “Portugal is an extraordinary example of gastronomic diversity”
Rui Sanches, a food visionary
Sergi Arola, a Lisboan through and through
The chef Dani García is to close his 3 Michelin starred restaurant
The Michelin Guide: Everything you wanted to know about the gastronomic guide
We Are FaceFood Ibiza 2019. Ibiza’s international gastronomic event has been held for the second time
João Rodrigues presents his ‘Materia’ project on ‘We are FaceFood Ibiza 2019’
Borja Beneyto creator of the successful blog ‘Cuaderno Matoses’
Óliver Peña, executive chef at restaurant Enigma
Interview with Xevi Ramon and Marc Martí of Triticum
Aquanaria: Haute cuisine’s favourite sea bass
Albert Adrià, 5 year anniversary Heart Ibiza
Martín Berasategui, the ‘eternal’ apprentice
Víctor Sánchez – Bidfood Guzmán
Ana Jiménez, Quimera Restaurant
Interview with Toni Gila – Bedrinks
Bocachula. A return to pleasure around the table
The last heroes of the hives
Oyster Ibiza. Oysters knocking on your door
Seahorse Ibiza – The taste of sea
Interview with Manu Yebras – Josper
Martí Juan Mayans – AgroMartí
Carnes Diego, reinventing the concept of the ‘butcher’s shop’
A MI MANERA. The garden of delights
Interview with David Piccioni - Amante Ibiza
Interview with Charo Val – La Alacena del Gourmet
Finca La Plaza, devoted to the product
Es Mercat: “Sometimes we are a restaurant, at others a rogue tavern”
Antonio D’Angelo: “The gastronomic scene in Formentera is growing at a surprising speed”
Carles Abellán: “Tapas are in my DNA”
Gee van D. Cuisine with heart
Hermanos Meneghello, three decades of continuous improvement
Las Dalias, the evolution of Ibiza’s last hippie stronghold
Miguel Tur: “I have never been afraid of anything”
Paco Alcahud, the ‘sweet’ man from the Ibiza Gran Hotel
Sa Paella Club, the secret of the true Valencian paella
Vicente Andrío, premium cocktails on the beach
Fonda Platé: Formentera’s Heritage
Hideki Matsuhisa: “My philosophy is to work, not chase stars”
Nandu Jubany. A breath of fresh air
Hendrix Vega and Joan Costa, the new generation of Formentera cuisine
Reviving the gastronomic traditions of Ibiza: striped watermelon and Xeixa wheat
Rosa Hamersma – Vino & Co
Xavi Alba: “There’s much more to being a waiter than being able to carry a tray. It is to be a good person”
A tour of Ibiza’s best vermouth bars
Hans Neuner: The Austrian who reinvented Portuguese cooking
The best places for breakfast in Ibiza
In search of the best beach clubs in Ibiza
The best paella restaurants in Ibiza
Ferrán Cañadas Estrada, head chef at Cana Sofía
The sweet revolution reaches Ibiza
Roberto E. Galarza: new executive chef at the Hotel Aguas de Ibiza
La Finesse Truffles – “Truffles are trending”
Michelin Stars Spain and Portugal
Eneko Atxa, a feted chef sets out to conquer Lisbon
Balfegó
Chef Bertílio Gomes. Algarve traditions at the capital
Can Truy, the restaurant where you “feel at home”
Nandu Jubany, the chef who fell in love with the Pitiusa Islands
Rafa Zafra, the dream of a summer beach bar
Christian and Alan ‘Mambo Brothers’, ambassador of the authentic Ibiza
Matheus Porticchio, the Italian chef who brings the flavours of the world to your home kitchen
Hermanos Meneghello. The ideal family team
We talk to Joost Kruissen, manager of the Gecko Hotel & Beach Club, Formentera
Claudio Passiatore, General Manager of ChezzGerdi “I have the heart of a chef”
Carnes Joaquín’s great little family
Can Pizza: when pizza is haute cuisine
Ca Na Joana. The home of good taste
Javier Marín & Toni Gila – BeDrinks, 5 years working with Pityusic Island hotel owners
Bamberry Foods, the sea in the blood
The finest tuna in the world bears the Balfegó name
Pure The Winery: Surrender to the pleasure of the first zero-sugar wine
Juan Boned, the last knife maker in Ibiza
Sant Antoni de Portmany, the foodie capital
Vino&Co, deliveries to the doorstep of your villa
The “other star” of Henrique Sá Pessoa
Chef João Rodrigues. For a democratic cuisine
Winemaker Luís Duarte. A vineyard adapted to the best of the region
Chef Mimi: A woman always enters a kitchen to win
Pestana Palace Lisboa and Pestana Cidadela Cascais, history at the table
Marine Plankton: the true essence of the sea in one mouthful
Xpepper. There’s fashion in the kitchen
Vino&Co at home
TV
Gee van D. recipe: 4 Ways beetroot with truffle oil powder
Interview with the chef Gee van D.
Interview with Albert Adrià
Henrique Sá Pessoa recipe: Sargo fish miso foie
Henrique Sá Pessoa, Alma Restaurant (Lisbon). 2 Michelin stars
Interview with Rafa Zafra, 1 Michelin star and 2 Repsol suns
Rafa Zafra recipe: Cauliflower and caviar
We Are FaceFood Ibiza 2018
Interview with Pau Barba. Chef of Agroturismo Can Domo
Interview with Óscar Molina. Executive chef at the La Gaia restaurant in Ibiza Gran Hotel
It Ibiza is not only a restaurant, but our daily effort to celebrate beauty taste and simplicity
Interview with the Chef José Avillez, owner of Belcanto Restaurant in Lisboa
Four hands dinner by José Avillez and Óscar Molina
We spoke with Luis Lassa, Head Chef of Pacha Restaurant
Interview with Josetxo Arrieta and Jordi Grau. Lío, Club Restaurant Cabaret
Interview with Samuel Gutiérrez Galdón, Executive Chef in the restaurant of the Hotel Destino Pacha Resort
Interview with Íñigo Rodríguez, Head Chef of El Hotel Pacha Restaurant
Mario Sandoval: “I carry the urge to experiment in my genes”
Product
Honey from Ibiza: the sweetest taste on the island
Ibizan lobster. From the fishing boat to the table
Gerret (gerret fish) is a highly prized variety on Ibiza
Peix sec. Formentera’s best-kept secret
Lamb native Ibiza is in a situation of near extinction
Ibiza’s red potato. Reviving the traditional flavours of the field