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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
Brilhante
CBbC Marina Sta Eulalia
CURA
Café de São Bento
Cala Bassa Beach Club
Davvero
Degust'AR Lisboa
Ebusus CBbC Restaurant
El Corsario Restaurant & Terrace
Encanto
Fifty Seconds by Martín Berasategui
Go Juu
Honest Greens
In.Vulgar
Kabuki Lisboa
Las Dos Manos
Lobo Mau
Mama Shelter Lisboa
Maré
Mãe Cozinha Com Amor
Nunes Real Marisqueira
O Jardim - Sr. Lisboa
Pica-Pau
Praia no Parque
Restaurante 528
Restaurante Albatroz
Restaurante Alma Beach Ibiza
Restaurante Alma Eat is Life
Restaurante Amante Ibiza
Restaurante Amassa
Restaurante Beachouse Ibiza
Restaurante Blue Marlin Ibiza
Restaurante Cala Gracioneta
Restaurante Can Rikü
Restaurante Can Tina Ibiza
Restaurante Casa Jondal
Restaurante Casa Maca
Restaurante Casa Pacha Formentera
Restaurante Casa Sudaca
Restaurante CasaPiedra Ibiza
Restaurante Casbah Formentera
Restaurante Chambao Ibiza
Restaurante Chezz Gerdi Formentera
Restaurante D-Lounge en Destino Pacha Ibiza
Restaurante Eat is Life
Restaurante El Barco
Restaurante El Hotel Pacha
Restaurante Es Còdol Foradat
Restaurante Es Ventall
Restaurante Fandango Formentera
Restaurante Finca La Plaza
Restaurante Gecko Hotel & Beach Club
Restaurante IMAGINE by Five Flowers
Restaurante Jara by The Standard Ibiza
Restaurante La Gaia by Óscar Molina
Restaurante La Llama
Restaurante La Mariterránea
Restaurante Libertà
Restaurante Lío Ibiza
Restaurante Marlene
Restaurante Molo 47
Restaurante Nudo
Restaurante Pacha
Restaurante Reart
Restaurante Ritmo Formentera
Restaurante Salvia
Restaurante Sol Cala Saona
Restaurante Sol Post
Restaurante Terroir
Restaurantes Sa Punta, Pachwork / Ginger
Rocco
Sea Me Next Door
XXL by Olivier
Zuma Ibiza
Zunzum Gastrobar
o Nobre
Restaurante Aigua
Restaurante Aiguaisal
Restaurante Aire
Restaurante Asar Formentera
Restaurante Ca Na Joana
Restaurante Can Carlitos
Restaurante Can Pasqual
Restaurante Can Pepito
Restaurante Casa Natalia
Restaurante Es Jardí des Marès
Restaurante Insula Beach
Restaurante A Mi Manera Formentera
Restaurante Aigua Aire
Restaurante Janis Formentera
Carmen Restaurant by Blanco
Cervejaria Liberdade
Chiringuito Blue
Cova Santa
Feitoria Restaurante
Marc’s Restaurante
Minami Japanese Restaurant
Nagai Restaurant
OKU Restaurant
Pizzeria ZeroZero
Quimera Restaurant
Restaurante A Cevicheria
Restaurante A Mi Manera Ibiza
Restaurante Aiyanna
Restaurante Akla
Restaurante Alma – Henrique Sá Pessoa
Restaurante Atzaró Beach
Restaurante Aubergine by Atzaró
Restaurante Bairro do Avillez
Restaurante Barra Cascabel
Restaurante Belcanto
Restaurante Bocasalina
Restaurante Can Domo Agroturismo
Restaurante Can Limo
Restaurante Can Pizza Ibiza
Restaurante Can Xarc
Restaurante Can the Can
Restaurante Cisco – Cozinha Tradicional
Restaurante Coyo Taco
Restaurante Dois Petiscos
Restaurante El Carnicero
Restaurante El Gioviale
Restaurante Eneko Lisboa
Restaurante Epur
Restaurante Erva
Restaurante Es Caló
Restaurante Es Gerret
Restaurante Es Mercat Ibiza
Restaurante Etxeko Ibiza by Martín Berasategui
Restaurante Food Circle
Restaurante Ground Burger
Restaurante Guilty by Olivier
Restaurante Hard Rock Café Ibiza
Restaurante Hostal La Torre
Restaurante It Ibiza
Restaurante JNcQUOI Asia
Restaurante JNcQUOI Avenida
Restaurante Knowledge of Beef by Olivier
Restaurante LAB by Sergi Arola
Restaurante La Cabaña
Restaurante La Cantina Canalla
Restaurante La Cava
Restaurante La Veranda en Agroturismo Atzaró
Restaurante Las Dos Lunas
Restaurante Loco
Restaurante Maymanta
Restaurante Midori
Restaurante Montauk Steakhouse Ibiza
Restaurante Nobu Hotel Ibiza Bay
Restaurante O Boteco
Restaurante O Talho
Restaurante Oh! Vargas
Restaurante Olivier Avenida
Restaurante Pomona Ibiza
Restaurante Prado
Restaurante Roto Club Ibiza
Restaurante SEEN by Olivier
Restaurante Sa Caleta
Restaurante Sa Cova
Restaurante Sala de Corte
Restaurante Sea Me – Peixaria Moderna
Restaurante Soul Garden
Restaurante SÁLA de João Sá
Restaurante Sítio Valverde
Restaurante TATEL Ibiza
Restaurante Taller Sa Penya by Ibiza Food Studio
Restaurante The Beach at Hard Rock Hotel Ibiza
Restaurante The Beach by Ushuaïa Ibiza
Restaurante The Curry Club Ibiza
Restaurante The Oyster & Caviar Bar
Restaurante The View
Restaurante Tropicana Beach
Restaurante Umami Ibiza Sushi & Bento
Restaurante Valle Flôr
Restaurante Vogamarí Formentera
Restaurante Yakuza by Olivier
Sir Rocco Beach Restaurant by Ushuaïa
Soão - Taberna Asiática
Taberna Albricoque
Taberna da Praça
Tapisco – Henrique Sá Pessoa
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 Adrià 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
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
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
Hard Rock Hotel Ibiza, MUSIC AND GASTRONOMY
Nino di Costanzo, the new executive chef of IT Ibiza
Casa Jondal, probably the best chiringuito in the world
El Corsario: a tribute to modern Ibizan cooking with the signature of chef José Miguel Bonet
The Hermanos Meneghello shop: a paradise for Ibiza’s foodies
Ca Na Joana Close to perfection
Mark Vaessen. New executive chef of OKU Ibiza
Nandu Jubany, more rooted than ever
Ibiza Gran Hotel. A luxury foodie experience
Consuelo y Pardalet, the king and queen of Ibizan lobster
Joan Costa. Sustainable cooking and a commitment to local produce
Andrés Fernández. The 7 food concepts of 7Pines Resort Ibiza
Balfegó, the bluefin tuna of haute cuisine
BEdrinks, the best choice
Miguel Tur: Local produce in San Antonio municipality, the island’s main producer
Dani García launches BIBO Ibiza
The new Chezz Gerdi bodega: another step towards excellence
Mari Paz Tamayo. Total passion
Iván Chacón: Carnes Diego and I have merged into one
Paco Budia, head chef at Etxeko Ibiza
Lydia’s Smokehouse an ode to Southern tradition, smoked meat and American culture
Matheus Porticchio. Fresh from the market to your plate
Txogitxu. Basque food in its own words
Vino & Co. Small wineries, big wines
Tradition meets innovation in one of Formentera’s oldest restaurants: Can Pasqual.
Fonda Platé, the soul of Formentera
Meneghello Formentera. The best distribution service for the hospitality sector in Formentera
The culinary journey of Ibiza’s most iconic cherries
Traditional fishing. A job that confronts the forces of wind and tide
Sara Valls. Going back to our origins
Simone Masuzzo, tribute to his mentor: Pippo Caprice
Carles Abellán, towards catharsis in Formentera
Michelin Stars Spain and Portugal 2023
‘We Are FaceFood Ibiza 2018’, the first International Gastronomic Festival in Ibiza
Albert Adrià reopens Enigma
David Piernagorda, chef at Jockey Club Ibiza
The gastronomy of the island of Ibiza - on everyone’s lips
Índigo Balfegó, the space that inspires brilliant minds
BEdrinks, unstoppable
BLESS HOTEL IBIZA: Paradise for foodies and bon vivants
Blue Marlin Ibiza: An unforgettable culinary experience
Can Pizza, Respect the pizza
Carnes Diego, the finest meat in Ibiza and Formentera
Liquid green olives, the seasoning by Caviaroli that’s revolutionising the kitchen
Don Papa: entirely made in Sugarland
Vermouth Dos Déus, the Elixir of Eternal Life
El Carnicero Ibiza, The best grilled meat in Ibiza in a Mediterranean oasis
Martín Berasategui prepares the season with renewed energy at Etxeko Ibiza after receiving a Sun award from the Repsol Guide
Finca la Plaza, cocktails and signature dishes in a rural oasis
FOODIT CATERING, exclusivity and sophistication for your celebrations
Meneghello Fish: supporting Ibizan produce
Sonia Molina. The alchemist of flavours
IT Ibiza, Hospitality is its motto
FOODIT 5Gama and JANBY. Technology at the service of haute cuisine
Casa Jondal: where the ingredients take centre stage
Mezcal Amarás, a slice of Mexico in Ibiza
Mark Vaessen, chief executive of OKU Ibiza
Óscar Molina. A star is born
Pacha’s cherries are irresistible
Sant Antoni de Portmany. Where the sun shines all year round
Vino&Co, “The Mission”
Juanan Martínez. Operations Manager MAF Ibiza
Omar Malpartida. Cuisine with roots
George Augsburger, love for Formentera
Ana Jiménez, chef Quimera restaurant. Where sustainability comes in a thousand and one different flavours
Casa Pacha. La Dolce Vita
Aldilàdelvino, a dream come true for all lovers of champagne
ChezzGerdi, the Icon of Formentera
Fonda Platé, back to the island’s roots
Gecko Hotel & Beach Club, a hedonistic oasis on Mijgorn beach
Matheus Porticchio, fresh from the market to your plate
Nandu Jubany, unstoppable
Álvaro Reinoso, calling the tune at Ritmo Formentera
Sol Post. Produce, produce, produce
Tasca by José Avillez earns first star in Dubai’s debut Michelin guide
Encanto by José Avillez accoladed with a Michelin Star the same year it opened
The ACPP: supporting Portuguese cuisine since 1977
Portugal, guest country at Chef Balfegó 2023
Café de São Bento, may it continue for forty years more
Carlos Afonso: Damm’s gastronomic star in Lisbon
Filipe Carvalho, Fifty Seconds - Martin Berasategui: We’re not just a team, we’re a family!
Hélio Gonçalves, the guardian of Portuguese food
Alma, the heart of Henrique Sá Pessoa
Honest Greens. Welcome to the real food revolution
Jncquoi World, worshipping hedonism
João Rodrigues: a future full of dreams
The charm of José Avillez
Kiko Martins, unstoppable creativity
The Millstone Sourdough. David Jesús and Sandra Freitas, update or die
Las Cholas: a taste of the Andes in Portugal
Luís Gaspar, trio of success
Marlene Vieira y João Sá, balance in and outside the kitchen
Miguel Teixeira, Executive chef Erva & Soul Garden, hotel Corinthia, 20 years of tradition and fusion
Noélia Jerónimo, the Chef of all portuguese chefs
Olivier Da Costa, without borders
Paulo Amado, the father of Portuguese chefs
Pedro Pena Bastos, “Young and very well-prepared”
Pestana Palace Lisboa and Pestana Cidadela Cascais
Red Frog Speakeasy: an icon of Lisbon’s nightlife
Rui and Margarida Sanches, the eternal search for excellence
Seame Group, the sea in its DNA
We Are FaceFood, Ibiza’s international gastronomic event, holds its fifth edition
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”
Dani García: “We had to come to Ibiza much more earlier”
Nino di Constanzo: “the Spanish are so hospitable and accommodating, they treat their customers almost like family”
Rafa Zafra and Ricardo Acquista in their purest form
John Malek and César Galan, owners of Lydia’s Smoke House Ibiza
4 Hands dinner by Roberto Ruiz and Raúl Gutiérrez at the Hotel Bless Ibiza
Oscar Molina and Jonatan Yelamos, present a unique experience in La Gaia
ETXEKO by Martin Berasategui
Raffaele Misceo tells us what means the concept of The Fishery
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