The islands of Ibiza and Formentera are called the "pinosas" because of their vast and luxuriant pine forests. These islands are very different from Majorca and Minorca, as tourists began to flock to them lured by the picturesque lifestyle that they offered and the excellent cuisine, based on seafood.
Fish and seafood are the most traditional foods in Ibiza. A very typical fish entree is ray with almonds, called burrida de ratjada and made with the most abundant nuts in the regions. Another popular recipe is the bullit, a rice with fish that is eaten backwards: first the boiled fish and then the rice. Try the anglerfish casserole, the bonito casserole with fennel and capers and the bull d'anfos, made with grouper's entrails and vegetables. As for the seafood, try the lobster from Ibiza, by itself or with squid. The guisat de marisc is another one of the delicious seafood dishes that we can have in the island of Ibiza. The salsa mosona is a very typical sauce in the islands, made by grinding almond, hazelnut and pine nut with hen liver and cinnamon. It is served with meat or fish stews, but it is really good with bread as an appetiser or as hors d'oeuvres.
Meat from Ibiza
As in the rest of the Balearic Islands, in Ibiza you will find the delicious coques, which are square pasties filled with meat, fish or chopped vegetables. Also popular is Catalan sausage from Ibiza and all the other sausages made with pork.
Formentera and Ibiza share a common culinary tradition. Fish is excellent and it is part of many island recipes, either guisat (in a stew with potatoes) or as the main ingredient in rice dishes. It is also excellent grilled. The cheese produced in Formentera is also of great quality, specially delicious with grapes and bread, especially if it is home-made bread. Flaó is the most typical dessert in this island.
With regards wine, the Balearic Islands currently have two Denominations of Origin: Binissalem and Pla i Llevant de Mallorca. Wine has been cultivated on the islands for thousands of years and the red wines tend to be more popular that the whites and rosés. The geographical denomination Vins de la Terra d'Eivissa protects the production of the popular wines made on the Island of Eivissa (Ibiza).
Ensaimadas and other delights
A meal is never complete if it is not finished off with one of the splendid local desserts. There are many to choose from: baked cottage cheese is the main milk pudding and another favourite is the "coca de albaricoques" (apricot cakes). But we mustn't forget the very traditional "ensaimadas" (spiral shaped pastries which are officially named Ensa´madas de Mallorca) which are famous world-wide, or the small sponge cakes called "quartos", "rubiol", "crespell", "flaó" and "gató de almendra".
Liqueurs and ratafias
Traditional liqueurs are normally served with these delicious desserts or sometimes even as a drink before the meal, especially the Majorcan Palo liqueur (made from the carob fruit and with the geographic denomination Palo de Mallorca), the Herbes Mallorquines (made with herbs), Menorcan gin (Geographical denomination Gin de Menorca), the Herbes Eivissenques (also made with herbs and with the geographical denomination Herbes Eivissenques) and Frígola (mainly thyme).