Classic Ibiza Recipes to try at Home

Ibiza is an island where every bite tells a story. Far from the bustling markets and quiet countryside, the essence of its culture is simmering in pots, baking in ovens, and steeping in bottles. Rooted in centuries-old traditions, the recipes of Ibiza celebrate the land, the sea, and the hands that have passed them down. 

 

We’re diving into the flavours that define the island—from savoury feasts made for family gatherings to sweet treats that mark special occasions. Discover 5 dishes that give Ibiza its soul, one recipe at a time.

Flaó: The Sweet Taste of Ibiza

 

 

Flaó is a traditional Ibizan dessert, dating all the way back to the medieval era. This delicious cheesecake combines fresh sheep or goat ricotta with hints of aniseed and mint, reflecting the island’s Moorish and Catalan culinary influences. It’s traditionally prepared during Easter but still enjoyed year-round.

 

For an authentic slice of Flaó, visit Can Cosmi in Santa Eulalia or Bar Costa in Santa Gertrudis.

 

Flaó Recipe

 

• 250g ricotta cheese (preferably sheep or goat)
• 3 eggs
• 150g sugar
• Zest of 1 lemon
• A handful of fresh mint leaves, chopped
• 1 tsp aniseed
• 250g flour
• 125g butter
• Pinch of salt

 

1. Preheat the oven to 180°C (350°F).
2. Mix the flour, butter, and a pinch of salt to create a crumbly dough. Add water gradually until a dough forms, then roll it out and press into a tart pan.
3. In a bowl, combine ricotta, eggs, sugar, lemon zest, mint, and aniseed until smooth. Pour this mixture over the crust.
4. Bake for 35-40 minutes, or until the filling is set and the crust is golden.
5. Allow to cool before serving. Enjoy with a glass of local Hierbas Ibicencas!

 

And with that said…

Hierbas Ibicencas: Ibiza’s Liquid Heritage

 

 

Hierbas is a traditional herbal liqueur deeply rooted in Ibiza’s history. Originating from the island’s rural communities, it was initially crafted as a digestive aid using local herbs. Its distinctive flavour comes from a blend of ingredients like fennel, rosemary, thyme, mint, and lemon peel, combined with an anise-flavoured spirit. Recognised as a Protected Geographical Indication (PGI), Hierbas is a proud symbol of Ibiza’s cultural identity, reflecting the island’s natural abundance and artisanal traditions.

 

Most restaurants and bars will serve up Hierbas, however, there are particular spots on the island that make and serve their own family secret recipes. We recommend taking a tour of the distillery at Can Rich in San Antonio, where you can learn about the production process. Otherwise, choose Bar Anita in San Carlos for one of the island’s favourites. Ibiza Outdoors regularly do walking tours where you forage for your own ingredients before making a bottle in a group workshop. 

 

Ready to make your own?

 

Hierbas Recipe

 

• 1 litre of aguardiente (anise-flavoured spirit)
• 3-4 sprigs of fresh rosemary
• 3-4 sprigs of thyme
• 5-6 fresh mint leaves
• 1 small handful of fennel seeds
• Zest of 1 orange
• Zest of 1 lemon
• 1 small cinnamon stick
• 3-4 juniper berries
• 200g sugar

 

1. Combine the herbs, citrus zests, and spices in a large glass jar.
2. Pour the aguardiente over the ingredients, ensuring everything is fully submerged.
3. Seal the jar and let it macerate in a cool, dark place for 1-2 months, shaking occasionally to blend the flavours.
4. After maceration, strain the liquid through a fine sieve or cheesecloth to remove solids.
5. Dissolve the sugar in a small amount of water to create a syrup, then add it to the strained liquid.
6. Bottle the Hierbas and let it rest for at least one week before enjoying. Serve neat, over ice, or as part of a cocktail.

 

Sofrit Pagès: A Hearty Taste of Ibizan Tradition

 

 

Sofrit Pagès is a traditional Ibizan stew, which was originally a celebratory dish prepared for family gatherings. This hearty meal combines chicken, lamb, and pork with local sausages like sobrassada and botifarra, stewed alongside potatoes, garlic, and seasonal vegetables. The dish reflects Ibiza’s agricultural heritage, bringing together the flavours of the land in one pot.

 

For an authentic Sofrit Pagès experience, visit Ca n’Alfredo in Ibiza Town, a historic restaurant known for its dedication to traditional Ibizan cuisine. Another excellent spot is Sa Soca in San Josep, where generations-old recipes are brought to life. For a rustic countryside vibe, make sure to go to Cas Pagès in Santa Eulària.

 

Sofrit Pagès Recipe

 

• 300g chicken (cut into pieces)
• 300g lamb (cut into pieces)
• 300g pork (cut into pieces)
• 100g sobrassada (soft cured sausage)
• 100g botifarra (blood sausage)
• 4 medium potatoes, peeled and diced
• 1 large onion, finely chopped
• 3-4 garlic cloves, minced
• 2-3 ripe tomatoes, grated
• 1 red bell pepper, diced
• Olive oil
• A handful of fresh parsley, chopped
• Salt and pepper
• 1 tsp paprika
• 1-2 cups chicken stock

 

1. Heat olive oil in a large pot and brown the chicken, lamb, and pork pieces. Remove and set aside.
2. In the same pot, sauté the onions, garlic, and red pepper until softened.
3. Add the grated tomatoes, cooking until the mixture thickens into a sofrito.
4. Return the meats to the pot, season with paprika, salt, and pepper, and stir to coat.
5. Add the diced potatoes, sobrassada, and botifarra, then pour in the chicken stock. The liquid should just cover the ingredients.
6. Simmer gently for about 45 minutes, stirring occasionally, until the meat is tender and the potatoes are cooked through.
7. Garnish with fresh parsley before serving. Enjoy this dish with crusty bread and a glass of local wine.

 

Café Caleta: Tradition in a Cup

 

 

Café Caleta is more than just a coffee; it’s a warm, spiced embrace that embodies Ibiza’s seafaring heritage. This aromatic drink was originally concocted by fishermen who brewed it on their boats to keep warm during chilly mornings. It’s become a cherished tradition, often enjoyed during festive occasions or at the end of a beachside meal.

 

The best spots on the the island (in our humble opinion) are of course Sa Caleta, where the drink is said to have originated from, as well as Yemanja – where the drink is mixed and served tableside all year round.

 

Café Caleta Recipe

 

• 500ml freshly brewed strong coffee
• 100ml brandy
• 100ml dark rum
• Peel of 1 orange
• Peel of 1 lemon
• 1 cinnamon stick
• 3-4 cloves
• 3-4 tbsp sugar (to taste)

 

1. In a large saucepan, combine the orange and lemon peels, cinnamon stick, cloves, sugar, brandy, and rum.
   2. Heat gently over low heat to infuse the flavours, stirring until the sugar dissolves
2. Add the freshly brewed coffee to the mixture and simmer gently for a few minutes. Avoid boiling to retain the alcohol.
3. Strain the drink into mugs or heatproof glasses, removing the peels and spices.

Serve hot, ideally with a slice of local dessert like Flaó for a perfect Ibizan pairing.

 

Greixonera: Ibizan Nostalgia in Every Bite

 

 

Greixonera is another traditional dessert, with roots in the island’s resourceful culinary traditions. This baked pudding was born out of the need to repurpose leftover ensaïmadas (spiral-shaped pastries), blending them with eggs, sugar, and milk to create a sweet and satisfying dish. Named after the earthenware pot that it’s baked in, Greixonera is a staple at most family gatherings.

 

Head to Ca na Ribas for one of the best, or Cas Pagés – both in Santa Eulalia.

 

Greixonera Recipe

 

• 6-8 leftover ensaïmadas (you can use bread or croissants as a substitute)
• 1-liter whole milk
• 6 eggs
• 200g sugar
• Zest of 1 lemon
• 1 cinnamon stick
• 1 tsp vanilla extract
• Butter (for greasing the baking dish)

 

1. Preheat the oven to 180°C (350°F) and grease an earthenware or ceramic baking dish with butter.
2. Tear the ensaïmadas into small pieces and spread them evenly in the dish.
3. In a saucepan, heat the milk with the cinnamon stick and lemon zest until just simmering. 4. Remove from heat and let it infuse for a few minutes.
4. In a separate bowl, whisk the eggs, sugar, and vanilla extract. Gradually add the infused milk, discarding the cinnamon stick and zest, while whisking continuously.
5. Pour the mixture over the ensaïmada pieces, ensuring they are well-soaked. Let it sit for 5-10 minutes to absorb the liquid.
6. Bake for 40-45 minutes, or until the top is golden and the pudding is set.
7. Allow to cool before serving, and enjoy this sweet slice of Ibizan heritage with a cup of coffee or a splash of Hierbas Ibicencas.

---