The popular fairs celebrating local products of the sea and land have become a booming phenomenon in the villages around the island over recent years.
The objective is to promote Ibiza’s local gastronomy, and the proposals are extremely varied and flavoursome. Ranging from the ‘gerret’ fair (picarel, a small fish highly prized by Ibizans) in Santa Eulària to the squid fair in Sant Joan, without forgetting the lobster and prawn fair of Sant Antoni, the Ses Salines salt fair (Sant Josep) or the arroz de matanzas ‘world’ championship, based on one of the star dishes of the culinary winter.
With institutional support, these manifestations of the island’s traditional cuisine, which are held mainly in spring and autumn, go beyond a mere tasting session or competition between restaurants, including conferences by renowned chefs, show cooking, exhibitions, theatre, street concerts, didactic excursions, visits to local producers and a wide range of parallel activities in each fair as well.
In addition, the Council of Eivissa and Pimeef (SME organisation of Ibiza and Formentera) organise the spring and autumn gastronomy symposia every year, #IbizaSabor, two important events for lovers of local cuisine. Around 50 restaurants take part, offering set menus and tapas at reasonable prices. Over the days of the symposia one can try emblematic dishes like ‘sofrit pagès’, ‘bullit de peix’, ‘borrida de ratjada’ or the indigenous sweetmeats and desserts.
Bear in mind that the ‘Peix Nostrum’ brand identifies the species typical of the waters of Ibiza and Formentera, the highlights of which are the red prawn, ‘rotja’, grouper, amberjack or the highly-prized and exquisite ‘raor’, or pearly razorfish, which can be fished from September on.