Ibiza's culinary heritage is a mirror of its culture and its history .The traditional cuisine of Ibiza, of course of Mediterranean tradition, is extraordinary rich and varied with more than 200 different recipes considered typical “Ibicencan”.

Ibiza has exceptional fish recipes as : Burrida de Ratjada, ray with almonds, Langosta Ibicenca, or Guisat de Marisc, a delicious "hotpot" of fish and seafood.

Some of the island’s most typical dishes are the arroz de matanzas – this is a soupy rice made with the produce from the well known matanza or pig killing-, sofrit pagés – this is a dish for feast days, made with meats, sobrasada and butifarra, local sausages and potatoes, products which are all typical of the region.

For simple fare the pa amb oli can be eaten at any time, toasted bread with fresh tomato, oil and salt, which is usually accompanied by a huge variety of cured meats and cheeses. The Coques, small quadratic tartlets with fish, meat or vegetables are also some of the typical specialities you will find on the island.

There are all kinds of desserts to choose from. Flaó is one of the choicest sweets, a tart of fresh cream cheese with herbs and mint, as well as orelletes, greixonera and buñuelos or fried buns.

Ibiza has a great tradition of liqueurs; Specially well-kown is the herb-flavored liqueur- Hierbas ibicencas - certainly not a bad way to finish an opulent meal.; Visitors also really should try the Frígola, and Palo, made with Ibizan herbs. Traditionally, these herbes are regarded as digestive and are drunk after eating. They can be drunk cold, with ice, or natural.