Three dishes with savoury Mediterranean flair and long pedigree
An island's stars from the sea
As is natural and proper for an island, fish and shellfish play an outsize role in Ibizan cuisine, which has a long pedigree and these days is better than ever in the hands of top-notch local chefs. Stars of the plate include tonyina a l'eivissenca, a distinctive tuna stew with raisins, pine nuts, and spices; borrida de ratjada, ray stuffed with vegetables in a rich almond sauce; and perhaps the top island dish of all, bullit de peix, a rockfish stew with potatoes and often ali-oli (garlic mayonnaise). When it comes to seafood, on Ibiza whatever you cast your line for will reel in something delicious.
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