-1-

Cuinat (vegetable stew traditionally eaten at Easter)

-2-

“Bullit de peix” –Fish casserole and rice with cuttlefish

(Mínimo 2 personas)

-3-

“Guisat de peix” –Ibizan fish stew

(Mínimo 2 personas)

-4-

“Sopas Mallorquinas”

-5-

Legume and vegetable soup

-6-

Broad beans Ibizan style

-7-

Stewed spiny lobster from Ibiza 1 Kg.

-8-

Marinated long fin tunny or red tuna with Cava vinaigrette

-9-

“Borrida de ratjada” –Ibizan skate stew with almonds

-10-

Salt cod “Ca n’Alfredo”

-11-

Stuffed squids with Sobrasada (spicy pork sausage)

-12-

Squids in ink sauce

-13-

Baked fish (John Dory, red sea scorpion, sea-bream, dentex or grouper)

-14-

“Raones” razorfish with “tumbet” (baked layers of vegetables) (“loritos” only in season)

-15-

Fried eggs with “tumbet” (baked layers of vegetables) and Sobrasada (spicy pork sausage)

-16-

Farmer´s omelette with potatoes and vegetables

-11-

“Sofrit pages” (lamb, Chicken, Sobrasada –spicy pork sausage, Butifarra-black pudding and bacon)

-12-

Rabbit with snails and mushrooms