-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