We opened the restaurant
Christmas 1994. My parents and I enabled
the house of my grandparents over one hundred years
old with the idea of preserving the tradition of Ibizan
We want to offer
the dishes of each season with products from our land
so that people can discover the richness and variety
of our cuisine, and that our customers can taste the
best dishes in a quiet and familiar atmosphere.
In the winter season,
for example, you can taste a good rice slaughter.
For All Saints "the frit of porcella amb pebrassos",
the pomegranates with wine.
For Carnival the "sofrit pagès" with
pig's trotters like my grandmother used to do, the "fried"
squid with sobrasada.
For March, the "faves a sacs", the "faves
ofegades" and at Easter; As tradition dictates,
roasted suckling lamb and a good flaó.
Before Easter, the traditional "cuinat", a
dish made with vegetables for Thursday and Good Friday.
For the summer we have the salad of "costres"
and dried fish from Formentera, the aubergines stuffed
with meat, the fried octopus, a good fresh fish, the
rice with fish, the "calamari a la bruta"
or stuffed and the " confits pagesos "(figues
xequeres amb ametlles).