Interview with Heritage Cities Chef: Eivissa
Eivissa, or Ibiza, is set in the middle of the Mediterranean Sea and has a multitude of attractions for visitors. Its magnificent walls, the harbour, the necropolis and its natural assets have merited it the designation as a World Heritage Site by the UNESCO. The combination of all these elements has left its mark on the island's gastronomy.
Juan Riera. Chef and manager of Restaurante Can Alfredo
How would you describe the gastronomy of Eivissa?
Eivissa’s gastronomy was originally one of subsistence. It involved making use of the resources available on the island. The peasants lived off the fruits of the land and the fishermen on what they caught in the sea.
Which dish best reflects the personality of the city?
I would choose two: fish stew, as a very typical fishermen's dish, and the sofrit payés, which is a dish prepared on high days and holidays in the countryside.
And what product or products could be described as being the star ingredient in Eivissa’s cuisine?
I would say that the product par excellence in the island’s cuisine is the razor fish. This is a hybrid between a red mullet and a fine sole, with a very attractive colour.
Among other things, Eivissa is famous for its natural resources, as its biodiversity is unique. Has this influenced its gastronomy?
Yes, of course. For example, the razor fish has been recognised as an important element in the island’s biodiversity. It is now a protected species, as it had been fished practically to extinction, and can now only be fished from 1 September on. That’s why it’s so expensive.
As a navigators' city, the original founders were the Phoenicians. Could you describe some ingredient or dish bequeathed to us by these settlers?
As they were good navigators, there is a dish –known as borrida de rajada (skate stew)– which has some possible associations with them. The only way to sell this fish was to prepare this dish, skate stew, made with some chopped almonds and some kind of roux.
RECIPE: Baked John Dory
heat some oil in a pan and add some raw, thinly-sliced potatoes, then add some tomato cut into slices, onion and pepper (green or red). Place the fish on top and add a little fish stock. Bake in the oven at 180 ºC for 30-40 minutes.
Juan Riera is the chef and manager of the famous Can Alfredo, a restaurant serving genuine and traditional Ibizan cuisine. Located in the centre of Eivissa, the restaurant was bought by Juan’s father in the 40s from a German family, and under his parents’ management became very well-known. Over the years it has become a faithful champion of the local culinary tradition.
Restaurant area in the walled city of Eivissa © World Heritage Cities
Wszelkie prawa zastrzeżone. Turespaña / Segittur © 2013
Strona prowadzona przez: Sociedad Estatal para la Gestión de la Innovación y las Tecnologías Turísticas, S.A. (SEGITTUR)