The Consell de Ibiza has taken the island’s gastronomic wealth to Madrid Fusion, Food of Spain, with the presentation of three tasting menus prepared by prominent chefs. The initiative, called “Ibiza in four hands”, has highlighted the fusion of local flavors with international techniques, attracting the attention of experts and opinion leaders at the island’s stand at IFEMA Madrid.
Michelin-starred signature menus
During three days, renowned chefs have prepared proposals that combine products from the sea and the Ibizan countryside. On Monday, January 27, Walter Sidoravicius, from the restaurant Omakase by Walt, and JosĆ© Ćngel SĆ”nchez, from La Barrita, surprised with a Japanese-Ibizan fusion menu. On Tuesday, January 28, David Grussaute, from Unic, and Pedro Tur, from Sa Nansa, opted for signature dishes with local products. Finally, on Wednesday, January 29, Matthieu Savariaud, from Es Terral, a restaurant distinguished with the ‘Bib Gourmand’ category of the Michelin Guide, highlighted flavors such as ‘porc negre’, Ibizan octopus and cabbage.

Local products and Appellations of Origin
Along with the tastings, the Consell has promoted typical products of the island, such as flaĆ³, sobrasada, Ibizan cheese and FrĆgola ice cream. Products with Protected Geographical Indication have also been highlighted, such as wines, oil and Ibizan herbs, as well as Ibiza honey, with Protected Designation of Origin. With this strategy, Ibiza reinforces its positioning as a gastronomic destination and highlights the excellence of its cuisine to experts in the sector.