Ibiza’ s presence at the prestigious gastronomic congress San Sebastian Gastronomika has been an opportunity for the island to show its growing influence in the culinary world. With the participation of Miguel López, chef of the Taste of Salia restaurant, located in the Hotel Can Salia, the island has managed to stand out for its commitment to sustainability and the authenticity of its gastronomy. The event, organized by Eating in Ibiza, under the impulse of the Consell de Ibiza and Ibiza Travel, served as a platform to highlight the local products of the island in one of the most relevant scenarios at international level. During the congress, chef Miguel López offered a showcooking where he prepared a menu that reflected the balance between the flavors of the sea and the land of Ibiza.
A menu with roots and sustainability
The menu, designed by López, included almonds, kid, Ibizan black pork sausages, local cheese, pumpkin, ratjada and peasant chicken, all products selected from local suppliers such as Carn&Coop and Ses Cabretes. More than 50 diners, all of them professionals of the sector, enjoyed this gastronomic proposal that captured the essence of Ibiza. The experience was not only a delight for the palate, but was also accompanied by a special pairing with the Totem rosé wine ‘Las Canteras’ 2021, from the Ibizkus winery, and a shot of Ibizan herbs courtesy of the Mari Mayans Family. These products, recognized under the Protected Geographical Indication, added a distinctive touch to the menu, connecting diners with the island’s tradition and environment. Ibiza’s presence at San Sebastian Gastronomika marks an important step in the island’s strategy to consolidate itself as a benchmark in gastronomy. The uniqueness of its products and the talent of its chefs mean that the island is increasingly recognized not only for its natural beauty, but also for its culinary offerings.
