The Academy of Gastronomy of Ibiza and Formentera has made public this Friday the 2025 award winners of the island of Ibiza, chosen unanimously by the academics of Ibiza and Formentera. The awards recognize careers, establishments, products and proposals that reflect the richness, diversity and quality of Ibizan gastronomy.
Among the awards is the posthumous tribute to Juan Riera “Aliso”, owner of Can Rich, for a lifetime dedicated to local produce and gastronomy, as well as a wide list of awards ranging from traditional cuisine to new openings, historical producers and referents of the insular recipe book.
Recognition for a lifetime of dedication to local produce
The main recognition of this edition is the award for a lifetime dedicated to local produce and gastronomy, given posthumously to Juan Riera “Aliso”, owner of Can Rich, who recently passed away.
The Academy emphasizes that Juan Riera will always be part of the wine and olive oil history of the island, for his contribution to the development and valorization of these fundamental products of the territory.
The dish of the Ibicencan cuisine: fried squid
The Award for the dish of Ibizan cuisine has fallen this year in the fried squid. With this distinction, the Academy wants to value, for the third consecutive year, both the local product and the traditional Ibizan recipes.
It is a dish that combines one of the star products of the Mediterranean Sea, squid, with potatoes produced in the islands, prepared with extra virgin olive oil from Ibiza and green peppers harvested in the gardens. A recipe that is part of the daily history of the inhabitants of Ibiza over the centuries.
Tradition and product award
In the category of tradition and product, the award went to the restaurant Camí de Balàfia, for decades offering one of the best charcoal grills on the island, maintaining a firm commitment to the product and the cuisine of roots.
Local produce and historical producers
The award for local product has been granted to the Marí Mayans family, in recognition of their production of traditional liqueurs since 1880, a trajectory that is part of the gastronomic and cultural heritage of Ibiza.
Emblematic restaurants on the island
The Academy also wanted to recognize the restaurant Ca n’Anneta, noting that it is part of the living history of the island and has become one of the most emblematic establishments of the Ibizan gastronomic scene.
For its part, the traditional restaurant award was given to Celler de Can Pere, which has been offering traditional Ibizan recipes for sixty years, consolidating itself as one of the great references of traditional cuisine.
Best beach bar and best chef
The award for best beach bar went to Es Xuclar, located in the Portinatx area, for its offer of fresh and quality products.
In the category of Best Chef, the award went to Olivier Pérez, for his work at the Es Mariner restaurant.
Best gastronomic opening of 2025
The Best Opening of 2025 has been recognized in Noho, located on the beach of Ses Salines, which joins the list of winners of this sixth edition.
Ibiza’s gastronomic diversity, reflected in the award winners
The president of the Academy of Gastronomy of Ibiza and Formentera, Pedro Matutes, has highlighted the moment that the island is living in this area: “Ibiza is consolidating as a gastronomic destination in our country. We have great chefs, an offer of recipes from all over the world, an impressive traditional cuisine and a product of great quality,” he said.
Matutes also stressed that gastronomy is an added value to visit the island, recalling that it can be enjoyed during the twelve months of the year, and thanked the work done by producers, restaurateurs and companies in the sector season after season in the constant search for quality.
The awards ceremony announced by the Academy will be held on Friday, May 15, 2026, at the headquarters of the School of Hospitality of the Balearic Islands in Ibiza, in an event that will bring together the protagonists of local gastronomy and the premium sector of the island.
