{"id":149017,"date":"2026-01-09T14:36:39","date_gmt":"2026-01-09T13:36:39","guid":{"rendered":"https:\/\/lavozdeibiza.com\/sin-categorizar\/these-are-the-protagonists-of-ibizan-gastronomy-in-2025-tradition-product-and-memory\/"},"modified":"2026-01-09T14:36:39","modified_gmt":"2026-01-09T13:36:39","slug":"these-are-the-protagonists-of-ibizan-gastronomy-in-2025-tradition-product-and-memory","status":"publish","type":"post","link":"https:\/\/lavozdeibiza.com\/en\/current-news\/these-are-the-protagonists-of-ibizan-gastronomy-in-2025-tradition-product-and-memory\/","title":{"rendered":"These are the protagonists of Ibizan gastronomy in 2025: tradition, product and memory."},"content":{"rendered":"

The Academy of Gastronomy of Ibiza and Formentera<\/strong> has made public this Friday the 2025 award winners of<\/strong> the island of Ibiza, chosen unanimously by the academics of Ibiza and Formentera<\/strong>. The awards recognize careers, establishments, products and proposals that reflect the richness, diversity and quality of Ibizan gastronomy<\/strong>. <\/p>\n

Among the awards is the posthumous tribute to Juan Riera “Aliso”,<\/strong> owner of Can Rich<\/strong>, for a lifetime dedicated to local produce and gastronomy<\/strong>, as well as a wide list of awards ranging from traditional cuisine to new openings, historical producers and referents of the insular recipe book.<\/p>\n

Recognition for a lifetime of dedication to local produce<\/strong><\/h2>\n

The main recognition of this edition is the award for a lifetime dedicated to local produce and gastronomy<\/strong>, given posthumously to Juan Riera “Aliso”,<\/strong> owner of Can Rich<\/strong>, who recently passed away.<\/p>\n

The Academy emphasizes that Juan Riera will always be part of the wine and olive oil history of the island<\/strong>, for his contribution to the development and valorization of these fundamental products of the territory.<\/p>\n

The dish of the Ibicencan cuisine: fried squid<\/strong><\/h2>\n

The Award for the dish of Ibizan cuisine<\/strong> has fallen this year in the fried squid<\/strong>. With this distinction, the Academy wants to value, for the third consecutive year<\/strong>, both the local product<\/strong> and the traditional Ibizan recipes<\/strong>. <\/p>\n

It is a dish that combines one of the star products of the Mediterranean Sea<\/strong>, squid, with potatoes produced in the islands<\/strong>, prepared with extra virgin olive oil from Ibiza<\/strong> and green peppers harvested in the gardens<\/strong>. A recipe that is part of the daily history of the inhabitants of Ibiza over the centuries<\/strong>. <\/p>\n

Tradition and product award<\/strong><\/h2>\n

In the category of tradition and product<\/strong>, the award went to the restaurant Cam\u00ed de Bal\u00e0fia<\/strong>, for decades offering one of the best charcoal grills on the island<\/strong>, maintaining a firm commitment to the product and the cuisine of roots.<\/p>\n

Local produce and historical producers<\/strong><\/h2>\n

The award for local product<\/strong> has been granted to the Mar\u00ed Mayans family<\/strong>, in recognition of their production of traditional liqueurs since 1880<\/strong>, a trajectory that is part of the gastronomic and cultural heritage of Ibiza.<\/p>\n

Emblematic restaurants on the island<\/strong><\/h2>\n

The Academy also wanted to recognize the restaurant Ca n’Anneta<\/strong>, noting that it is part of the living history of the island<\/strong> and has become one of the most emblematic establishments<\/strong> of the Ibizan gastronomic scene.<\/p>\n

For its part, the traditional restaurant award<\/strong> was given to Celler de Can Pere<\/strong>, which has been offering traditional Ibizan recipes for sixty years<\/strong>, consolidating itself as one of the great references of traditional cuisine.<\/p>\n

Best beach bar and best chef<\/strong><\/h2>\n

The award for best beach bar<\/strong> went to Es Xuclar<\/strong>, located in the Portinatx<\/strong> area, for its offer of fresh and quality products<\/strong>.<\/p>\n

In the category of Best Chef<\/strong>, the award went to Olivier P\u00e9rez<\/strong>, for his work at the Es Mariner<\/strong> restaurant.<\/p>\n

Best gastronomic opening of 2025<\/strong><\/h2>\n

The Best Opening of 2025<\/strong> has been recognized in Noho<\/strong>, located on the beach of Ses Salines<\/strong>, which joins the list of winners of this sixth edition.<\/p>\n

Ibiza’s gastronomic diversity, reflected in the award winners<\/strong><\/h2>\n

The president of the Academy of Gastronomy of Ibiza and Formentera, Pedro Matutes<\/strong>, 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,”<\/strong> he said.<\/p>\n

Matutes also stressed that gastronomy is an added value to visit the island<\/strong>, recalling that it can be enjoyed during the twelve months of the year<\/strong>, and thanked the work done by producers, restaurateurs and companies in the sector<\/strong> season after season in the constant search for quality.<\/p>\n

The awards ceremony<\/strong> announced by the Academy will be held on Friday, May 15, 2026<\/strong>, at the headquarters of the School of Hospitality of the Balearic Islands in Ibiza<\/strong>, in an event that will bring together the protagonists of local gastronomy and the premium sector of the island.<\/p>\n","protected":false},"excerpt":{"rendered":"

The Academy of Gastronomy of Ibiza and Formentera announces the 2025 award winners to be presented on May 15, a reflection of the gastronomic diversity of the island.<\/p>\n","protected":false},"author":29,"featured_media":149014,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2910,2918,3271],"tags":[5716,4857],"ppma_author":[6098],"class_list":["post-149017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-current-news","category-ibiza-en","category-what-to-do","tag-awards","tag-gastronomy"],"acf":[],"yoast_head":"\nThese are the protagonists of Ibizan gastronomy in 2025: tradition, product and memory. - 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