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Ibiza is these days the center of national gastronomy. The island hosts until Saturday April 22 the third edition of the Forum of the Autonomous Academies of the Royal Academy of Gastronomy.
The event, which kicked off this Thursday, could not do it in the best way: with local products and ‘kilometer 0’ by the hand of two renowned chefs: David Grussaute and Íñigo Rodríguez, who offered a ‘welcome dinner’ with a defense of local gastronomy with products of ‘Eivissa Sabors’, a brand that aims to give voice to producers, fishermen and restaurateurs who value the gastronomy of Ibiza.
At the dinner, which they presented themselves, they highlighted the “positive evolution of Ibizan gastronomy in recent years”. They did it through the following dishes:
- Warm Brioche of duck sobrasada with watermelon skin pickle.
- Posidonia bread with tuna and field mustard.
- Carob noodles and porc negre.
- Kid, Ses Cabretes cheese and salicornia.
- Fermented honey and fresh flowers.
- Croquettes of fried octopus.
- Tartlet of lamb and cream cheese.
- Ensaimada with carob cream.
