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The Academy of Gastronomy of Ibiza and Formentera will deliver on Monday, August 21 (10:30 am, Ebusus Cultural Center) its gastronomic awards this year, where it recognizes the professionalism and work in the field of restoration of Paco Budia, Íñigo Rodríguez and the restaurants Nudo, S’Espartar and Sa Caleta.
The prestigious award for gastronomic relevance will go to Paco Budia, chef of Martín Berasategui’s acclaimed Etxeko restaurant in Santa Eulària. At 33, Budia has elevated Ibiza’s culinary experience by earning the first Michelin star for Berasategui’s restaurant on the island. The academy praises his dedication and passion, establishing Etxeko as a must stop for local and international gourmets.
Iñigo Rodríguez, executive chef behind the innovative and traditional fusion at Mario Sandoval’s Asal in Ibiza, will be crowned Best Chef of the Year. With more than a decade of experience, Rodríguez has perfected the art of combining Ibiza’s rich culinary heritage with creativity, achieving dishes that tell unique stories with every bite.
Venerable culinary tradition finds its home at the award-winning S’Espartar, crowned Best Traditional Cuisine Restaurant. Celebrating 39 years of culinary excellence, this iconic establishment has captivated palates with its unwavering commitment to quality and masterful execution, taking diners on an authentic journey through flavors.
This year’s culinary surprise is Nudo, the award-winning restaurant that has caused a stir on the local gastronomic scene since its opening this season. Its approach to cuisine is based on simplicity and freshness. Nudo has proven to be one of the crown jewels of the island’s gastronomic offerings.
The academics also wanted to reward the service offered by Jordi Cardona and his team at Sa Caleta. This restaurant of traditional seafood cuisine, which remains open all year round, is a testament to their tireless dedication to gastronomic excellence and authenticity, embodying the very essence of the island in every dish.
The ceremony will also pay tribute to the primitive Cofradía de Pescadores de las Pitiusas, whose sustainable work in local fishing has enriched the culinary offerings of the region. With its century-old legacy and its commitment to quality through the “Peix Nostrum” seal, the confraternity offers a local product of the highest quality and sustainable fishing with the Mediterranean.
These awards of the Academy of Ibiza and Formentera not only honor the masters behind the exquisite flavors, but also celebrate the rich diversity of the local culinary heritage. A meeting, by the way, that will be used by the organization to appoint the new mayors of Ibiza, Sant Josep and Sant Joan as Named Academicians.