This is how the annual awards ceremony of the Academy of Gastronomy of Ibiza and Formentera went down

The 2023 award winners include the restaurants Ses Boques, Ca N’Alfredo, Alba Pau and Can Pujol.

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The awards of the Pitiusa Academy, which highlight the work of culinary professionals and local producers who boost the island’s economy, took place this morning at the new Escuela de Hostelería de Ibiza. A representative enclave in which the awards corresponding to the Academy of Gastronomy awards for Ibiza 2023 were presented.

The gala of the Academy of Gastronomy of Ibiza and Formentera was attended by the president of the Consell, the five mayors of the island, the director general of Culture of the Govern Balear, as well as various representatives of the hospitality sector and producers on the island. Also with the intervention of Luis Suárez de Lezo, president of the Royal Academy of Gastronomy, who wanted to take advantage of the event to express the gratitude and happiness that the sector generated in him.

The 10 prize-winners

Es Cantonet has received the ‘Best Tapas’ award. This Ibiza restaurant is known for offering a wide variety of traditional tapas from the traditional Ibizan recipe book. The award was collected by its owner, Lluqui Torres.

The academy also wanted to recognise the work of the ‘Traditional Chiringuito’ by awarding the prize to Ses Boques, located in a small cove in front of the sea, which offers a cuisine linked to the local produce offered by the Mediterranean. Its owners received the award from Daniel de Busturia, secretary general of the Academy of Ibiza and Formentera.

The ‘Traditional Cuisine Award’ went to the restaurant Ca N’Alfredo, for continuing to offer exceptional service and traditional cuisine over the decades. This award recognises the work of Catalina Riera and Juanito Riera in disseminating and promoting local produce and the island’s traditional recipes. The award was collected by Juan Riera, the owner of the establishment.

Meanwhile, the restaurant Alba Pau was presented with the ‘Lifetime Achievement Award’ in recognition of its legacy since 1973, which offers a twist on the traditional recipes of Catalan and Mediterranean cuisine. The award was collected by Alba Pau, owner of the restaurant.

The ‘Local Product Award’ this year went to the IGP Oli d’Eivissa, for the production of exceptional olive juices and the dissemination of the significance of EVOO in the Mediterranean diet. The award was presented by Tania Marí, mayoress of Sant Joan, and collected by Mariano Tur on behalf of the PGI.

Best restaurant

Can Pujol has been crowned as the ‘Best Restaurant’ of this year’s edition for showcasing traditional Ibizan recipes, with only seafood products as protagonists, with a track record of more than 40 years. The award was collected by its owners Mila Sambrana and José Miguel Torres.

The academy also wanted to focus on ‘Culinary Innovation’ with an award dedicated to the young Ibizan chef José González for the work he is developing in the restaurant Es Gerret, in which he versions typical Ibizan dishes, using local produce, and offering an updated perspective of the cuisine. González received the award from the Mayor of Sant Antoni, Marcos Serra.

The award for ‘Gastronomic concept’ went to Walter Sidoravicius, the new Michelin star 2023 chef at his restaurant “Omakase by Walt”. The award was presented to him by Vicent Marí, president of the Consell d’Eivissa.

The renowned Sevillian chef Rafa Zafra has also received recognition in this edition with the ‘International Gastronomic Prestige Award’, for his work at Casa Jondal, in which he gives great prominence to the sea and produce. The award was presented to him by Luis Suárez de Lezo, president of the Royal Academy of Gastronomy.

Finally, the ‘Award for the emblematic dish of Ibiza’s gastronomy’ went to Bullit de Peix: a legendary seafood recipe in which fish is the main ingredient. It was collected by Marga Serra of “Peix Nostrum” and the award was presented to her by Mari Ángeles Marí, secretary general of PIMEEF and Pedro Matutes, president of the Academia pitiusa.