{"id":183081,"date":"2023-04-21T08:08:28","date_gmt":"2023-04-21T06:08:28","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\/"},"modified":"2023-04-21T09:13:52","modified_gmt":"2023-04-21T07:13:52","slug":"foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\/","title":{"rendered":"Foro Gastronom\u00eda de Ibiza | Grussaute y Rodr\u00edguez: &#8220;Ibizan gastronomy is evolving a lot&#8221;"},"content":{"rendered":"\n<p><strong>Click <a href=\"https:\/\/www.tapasmagazine.es\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a> to read the Spanish version.<\/strong><br>Ibiza is these days the center of national gastronomy. The island hosts until Saturday April 22 the third edition of the <a href=\"https:\/\/www.tapasmagazine.es\/en\/third-forum-autonomous-gastronomy-academies-ibiza\/\" target=\"_blank\" rel=\"noreferrer noopener\">Forum of the Autonomous Academies of the Royal Academy of Gastronomy<\/a>.<\/p>\n\n\n\n<p>The event, which kicked off this Thursday, could not do it in the best way: with local products and &#8216;kilometer 0&#8217; by the hand of two renowned chefs: David Grussaute and \u00cd\u00f1igo Rodr\u00edguez, who offered a &#8216;welcome dinner&#8217; with a defense of local gastronomy with products of &#8216;Eivissa Sabors&#8217;, a brand that aims to give voice to producers, fishermen and restaurateurs who value the gastronomy of Ibiza.<\/p>\n\n\n\n<p>At the dinner, which they presented themselves, they highlighted the &#8220;positive evolution of Ibizan gastronomy in recent years&#8221;. They did it through the following dishes:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Warm Brioche of duck sobrasada with watermelon skin pickle.<\/li>\n\n\n\n<li>Posidonia bread with tuna and field mustard.<\/li>\n\n\n\n<li>Carob noodles and porc negre.<\/li>\n\n\n\n<li>Kid, Ses Cabretes cheese and salicornia.<\/li>\n\n\n\n<li>Fermented honey and fresh flowers.<\/li>\n\n\n\n<li>Croquettes of fried octopus.<\/li>\n\n\n\n<li>Tartlet of lamb and cream cheese.<\/li>\n\n\n\n<li>Ensaimada with carob cream.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2.jpg\"><img decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2-768x1024.jpg\" alt=\"\" class=\"wp-image-183062\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2-768x1024.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2-225x300.jpg 225w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2-1152x1536.jpg 1152w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2-1000x1333.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2-400x533.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia2.jpg 1200w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/a><\/figure>\n<\/div>\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3-1024x576.jpg\" alt=\"\" class=\"wp-image-183068\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia3.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4.jpg\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4-1024x576.jpg\" alt=\"\" class=\"wp-image-183070\" srcset=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4-1024x576.jpg 1024w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4-300x169.jpg 300w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4-768x432.jpg 768w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4-1000x563.jpg 1000w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4-400x225.jpg 400w, https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia4.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Click here to read the Spanish version.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 [&hellip;]<\/p>\n","protected":false},"author":288,"featured_media":183054,"comment_status":"open","ping_status":"closed","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15802],"tags":[],"class_list":["post-183081","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","cat-15802-id"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Foro Gastronom\u00eda de Ibiza | Grussaute y Rodr\u00edguez: &quot;Ibizan gastronomy is evolving a lot&quot; - Tapas<\/title>\n<meta name=\"description\" content=\"Click here to read the Spanish version.Ibiza is these days the center of national gastronomy. The island hosts until Saturday April 22 the third edition\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tapasmagazine.es\/en\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Foro Gastronom\u00eda de Ibiza | Grussaute y Rodr\u00edguez: &quot;Ibizan gastronomy is evolving a lot&quot; - Tapas\" \/>\n<meta property=\"og:description\" content=\"Click here to read the Spanish version.Ibiza is these days the center of national gastronomy. The island hosts until Saturday April 22 the third edition\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.tapasmagazine.es\/en\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\/\" \/>\n<meta property=\"og:site_name\" content=\"Tapas\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/tapasmagazine\" \/>\n<meta property=\"article:published_time\" content=\"2023-04-21T06:08:28+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-04-21T07:13:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.tapasmagazine.es\/wp-content\/uploads\/2023\/04\/ForoIbizaDia1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"675\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Joaqu\u00edn Torreblanca\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:site\" content=\"@TapasMagazine\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Joaqu\u00edn Torreblanca\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/\"},\"author\":{\"name\":\"Joaqu\u00edn Torreblanca\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#\\\/schema\\\/person\\\/2f5147c304ef0de7fe422f44ede271de\"},\"headline\":\"Foro Gastronom\u00eda de Ibiza | Grussaute y Rodr\u00edguez: &#8220;Ibizan gastronomy is evolving a lot&#8221;\",\"datePublished\":\"2023-04-21T06:08:28+00:00\",\"dateModified\":\"2023-04-21T07:13:52+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/\"},\"wordCount\":191,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2023\\\/04\\\/ForoIbizaDia1.jpg\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/\",\"url\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/\",\"name\":\"Foro Gastronom\u00eda de Ibiza | Grussaute y Rodr\u00edguez: \\\"Ibizan gastronomy is evolving a lot\\\" - Tapas\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.tapasmagazine.es\\\/en\\\/foro-gastronomia-de-ibiza-grussaute-y-rodriguez-la-gastronomia-ibicenca-esta-evolucionando-mucho\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.tapasmagazine.es\\\/wp-content\\\/uploads\\\/2023\\\/04\\\/ForoIbizaDia1.jpg\",\"datePublished\":\"2023-04-21T06:08:28+00:00\",\"dateModified\":\"2023-04-21T07:13:52+00:00\",\"description\":\"Click here to read the Spanish version.Ibiza is these days the center of national gastronomy. 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