Ibiza and the Balearic Islands Restaurants
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Ibiza and the Balearic Islands Restaurant Reviews
Mediterranean islands should guarantee great seafood—and the Balearics deliver with superb products from the crystalline waters surrounding the archipelago. Inland farms offer free-range beef, lamb, goat, and cheese.
Majorcans love their sopas de peix (fish soup) and their panades de peix (fish-filled pastries), while Minorca's harbor restaurants are famous for llagosta (spiny lobster), grilled or served in a caldereta—a soupy stew. Ibiza's fishermen head out into the tiny inlets for sea bass and bream, which are served in beach shacks celebrated for bullit de peix (fish casserole), guisat (fish and shellfish stew), and burrida de ratjada (ray with almonds). In addition to great seafood, traditional farm dishes range from sofrit pagès (lamb or chicken with potatoes and red peppers) to botifarro (sausage) to rostit (oven-roasted pork). Interestingly, mayonnaise is widely believed to have been invented by the French in Mahón, Minorca, after they took the port from the British in 1756.
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