 The historical influence in Ibizan gastronomy dates back to the Phoenicians secular struggle against food going off in the heat, by salting fish exactly the same way that it is done today.
 The Greeks made bread-making from wheat more popular, and they in turn had learned from the Egyptians. They also spread the use of pork, pork products, stews with herbs and fish fried in olive oil. The Romans refined these processes.
The Arabs, with their expertise in irrigation, converted large areas of land into vegetable gardens, with all types of produce, such as rice, fruit, vegetables, etc. In the 17th Century, cod became popular as Northern ships came to sell their catches from Island and Newfoundland. They went off again loaded with salt and therefore cod became popular as salted cod was easy to preserve. The Catalonian conquest of the 13th Century contributed many dishes that are still enjoyed today, such as the custom to cook using a base of slowly fried onion, tomato and garlic, and then, depending on the dish itself, adding parsley, pepper, green pepper and bay leaves. If a slowly fried onion, garlic and tomato forms the base of many dishes, then the spicy sauce forms the "accent" with garlic, parsely, hot pepper, saffron, almonds, toasted bread... adding the final touch to stews. Typical dishes- BULLIT – GUISAT DE PEIX
- SOFRIT PAGES
- BORRIDA DE RAJADA
- ARRÓS SEC
- POCELLA AL FORN
- FRITA DE POLP
- COCA AMB PEBRERES
- COCA AMB CEBA I TOMAQUET
- MEAT PASTIES
- FISH PASTIES
- VEGETABLE PASTIES
- COCARROIS
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Gastronomy 
