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Formentera
shares with Ibiza its traditional cuisine, an inventive culinary
approach that faced the scarcity of produce for centuries and
learned how to take advantage of the quality of ingredients such
as fish. In Formentera the fish is excellent and features in many
island recipes, such as guisat (a stew with potatoes), as the main
ingredient in any of the ways of cooking rice dishes, not to
mention the delights of fish simply grilled.
The cheese produced on the island is also of great quality. With
the traditionally baked bread, still produced by many households,
and accompanied by grapes, for example, it easily rises to the
heights of a delicacy. In addition to local cuisine, visitors will
find that Formentera also offers a wide choice of international
cuisine, as is to be expected of a spot where people from all over
the world end up.
Fish, as it can be eaten fresh from the sea, has become a
speciality in good restaurants throughout the Island. It is
because the fish is so excellent in Formentera that it appears in
many Island recipes either in guisat (in broth with potatoes) or
as the star ingredient in one of the many rice dishes, without
disdaining the simplest of cooking methods. Grilled, baked in the
oven, poached, fried or served in any other way, the fish here has
a special flavour.
The cheese produced in Formentera is of high quality. It is
delicious eaten with bread made in the traditional way, and still
baked in many homes on the Island, and accompanied by grapes or
honey or, when very fresh, by walnuts.
And we cannot fail to mention the Formentera wine, made at home
following the old ways. After the must ferments, it is poured into
barrels and stored in the bodega or cellar under each house. A
robust straightforward wine, like the earth that nourished it, not
for delicate palates only for those in the know.
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Gastronomy
