The 4th GastroIbz Fair—Gastro Ibiza and Formentera—will bring together restaurants, producers, and chefs from the Pitiusas Islands on September 18 and 19 at the Ibiza Fairgrounds, featuring a program that combines traditional cuisine, creativity, and local products. The event will be held alongside the 19th Ibiza Beer Fair, which will feature more than 200 national and international beers.
Organized by Eventos Musicales Ibiza and Imam Comunicación and sponsored primarily by the Consell d’Eivissa, through Ibiza Travel and Això Sí, és d’Eivissa!, and the Ajuntament d’Eivissa, the fair expects to once again bring together nearly 10,000 residents and visitors over its two days. One of the main highlights of this year’s event will be “Cómete las islas,” a culinary tour that will bring together four chefs on Friday to showcase different ways of interpreting the cuisine of Ibiza and Formentera.
Catalina and Nuria Riera, from Ca n’Alfredo, will kick off the event with a fish stew, while David Reartes, chef at Dúo and Retro, will present a sashimi platter from Formentera. Daniel Figueroa, from Ficus, will present a dish marked by the fusion of Mediterranean cuisine and his Ecuadorian roots, and Luciano D’Ambrosio, from Trattoria del Mar and Bistró del Mar, will close the session with a creation that combines Ibizan ingredients and Neapolitan tradition.
The four dishes will be paired with wines and olive oils produced on the islands, reinforcing one of GastroIbz’s core principles: to highlight not only those who cook, but also those who grow, produce, and process the ingredients.
Twelve Culinary Experiences
The event will continue at the booths, featuring twelve restaurants, producers, and culinary projects. Among the new additions are La Gula, La Santería, and S’Espardell. The latter will present a squid croquette with sobrasada, while La Gula will showcase its “Pecado Capital,” which won first prize for Spain’s Best Innovative Cheesecake at The Champions Cheesecake in Leganés. In addition, it will debut a cheesecake inspired by flaó at the fair.
Sa Trugeta will feature a pulled pork sandwich, and 97 12º will offer goat cheese and honey ice cream made with cheese from Ses Cabretes. Carn & Coop and Agroeivissa, for their part, will offer Porc Negre burgers and red potato chips from Ibiza. The lineup will be rounded out by Jamones Los Andaluces, Camàlic, Can Mario, Ficus, and Salewski, as well as La Santería, which will serve a potato omelet with aioli, torreznos, and lemon. Sherium Group will manage the area dedicated to local beverages and wines.
Can Rich and Ibizkus will be there with their wines, while Joan Benet, Can Miquel Guasch, and Ca na Platera will contribute their olive oils. The fair will thus highlight a production chain that begins in the fields and at sea and ends in restaurants. This year’s event also coincides with the end of a grape harvest marked by high temperatures and the imminent start of the olive harvest in Ibiza. As a new feature, GastroIbz. will also feature a charity booth run by Fundación Conciencia, an organization involved in social and environmental projects on the islands.
The official opening will take place on Friday the 18th at 7:00 p.m., featuring a performance by Sa Colla de sa Bodega and hosted by actor David Pomar. “Cómete las islas” will begin at 8:00 p.m. The program will be rounded out with performances by Miguel Vera, Sr. Cardona, Toni Torres, and Petit y Vázquez from La Movida Ibiza.
The event is also supported by the Formentera Council, the municipal governments of Sant Antoni de Portmany, Sant Josep de sa Talaia, and Santa Eulària des Riu, as well as Grupo Mambo, Eivisgarden, and Terrenauto.
