Olives, good country bread and heavy-bodied, strong regional wine, vi pagès, are considered the essentials of every good table.
Fish: borrida de ratjada (ray stew), raons frits, oven baked fish, frita de polp... and the famous guisat de peix (grouper, “roja” fish, and potatoes), that with a good allioli (fresh garlic mayonnaise) becomes one of the stars of our kitchens.
Meats: The meat stews are also delicious, like the bullit d´ossos, and oven-baked meat. The arròs de matances (pork and pigeon and regional mushroom rice dish) and cold cuts like Majorcan sausage, Catalan sausage camaiot, bacon...
Vegetables: Vegetable stews like cuinat (dish that is normally prepared during Lent, with a base of vegetables and legumes).
Sweets: Fritters, orelletes (thin lemon pastry fried and sweetened), greixonera (made with milk, eggs...), flaó (sweet cake with cheese and mint). Typical fruits of the island like dried figs, sun-dried for an exact time until they reach the perfect dryness, and are even considered as a conserve.
Drinks of Ibiza: Hierbas ibicencas (liquor made with a base of anise and many types of indigenous plants), frígola (thyme and herb liqueur), regional wine and palo (aperitif with a bitter flavour).
Town Hall 
The Municipality 
