Known for its club culture, there’s also a different beat in Ibiza, one that’s all about sustainability, Zero Kilometre sourcing and the rise of the female chef.
Ã¢â‚¬ËœSkreeeeek, skreeek, skreeek’, I’m watching a man laboriously pull in his fishing net by hand. His small ancient local boat, called a Llaut, is bobbing about on the water between Ibiza and its smaller neighbour, Formentera. The net, all 5km of it is being slowly retrieved using a large wheel as a capstan. It’s badly in need of some WD40, hence the’fingernails down blackboard’ noise it’s making.
Every now and then the fisherman bends down to retrieve a fish from his net. If it’s too small, it goes back over the side otherwise it goes into the cold box. His nets are only left out for an hour each time to avoid any chance of the fish being crushed to death when the haul is good.
As a method of fishing it’s old and ineffective, but that’s the point. The fishermen of Ibiza have embraced the need for sustainability.
On our boat, Pere Valera who heads the Ibizan Fishermen Guild, pulls out a chart and shows me where in the local waters large scale trawl fishing can take place, where it has to be done only in this old style and where it is totally banned so that the fish can breed in peace. This last area is Es Freus Marine Reserve of Ibiza and Formentera, which was set up in 1999.
It takes in the far south of Ibiza, the north, the west coast of Formentera and the space that separates them with a total area of 13,617 marine hectares, making it the second largest protected marine area in the Spanish Mediterranean.
Back on shore, at the Guild headquarters where all fish are processed, he shows me some more of how the system works. The fisherman all signed up in 2008 to an initiative called Peix Nostrum – Our Fish.
The tag gives information on where the fish was caught, precisely when it was caught and by whom, as well as guaranteeing it has been processed correctly.
This means that every restaurant on the island can be confident its fish has been supplied in a sustainable manner. And that matters, both to the chefs and to their customers. Everyone loves the local fish stew Bullit de Peix and they want to know it’s been made with care.
Ã¢â‚¬ËœNone of the fishermen in Peix Nostrum wants to empty the sea,’ Pere says, waving a fish about.’We want fishing to continue for our children and grandchildren, so we only catch reasonable amounts of fish and shellfish. And it works. We’re the only part of the Mediterranean where the lobster is not disappearing, for example.
Back on dry land to the west of the town of Santa Eulalia Del Rio, is Can MusÃƒÂ³n. Founder and driving force MarÃƒÂa MarÃƒÂ Colomar was about to retire from her work as a fashion designer when she was horrified to find a local child, when asked to draw a chicken, drew a box instead.
So, she picked up a spade and not a pen and created a wonderful place to teach the upcoming generations the importance of sustainability of local produce and of rare breeds.
Here on her 65,000 sq. eco farm she grows organic fruit and vegetables in profusion, as well as many herbs too. She also raises rabbits, pigs and goats, most of them local breeds that need protecting from dying out.
The produce is all sold out the front from a large market stall, as well as served in the simple but delicious cafe. This area is discreetly wealthy with plenty of expat and second-home Brits around. They have a very Notting Hill vibe about them, with the women drifting about in floaty boho dresses and hats, all topped off with subtle designer sunglasses.
They help keep the farm paid for, its main purpose being to educate the children who come out on regular trips to the farm school – S’al lot Verd (it means’the green youngster’ in Catalan), to see where food comes from and to be schooled in the need for sustainability.
Mari puts me to work making a bottle of Hierbas, the local post-meal stomach calmer. Into a bottle of spirit go 21 fresh herbs from the farm, these will then steep for as long as possible to bring all manner of complex flavours and remedial qualities to the drink.
I screw the top on tight and hope baggage handling doesn’t turn the Hierbas into a big mess in my suitcase. That would really give me an upset stomach.
Zero Km sourcing is big with Ibizan restaurants. The closer the produce is to the plate, the better. Not just for the taste of course, but also for the freshness and the fact that no transport but Shank’s Pony is needed, which cuts helps pollution on the White Island.
At Can Domo restaurant, a beautiful Agroturismo hotel and restaurant created from a 17th Century hilltop farm by a husband and wife team and located up an axle-breaking dirt road in the north of the island, 18 km from Ibiza town, they have over 600 olive trees surrounding them. Arbequina olive trees and Picual olive trees are all tended organically to produce the award-winning fruity, floral oils they use to cook with and also sell.
They also have a vegetable plot that produces almost all chef Pau Barba needs to create his stunning dishes for his farm-to-table restaurant located in a glass-walled room across from his semi open-air kitchen. He cooks and his wife takes care of the design and running of the hotel with its 8 rustic-chic individually decorated rooms in whitewashed stone outbuildings
The wine served is from Ibiza;’of course’ you might say, but in fact it’s something you’d not have said twenty or so years ago because Ibiza just didn’t make wine then. Today though the island has around seven wine producers and one of the most successful is Can Rich.
Can Rich, like all Ibizan wines, differs from other Spanish wines. The almost non-stop continual sunshine of Ibiza means the red Monastrell grapes can be harvested earlier and so escape the full blasting heat of summer, and there are minerals in the grapes unique to the island, all characteristics which come out on the nose and the palate.
Monastrell produces a very earthy, vegetal smelling wine. I thought my wine was corked when first served it, but soon grew to love it and drank little else after.
The sun is beating down at Club Nautic Sant Antoni and Ibiza Sabor 2018 is under way and packed with chefs, trainee chefs, suppliers and press. I can see Pere who waves cheerfully as well various other chefs I’ve met over the past few days.
It’s very much focused on sustainability and has a focus too on female chefs. SÃƒÂlvia Anglada of restaurant Es Tast de na SÃƒÂlvia, in Ciutadella, Minorca runs her restaurant on strict eco lines and demonstrates one of her signature dishes, a kind of cheese doughnut with a beetroot jam
She’s followed by Marga Coll from restaurant Miceli, in Majorca who tells us her restaurant never has a fixed menu and is driven entirely by what she finds in the morning market. As she talks she creates a dish of coca bread topped with roasted tomatoes, dried fish and cheese from Can Caus an artisan producer.
Alejandra Rivas runs Gelateria Rocambolesc, a project of the Roca brothers of El Celler de Can Roca fame, and she is married to Jordi Roca. Her demonstration of novel ways with ice-cream, both sweet and salty, was refreshing and it’s easy to see why she now has four gelaterias in Spain.
Lunch, of 12 courses, each prepared by one of the chefs, was a triumphant celebration of the Balearic produce, the passion for sustainability and the talent of the islands’ chefs. The giant paella finally served was the icing on the cake,
If you’ve been putting off going to Ibiza because you don’t dance that much anymore, think again. That side of the island is one very small part of what it does, so pack a knife and fork and leave the glowsticks at home.
Our thanks to our hosts Ibiza Travel and to all the marvellous chefs and producers of the White Island who work so hard every day.
Can Domo images sourced from their website