Local and seasonal yacht provisions in Spain
Last updated: 28/11/2017
Spain will always be one of the first destinations thought of when chartering a yacht; and within Spain not many can resist the allure of Ibiza or Mallorca. These beautiful areas offers some of the freshest fruit and vegetables available, but also offers some local delecasies many yacht chefs may not have heard of before.
Expert advice from a local Ibiza yacht provisioner
One of the leading yacht suppliers in Spain, Ibiza Delivers, has shared some expert local advice.
David Max from Ibiza Delivers said, “Chefs looking for produce on the island will be amazed with the many independent farms creating ecological and fresh produce.”
- Can Riera - A 450 year old organic farm; Anne specialises in a wide range of beautiful organic heirloom tomatoes - perfect for summers in Ibiza and guaranteed to receive rave reviews. She also specialises in unusual strains of vegetables and herbs – purple basil, yellow courgettes and yellow beans all add, not only colour, but also great flavour to the plate.
- Ca’n Pere Mussona Ecological farm is home to Eivissa Flors Fussio where Veronica Roig lovingly grows beautiful edible flowers as well as specialist herbs, such as chocolate mint for chefs to enjoy using in their creations.
- When it comes to meat Ca’n Pere Mussona is an ecological mixed livestock farm driven by the core values of cleanliness and animal welfare. Ca’n Pere Mussona also champions the sustainability of rare and endangered species indigenous to the Balearic islands. Ibiza Delivers offers delicious ‘pork negro’ from the Formentera/ Ibiza black pigs and organic lamb from Ibicencan sheep. In 2016 they will also offer beef from their Aberdeen Angus herd.
David continued, “The Ibiza heat comes into its own for fruits such as watermelons, melons, peaches which are stunning on their own, in salads or fresh juices. Figs are also a must serve – with local trees offering wonderful fruit in August and September.”
Ibiza Delivers also shared some local delicasies any yacht chef could use to impress their guests.
- Not to be missed are Padron peppers – small, curious, green peppers, some of which are mild and some of which are hot. Serve these fried in oil and sprinkled with Ibiza salt from the salt plains at Ses Salines.
- Boquerones – fresh anchovies marinated in vinegar – which turns the fillets white, are another must have – they are delicious served with olive oil and seasoned with garlic and parsley, and we also recommend Chiperones – baby squid – fried in oil and served.
- Using Calamari is a must when in Spain. Versatile and delicious when fresh and cooked properly ‘a la plancha’, they create fantastic starters. They work beautifully paired with the local Balearic Sobrasada - a raw, cured sausage made with ground pork, paprika, salt and other spices. Sobrasada is made by local farmers who pride themselves on the quality of the meat and ingredients.
- The bogavante nacional - local clawed lobsters are stunning, blue and black in colour, they will add luxury and class to your menu. For fresh local fish try the Ibiza Rotja – also known as scorpian fish or Sirvia.
Specialities from a local Mallorcan yacht provisioner
Another leading yacht suppliers in Spain, but based in Mallorca is Delicioso, and they have shared some local specialities whcih would impress any guest on board.
- Soller Prawns - The famous prawns from the beautiful Soller bay on the west coast, delicious juicy prawns with so much flavour
- Cap Roig, John Dory and Seabass are all caught locally in the summer giving an amazingly fresh flavour
- Mallorcan wines are becoming more and more popular overseas now too and winning awards – there is limited supply on many of these wines with some being unavailable except if you’re a restaurant who has an allocated supply each year from the vineyard but Delicioso have ways and means of securing these for clients who are really keen to try them. Miquel Gelabert in particular is one of their favourites
Helen from Delicioso said, “We always try to encourage local provisioning whenever we can – many clients especially charter guests really enjoy eating and drinking from the area they are visiting too so as well as the less airmiles travelled approach to food its always good to try the local specialities"