Ibiza eats in five registers, from a chiringuito with sandy feet to a tasting menu that costs more than the flight. Here is what each one is, where it lives and what a meal costs, indicatively.
Checked by the desk 2026-09-03
Quick answer
The dish to order once in Ibiza is bullit de peix, the island fish stew served in two courses with a saffron rice, at a fish house by the sea in Sant Antoni, Cala d'Hort or Es Porroig, indicatively from EUR 35 to 45 per person. For the view, Es Boldado above Cala d'Hort faces Es Vedra directly. For a Formentera day, Juan y Andrea and Es Moli de Sal on Illetes are the two classic tables you reach straight off a boat.
TL;DR
- Chiringuito lunch: grilled fish or a salad on the sand, indicative EUR 25 to 40 per person
- Fish house: bullit de peix or arroz a banda, order for two, indicative EUR 35 to 45 each
- Payes cooking: sofrit pages, greixonera and flao in the inland villages, indicative EUR 30 to 40
- Fine dining: Es Tragon holds the island's first MICHELIN star and Sublimotion in Playa d'en Bossa is among the most expensive tables in the world
- Formentera: the Illetes classics take boat guests, so book before you sail
Five kinds of table
| Type | Where | What to order | Indicative price per person |
|---|---|---|---|
| Chiringuito (beach shack) | Every beach, best on the west coast and Ses Salines | Grilled fish, salad, sangria | EUR 25 to 40 |
| Fish house | Sant Antoni bay, Cala d'Hort, Es Porroig, Santa Eulalia | Bullit de peix, arroz a banda, calamar | EUR 35 to 45 |
| Payes (farmhouse) | Sant Josep, Santa Gertrudis, Sant Carles, Sant Joan | Sofrit pages, greixonera, flao, hierbas | EUR 30 to 40 |
| Fine dining | Ibiza town, Playa d'en Bossa, Sant Josep | Tasting menus | EUR 120 to over 1,000 |
| Formentera | Illetes, Es Pujols, Sant Francesc, Cala Saona | Fish on the beach, paella | EUR 40 to 80 |
All prices are indicative for lunch with a drink and move with the season. A bottle of wine and a table in the front row add fast, and in August most seaside tables need a reservation a few days ahead.
Chiringuitos
The beach shack is the everyday Ibiza lunch: a plancha, a fridge of white wine and tables on the sand. The west coast coves around Cala Comte and Cala Bassa, Ses Salines and Es Cavallet have the best known ones, and the busiest. Arrive before 13:30 in summer or book, most take reservations now.
Fish houses and bullit de peix
Bullit de peix is the dish the island is proudest of: rock fish and potatoes boiled in a saffron and garlic broth, served first, then the broth cooked into a rice as the second course. It is made for two or more and takes 40 minutes, so order as you sit down. The sea front of Sant Antoni bay, Cala d'Hort under Es Vedra and the fishing coves of the south like Es Porroig and Es Xarcu are where you find it done properly. Ca na Ribes in Santa Eulalia has been serving island cooking since 1925.
Payes cooking inland
Payes means the country people of Ibiza, and their food is what the island ate before tourism: sofrit pages (lamb, chicken, sobrassada and potatoes fried together), greixonera (a bread pudding) and flao (a cheese and mint tart). The villages of Sant Josep, Santa Gertrudis, Sant Carles and Sant Joan keep it alive in family run restaurants, usually cheaper and quieter than the coast. Finish with hierbas ibicencas, the local aniseed and herb liqueur.
Fine dining
Ibiza has a small but real fine dining scene. Es Tragon, near Sant Antoni, was the first restaurant on the island to receive a MICHELIN star. Sublimotion, inside the Hard Rock Hotel in Playa d'en Bossa, is a 12 seat multi sensory dinner that has been quoted among the most expensive in the world, with tickets that run into four figures. Between those two extremes there are tasting menus in Ibiza town and Sant Josep from around EUR 120. Book weeks ahead in summer.
Formentera
Formentera eats simpler and dearer. On Illetes, Juan y Andrea and Es Moli de Sal are the two classic fish tables with their own jetty, so most boats from Ibiza drop guests straight there for lunch. Es Pujols and Sant Francesc have the evening restaurants, and Cala Saona has the sunset. If you go by day boat, book the table before you book the boat, because in August both fill.
Book it with the boat or the car
Most of the good fish houses sit at the end of a road or a jetty. Tell us on WhatsApp where you want to eat and we arrange the boat that drops you there, or the car and the reservation for the inland villages.
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Browse Ibiza experiencesFrequently asked questions
How much does dinner cost in Ibiza?
Indicatively, EUR 25 to 40 per person at a beach shack, EUR 35 to 45 at a fish house for bullit de peix, EUR 30 to 40 for farmhouse cooking inland and EUR 120 upwards for a tasting menu. Drinks, a sea front table and August all push the bill up.
When is the best time to eat out in Ibiza?
June and September, when every restaurant is open and you can still get a table by booking a day ahead. In August the seaside places need two or three days notice. From November to March many coastal restaurants close and the inland village ones carry the island.
How long does a bullit de peix lunch take?
About two hours. The stew is cooked to order in 40 minutes and served in two courses, fish first and the rice made from the broth second. Order it as soon as you sit down and do not plan anything close afterwards.
How do you get to the Formentera restaurants from Ibiza?
Fast ferry from Ibiza town to La Savina in about 30 minutes, then taxi or bike to Illetes in 10 minutes. Or a day boat from Ibiza that anchors off Illetes and drops you at the restaurant jetty by tender, which is how most people reach Juan y Andrea and Es Moli de Sal.
Is fine dining in Ibiza worth it?
Es Tragon is worth it for anyone who follows starred cooking, at a fraction of the price of the theatrical options. Sublimotion is a show as much as a dinner and only worth it if the performance is the point. If you came for the sea, a good bullit de peix by the water is the better memory per euro.
What is included in a chiringuito lunch?
A table on or beside the sand, grilled fish or meat, salads, bread and drinks, paid per dish. Sunbeds are not included: the beach club style places charge for them separately and the simple shacks do not have them.
What should you eat in Ibiza that you cannot eat elsewhere?
Bullit de peix and its rice, sofrit pages, flao (the cheese and mint tart) and greixonera for dessert, and a glass of hierbas ibicencas at the end. Sobrassada and the local red peppers show up in most payes menus too.
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Written and kept up to date by the Ibiza Formentera Rent desk. We are an independent concierge, not an official agency. Prices are indicative and set by each provider. Spotted something out of date? Tell us on WhatsApp and we will fix it.