Our vacation to Ibiza, Spain inspired this recipe for Le Lapin à la Moutarde (Mustard Rabbit). Foodies will recognize it as an example of classic French bistro cuisine, just like Boeuf Bourguignon or Soupe à l’Oignon (Onion Soup), which I will cover in later food posts. However, rabbit is a also classic Spanish dish, normally prepared in a stew with tomatoes, cloves, onions, thyme, tarragon and celery.
From the category archives:
Ibiza
I came across this interesting combo of paprika and cinnamon at our lunch at La Torreta.
Ideal pairing is with a main dish that is has character. Subtle, wimpy won’t do. Example, a delicate filet of sole in lemon butter would be swamped by these fries.
Ibiza has to be one of the most challenging locations I have ever been to when it comes to understanding the geography. The issue for me was confusing terminology. But then, unlike me, you are probably smarter than a fifth grader.
I thought this quick reference might be useful to future Ibiza travelers.
Everybody knows that food can make or break a vacation. And all the walking and exhaustion melts away with the first bite of a great meal. Then there’s always that one experience that you end up laughing about – either while you are eating – or later.
Read about the restaurants we liked and loved in Ibiza. Oh, and that other one…
A rather magical transformation takes place when you cross the threshold of Dalt Vila. Potters, tanners and weavers dressed in period costume are busy at work. Acrobats, dancers and musicians perform on the cobblestone streets. It is another world.
The Fair is held the second week of May in Dalt Vila, viewed as the most well-preserved acropolis in the Mediterranean. And the structure itself is quite impressive.