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.
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Eivissa
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.
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…
This chronicle of our May 2009 trip to Ibiza, Spain, includes our impressions, accompanied by personal observations, frustrations, joys and, of course, photos.