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IbizaFoodie | November 13, 2019

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Ibiza foodie meets the chef Susi Díaz

Ibiza foodie meets the chef Susi Díaz

When and how did you discover what you wanted to be a chef?

Since I was very little I felt very attached to the kitchen by the hand of my two grandmothers, but the truth is that dedicating myself to this professionally was not a choice but that I was forced by circumstances. And I must say that I do not regret, hehe 🙂


What is your favorite dish to eat as a child, and nowadays?

When I was little I loved a rice with dove that my grandmother used to make. Now what I enjoy the most is a good salad.

What is cooking for you and how would you define your kitchen?

I am very simple when it comes to cooking and I try not to endanger the raw material (which must be kept recognizable and integrated). For me a perfect dish is one that puts the five senses in check. It must be presented in a way that calls our attention, with an enveloping aroma and a crunchy touch to awaken the ear (fundamental), it must also include different textures and above all, be very good. The most usual players in my menu are market products such as fish and seafood. My kitchen is full of a Mediterranean air with which I try to praise the raw material. For this, I just have to be at the right time and take advantage of it, because inspiration can come at any time, when I hear a lady buying, listening to fishermen in the port, in the market, etc.

How does it feel to receive a Michelin star?

They are an acknowledgment of a job well done and this is always important. On the farm we are very proud of the star we have had since 2006 and we work every day to demand more and increase the quality of everything we do.

What’s cooking right now in La Finca’s kitchen?

Well, we have been working for some time on the new menu that we will release at the beginning of summer. The ELEMENTOS menu has been very popular, so we have enormous pressure to get a menu that is up to par.

What is your fetish product?

Artichoke. I like it in all its versions and I think it has a lot of potential.

What do you think are the 3 essential qualities for a chef?

Illusion, Patience and Tenacity.

What vision do you have of the Ibicencan gastronomy?

When I think of Ibiza I think of its idyllic and paradisiacal places, but I always associate them with a beach bar with a magnificent bullit de peix, that magnificent octopus or the fried fish that they do so well. It is a gastronomy that has known how to get the most out of its products and therefore deserves all my admiration.

Would you open a restaurant on the island?

Well the truth is every year I make a trip to the island for a couple of days to disconnect. If I opened a restaurant, that relaxing break would become work so I think I’m going to stay as I am, hehe.

Is there a product of the island that you like especially or that you have included in your offer?

I really like flaó, although I do not have it in my menu.

What is your favorite corner of the island?

I really like Sa Caleta.

And a restaurant that you would recommend us?

The truth is that it is difficult to name only one … Es Xarcu, Es Torrent, Es Boldado …

How would you describe the “Sublimotion” experience of your partner Paco Roncero?

You have done it with the question. It is an experience. It is something that if you can you must live once in life because it is a show that goes beyond gastronomy.

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