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ERIKA TANGARI
Zero-waste chef
“WITH ZERO-WASTE COOKING, YOU CAN DELIVER BOTH FLAVOR AND HEALTH”
What makes an interior architect in Dubai reinvent herself in the kitchen of a small island? For Erika Tangari, born in Milan, the answer came in the form of food. Ibiza resident since 2015, she’s been offering workshops in Ibiza, where she shares her knowledge of zero-waste cooking with passion and precision.
What inspired you to become a zero-waste chef?
Cooking has always been my way of connecting and meditating. When I cook, it feels like I’m making love with God – I become one with God. I can stay in the kitchen for hours in that state. It’s when I hear a guiding voice and completely lose myself. I left Dubai and returned to Italy to start a new journey, and it ultimately led me here – to zero-waste cooking.
How do you put it into practice? Are you seeing progress in Ibiza?
There’s one very simple rule: if nature made it, eat it; if the industry made it, leave it – it’s not food, it’s plastic. Last year, a five-star hotel hired me to introduce more sustainable practices and increase their zero-waste efforts. At the top, where there’s more money involved, they’re already adopting zero-waste intelligence because they’ve realized it helps them save as well. And I’m not the only one – there are other chefs on this path too. Slowly but surely, we’re changing things. Right now, I’m focused on creating the first food sustainability school in the Balearic Islands.
What advice would you give to people whose busy lives keep them from cooking consciously?
There’s a very simple habit: instead of going to the supermarket every evening after work, go once a week to your local farmers’ market. Talk to the vendors, to the growers – connect with your community. It supports your local network and helps you eat better. At the market, you’ll find produce that hasn’t been refrigerated and lasts much longer. In my workshops, I also teach techniques for prolonging the shelf life of ingredients. With zero-waste cooking, you’re not just making food, you’re creating flavor and offering health.
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PEPITA COSTA
Director of the Ibiza School of Hospitality
“IN IBIZA, GASTRONOMY ISN’T JUST ABOUT FLAVOR – IT’S ABOUT UNIQUE EXPERIENCES”
A biologist and educator, Pepita Costa has worn many hats: from city councilor for culture in the Ibiza Town Council to minister of education, culture and heritage. Today, she leads the Ibiza School of Hospitality, a training center dedicated to preparing future professionals with the highest standards of excellence – vital for a destination like Ibiza.
What are the pillars of the Ibiza School of Hospitality?
Our pillars are top-level facilities and a team of highly qualified professionals. But, also, the values we build on: sustainability, tradition, and of course, innovation. Above all, it’s about quality education – ensuring our students graduate with strong skills in culinary arts, hospitality and supply management. We want them to live up to the expectations people have of this school.
Is there a teaching approach that embodies this vision?
Yes, we apply the “learning by doing” method. That means students always prepare the recipes themselves in real time. They need to show they’ve mastered the techniques and can apply what they’ve learned confidently.
How is Ibiza’s gastronomy evolving?
There’s a bit of everything here, and the range of high-quality gastronomy is broad. Traditional cuisine is something we believe must be preserved and promoted. In fact, we’re working with Ibiza Sabor, the Ibiza Island Council and the city council to offer courses in traditional cooking – for both professionals and enthusiasts. On the other hand, we also have signature cuisine, inspired by local land and sea products, which makes each dish truly one of a kind. That’s our value – on Ibiza, gastronomy isn’t just about taste, it’s about delivering a unique experience that goes hand in hand with enjoying the island. For years now, culinary offerings have been a key factor in many travelers’ choice of destination. That’s why it’s so important.
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DANIEL C. WITTE
Founder and owner of Sal de Ibiza
“SAL DE IBIZA IS THE HEIR TO ONE OF THE OLDEST BUSINESSES IN THE WORLD”
A dream inspired by the salt flats has been built into an island icon. Since childhood holidays spent with his family in Ibiza, Daniel C. Witte imagined making little pouches filled with local sea salt and sharing that treasure with the world. That dream has crystallized into Sal de Ibiza, a gourmet brand breathing new life into the marine salt of Ses Salines. Rooted in history and refined with elegance, the company champions sustainable methods while proudly carrying Ibiza’s salt legacy far beyond its shores.
What fuels your passion for the salt of Ibiza’s Salinas? Innovation, tradition or sustainability?
Without a doubt, tradition and history – both of which go hand in hand with sustainability when it comes to the Salinas. My Flor de Sal is still harvested using the same methods the Phoenicians employed when they created the salt flats more than 2,700 years ago. I find it fascinating that over 1,200 years ago, the Vikings – our first “clients” – sailed here to collect this salt and take it back home to preserve their fish. In that sense, Sal de Ibiza is the heir to one of the world’s oldest businesses.
What is your vision for this star ingredient and what are the challenges?
Salt can be many things. For most of human history it was essential for food preservation, and it remains one of the most important chemical compounds in that industry. Technically, it’s a mineral – and the only non-organic substance we not only consume willingly but actually need to survive. That’s why I call it the “crystal of life”. It’s also a spice: sea salt, and especially Flor de Sal, is far richer in flavor and far more delicate than any processed or refined variety. The challenge is to conserve the Salinas intact, something I am not worried about because Salinera Española is very responsible with this Natural Park.
How is Ibiza’s food scene evolving, and where do you see it heading?
I suppose I’m a bit of a traditionalist in this respect too. I appreciate places that focus, first and foremost, on natural, high-quality and ideally local ingredients, prepared simply and traditionally. I find that at Bar Bodega or at spots like Tropicana, Es Torrent and La Paloma, to name a few. I hope these places endure, and I encourage others, especially newcomers, to build on those roots. If I had more time, I’d love to revive Bar San Juan myself!
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BARTOLOMÉ & CARLOS MARÍ MAYANS
Hierbas Ibicencas Familia Marí Mayans
Photo: © Juan Carlos Flórez Fernández
“OUR MISSION IS TO KEEP THE FAMILY LEGACY ALIVE AND SHARE IT WITH THE WORLD, AUTHENTICALLY”
From the heart of Ibiza and with more than a century of tradition, Familia Marí Mayans has been distilling heritage for five generations. Today, Bartolomé and Carlos carry the torch – guardians of a craft that transforms aromatic herbs and fruits into liqueurs with character. Every phase of the process is carefully managed in-house, from cultivation to bottling, to create a product that’s 100% Ibiza: Mediterranean in soul, committed to excellence.
What fuels your passion for Hierbas Ibicencas – innovation, tradition or sustainability?
Our passion is rooted in a deep respect for where we come from. We grew up surrounded by botanicals, stills and harvests. For us, tradition, innovation and sustainability are the pillars of what we do and inseparable from it. We rely on artisanal methods, but we also explore new formulas – non-alcoholic beverages, herbal infusions from our own land, and so on – so that more and more people can experience the true flavor of Ibiza. Our mission is to preserve the family legacy and share it with the world, staying true to our origins.
What’s your vision for the drink that best represents Ibiza – and what challenges come with it?
We believe that Hierbas Ibicencas should remain both a symbol of the island’s identity and a product with international recognition. Receiving the 2025 Best Spirit Award from the Ministry of Agriculture is not only an honor, it’s motivation to keep evolving. None of this would be possible without the incredible team behind the distillery and the company. Our biggest challenge is continuing to grow without ever losing the authenticity that defines us.
How is the island’s food scene evolving and where is it headed?
We’re seeing a food culture in Ibiza and Formentera that’s increasingly rooted in local ingredients – creative, sustainable and open to the world. The Pityusic Islands are becoming a first-rate gastronomic destination. We truly believe that Familia Marí Mayans Hierbas Ibicencas has a meaningful role to play in this new chapter.
