This island has partied since the beginning of time.  The story is that the Phoenicians named the island Ibossim, after Bes, their goddess of dance.  Twenty-seven centuries later the inhabitants of this island are still dancing, from the nightclubs of Ibiza town and Sant Antoni to the traditional rural dances held every Thursday evening in Sant Miguel de Balansat, a village on the north coast.

The greatest party place on the planet for the young, however, becomes tranquil once the summer comes to an end.  Fall or spring are the best times to visit. Even in the summer, however, outside of Ibiza town and Sant Antoni, the island is largely rural and therefore it can be quiet.  The north end of the island is covered with pine forests and groves of almonds, olives, figs, and the occasional vineyards.  The remains of past invading cultures, Phoenician, Moorish, British, and Spanish are everywhere; they still influence the language, food, and people.

Tanit was the ancient lunar goddess of the Phoenicians and her image can still be found on the island, from stone representations, statuary on gates and walls, images in nightclubs and the remains of her sanctuary in the caves of Es Culeram. 

Another Phoenician characteristic was pillaging and in the harbour of Ibiza town is the only statue in the world that honors piracy, the Honenaje a los Corsarios (Corsair Obelsik).

Ibiza is one of four Balearic islands southeast of Catalonia.  Traditional food on all the islands include seafood, lobster and crayfish mostly.  They can be found in stews or can be grilled.  Lamb, pork and fresh fruit are widely available. One of the more popular dishes is Tumbet de Peix.  Although it is often made with fish, the following recipe is vegetarian.

1. Preheat oven to 190C or 375F
2. Remove the seeds, pith and stalks from the peppers.  Slice the aubergines, potatoes, and peppers.
3. Fry vegetables separately, beginning with the potatoes for 3 or 4 minutes.  Fry peppers second and for 4 minutes.  Fry the aubergines next and for 4 minutes, adding the garlic in the last 20 seconds.  Put all vegetables in a large oven dish.
4. Make the tomato sauce. Remove the tomato skin by dipping the tomatoes in boiling water for a minute, then into cold water.
5. Chop the onion and fry in olive oil for 2 minutes.
6. Add the tomatoes to the frying pan and fry for an additonal 2 minutes.
7. Add chopped garlic for 20 seconds and then the white wine and salt.
8. Pour sauce over the vegetables and place the dish in the oven, baking for 30 minutes.  Serve hot.