Organic and Handmade Products
Every morning the kitchen takes delivery of a huge quantity of produce from our organic plots and local artisan suppliers, all of which is used that same day to ensure it loses none of its goodness and flavour. Fresh eggs from our own hens, freshly picked oranges, fresh figs, plums, just-picked herbs, crispy lettuce and all kinds of herbs, etc.
Every autumn, normally in November, is olive harvesting time. The nets are spread under the olive trees and each branch is "combed" using a flexible tool with teeth like a child's beach rake, enabling the small Arbequina olives to be gathered. Next, in two batches, to obtain one younger and fruitier oil, and another that is older and softer, the olives are taken to a modern olive press belonging to some country friends where our organic olives are cold pressed on their own. This olive juice is left to rest for several days in stainless steel vats for all the sediment to form and then, it is bottled unfiltered in carafes to return to its birthplace as liquid gold.
Jams and Dried Fruits & Nuts
The recipe is no secret, just fruit prepared immediately after picking. Delicious!
Almonds and dried figs are part of Ibiza's culture, they are incredibly healthy foods and are within arm's reach!
Black Foot Ham and more
Authentic Iberian 3xxx black foot ham from acorn-fed pigs is so sublime that we can't be without it. Brought over specially for us from the Huelva region of mainland Spain, it is delicious at any time of day. Fresh goat's and sheep's milk cheese from neighbouring farms, made with plant curd following traditional Ibiza recipes that use fig leaves. Fresh cottage cheese with mint. Delicious Ibiza sweets in which you can just detect an Oriental influence from long ago: "Flaó", a very unusual fresh goat's and sheep's milk cheese with mint, typically eaten at Easter, and "Graixonera", made with dry "ensaimadas" (a traditional sweet pastry in the Balearic Islands), eggs, milk and sugar. The best is from Cati d’en Puig, with a judicious touch of "batalafuga" (anisette). .
"Todo lo que la zona produce de modo natural se sirve en la cena, el almuerzo o el desayuno: los huevos, el aceite, un queso fresco de los pagos vecinos..."
El Viajero (El País)
"Cas Gasi es ahora uno de esos hotelitos que media Europa envidia por su sabor mediterráneo."
Fernando Gallardo, El Viajero (El País)