From Ibiza longing to a gourmet brand
SAL de IBIZA was founded in April 2004 by Daniel C. Witte — a German who had known the island his whole life and eventually decided to bring its most remarkable natural product to the world. Witte was not a salt maker by profession; he was someone who had noticed that while the salt of ses Salines had been harvested for millennia, it was never marketed as what it actually is: one of the purest sea salts of all. He secured a partnership with the Salinera, developed an independent brand with patent protection, and brought the salt to market in the now-iconic turquoise ceramic jar — with a small porcelain spoon as a trademark. Today, the Berlin-based company supplies delicatessens and restaurant kitchens on several continents.
Salt from 2,700 years of tradition — without shortcuts
The raw material comes exclusively from the Parc Natural de ses Salines d'Eivissa, a UNESCO World Heritage site on the southern tip of Ibiza, where salt has been extracted since Phoenician times. The process is remarkably simple and remains so by design: seawater evaporates in the basins under the Mediterranean sun, the resulting crystals are skimmed off by hand or carefully raked together, dried at the edges of the basins, and then ground to the desired grain size in old stone mills. No chemical treatment, no anti-caking agents, no preservatives. The result is a salt in its natural composition — just as it comes from the basin.
The Flor de Sal is the most demanding product: only under exactly the right conditions — plenty of sun, low humidity, light wind — do fine salt crystals form on the water surface, which must be lifted off by hand. Their higher residual moisture content ensures a characteristically mild, subtly mineral note and a delicate texture that dissolves on the palate. SAL de IBIZA lets this process run as it has for generations — because any intervention degrades the result.
Salt as a base — snacks as a logical extension
What began as a table salt brand is now a well-thought-out gourmet assortment. The Flor de Sal is available pure, with chili, with herbs, or as rare specialties like the Pink Ribbon edition — the latter won the sofi™ New Product Award from the Specialty Food Association in 2023 in the salt, spices, and sauces category. Furthermore, SAL de IBIZA has developed a snack line that consistently builds on its own salt: potato chips with Flor de Sal, almonds with white truffle, cashews in Cajun seasoning, peanuts with a smoky barbecue note, breadsticks with Flor de Sal or with sunflower seeds. All products share the same basic idea: minimal ingredient lists, high-quality starting material, no hiding behind flavorings and additives. The salt is not decoration — it is the starting point.
