The Balearic Islands are preparing to kick off the season and welcome mass tourism to their crystal-clear coves, villas, and restaurants. However, the atmosphere on Formentera is a bit different, as it is one of the smallest, most ‘inaccessible,’ and most pristine islands.
This summer, we’re heading to the island, exploring the sea and countryside until we reach seven beach bars and/or restaurants where it’s absolutely essential to reserve a table. These establishments are united by a love for fresh ingredients and seasonal cuisine, offering the chance to enjoy local dishes beyond the classic rice and sea bass with eggs and potatoes. Long live the cuisine of the Balearic Islands.
Fandango
With its natural fibers, local craftsmanship, and an impeccably relaxed Mediterranean aesthetic, Fandango Formentera has become one of the most attractive spots in Pitiüs summer. Its decor, inspired by the essence of the island, creates the feeling of a sophisticated retreat where time seems to pass more slowly. A place designed to disconnect and relax to the island’s slow pace, with long after-dinner conversations and dishes inspired by the sea.
At the helm of the kitchen is Luis Arrufat, a Valencian chef with a background at renowned establishments such as Mugaritz, Drolma, and Akelarre. His menu focuses on charcoal-grilled dishes and Mediterranean ingredients, prepared with technical mastery and contemporary sensibility. Among the must-try dishes is the creamy rice with squid and sobrasada, a delicious dish that perfectly encapsulates the restaurant’s character.
It’s a hollow heart
Overlooking the crystal-clear waters of Migjorn, Es Còdol Foradat has long established itself as one of Formentera’s most prominent culinary destinations. The restaurant takes its name from the iconic hollowed-out rock on the beach and retains the essence of a sophisticated beach bar where the sea is always present. Its location, practically on the sand, turns any meal into a perfect Mediterranean summer scene.
The culinary concept bears the stamp of Nandu Jubany, who has successfully brought to the island a style of cooking in which local products and seafood recipes take on a special dimension. Formentera shrimp with salt, the fried oyster with a runny egg, and his famous oyster trilogy are just some of the most requested dishes on the menu. Hedonistic cuisine, recognizable flavors, and impeccable execution make every visit a celebration of the Mediterranean in its most authentic state.
Can, Carlitos
Located next to the port of Formentera, Can Carlitos returns every season, ready to show why it continues to be one of the island’s most lively and sought-after spots.
Once again, Nandu Jubany is at the helm of the project, offering a menu based on creative tapas, rice dishes, and offerings designed for sharing. The spicy tuna tartare served over Japanese rice stands out as one of the great classics, just like the Can Carlitos rock mussels. All of this is accompanied by a carefully curated selection of wines and cocktails, making the restaurant one of those places where there’s always something going on.
It’s the salt mill.
Few places capture the classic essence of Formentera like Es Molí de Sal. Located in a former salt mill converted into a restaurant, this idyllic spot boasts one of the island’s most impressive locations, with views of Ses Illetes and the port of La Savina.
Its cuisine preserves the Mediterranean essence that has made it one of Formentera’s must-see spots. Fresh fish, seafood, and rice dishes take center stage on a menu designed to be enjoyed at a leisurely pace by the water’s edge. When the sun sets, the chill-out area transforms into one of the best spots on the island to watch the sunset as the Mediterranean merges with the sky.
HANNAH FORMENTERA
More than a restaurant or a boutique hotel, Hannah Formentera represents a new way of understanding luxury on the island: intimate, natural, and in harmony with its surroundings. Born from the evolution of Casa Pacha, this beachfront establishment combines Mediterranean architecture, tranquility, and fine dining in a property restored with exquisite care.
In the kitchen, Alberto Pacheco (Estimar Madrid, Es Fumeral) leads a culinary concept that reinterprets Pitiusa tradition from a contemporary perspective. The star is local produce, especially the oyster harvested each morning by the La Maja boat, which has become a symbol of a cuisine that speaks of the sea and the seasons. The experience is completed by warm, welcoming hospitality that makes every meal deeply personal.
Natalia’s house
Casa Natalia is another of the island’s leading culinary establishments. In Sant Ferran, chefs Carles Abellán and Natalia Juan have created a space where Mediterranean cuisine is experienced with a touch of intimacy, warmth, and unpretentious enjoyment.
The kitchen champions Catalan and Mediterranean cuisine, offering simple yet precisely executed dishes. The tomato tartare, roasted eggplant, and hearty stews are some of the restaurant’s regular favorites. After dinner, the evening continues at Charlys Bar, the restaurant’s new cocktail bar, the perfect place to get carried away by the island’s relaxed pace.
CASANITA
Set in an elegant villa with a classic atmosphere, Casanita offers a cuisine rooted in Italian tradition and Mediterranean essence, with a marked Romagnolo influence. Its menu is complemented by a daily blackboard featuring fresh fish, the true stars of an experience where quality produce takes center stage and guests can choose both the cooking style and side dish for each selection.
Since 2006, the restaurant has established itself as one of the island’s longest-standing dining destinations thanks to its combination of excellent cuisine and warm hospitality. At Casanita, service is just as important as the food: attentive, welcoming, and always designed to make every guest feel at home.
