Gastronomy

Traditional cuisine, native products, local wine and great taste.

Formentera’s typical cuisine is closely linked to the traditional way of life, strongly influenced by the link with the sea and rainfed agriculture. It is characterised by an almost absolute dependence on local products, due to the isolation of the Pityusic islands. This shortage of products, combined with creativity and the use of high quality produce (such as fish), has given rise to traditional recipes such as: the farmer’s salad (with Peix sec (dried fish)), Frit de polp (fried octopus), Sofrit pagès (with meat and potatoes), Calamars a la bruta (fried squid in its own ink) or Bullit de Peix (fish stew with potatoes). The most characteristic sweets or desserts are Flaó (fresh cheese cake with mint), les Orelletes (aniseed sweet) and Greixonera (ensaimada pudding).

Local products.

The following is a brief description of some of the high-quality local products.

Peix sec (dried fish) is one of the most noteworthy products. On Formentera, fishermen used to dry the fish in order to take advantage of it and eat it all year round. Today, it has become a culinary attraction of the island and has obtained the guarantee “Arca del gusto”, granted by the International Slow Food Organisation. It is the star ingredient of the farmer’s salad, which can be eaten in many restaurants on the island. More information at www.peixsec.com.

Another noteworthy product is Formentera’s liquid salt, a natural sea salt with no artificial colourings or flavours. Its high quality is mainly due to the powerful filtration, oxygenation and mineralisation offered by seawater, in addition to the effect of the Posidonia Oceanica of the Marine Reserve.

Honey is an autochthonous product that owes its excellent quality to the dry flora and the absence of chemicals. Depending on the season, it is produced from rosemary or thyme.

For a long time, dried figs were one of the staples in the local pantry and today they are highly appreciated for their intense flavour, enhanced by the aniseed and bay leaf with which they are flavoured during the production process. Accompanied by cheese and almonds, they make an excellent dessert.

The fresh cheese from Formentera is generally mixed (goat and sheep) and as it is made for self-consumption, it follows traditional production standards.

Bescuit is the bread that results from prolonged baking, which gives it a toast-like consistency. In fact, it needs to be moistened before being eaten. It is one of the most unusual ingredients of the farmer’s salad.

Herb liqueur is mostly sold in Ibiza, but many homes and restaurants on Formentera produce a homemade herb liqueur, taking advantage of the island’s numerous aromatic herbs. The most characteristic is made with thyme.

See the recipe book of traditional dishes and more details in the Gastronomy catalogue.

Formentera wine

Formentera has been a traditional wine-growing area since time immemorial and has almost 80 hectares of vineyards. The island’s wines are highly appreciated because the vines are mostly ungrafted, unlike in much of Europe. This is due to the fact that the phylloxera plague, which destroyed the ungrafted vines during the second half of the 19th century, did not affect the vineyards of Formentera, partly thanks to their geographical isolation. In many houses the traditional “vi pagès” is made, generally for self-consumption.

There are two wineries on Formentera: Terramoll and Es Cap de Barbaria. All their wines have outstanding qualities thanks to the exquisite treatment of the vines and the meticulous care taken throughout the winemaking process. Both wineries offer guided tours. More information at www.terramoll.es and www.capdebarbaria.com

Cooking today

In addition to the traditional cuisine, characterised by the island’s maritime nature, the influx of tourists has given rise to an outstanding restaurant sector in recent years. Formentera offers a wide range of restaurants: from signature cuisine to traditional dishes, prepared in the original way or given a modern interpretation, as well as typical cuisine imported from other parts of the world such as Japan, Italy or Argentina.

Gastronomic weekends.

The Gastronomic Weekends are held during the first two weeks of May and October. During the first two weekends (from Friday to Sunday) of these months, the island’s best restaurants offer traditional menus at a set price. These menus are specially designed for this occasion, being reinterpretations of typical cuisine; innovative proposals at a very affordable price.