Formentera, 28 September 2025
The Ibiza and Formentera Gastronomy Academy held the Formentera 2025 Gastronomy Awards ceremony this Saturday at Es Molí de Sal. The event turned the iconic restaurant into a meeting point for the island’s culinary community and once again highlighted Formentera’s importance on the Balearic gastronomic map.
The ceremony brought together local authorities, academics, producers, and restaurateurs to honour those chosen in a sector that continues to gain influence and prestige both on and off the island year after year.
Among the attendees were representatives from the primary sector, established chefs, and new entrepreneurs. The day revolved around the quality of local produce, the professionalisation of service, and the challenge of maintaining local identity in the face of growing demand.
With this latest edition of the awards, the island reaffirmed its status as a leading Mediterranean gastronomic destination, and the Academy strengthened its mission of culinary promotion. The ceremony served both to celebrate achievements and to lay out a roadmap for the future.
The Award Winners
The Academy unanimously honoured Rte. Can Rafalet in Es Caló as Best Traditional Restaurant: its family-rooted Formentera cuisine remains true to the island’s culinary memory and continues to be an essential classic.
The kilometre-zero award went to Rte. Can Martí on Migjorn beach, which sources produce from its own agricultural operations and today stands as an example of how proximity enhances both the dish and the land.
Chef Carles Abellán, heading Casa Natalia in Sant Ferran, received the award for Best Chef for his distinguished career.
The Sustainable Project Award was given to the olive oil producers at Ca Na Platera and Sa Tanca des Clot, who are reviving a deeply rooted historical crop and now envision a value-added future for the local countryside.
Institutional and Academic Voices
The president of the Consell Insular de Formentera took the floor and emphasised that the quality of the island’s gastronomy wouldn’t be possible without its farmers, livestock breeders, and fishers. He reaffirmed that proximity produce is key to maintaining excellence in Formentera’s culinary offerings.
Meanwhile, the president of the Academy highlighted that Formentera “has both excellent produce and great professionals,” and from his perspective, the best way to truly understand the island and the quality of its cuisine is to come and taste it in person.
The Academy and Its Mission
The Ibiza and Formentera Gastronomy Academy is a non-profit cultural association that has researched, promoted, and protected the traditional gastronomy of the Pityusic Islands. Today, it continues to spread this culinary heritage both within Spain and abroad.
As part of the network of the Royal Spanish Academy of Gastronomy, the organisation promotes respect for tradition, supports technical modernisation, and recognises the talent that sustains the culinary identity of Eivissa and Formentera.
With this year’s edition of the awards, the Academy renews its commitment: to celebrate those who have preserved the legacy and to support those transforming it.
I’m Ramón Tur, the person behind everything written and photographed on this website about Formentera. I discovered the island in 1972 when my parents, aboard the mythical Joven Dolores, took me on vacation from Ibiza for the first time, and it was love at first sight that has only grown stronger over time, making Formentera my place of residence for many years now. If you wish, you can follow me on Instagram @4mentera.com_
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