A cuisine based on local quality products is the foundation of the Mediterranean diet and by extension of Formentera. The sea offers resources of a great variety of fish that is prepared in different ways depending on the time of year.
The land also contributes to the menu through livestock and orchards. The demand for kilometer zero products increases year after year. Therefor, in addition to the farmers market in the ‘Gabrielet’ Center, stalls have proliferated on agricultural land.
These products treated with wisdom following grandmother’s recipe book but passed through the filter of modernity, result in a kitchen with its own personality. Many restaurants opt for this formula without giving up international dishes. In addition, in El Pilar de la Mola and in Es Cap de Barbaria, two wineries produce quality wines.