Formentera is a unique combination of sensations, a purely Mediterranean corner in whose kitchens the tradition of the most select local products and the most innovative and eclectic gastronomic proposals are cooked. Made with the love and good know-how of its people, the flavors of this island cross borders and are valued throughout the world as gourmet ingredients capable of taking the Mediterranean wherever they go.
Peix sec has been consumed in Formentera for as long as memory allows. Its elaboration process is completely artisanal and this is how it is maintained today, in the main artisanal factory of Peixsec in Sant Francesc: fresh cartilaginous fish caught in the waters of the island, wrapped in blackberry salt and hung in the open air, facing the sea. , so that the sun and the sea breeze do all the work. Later, it is roasted and crumbled and it is ready to be used in the kitchen.
Of the thousand ways that exist in Spanish gastronomy to prepare octopus, the one from Formentera is our favourite. The Frit de Polp de Formentera is an octopus stew with vegetables, potato and spring onion being fundamental. Spectacular.
There are many types of boiled potato salad, but the one from Formentera is unique in its kind. It is one of the most humble dishes of Formentera gastronomy, and perhaps for this reason one of the most representative. The difference, apart from the quality of the vegetables, is in the peix sec (dried fish), an ingredient you won't find anywhere else in the world, and the bescuit de pan, a twice-baked bread. Pay attention to this detail, because some have confused it with stale bread and it is not the same. Twice-baked bread lasted longer and was a practical food for sailors.
Desserts and La Mola wine
Among the local recipes there are also some typical sweets from Formentera to taste at the end of a delicious meal, such as the flaò, a cheesecake flavored with herbs, and the greixonera, a pudding made with ensaimadas (a typical circular cake that does not has nothing to envy to the best croissants).
There is also a strong wine tradition on the island, with almost 80 hectares of vineyards, especially in the La Mola area, where wines with denomination of origin are made, among which the Terramoll rosé wine stands out. The most appreciated thing about these vineyards is that they are among the few that remain in Europe called "free foot", since thanks to the geographical isolation the phylloxera plague has not arrived, which destroyed the free foot vineyards in Europe during the second half of the 19th century.