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The Academy of Gastronomy of Ibiza and Formentera has delivered the awards of the III Edition corresponding to the year 2022 for the gastronomic sector of Formentera. Among the winners were the categories of best chef, best restaurant, local sustainable product and the award for family tradition. The president of the Gastronomic Academy, Pedro Matutes, presented the awards and stressed that traditional cuisine and local produce are “our differentiating and quality fact. That is our great advantage. The time has come to value our cuisine as heritage, as culture, as authentic flavor of what this island is, beyond talking about the restoration as a mere complementary offer. Gastronomy is the protagonist in Formentera”.
Antonio D’Angelo, chef of the restaurant Molo 47, received the award for best chef. The Academy has pointed out the great work he develops with a fusion cuisine based on Italian and Japanese gastronomy, joining it with recipes from Spanish, Chilean or Mexican cuisine. D’Angelo came to Formentera after working for 15 years at Nobu and has become a professional who offers quality cuisine. The award was collected on his behalf by Antonio Morra, manager of the restaurant Molo 47.
Also the restaurants Sol y Tanga and Bodegas Terramoll.
The award for best cuisine went to Restaurante Sol, in Cala Saona, thanks to its proposal of traditional Mediterranean cuisine based on the freshness of the product and the flavors of this Balearic island, with which it has demonstrated that a beachfront establishment can also offer quality gastronomy.
In the sustainable product section, the award went to Bodegas Terramoll, in recognition of its work and determination to produce a pioneering product on the market, a wine entirely from Formentera, which combines tradition and modernity, for 23 years. The award was presented to Arantxa Moll.
The last award was given to the family tradition, for the restaurant Tanga. Open on the Llevant beach for 45 years, its local and Mediterranean cuisine has become one of the gastronomic paradises of the island, after two generations who have worked hard to achieve it. The award was collected by Rafael Tur.
