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Today, August 20, at 12 noon, the Academy of Gastronomy of Ibiza and Formentera celebrated the awards for innovation and gastronomic tradition of Formentera. The event, staged on the Cala Saona hotel, was intended to pay tribute to those chefs, restaurants and institutions that have managed to renew and elevate the local cuisine, while maintaining the essence of local products.
The ceremony, which celebrates the 2023rd edition of these awards, highlights all those who have managed to position Formentera as a destination where good food is intertwined with cultural identity. Among this year’s award winners are key figures such as Billy Baroja, the chef of El Molí de Sal, who has worked in renowned restaurants such as Nuba and Opium in Barcelona and Madrid.
Another of the awarded restaurants has been Can Carlos, an icon of Formentera that stands out for its mastery in the preparation of homemade pastas, grilled meats and fish, always with fresh and local products. In turn, the company Peix Sec de Formentera will receive recognition for its work in the revaluation of this product, which has found its place in haute cuisine as a versatile and surprising ingredient.
The Vins i més store, specializing in local wines, beers and spirits, is also among the award winners, standing out as a space where the select and the philosophy of proximity combine to offer an authentic experience both to take away and to enjoy on site.
Finally, the Cooperativa del Camp de Formentera has been honored for its fundamental role in preserving the countryside and promoting the island’s agricultural products. This work is essential not only for the local economy, but also for the care of the natural heritage of Formentera. On this occasion, the Consell de Formentera joins the recognition for the impulse that the cooperative has given to the development of the primary sector on the island.
These awards come a few days after the Academy’s Annual Assembly in Ibiza, where María José Amengual, creator of culinary content, was inducted as a new academician. During her speech, Amengual vindicated the role of women in the transmission of the Pitiusan gastronomic legacy. In addition, future projects were announced, such as a series of conferences that will bring renowned professionals to the island starting later this year.
With this ceremony, the Academy of Gastronomy of Ibiza and Formentera reaffirms its commitment to recognize those who, through cuisine and respect for local products, keep the essence of Formentera alive, while promoting its gastronomic evolution.
