Jennifer
Fresh produce, a clean flame and the Mediterranean right before you. At Dunas de Formentera, they understand that the island doesn’t need frills (neither when it comes to its landscape nor its recipes) and chef Jennifer Infantes proves this at each service.
Migjorn. The longest beach in Formentera stretches out towards the horizon as if in no hurry to get anywhere. Time seems to move differently here: the hours stretch by, the sand retains the midday heat well into the afternoon and the wind constantly blows in from the sea, laden with salt and that island scent that permeates everything. Even the food.
Dunas de Formentera is one of those places that those in the know don’t talk about much, for fear of giving away their best-kept secrets. Managed by Marugal Hotel Management, this discreet luxury resort, seamlessly integrated into the landscape of dunes and pine trees surrounding Migjorn, has a philosophy based on coexisting with the environment respectfully, without competing with it. The rooms blend in with the nature, the pool overlooks the sea, and silence is the most prized amenity. But there is something about this place that goes beyond tranquillity: its cuisine deserves special attention.
Their commitment to local and seasonal produce is a logical consequence of a project that views Formentera as an ecosystem that must be cared for. ‘Locally sourced’ is not a label but a conviction. The Balearic ingredients that reach the table at Dunas de Formentera travel short distances and tell long stories: about the sea that nurtures them, about the land that feeds them and about an island that still knows its own worth.
The Dunas de Formentera restaurant boasts a prime location right on the waterfront. There is no noise, no forced embellishments, just the tables, the breeze, the sound of the waves lapping at the shore, and, the undisputed star of the show, the fire. At Dunas de Formentera, the grill is not just an aesthetic device nor a fleeting trend: it is the axis around which the entire culinary concept revolves. The fire that transforms, that concentrates, that respects the ingredient above all else.
At the helm of the kitchen is Jennifer Infantes, a chef who understands that in Formentera, food can be nothing other than honest. Her menu revolves around local and seasonal produce: Mediterranean fish, Balearic ingredients that represent the region and dishes with a distinctive character. Meanwhile, the concept is the work of Gorka Txapartegi, a Michelin-starred chef who advises the project, contributing his sophisticated perspective on ingredients and technique.
The result is a Mediterranean menu that reads like a map of the island. Some dishes have already achieved must-try status, such as the garlic shrimp with potatoes and fried eggs—a combination that sounds like a classic on paper and tastes exactly like that on the plate: culinary tradition without shortcuts. The prawn arrives whole and red, with that hint of heat that makes it almost sweet. The potatoes soak up the fragrant garlic oil, and the egg envelops everything in a yolk that is best broken slowly, because life’s greatest pleasures deserve to be savoured at a leisurely pace.
Dining at Dunas de Formentera has its own rhythm. The dishes arrive when they are meant to, and the carefully selected wine list offers options that pair perfectly with food that needs no more protagonists than the ones it already has. Take, for instance, a mineral-rich white with the catch of the day, or a light rosé with the prawns, as the sun sinks into the sea and the table fills with small plates coming and going.
At Dunas de Formentera the ingredients are carefully selected that morning, transformed with patience over the fire, whilst the Mediterranean provides the perfect backdrop for it all. There are few places where a meal has such an important context—and where that context is so clearly evident on the plate. Perhaps it’s because at Dunas, no one has tried to invent anything the island didn’t already have. They have simply known how to listen to it, interpret it, and serve it at the table with the discernment of those who know their ingredients inside and out. In gastronomy, as in everything else, this is harder than it seems. And when it’s achieved, you know immediately: in the first bite, in that quiet certainty that you are exactly where you were meant to be.
