Nandu and Fran
It's not just because of its excellent location on Migjorn beach. Nor is it because of its menu, which elegantly reinterprets Balearic cuisine. Es Còdol Foradat has conquered Formentera’s heart, because it knows how to speak the island’s language, one based on respect, authenticity and well-understood flavour.
Behind the project is Nandu Jubany, a Michelin-starred chef with five Repsol Suns and a restless soul, who has turned the restaurant into a meeting point for tradition and modernity, and for locals and visitors looking for more than just good food on the seafront. “I want Es Còdol to be the restaurant for people from here”, says Jubany. And that vision translates into an honest, approachable concept that is deeply connected to the identity of Formentera.
Spider Crab
Nothing would be possible without the team behind it
Nothing at Es Còdol Foradat would be possible without the team behind it. At the helm of the kitchen is executive chef Fran Jiménez, who shares Jubany’s passion for reviving traditional flavours, unafraid to interpret them from a contemporary perspective. His cuisine is full of the aroma of the sea, the countryside and memories. Each dish is created using the finest ingredients, knowledge of the local environment and absolute respect for Balearic culinary tradition.
Day-to-day management falls to Eudal Jubany, Nandu’s son, who brings organisational skills, aesthetic sensibility and a real commitment to the island. With a role that goes far beyond logistics, he is involved in the design of the space, in building close relationships with customers and in creating an atmosphere consistent with the landscape surrounding the restaurant. At Es Còdol, every decision is taken carefully.
A team that changes everything
The dining room is run by Sergi Lillo, a maître d’ who understands the art of hospitality as a natural extension of the kitchen. Professional, friendly and attentive to detail, Lillo leads a team that makes every service a smooth, warm and human experience. “We think of ourselves as divas, but we’re just here to serve and make people enjoy themselves”, says Jubany himself.
Traditional cuisine with a contemporary twist
The menu at Es Còdol Foradat is a true tribute to Balearic cuisine but also an invitation to rediscover it. Local produce takes centre stage, including organic sobrasada, sea bass gilda, rice dishes that evoke family celebrations, Nandu’s famous croquettes with a nostalgic taste of childhood... All prepared with a unique sensibility and technical expertise.
One of the restaurant’s star dishes is the deep-fried lobster with fried eggs, a recipe that sums up the restaurant’s philosophy based on powerful flavour, roots and generosity. Other dishes, however, also shine, such as the roasted eggplant with sobrasada, honey, sunflower seeds and Parmesan, and the now famous tuna carpaccio, refined to perfection.
Senyoret rice
Desserts also have their moment of glory. From the delicate homemade neula biscuits with unripened cheese to the cream flan with strawberries, each dessert reflects the same consistency as the rest of the menu.
A meal at Es Còdol Foradat cannot be understood without its surroundings, including Migjorn beach, the sound of the sea and the Formentera sun caressing the tables. But neither can it be understood without its carefully selected wine selection, where local labels sit alongside Spanish and international wines, accompanying each dish with clarity.
Paying close attention to produce, understanding the local area and knowing how to convey it in each dish; that is the philosophy that defines Es Còdol Foradat, whose cuisine is made to linger in the memory. An experience designed for those who value authentic flavour and a job well done.
