Antonio D’Angelo and Pedro Moya
After many years spent imagining it, Italian chef Antonio D’Angelo opens “the restaurant of his dreams” in Formentera. Together with Pedro Moya, his partner and friend, he launches Pikala, a project that is part beach bar, part restaurant, where fresh produce and respect for the environment go hand in hand. Pikala is the manifestation of an idea based on creating a space where the Mediterranean can be experienced naturally, with flavour and style. Where the day begins with a coffee on the sand and can end with a cocktail or some grilled fish. More than just a summer whim, Pikala is that place you will always want to return to.
Antonio, what does starting a new project in Formentera mean to you?
Antonio: This is the project I’m most excited about. I’ve always dreamed of having a restaurant on the beach. We’ve talked about it a thousand times: a place on the seafront, with a sense of energy, atmosphere... Pikala represents that dream. It’s not just the food, it’s the place. Here we have two spaces: the restaurant and the beach bar. They are two different but complementary concepts. It’s a young, fresh, very Mediterranean concept.
How would you describe Pikala’s food?
Antonio: The food is clearly Mediterranean, with a lot of Italian and Spanish influence. We prepare grilled fish and meat, paellas, and, as always, a little Asian touch. That’s a must; it’s always been part of my cooking.
Wagyu raviolo
Pedro, how did the project come about?
-Pedro: Interestingly, it all started with a joke. I work in construction and knew Antonio from other projects. He was looking for a new restaurant, and we ended up finding this place in Cala Saona almost by chance, after looking around for a long time. We were lucky that, out of all the interested parties, we were the ones who got it. I said to Antonio, “We’ve found the perfect place”. And that’s how Pikala began. We became partners, and honestly, I couldn’t have chosen a better partner.
And the name? What does “Pikala” mean?
-Antonio: It's a name with many meanings. It can sound like “Piccola Cala” (small cove), which makes perfect sense. But in other languages it also means things like “bicycle” or even “fast”. We chose it because it has a sense of musicality, it sticks in your head, and above all because it evokes that fresh, summery, Mediterranean spirit we wanted to convey.
We have also incorporated a Kombucha Bar, with cocktails made from artisanal kombucha
What are these two distinct spaces in Pikala like?
-Antonio: On the one hand, there is the beach bar, which is the driving force behind the restaurant. It is open all day, starting with breakfast. The menu is lighter, with tapas, fresh dishes, and carefully crafted cocktails. It’s a very relaxed space, with your feet in the sand, no rush and no labels. For all types of customers. We have also incorporated a Kombucha Bar, with cocktails made from artisanal kombucha, which we produce in Italy. It’s a different, healthy concept that fits in very well with the beach atmosphere.
The other space is the restaurant, which is more focused on lunchtime service and is also designed for families. There is even a children’s play area with games and activities to keep the kids entertained while their parents enjoy their meal in peace. We wanted everyone to feel comfortable, and that includes the little ones.
What can you find on the menu?
-Antonio: The menu focuses heavily on fresh fish, seafood, meat, and some rice dishes. We don’t serve pasta, with two very special exceptions: the Wagyū ravioli and the lobster ravioli, which are almost our hallmark. We have also designed a sushi bar-style counter where raw fish is prepared Mediterranean-style. It’s not Japanese, but we use ingredients such as soy sauce, mirin, ginger, and wasabi, among others. Customers can watch the fish being prepared live, choose the piece they want, and enjoy it however they like. It’s an open, intimate, and very authentic experience.
You also have a boat service for guests who come by boat…
-Pedro: Yes, that’s an important point. We have a small boat that allows us to take customers who are anchored in the bay directly to the restaurant. It’s a convenient and exclusive service, designed for those who enjoy Formentera from the sea. We’ve also put a lot of work into accessibility, so that people with reduced mobility can enjoy all areas with the same freedom as any other customer. It wasn’t easy, nor was it quick to do, but we believe it is essential.
Terrace
