The SOL POST restaurant is focused on haute cuisine in Formentera, under the direction of Joan Costa, 28, with a project rooted in the environment and local produce. The chefs, Armand Vidal, 26, and Mauro Rivas, 29, combine Catalan and Salvadoran recipes, reflecting their roots. Clara Campoamor, 28, stands out in the pastries, inspired by the local landscape.

Located in the Cala Saona hotel, the restaurant is committed to the environment, using local products. Its young and innovative team, with experience in top restaurants, has moved to this paradise in order to reclaim haute cuisine and creativity, based on tradition and local stews. They source their supplies from small producers and from the fish market, despite the difficulty of maintaining the regularity of suppliers on the island.

The space has five tables dressed with linen tablecloths and handmade crockery, and an open kitchen. The wine cellar offers more than 300 references of national, international and Balearic wines, with a personalised service. The SOL POST experience begins on the outdoor terrace, where you can enjoy one of the best sunsets in the world, next to the Mediterranean waters that surround this family business, a pioneer on the island since 1922.