Can Pasqual is a dream come true for the businessman from Formentera, Pep Mayans. He had always wanted to recover his family’s restaurant and perpetuate the aromas and flavours of the island’s traditional gastronomy through a deliberate cuisine that passes through the sieve of contemporary techniques. At the helm of the restaurant’s kitchen is the Valencian chef Juan Exojo, a specialist in rice dishes with a long career in Mediterranean cuisine. And Cristina Ibáñez is in charge of Can Pascual’s desserts. Both professionals carry the island of Formentera in their heart and make a fantastic team in the kitchen.