Formentera remains the quieter sibling of Ibiza, accessible only by ferry from La Savina port. The island stretches just twenty kilometers end to end, its landscape defined by salt flats near Ses Salines, the elevated plateau of La Mola with its lighthouse and weekly craft market, and the slender sandy isthmus of Es Trucadors pointing toward Espalmador. Sant Francesc Xavier serves as the administrative center, its whitewashed church and small plaza anchoring daily island life. Es Pujols draws summer crowds to its crescent beach and waterfront restaurants, while Cala Saona on the western coast offers a more sheltered cove.
The dining scene favors simplicity. Seafood dominates menus — grilled fish, bullit de peix (the traditional fisherman's stew), and locally caught prawns. Most restaurants cluster around Es Pujols and along the beaches, with a handful of farm-to-table operations scattered across the interior. Beach chiringuitos serve paella and sangria through the afternoon hours. The island's small scale means establishments close seasonally; May through October brings full operation, while winter sees most kitchens shuttered. Cycling remains the preferred transport, with flat roads connecting all corners of the island.
