Es Molí de Sal
Es Molí de Sal is the kind of restaurant that earns its reputation entirely on the quality of what lands on the plate — no gimmicks, no celebrity DJ soundtrack, just impeccably fresh seafood served in a converted salt mill beside the La Savina lagoon. It is the first place serious food lovers head after stepping off the ferry.
What to order
The bullit de peix is the dish to begin with: a two-course Formenteran classic in which whole fish (typically grouper, monkfish or John Dory, depending on the morning's catch) are first simmered in a saffron-and-potato broth, then served separately alongside rice cooked in the same stock. It is simple, deeply savoury and utterly local.
Follow with the grilled red prawns from the Balearic waters — they arrive split and charred, needing nothing but a squeeze of lemon. The house-made allioli, thick and pungent, is worth ordering with the bread basket even before the mains arrive.
Setting and reservations
The restaurant occupies a whitewashed building with a terrace overlooking the salt flats and the distant dunes of Ses Illetes. At lunch the light is blinding-bright and beautiful; at dinner the salt pans take on a violet hue as the sun drops behind Ibiza on the horizon.
Reservations are essential from June through September — book at least a week ahead online or by phone. The restaurant is closed on Mondays and through the winter months, typically from November to March.
Es Molí de Sal on video
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