Es Moli de Sal Restaurant
Sitting on wooden decking at the edge of the Estany Pudent salt lagoon, Es Moli de Sal is the kind of place that makes you rearrange your afternoon plans and order another bottle of cold local white wine. The kitchen keeps it simple: the freshest fish from the Formentera cooperative, grilled over charcoal and served with alioli and a wedge of lemon.
What to Order
Start with the bullit de peix, Formentera's traditional fisherman's stew — chunky pieces of grouper, potato and vegetables simmered in a saffron-scented broth, served in two courses with the broth ladled over rice first and the fish arriving on a separate platter. It's honest, deeply savoury and exactly the kind of food the island has cooked for centuries.
Follow with a whole grilled dorada (sea bream) or llobarro (sea bass) from the day's catch, finished with a drizzle of good olive oil. The local Franja Roja white wine, made from Malvasia grapes grown on the island, is the correct pairing and is available by the glass or carafe.
The Setting
The restaurant takes its name from the old salt mill (molí de sal) that once processed the harvest from the adjacent lagoon, and the building retains its original stone walls and low wooden beams. Tables outside face the flamingo-pink salt flats at dusk, when the light turns the water shades of amber and rose.
Reservations are strongly advised in July and August; walk-ins at lunch are more feasible in shoulder season. The spot is accessible by bicycle from La Savina in under ten minutes, making it an easy detour on the way back from Ses Illetes.
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