Chef and entrepreneur Nandu Jubany and Formentera restaurants Vogamarí and 190 Pasos have been recognised in the fifth edition of the Formentera Gastronomy Awards, presented on Sunday, September 27, at Hannah restaurant on Migjorn Beach.

Organised by the Academia de Gastronomía de Ibiza y Formentera, the awards correspond to the 2025 gastronomic season and recognise different contributions to Formentera's culinary identity.

The three recipients were selected unanimously by the members of the Academy.

Nandu Jubany Recognised for His Culinary and Entrepreneurial Work

Nandu Jubany received recognition for both his career in the kitchen and his work as an entrepreneur.

The chef currently has four gastronomic establishments in Formentera: Can Carlitos, Es Còdol Foradat, Pecador Formentera and Agua Aire.

The Academy highlights Jubany's contemporary interpretation of popular Catalan and Mediterranean recipes, drawing on his culinary roots while maintaining a strong focus on quality produce.

During the award ceremony, Jubany recalled that he first began visiting Formentera with his family 21 years ago. Twelve years ago, he began his own restaurant project on the island with the opening of Can Carlitos, which has since expanded to four establishments.

Vogamarí Recognised for Traditional Formentera Cuisine

Vogamarí received its award for its commitment to preserving the traditional culinary repertoire of Formentera and the wider Mediterranean.

The restaurant places particular emphasis on fresh, quality ingredients, with its kitchen led by chef Toni Mayans.

Its cooking combines traditional recipes with a creative approach, particularly through the use of seafood and other products connected to the island.

The recognition highlights the restaurant's role in maintaining an important part of Formentera's culinary heritage while continuing to develop its gastronomic offering.

190 Pasos Recognised for Creative Cuisine

The third award went to 190 Pasos, the restaurant at Ca Marí near Migjorn Beach.

Led by Borja Molins and María Blasco, the restaurant has been operating for four seasons and was recognised for its creative cuisine and influences from other gastronomic traditions.

The Academy highlighted its young, simple and technical approach, together with its focus on local, high-quality produce and the enjoyment of its customers.

The restaurant's name refers to the 190 steps separating the establishment from the sea.

Three Different Approaches to Formentera Gastronomy

The awards brought together three different approaches to the island's food culture.

Nandu Jubany was recognised for combining culinary tradition with contemporary interpretations and for his growing gastronomic presence on Formentera.

Vogamarí represents the preservation of traditional island and Mediterranean cuisine, while 190 Pasos reflects a younger and more creative approach influenced by different culinary traditions.

Speaking during the ceremony, Formentera Council president Óscar Portas highlighted the different styles represented by the three recipients while emphasising their shared connection with the island.

He also stressed that innovation and the preservation of Formentera's identity can coexist.

A Focus on Local Produce

The ceremony also highlighted the importance of the local food chain, from farmers and fishermen to the kitchens and dining tables where their products are transformed.

Academy secretary general Daniel de Busturia emphasised the quality of local produce and the work involved in bringing it from producers to consumers.

The Academy's decision to recognise the three recipients was originally made on May 15, the feast day of San Isidro Labrador, the patron saint of farmers.

The fifth Formentera Gastronomy Awards therefore bring together three different expressions of the island's culinary scene, from traditional recipes and local produce to contemporary and creative cooking.