Hello summer, hello Formentera
Every summer has its love story, but there is one that always comes back: ** Formentera, that island without an airport, where the word paradise is too small,** where routine is a blessing and not a prison.
Here, we are all animals of habit and it suits us very well: every season, through its **37 kilometers of road without traffic lights**, we let ourselves be carried away in automaton mode and for the umpteenth time to Ses Illetes ; we go back to eating lobster in garlic with potatoes and fried eggs at Sa Platgeta or Es Caló, or the more sumptuous version, with lobster, at Kiosco Pirata .
**We ran aground on the beaches of Espalmador**, we abandoned ourselves to **those endless hedonistic afternoons at Beso Beach**; we repeat those Mediterranean breakfasts of "bread with things" or ensaimada and horchata at Hostal Rafalet; we travel with our summer conquest the road to Cap de Barberia while we remember that magnetic scene of Lucia and sex; we ate a piece of flaó – a typical cake with cottage cheese and mint – from Forn Sant Ferran and We recorded in our retina those magical sunsets in Cala Saona.
In Formentera we never go in search of novelty: we just want to be moved again with that hypnotic and disconcerting turquoise , infect us for a few days with its slow island rhythm and feel that, at least once a year, happiness exists and has the name of an island.
Why Formentera? Because it is the contrast to the ever-changing, insatiable, volatile and non-conformist Madrid. Because here fashions do not last for months but for years and because here everything flows.
But, despite the apparent calm that characterizes the island, things always happen here.
Es Caló, the turquoise paradise
SUSTAINABLE FORMENTERA: IN JULY AND AUGUST THERE WILL BE A MAXIMUM QUOTA OF VEHICLES
"Our goal is that your children continue to fall in love with Formentera" . To preserve the essence and safeguard the environmental balance of the island, the Insular Council has launched this year a pioneering project at state level to limit the number of vehicles that access and circulate on the island in July and August. And we applaud it.
Since this summer Only 12,450 motor vehicles will be able to circulate on the island , but at most, 2,280 will be cars and 230 tourist motorcycles. The rest, 2,700 cars and 7,000 motorcycles for rent, and 220 cars and 20 motorcycles for residents.
Although there are exceptions: there is no limit for electric vehicles, zero emissions, hybrids or people with reduced mobility. With this new law, quads are prohibited – due to the damage they cause on dirt roads – and motorhomes – since camping is not allowed and the island does not have spaces enabled for it.
Let's preserve the essence of the island!
For practical purposes: if you want to access and circulate with a motor vehicle during those two months, you will have to **request an authorization to do so through this website** and pay €1 per day if you want to enter the island by car or €0.50 in the case of motorcycles.
From now on, we expect to see more bikes and fewer cars. How necessary it was, Formentera.
In July and August the number of vehicles will be limited
FIVE FLOWERS HOTEL & SPA: ITS FIRST 5 STARS
Luxury arrived on the island a long time ago, but these are big words: this spring the first 5-star hotel in Formentera opened, ** Five Flowers Hotel & Spa , inspired by the aesthetics of the 60s and 70s.**
From now on, although only from May to October (closed the rest of the year), you will be able to see those pastel pink sunrises from the outdoor Jacuzzi of your suite, after sleeping in a 2.2 meter round bed, having Sunday brunch at its Imagine restaurant (in honor of John Lennon), enjoying the day in Formentera in your own way and, when you return "home", watch the sun go down with panoramic views of the island from The Cocktail Club.
The first 5-star hotel on the island of Pitiusa
** KOKOY : THE NEW RESTAURANT OF THE ONLY JAPANESE CHEF WITH A MICHELIN STAR IN SPAIN**
Since Can Dani lost its Michelin star -although it continues to appear in the red guide- and we are left with its new approach of "small plates and drinks"-, Formentera had been left a bit orphan of haute cuisine and recognition. But now Japanese chef Kideki Matsuhisha he lands on the island to solve it with Kokoy, for only 33 diners plus another 6 in his gastronomic bar.
**His 3 tasting menus materialize the Asian purism that he already displays in his restaurant Koy Shunka ** (1 Michelin star, 2 Repsol soles and the best sushi in Barcelona, they say), with dishes such as the roasted scallop in its shell, the Ika Mentaiko (spicy squid with beetle roe), Imperial caviar with Toro tuna and Gillardeau oysters, homemade eels and anchovies with tofu and tomato or your choice of sashimi and maki. Pair them with your sake menu
And so far the most new, because otherwise, it is the usual: once you set foot on Formentera you realize that life, the real life, is and is on an island.