It’s just 10 nautical miles and maybe a 25-minute sea journey to get from Ibiza to Formentera. Once land comes into view, you’ll set eyes on those four palm trees gently blowing in the wind, indicating that right there, between the sand dunes and the deep azure waters on one of the most beautiful beaches in the Mediterranean, lies the legendary restaurant Juan y Andrea.
Founded in 1971 by Juan Bonet and his wife Andrea García, and now run by his two children, Juanjo and Jorge, the restaurant began life as a beach bar serving the fish that Juan caught every day. Over the years, the restaurant has grown and developed into one of the most talked-about and revered in the islands. The respect is well-deserved. The food, the service and the location are world-class: refined, discreet, discerning and utterly unforgettable. It is an elegant, sophisticated but relaxed and fun atmosphere, where great chefs, celebrities and artists from all over the world go unnoticed.
Many guests reach Juan y Andrea by sea. Yes, you can get there by road, but that would mean missing out on one of the highlights of the whole experience, wouldn’t it? This is one of yacht owners’ very favourite spots, as they can moor right in front. Here the attention to service begins: calm, friendly and well-oiled, the shore radio service operates a smooth flow of boats throughout the day, never too busy, always relaxed, but attentive to customers’ needs.
The soft worn wood of the boardwalk and the look of the staff, immaculately clad in white and barefoot, sum up the spirit of the place. The informal atmosphere, stylish and relaxed, is transformative. The blend of family-run vibe and professional standard service keeps discerning customers returning year after year, and the demand for tables is sky-high. The retreat from formal luxury sets Juan y Andrea apart, offering an escape to understated chic. That, and of course, the food.
Its excellent seafood and rice dishes stand out the most on the menu. The dish of mixed fried fish is superlative: prawns, squid, raon (a pearly razorfish unique to the Balearics). Yellowtail carpaccio is cut to perfection and melt-in-the-mouth. Salmon tartare, sea bream… we could go on. It always makes use of the best raw ingredients, which are zero kilometer (it even has its own small vegetable garden), with fish sourced from local fishermen. If you want to enjoy a little slice of paradise, book early to avoid disappointment.
Playa Illetes, s/n. Formentera.
Tender service 38.7535762 1.4330123
VHF channel 74