Ramón Freixa Launches Dual Dining Project at Formentera's Hotel Cala Saona

Chef Ramón Freixa has partnered with the Platé family to create a dual gastronomic experience at Hotel Cala Saona in Formentera: a midday beach chiringuito and an evening fine-dining restaurant, Sol Post. Source: elmundoesSource: elespanol

The project is a collaboration with Joan Costa, fourth generation of the Platé family, who have run hospitality on the island since 1922. Source: elmundoes Freixa, a passionate visitor of Formentera for over 15 years, aims to capture the island's authenticity in both venues.

The Concepts

• Cala Saona Ramón Freixa (chiringuito): A relaxed beachside lunch spot (approx. 70 euros) featuring grilled lobster, carabinero with sobrasada, and rice dishes like dry rice with prawn, butifarra, and octopus, or blue lobster rice. Source: elmundoes
• Sol Post (fine dining): A sunset-to-dinner experience with a fixed menu (from 150 euros) called "Terres Margantes," which begins with aperitifs on the terrace as the sun sets and continues indoors. Source: elespanol The menu emphasizes local ingredients such as halophytes, tomatoes, figs, and seafood, with dishes like 'Salinidad: halófilas, algas, moluscos' and sepia with ibérico ham and caviar. Source: elespanol

The Experience

Freixa describes the cuisine as focused on "autenticidad y la capacidad de cada plato para contar algo del lugar" (authenticity and each dish's ability to tell something of the place). Source: elmundoes The project seeks long-term stability for the hotel's kitchen, with Freixa serving as consultant. Source: elmundoes Formentera's limited resources pose challenges, but the team leverages the island's unique produce.

Both sources agree that the partnership marries Freixa's Michelin-starred expertise with the Platé family's deep local roots, creating a culinary destination that celebrates Formentera's landscape and traditions.