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On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Menorca, Ibiza, and especially on Formentera, it might be May (or later) before the shutters are removed from that great seafood shack you’ve heard so much about. Really fine dining experiences are in short supply on the islands; in the popular beach resorts, the promenades can seem overrun with paella and pizza joints. Away from the water, however, there are exceptional meals to be had—and the seafood couldn’t be any fresher.
This charming little port-side Italian restaurant has just 12 tables inside, softly lit with candles and track lighting. The kitchen prides itself on hard-to-find fresh ingredients flown in from Italy. The linguine with jumbo shrimp, saffron, and zucchini or with bottarga (dried and salted mullet roe from Sardinia) is wonderful. In summer, the seating expands to an interior patio and tables on the sidewalk—and the service can get more than a bit ragged.
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