“Ramón Freixa’s double challenge to win over Formentera.”
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The chef of Cala Saona
Ramón Freixa
“I have spent my summers on the island for over fifteen years, and I always imagined doing something here.”
Ramón Freixa
At Cala Saona he has stripped everything back to the essentials: the produce, the Mediterranean and the pleasure of sharing a table by the sea. Every ingredient has an origin, and every service follows the island’s rhythm.
Barcelona, 1971. He grew up between his grandparents’ bakery and his father’s stoves at El Racó d’en Freixa, and today he signs Ramón Freixa Tradición and Atelier in Madrid: two Michelin stars earned five months after opening. His cooking also travels — Erre, in Cartagena de Indias — and is written down: four books, the latest, Cocinar Felicidad.
Here the menu moves between the sea and the season: fish, rice dishes and produce served without artifice, just steps from the water.
Alongside Ramón
Joan Costa
Fourth generation of the Platé family · Formentera, since 1922
Cala Saona is a project of two. Joan Costa, fourth generation of the Platé family — born on the island and in hospitality since 1922 — launches this beach restaurant alongside Ramón Freixa: the roots of a family that has been welcoming people to Formentera for a century, with the cooking of a two-Michelin-star chef.
In the press
“Ramón Freixa crosses the Mediterranean and lands in Formentera.”
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“Ramón Freixa’s impossible menu, show included.”
Read articleYour table by the sea