CARMEN BY BLANCO

As with Janis at the nearby Five Flowers, it is Catalan chef Sara Valls who treats us in the immaculate service room of the Blanco Hotel. A fervent defender of frank and authentic flavors, she favors typical island recipes in the composition of her dishes, slightly revisited. She honors the product: the thick gamba of Formentera, the octopus on mashed potatoes and sweet potatoes or the exceptional solomillo. All accompanied by very good wines. As at the Janis, opt for the pistachio coulant for dessert, a real treat.