Nandu Jubany, Vogamarí and 190 pasos receive the Academy’s awards for the 2025 season
The Ibiza and Formentera Gastronomy Academy presented its awards for the 2025 season on Sunday morning, honouring chef and entrepreneur Nandu Jubany and the restaurants Vogamarí and 190 pasos. The ceremony took place at Hannah restaurant, on Formentera’s Migjorn Beach.
During his speech, Pedro Matutes, president of the Pitiusan Gastronomy Academy, highlighted the growing importance of gastronomy to the island’s image. He noted that “Formentera is increasingly moving beyond its beaches and landscapes on social media, with its restaurants and culinary offering now taking centre stage. This means we are increasingly heading in the right direction when it comes to promoting the island.“
Nandu Jubany recognised for his work as a chef and entrepreneur
Nandu Jubany was recognised for his work in the kitchen as well as his role as an entrepreneur. He currently has four restaurants in Formentera: Can Carlitos, Es Còdol Foradat, Pecador Formentera and Agua Aire.
Jubany welcomed the award and recalled that 21 years ago he used to visit Formentera on holiday with his family, before embarking on the adventure of opening Can Carlitos 12 years ago.
Today, the Jubany group has four establishments on the island, marking the evolution of a project that began with a family holiday destination and grew into a significant presence on Formentera’s restaurant scene.
Vogamarí recognised for preserving Formentera’s traditional cuisine
Vogamarí received the award for preserving the traditional cuisine of Formentera and the Mediterranean. The Academy also highlighted the restaurant’s commitment to using fresh, high-quality ingredients.
Its chef, Toni Mayans, thanked the Academy for the award and acknowledged the importance it has for the restaurant.
190 pasos brings creative and fusion cuisine to the island
Borja Molins and María Blasco, from 190 pasos, explained the story behind the restaurant’s name: “It is the distance in steps from the restaurant’s door to the sea.“
They said the award represents “recognition for the work and effort” behind the project.
The restaurant opened four seasons ago and, according to the Academy, has shown that it is possible to create creative cuisine with influences from other culinary traditions while maintaining a simple and youthful approach focused on giving customers an enjoyable experience.
Three different ways of understanding Formentera’s cuisine
Óscar Portas, president of the Formentera Island Council, said the awards recognise “three different ways of doing gastronomy, but all three have one thing in common: they know how to understand Formentera. You can innovate without losing the essence. An island is the people who look after it, those who undertake projects and those who take risks.“
Portas thanked the award winners both for helping the island’s gastronomy evolve and for another reason: “Helping us tell the story of Formentera through our cuisine.“
Local produce from the island to the table
Meanwhile, Juanma Costa, vice-president of the Academy, congratulated the winners, describing the awards as “very well deserved, recognising people from here and from elsewhere who create and contribute to the island of Formentera.“
Daniel de Busturia, the Academy’s secretary-general, highlighted the quality of local produce, from the work carried out by farmers and fishermen to the moment those ingredients reach the kitchen, are transformed into dishes and served at the table for diners to enjoy.
He also recalled that the decision on the award winners was made on 15 May, the feast day of San Isidro Labrador, the patron saint of farmers.
