{"id":259570,"date":"2024-08-20T15:39:41","date_gmt":"2024-08-20T13:39:41","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/la-academia-de-gastronomia-entrega-sus-premios-anuales-de-formentera\/"},"modified":"2024-08-20T15:43:11","modified_gmt":"2024-08-20T13:43:11","slug":"academy-gastronomy-presents-annual-awards-fomentera","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/academy-gastronomy-presents-annual-awards-fomentera\/","title":{"rendered":"The Academy of Gastronomy presents its annual awards of Formentera"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version.<\/strong><\/p>\n\n\n\n

Today, August 20, at 12 noon, the Academy of Gastronomy of Ibiza<\/strong> and Formentera<\/strong> celebrated the awards for innovation and gastronomic tradition of Formentera<\/strong>. The event, staged on the Cala Saona hotel, was intended to pay tribute to those chefs, restaurants and institutions that have managed to renew and elevate the local cuisine, while maintaining the essence of local products.<\/p>\n\n\n\n

The ceremony, which celebrates the 2023rd edition of these awards, highlights all those who have managed to position Formentera as a destination where good food is intertwined with cultural identity. Among this year’s award winners are key figures such as Billy Baroja, the chef of El Mol\u00ed de Sal, who has worked in renowned restaurants such as Nuba and Opium in Barcelona and Madrid.<\/p>\n\n\n

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Another of the awarded restaurants has been Can Carlos<\/strong>, an icon of Formentera that stands out for its mastery in the preparation of homemade pastas, grilled meats and fish, always with fresh and local products. In turn, the company Peix Sec de Formentera will receive recognition for its work in the revaluation of this product, which has found its place in haute cuisine as a versatile and surprising ingredient.<\/p>\n\n\n\n

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A post shared by Restaurante Can Carlos (@cancarlos_formentera)<\/a><\/p><\/div><\/blockquote>