The story
On the shore of Formentera, where the view stretches toward Es Vedrà, Can Carlitos offers something rare: the cooking of a Michelin-starred chef served as tapas to share. This is Nandu Jubany’s Mediterranean proposal for the island, a place where the kitchen’s ambition meets the easy rhythm of lunch by the water.
The restaurant describes itself simply as "tapes i paelles by Nandu Jubany," and that framing is honest. The menu is built around original tapas and rice dishes, with a strong selection of Jubany wines and cocktails. The setting is an "incredible" one, as the restaurant’s own site puts it — outdoor seating that makes the most of its Almadrava location in La Savina.
The food at Can Carlitos is Contemporary Spanish in spirit, rooted in Mediterranean essence but not afraid of a little creativity. The kitchen turns out dishes like spicy tuna tartare on Japanese rice, tempura calamari with feta and citrus mayonnaise, and octopus tempura with potatoes. There are also classic Spanish gestures: coca bread with tomato, patatas bravas, and Nandu Jubany’s own croquettes — Iberian ham among them.
Rice dishes are a headline act, as the "paelles" in the restaurant’s tagline suggests. The menu also shows a clear commitment to quality ingredients, from Enrique Tomás Iberian ham to cured tuna belly, and a thoughtful approach to salads and vegetable plates.
Can Carlitos earned a Michelin Recommended award for 2026, a recognition that speaks to the consistency and ambition of Jubany’s project here. It is one of several restaurants in the chef’s "Món Jubany" group, but it has its own personality — more relaxed than his flagship Can Jubany, but no less serious about the cooking.
For those seeking a memorable lunch or dinner on Formentera, this is a place where the food, the setting, and the craftsmanship align.
Recognition
Ambience
Details
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